Chicken N Rice
Preheat the Oven to 300 degrees F. (If using a slow cooker, turn on high once all ingredients have been poured in.
Ingredients:
1 chicken 2 or 3 pounds
Coarse Roasted Garlic Seasoning
1 Shallot
1 bunch of young spring onion
1 small onion
2 tbsp olive oil
2 tbsp butter
1 cup long-grain rice
1/2 cup Risotto
Since I don’t have a slow cooker I did my initial cooking for the stock in a dutch oven in the oven at 300 Degrees Fahrenheit.
In a Dutch oven heat olive oil and butter. Rinse whole chicken inside out and then season with coarse roasted Garlic Seasoning or a seasoning of your choice.
Braise the chicken on all sides in the oil/butter till it’s a light golden brown. Remove from the Dutch oven and set aside.
While the chicken is braising, slice the onion, shallot, and the white part of the spring onion into small slices. Reserve the green part of the spring onion. Will use that later.
After removing the chicken from the pot, saute the onions and shallot till golden and tender. Pour 1 shot glass of Sherry to deglaze and capture the flavors from the chicken and vegetables.
When the fluid has evaporated, return the chicken to the pot. Pour about 8 or 9 cups of water into the pot.
Slice the green part of the spring onion and toss it into the pot.
Place in oven and slow cook for about 5 hours. Check occasionally to see if an addition of water is needed. I added 1 cup of water near the end of the cooking time.
Since I did mine in the oven, I removed 70% of the chicken stock and canned it. The rest I used for my chicken and rice.
Add 6 cups of water to a smaller pot. Pour the leftover chicken stock into the pot and bring to a gentle boil.
Remove all the chicken meat from the carcass.
Once the chicken stock comes to a boil, add 1/2 risotto rice and allow it to return to a boil, boil for about ten minutes and then add 1 cup long grain rice. Bring back to a boil. Add all the chicken meat to the pot.
Turn it down to a simmer. After about 20 minutes, the rice should be tender. The longer the cooking time, the thicker the rice will become. Do NOT over-stir while cooking. Remove from heat once chicken n rice is to the desired consistency. I removed mine while there was still plenty of fluid and left it covered at the cooler part of the stove.
Serve with steamed broccoli
Living Greenland 