3 1/2 cups good chicken broth (see recipe for Chicken Soup, Chicken and Dumplings, or Chicken Pot Pie
Salt and pepper to taste
1 to 1 1/2 cups cooked chicken, torn into bite size pieces
Salt and pepper
Bring broth to
boil. Add rice. Cover and cook on lowest temperature until
rice is almost tender. Add chicken and
cook until chicken is heated through and rice is tender. This should be quite moist, even slightly
soupy, and rice should be just done, not gummy.
Season liberally with salt and pepper.
I like to eat Chicken Pilau with English peas and cottage cheese. Just call me weird. If you want to know how to cook
chicken and rice in large quantities, ask Tom Dunaway.
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