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Chicken and Rice

Course Main Course

Ingredients
  

Instructions
 

  • Roast (like this) or boil the chicken (such as when making stock) until the chicken is cooked through. Remove to a plate and let cool. I've found one of the easiest ways to cook the chicken is simply to throw it into a stock pot with about eight cups of water for a few hours.
  • Shred the chicken from the bones. You'll be left with a large plate of succulent chicken. Try not to eat too much while you complete the next steps.
  • In a large saucepan or rice cooker, combine the rice, lentils, and chicken stock. Bring to a boil and cook until tender, about thirty minutes.
  • In a large saucepan or rice cooker, combine the rice, lentils, and chicken stock. Bring to a boil and cook until tender, about thirty minutes.
  • Sprinkle the chicken and rice generously with freshly chopped herbs (such as rosemary, thyme, basil, tarragon, and parsley). Then, give it a generous (GENEROUS, I SAY!) dollop of butter. Like a quarter-cup or so. Lastly, sprinkle it with sea salt and freshly ground black pepper.
Keyword chicken, rice