4 servings

Boost the flavor of this mild dish by sprinkling plenty of chopped hot pepper on top.

How to Make It

Step 1

Bring first 8 ingredients to a boil in a Dutch oven. Reduce heat, and simmer 1 hour or until chicken is done. Remove from heat; let stand in broth 1 hour.

Step 2

Remove chicken, and cool slightly; reserve 1 2/3 cups broth. Skin and bone chicken, and cut into bite-size pieces.

Step 3

Bring chicken, reserved broth, and rice to a boil in a large saucepan. Cover, reduce heat, and cook 20 minutes or until broth is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.

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