How Do You Make Traditional Chicken And Rice?
This classic one-pot dish is a tradition in many families. Everyone’s got a different recipe, but this method should get you started. The recipe, which uses a whole chicken, feeds about six. Cut the chicken into two drumsticks, two thighs and two breasts. Cut the breasts in two pieces and save the backbone and wings for stock. Rinse the pieces and pat them completely dry. The skin can be discarded, if desired. Season the chicken on all sides with salt and pepper. Heat a large pot over medium-high heat. A 12-inch tall-sided skillet is best, but you can also use two smaller skillets. Add vegetable oil to coat the skillet to a depth of about 1/16 inch. Add the chicken pieces (use metal tongs) when the oil is hot, and brown them on all sides. Don’t let them get too dark, however. A light golden color is best. As they brown, remove them and let them drain on paper towels. Add the onion and sauté it until tender – about 3 minutes. Return the chicken to the pan and add the thyme and bay leaf.
