I grew up in Atlanta, and in the south, Chicken & Rice is considered true comfort food….especially on a cold winter day. I have definitely added more flavor than the chicken and rice I ate as a child, by bringing fresh thyme and mushrooms to the party. I hope your family enjoys this as much as mine does!
I prefer Baby Bella or Crimini mushrooms over white button mushrooms, because they are heartier and have more flavor. I also buy Basmati rice because I love the long grains and flavor.
To finish off the chicken and rice and to give it some freshness and color, you need fresh parsley.
This Chicken Bouillon powder simply enhances chicken flavor goodness!
Cut the celery into strips and then into a small dice. You need 1 cup finely chopped celery.
Finely chop 1 1/2 cups of onions.
Peel and carrots first, then slice into thin coins. You need 1 1/2 cups total.
In a large stock pan combine celery, onions, and carrots with 1 tablespoon olive oil and turn the heat on high. Saute, stirring occasionally for 5 minutes.
While veggies are cooking, mince 4 cloves of garlic. Also remove the leaves from your thyme stems to measure 2 tablespoons of thyme leaves.
After 5 minutes of cooking veggies, add garlic, thyme, 2 bay leaves, 7 cups of broth (save 1 cup of broth for later) salt, chicken bouillon, and lots of freshly ground black pepper. Bring to a boil, add the chicken thighs, reduce to medium, cover and set timer for 15 minutes.
While the chicken is cooking saute the mushrooms on high heat with butter in a separate saute pan. You may wonder why I do not just throw the raw mushrooms into the broth mixture; it is because I prefer the look and taste of sauteed mushrooms over boiled mushrooms. Discard the stems and thinly slice the mushrooms. Put a saute pan on high heat and place 2 tablespoons butter in pan.
Once the butter has melted saute the mushrooms till golden brown on high heat. You want the mushrooms to have some color. After the chicken has cooked 15 minutes and the timer has gone off, add the rice and sauteed mushrooms to the broth mixture. Cover and cook on medium heat for another 30 minutes. After 30 minutes remove the chicken thighs and search and rescue the 2 bay leaves. Turn off the heat and let the mixture rest while you cut up the chicken.
Once the chicken has cooled slightly, cut into small pieces and add back to the rice mixture along with the fresh parsley. Taste for salt, and add more pepper, because I believe this dish needs a lot of pepper. Add the last cup of broth if you want the mixture more juicy. As the rice sits and cools it will absorb more of the liquid. But the last cup of broth is based on your personal choice of juiciness.
Turn on the fireplace and enjoy!
SOUTHERN CHICKEN & RICE RECIPE
Serves: 5-6 Servings
Prep Time: 40 minutes
Cooking Time: 50 minutes
INGREDIENTS
1 cup celery, chopped finely
1 1/2 cups onion, finely chopped
1 1/2 cups carrots, sliced into thin coins
1 tablespoon olive oil
4 cloves garlic, minced finely
2 tablespoons fresh thyme leaves
2 bay leaves
7-8 cups chicken broth (two 32 ounce boxes)
2 teaspoons salt
2 teaspoons chicken bouillon powder
1 1/2 pounds boneless, skinless chicken thighs
8 ounces baby bella mushrooms, stems removed, sliced thinly
2 tablespoons butter
1 1/2 cups basmati rice
1/2 cup fresh parsley, chopped finely
PREPARATION
Cut the celery into thin strips, and then cut again into a small dice to make 1 cup.
Finely chop a onion to measure 1 1/2 cups.
Peel and slice carrots into coins to measure 1 1/2 cups.
Combine celery,onions, carrots, and 1 tablespoon olive oil on heat high in a large stock pan. Saute for 5 minutes stirring occasionally.
While and veggies are cooking mince the garlic and remove the leaves from the fresh thyme stems.
After 5 minutes of veggie saute add the garlic, thyme, 2 bay leaves, 7 cups of broth (reserve 1 cup for the end), salt, bouillon powder, black pepper and the chicken thighs. Bring to a boil.
Once boiling, cover, reduce heat to medium and set timer for 15 minutes.
Remove the stems from the mushrooms, and thinly slice the mushroom caps. Put 2 tablespoons butter in medium saute pan and turn heat on high. Once the butter has melted, add the mushrooms and saute on high till golden.
After the 15 minute timer has gone off, add the rice and mushrooms, cover and set the timer for 30 minutes.
Finely chop the fresh parsley and set aside.
Once 30 minute timer has gone off, remove the chicken thighs, and search and rescue the 2 bay leaves. Turn off the heat and let the mixture rest. Once the chicken has cooled slightly cut into small pieces
Return the cut chicken to the rice mixture, along with the parsley. Stir to combine. Taste for saltiness and add more black pepper because this dish is better with lots of pepper. At this point you can decide if you want to add the last cup of broth. The juiciness factor is up to you…. remember the rice will absorb more liquid as it rests.