A Southern favorite, we love this meal because it's a one pot wonder. Everything gets cooked in a big pot at different stages so the entire meal finishes quickly with each ingredient being cooked to perfection. Also, the rice really takes on the flavor of the chicken broth that its cooked in which makes for a healthy, flavorful dish.
Ingredients
1 whole chicken
2 quarts water
1 tsp salt and pepper
4 cloves garlic, sliced in half lengthwise
1 yellow onion, chopped
2 cups rice, your choice
2 lemons, zested and juiced
2 sprigs fresh thyme or 1 Tbsp dried thyme
1 pkg mushrooms, cleaned and halved
1 lb green beans, trimmed
Instructions
Add the chicken, water, salt + pepper, garlic, onion, and thyme to a large stock pot and bring to a boil.
Boil for 20 minutes, remove poached chicken and allow to cool in a bowl while you cook the rice.
Add the rice to the now chicken stock and reduce heat to simmer, cooking rice gently for 20 minutes or according to package instructions.
While rice is cooking, prepare a large colander or sieve* to cook the green beans by placing it carefully over the simmering rice and adding the green beans so that they can steam.
Set a timer for 4 minutes. Remove green beans once timer goes off and set aside to cool.
While rice is finishing up remove meat from chicken (keep bones for future stock by placing in a zip top bag in the freezer) and empty green beans from colander or sieve. Add chicken to the colander or sieve now and place back in the simmering liquid to reheat.
Once rice is done, taste everything for seasoning and serve by straining some rice out with a slotted spoon into a bowl. Top with chicken and green beans, and add a spoonful or chicken stock.
Notes
*Make sure your colander or sieve are big enough to rest on the lip of the soup pot, with the handles hanging over so that your colander or sieve doesn't fall into the pot.
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Recipe by Vie at https://getvie.com/subscriber-recipe-requests/