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Chicken and Rice

Heather Tullos
  • 85 minutes
  • Serves 8

INGREDIENTS

2 1/2 lb

chicken on the bone, at least half dark meat (you need it for flavor and the meat stays more moist; also-- I leave the skin on the chicken because you are essentially making a simple stock)

2 tsp

salt

1 tsp

black pepper

enough water to cover the chicken in a large pan

2 cups

brown rice -see note

1/2 cup

Arborio rice (optional!)

2

sprigs fresh rosemary, finely chopped

2

sprigs fresh thyme, finely chopped