This creamy and earthy Chicken and Rice dish with it's hint of brightness from the lemon brightens up any dreary day! It's become my go-to comfort food when I'm planning out my menu for the week, because the warmth and aroma from the broth fills the kitchen on a cold winter day! And it doesn't hurt that all my kids like it!
I actually found the idea for this recipe when I was watching the documentary, A Chef's Life. The chef was asking her mom to show her how to make the chicken and rice meal of her childhood. It looked so easy that I decided to try it.
T H E I N G R E D I E N T S :
1 large whole chicken
1 large onion
1 TB thyme
2 cups of rice
3 TB of butter
T H E P R O C E S S :
Rinse your chicken and place in a large pot. Peel and cut your onion in half. Add the onion to the pot. Throw in your thyme, about a tablespoon of salt and some fresh ground pepper.
Cover the chicken completely in cold water. Bring the pot to a boil. Continue to cook the chicken until the chicken begins to "fall apart". About an hour and a half. Basically, it's ready when you grab a leg with tongs and it easily comes apart. Turn off heat.
Remove the chicken from the broth. While you let the chicken cool down, add the rice to the broth and turn the heat back on so it is on a low boil. (Don't rinse your rice beforehand or you will lose some of the creamy thickening of the broth). When the rice is cooked, turn off the heat.
When the chicken is cool enough to handle, remove the meat from the bones. Add the chicken back into the rice/broth. Add the butter.
Add salt as needed.
Squeezing a fresh half a lemon over the pot at the end adds a brightness!
I hope you try this and that you enjoy it as much as we do! It's great for a cold, dreary February night!