Hello to all from this cold, North Florida Night. I hope you are all warm and fed well.
As it was a cold day on Wednesday, I thought that I would warm up the house with some good southern cooking smells. Not to mention that it made a really good lunch and many more days of biscuits and chicken and rice. But hey, I’m not complaining! That’s the way I roll, cook up something, and eat for 3 days and then give away and advice to eat that day, as it is three days old.
My neighbors do turn anything that I give them, down. Sometimes, they surprise me with a steak or Cuban food from another neighbor, and one gives me fruit and vegetables. So, I treat my neighbors.
Onward to the recipe, My chicken was canned in a quart jar, and with the bones also. I just learned that one, and it makes such an awesome broth and jell from the bones. But I will post this dish as a start from scratch recipe. (But I do hope that I can convince you to start canning) as I have canning recipes on my food blog, with step-by-step instructions on all my canning recipes, so that you can learn the safe ways and reasons to can.
6 chicken thighs with bone and skin put in large pot
Add 6 cups of water and 3 chicken bullion cubes crushed up OR 6 cups of chicken broth. (I have always used bullion cubes).
Boil for 1 hour with a lid on the pot. Start out on high until a rolling boil. Then turn down to #5 medium. When done take out the bones and grey veins and throw them away. Take off heat until you put in the rice and seasonings.
Now the way I cook my rice has an old saying. For every cup of rice add 2 cups of water. (Grits is 3 cups water to 1 cup of grits) but rice is 2 to one. I also use parboiled rice as I do not like soggy rice. It is a firmer rice.
Make sure that you have 4 cups of liquid in your chicken pot with the de-boned chicken. If not add more water to make it 4 cups. Add 2 cups of parboiled rice to the pot.
Time for the seasonings now. I use 1 1/2 tsp of cayenne pepper (Gives it a little kick).
1/2 tsp of ground black peppercorns ( hotter than store pepper).
! tsp of Cavender’s Greek Seasoning Salt.
1 Tbsp of garlic powder 2 tsp of salt 2 tsp of Accent
Now we are ready to put back on the stove and get it to a rolling boil and boil for 5 minutes. Then turn the burner down to #3 and put a lid on the pot. Set your timer for 20 minutes and it will be done then and the rice will not be gooey.
As for the buttermilk biscuits to go along with this chicken and rice, just browse through my recipes as I have two biscuit recipes already on there.
Thank you for your visit and please do share my recipes with all your friends and do come back again. Browse more recipes here, if you have the time. I will post again on Sat- Tue- and Thursday, so do come back for more. #CONNIEBRECIPESWISDOMFORPENNIES
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