Chicken & rice stew ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| 3 | pounds | Chicken |
| 1 | Sprig tarragon | |
| 1 | Sprig parsley | |
| 1 | Sprig celery | |
| 1 | Sprig thyme | |
| ½ | cup | Sliced leelk, white part only |
| 2 | Shallots, peeled and quartered | |
| 1 | teaspoon | Salt |
| 1 | cup | Long grain rice |
| 2¼ | cup | Shelled peas |
| 1 | cup | Diced carrots |
| ⅛ | teaspoon | Cayenne pepper |
| 2 | tablespoons | Chopped parsley |
Directions
Bring water to boil in large saucepan. Add chicken and cook for 30 minutes, skimming as needed. Add herbs, leeks, shallots and salt.
Cover and simmer for 30 minutes. Place uncooked rice in colander and wash under cold running water until clear; drain. Remove chicken and herbs from broth and set aside. Add peas, carrots and rice to broth, cover and simmer for 20 minutes. Remove chicken meat from carcass and cut into small pieces; return to pot. Season with cayenne, sprinkle with parsley and serve.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-26-95