Comfort Food

[mike243]

A family favorite
1 whole chicken sized to need I use about 5lbs
1 head of celery
1 large sweet onion
2 cups of Zatarains long grain rice or adjust the amount to how much is needed
salt & fresh ground pepper
Put water into a deep pot that will cover the chicken salt and pepper,boil chicken till almost tender and remove from pot.while it was cooking clean celery and split stalks and chop into 3/8" to 1/" lengths ,dice onion into 5/16" ,after removing chicken skim the fat off the top of the broth to cut fat if you care about it.Add celery & onion to pot and bring to a lite boil while you debone chicken. When you have meat ready add it and the rice to the pot and simmer till rice is done,served with some good crusty bread and butter this is really good and when the rice/broth is done just right there wont be any standing water in the pot just creamy rice mixture,like any thing else other stuff can be added depending on likes .This will be made next with a whole chicken that I will smoke for about 2 hrs prior and will report back on the smoke profile

 

[DaveB]

I tried something very similar a week or so ago. Did not work the way I wanted it to.....broth never thickened.....Taste was really good but I do not like watery soup, i wanted a near-gravy thick liquid. Even after repeated heatings it got a little better but never thickened up the way I wanted.

I will try your recipe.

 

[mike243]

If that happens again just add a little more rice you could also measure the water to rice and cook it then add the chicken i have made it with boneless skinless breasts and the flavor just isnt there even using chicken broth from the store

 

[GMB54]

One of my favorites is red beans and rice with sausage added. Cuban style though with black beans and a little heat to it. Pretty simple to make and to thicken more just add some refried black beans.

In Brazil they call it feijoada.

 

[waterman]

VIVIAN HOWARD FROM A CHEFS LIFE SERIES ON PBS DOES A GREAT CHICKEN AND RICE.

 

[waterman]

hey gmb45. got a recipe? might like to try this for sunday :drool:

 

[GMB54]

Just google feijoada.

I used 1 small link of smoked polish sausage and 1 large link of a spicy jalapeno beef smoked sausage. Plus some meaty pork side/belly.

The sofrito is just the common Cuban variety for black beans stirfried in olive oil. Use some refried black beans to thicken the stew. You can skip the sazon if you wish. Its mostly just MSG

I used canned black beans for this one. No rinsing. Just dump the whole can in the pot. You want the additional starch. Use good ones like Eden Foods or Bushs low sodium.

 

[GMB54]

Oops i did save most of the exact recipe i used.

Sofrito
2 Numex 64 (ripe)....mild Anaheim....Big Jims would be excellent instead
2 small poblano
2 small lumbre (ripe)....extra hot Anaheim
1 medium white onion.....sorry out of yellow and Spanish
1.5 tbs minced garlic
2 small red shallots....about the size of a golf ball
1 TBS tomato paste
Fresh ground cumin and coriander seed...about a tbs total
Goya sazon without annatto
Couple pinches of salt
Roughly 3 cups total of peppers, shallots and onion.
Olive oil and some of the drippings from browning the pork belly and sausages.

Enough water and stock to simmer pork and cook the lentils
Water
Chicken stock (no salt added)
HerbOx chicken bullion
1/4 cup black lentils
2 bay leaves
About a tsp of Mexican Oregano....couple pinches to be more exact
Cook lentils until they start to break up and added the pork belly. Reduce to simmer.

When the pork is close to tender add cooked beans then the sausage.

Adjust thickness if needed...A little refried black beans if too thin and more stock if too thick. Toasted lentils ground into a powder work super well to thicken also.