Description
Just like your country-ass grandma used to make!
Ingredients
Scale
- 1 (2-3 lb) whole chicken, cut into pieces
- 1 Vidalia onion, chopped into quarters
- 8 C (2 qts) water
- 2 C long-grain rice
- 1 bay leaf
- 2 tbsp butter
- 2 1/2 tsp kosher salt, to taste
- 1 tsp chicken bouillon powder
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp seasoned salt, to taste
- 1/2 tsp turmeric
- 1/2 tsp cracked black pepper
Instructions
- Place a large stockpot, one that has a fitting lid, over medium-high heat. Add the butter and stir it around until it melts.
- Once the butter has melted add the onion. Stir to coat in the butter, then let them cook just until they’re slightly softened.
- Add the chicken pieces and water, and then stir in the kosher salt, dried parsley, black pepper, garlic powder, turmeric, and bay leaf. Bring the pot to a boil, then reduce the heat to medium-low and cover it with a lid. Set a timer and walk away for an hour.
- After an hour the chicken should be cooked through. Use a fork to check, just see if the meat will pull away from the bone. If it does, use tongs to remove the chicken from the liquid. If it doesn’t replace the lid and continue cooking the chicken for another half an hour. When the chicken has been cooked through, pull the chicken from the pot. If you’d like to remove the skin and bones let it cool a bit, then do that before you return it to the pot.
- Pour the liquid through a strainer into a large container. You started with 8 quarts, and you should still have around that much left, but we might not need it. Return 6 cups of the liquid to the pan, then add the chicken back. If you’d like to skip this step you can, just remove the bay leaf and measure out two cups of the liquid. Set the liquid aside, just in case.
- Stir in the rice, chicken bouillon, and seasoned salt. Replace the lid, reduce the heat to low, and let everything cook undisturbed for 15-20 minutes until the rice is tender.
- Once the rice is done give everything a good, gentle stir. If you didn’t debone the chicken use tongs to squeeze each piece of chicken – the meat should just fall off the bone without much pressure, then stir. If you’d like to have more liquid in your chicken and rice, add as much of the reserved broth as you’d like. Keep in mind that you’ll need some for leftovers, as the longer the rice sits the more liquid will be absorbed.
- When you’re happy with the consistency, give it a taste and adjust for salt as needed. Ladle into bowls and serve alongside some cornbread. Dassit!
Notes
- Read the post above the recipe for all my tips tricks and suggestions!
- Prep Time: 5
- Cook Time: 2 hours
