Boiled Chicken and Rice

Boiled Chicken and Rice

Boiled Chicken and Rice: I used chicken thighs boiled with onions, bell pepper, seasoning salt, black pepper, garlic powder boil until my chicken start to fall off bones and add enriched long-grain white rice..

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How To Make Boiled Chicken and Rice?

Boiled Chicken and Rice


Ingredients for Boiled Chicken:

  • 1 chicken WHOLE, defrosted
  • varies water 1 QUART: 1 POUND of CHICKEN
  • varies salt 1 TBSP: 1 POUND of CHICKEN
  • peppercorn whole or ground, per your preference
  • 1 ea onion large dice
  • 2 ea carrots large dice
  • 5 ea Celery stalk large dice
  • 3 ea bay leaf dried
  • 1 ea garlic clove whole

Ingredients for Rice:

  • 3 cups long grain rice


Ingredients for Boiled Chicken:

Wash, clean & chop vegetables. Gather seasonings.

Ensure that chicken is thoroughly defrosted and a packet of offal is removed from inside the bird. Discard all liquid from packaging.

Boiling the Chicken

In a large pot, bring water, seasonings, and vegetables to a boil. Add the chicken last.

Once it comes back to a rolling boil after adding everything, slightly reduce heat to avoid a violent boil and cover with a lid (but leave it slightly vented). [No oven-safe lid? Use aluminum foil.]

For every 1 pound of chicken (check the label on the plastic wrapper -or- your receipt), boil the chicken for 5 minutes. [Example: If your chicken is 4lbs., it should boil for 20 minutes.]

Once the cooking time has elapsed, remove the chicken from the cooking liquid with tongs. Let all the excess liquid drip back into the pot.

Let the chicken rest for another 5 minutes per pound. [Example: If your chicken is 4lbs., it should rest for another 20 minutes.]

This should do two pretty awesome things: keep it from losing its moisture -and- ensure that its internal temperature exceeds the amount needed to kill foodborne pathogens.

Once rested, you can break down the chicken by pulling the meat from the bones (keep the bones though!!). Cool the meat quickly, label it, and store it no more than 5 days in a refrigerator or 3 months in a freezer.

Ingredients for Boiled Chicken and Rice:

After the chicken is cooked, remove it from the pot to cool.

Pour about 5-6 cups of the broth into a separate pot, and stir in the rice.

Bring the rice to just under a boil on the stovetop.

Cover your pot and simmer for 15 minutes. Begin deboning your chicken while the rice is cooking.

Save the bones – see Recipe Notes below.

If the rice isn't done after simmering, pour another cup of broth and stir. Cover and simmer for 5-10 more minutes. Repeat this step until the rice is done.

Serve chicken and rice with salt and pepper to taste. Enjoy!
source: southerneatsandgoodies
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