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Categories:
celery carrots white potatoes sweet potatoes water chicken onions chicken bouillon granules long grain rice pepper
Viewed: 28 - Published at: 5 years agoIngredients
- 2 celery ribs with leaves
- 2 medium carrots
- 1 pound white potatoes, peeled
- 1 pound sweet potatoes, peeled
- 3 quarts water
- 2 pounds broiler/fryer chicken pieces, skin removed
- 2 large onions, halved
- 3 teaspoons chicken bouillon granules
- 3 cups cooked long grain rice
- Pepper to taste
Method
- Cut vegetables into 2-in. pieces; place in a Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours.
- Set chicken aside until cool enough to handle. Let broth cool for 1 hour; skim fat. Remove meat from bones; discard bones and cut chicken into chunks.
- In a blender, puree the vegetables and broth in batches; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper.
