One of my favorite good ol southern comfort foods. You can make this with chicken thighs, boneless skinless chicken breast, a whole chicken, white rice or yellow rice. No matter what you use (with a few minor adjustments of course), this meal never disappoints. For this batch, I was in a scramble to whip somethin up for supper, so I used the boneless skinless chicken breast. Perfect for when you're in a bind to throw somethin on the table.
1. In a large stock pot, bring the water, chicken, and seasoning to a boil on medium high heat for 30-40 minutes (you don't want the breast to be really dry from overcooking). If using thighs or a whole chicken, boil for 1-2 hours.
2. Remove chicken from pot and let cool. (I like to stick them in the fridge to speed things up).
3. While chicken is cooling, reserve about 5 cups of broth and dump the rest or reserve for later use;set aside.
4. Once chicken has cooled enough to handle, shred or debone the meat.
5. Pour 4 cups of the broth back into pot (saving 1 cup) and bring to a boil.
6. Add the 2 1/2 to 3 cups of white rice and chicken to pot. Stir, cover, reduce heat to simmer and cook for 15 minutes.
7. After 15 minutes, add the remaining cup of broth, cover and continue cooking 5 more minutes or until liquid is gone.
8. Remove from heat and season to taste with salt and pepper (and a couple tablespoons of butter if you dare); Enjoy!
**If using yellow rice, no additional seasoning is needed unless you choose to do so :)
***If you use a whole chicken, a 4 lb bird works fine. Remove skin after boiling.
****If using thighs (4-6 pack), make sure to remove the skin after boiling.
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Serving Size: 1 Serving (790g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 174 | ||
Calories from Fat: 18 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 91.3mg | 28 % | |
Sodium 127.6mg | 4 % | |
Potassium 402.6mg | 11 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 36.3g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 174
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