What You Will Need:Large 4 Quart Pot of Boiling Water With Lid
One Medium to Large, Whole Chicken
Two Bags of Boil in Bag White Rice
One Bag of Boil in Bag Brown Rice
One Sweet Onion - Chopped
One or Two Tablespoons of All Purpose Flour
One Tablespoon of Butter
Seasonings to Taste:Salt
Pepper
Paprika
Poultry Seasoning
Onion Powder
Garlic Powder
Dried or Fresh Celery (I use dry)
Add the seasonings to the pot of boiling water and then put the whole chicken into the pot and cover.
Cook on a gentle boil until done. I checked every 15 minutes.
The meat is cooked when it falls apart easily. Maybe 40 minutes.
Remove the chicken with two tongs or forks for
security and put into a dish or bowl large enough to give you room to remove the meat from the bone.
After the chicken is removed, cut open the bags of rice and pour all of the contents of the bags into the boiling chicken broth. Cook according to instructions, usually 10 minutes.
Add the chopped onion with the rice.
While these boil I like to stand next to the stove to pull the chicken apart, removing the skin and bone and then drop medium size pieces of it into the boiling water with the rice and onion.
Check frequently because boiling chicken and rice has a tendency to boil over the sides just like chicken and dumplings.
Let simmer for several minutes together and then add the flour and butter stirring until it's well incorporated and not lumpy.
The flour and butter mixture is what gives the creamy texture to the dish.
The little bit of extra starch gives it a chicken and dumpling or even a risotto texture and taste.
Let simmer until it starts to thicken then take it off the heat and let sit for several minutes.
Taste and adjust seasonings.
I
usually need to add more salt and pepper and I like to use sea salt with iodine and fresh cracked pepper.
Serve warm and
refrigerate leftovers, if you have any.
This is great the next day for lunch or supper.
It's also a great cold weather dish.
