americastestkitchen.com
Southern-Style Stewed Chicken and Rice | America's Test Kitchen Recipe
332 ratings
Sometimes the best thing you can do in the kitchen is not overthink things. This comforting dish features rice plumped with little more than stock and tossed with tender pieces of shredded chicken. Simmering the chicken in store-bought chicken broth made an ultrasavory base in which to cook the rice. We used bone-in, skin-on chicken thighs for their rich flavor and because they would not dry out during the long stewing process. Butter and a chopped onion proved to be the only worthwhile…
Ingredients
Meat
• 2 lbs Chicken thighs, bone-in
Produce
• 1 Onion, fine
Canned Goods
• 4 cups Chicken broth
Pasta & Grains
• 2 cups White rice, long-grain
Baking & Spices
• 1 tsp Pepper
• 1 1/2 tsp Table salt
Dairy
• 4 tbsp Butter, unsalted
Liquids
• 3 cups Water