Chicken And Rice (healthy, Cheap, And Tasty Too!)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 5
• 4 chicken thighs
• 2 cups rice
• 4 cups water (more if needed)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon onion powder
• 1 bay leaf
• 1/4 teaspoon celery seed
• 1 dash cayenne pepper

Recipe

• 1 put the chicken and water in a large pot.
• 2 bring to a boil on high, then skim the foamy stuff off the top. reduce heat to med-high and add all of the seasonings.
• 3 cook 20-30 minutes, until chicken is cooked (bone-in chicken usually takes 30, bone-out takes 20).
• 4 remove chicken from pot and place on a plate until it's cool enough to handle.
• 5 while it is cooling, skim the fat off of the broth. i use a measuring cup to do this, but if you have a fat seperator they work even better. you can leave some in, as it gives it more taste (but is less healthy). make sure you have at least 4 cups of liquid left in the pot.
• 6 when the chicken is cool enough to handle, remove fat and bones. tear into bite sized pieces. put the torn chicken back into the pot.
• 7 bring to a boil, then add the rice. reduce to med-high and cook for 20 minutes, without the lid. during the last 5 minutes, stir more often as it usually starts sticking.
• 8 taste then season with additional salt and pepper if needed.
• 9 enjoy!