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Chicken and Rice Dinner

Source of Recipe


The Olympian






List of Ingredients



• 2 Tbsp vegetable oil, olive oil or bacon fat
  
• 1 chicken (about 3 lbs.), cut up -- or 4 to 6 boneless, skinless chicken breast halves *
  
• 1 medium onion, sliced
  
• 2 cloves garlic
  
• 4 cups chicken broth (canned is fine)
  
• Salt and pepper
  
• 1 tsp thyme
  
• 1 bay leaf
  
• 1 cup uncooked white rice
  
• 1 lb. canned, diced tomatoes
  






Instructions



1. Heat vegetable oil in a Dutch oven and add the dark meat of the chicken (drumsticks and thighs). Brown over medium-high heat for about 5 minutes, then turn them over. Add the breast halves and wings and continue to cook until chicken is well browned, another 5 minutes or so.
   
   
2. Add onion, shoving it down between chicken pieces as it softens, and continue cooking until the onion is lightly browned, about 10 minutes.
   
   
3. Chop garlic and add to the onions. Add broth, salt and pepper, thyme, bay leaf, and rice. Cover and simmer 10 minutes. Add tomatoes; leave uncovered and simmer 15 minutes more, or until rice is tender.
   
   Serve with roasted or steamed asparagus (or a green vegetable in season).
   
   Serves 6
   
   






Final Comments


* If you choose to make this dish with boneless, skinless chicken breasts, don't add them until you add the tomatoes, or they will overcook.