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Monday, October 19, 2015

Spicy Sweet Savory Chicken and Rice

16 cups water or 3 quarts
  • 1/4 sweet apple diced small
  • 3 cups long grain white rice 
  • 1 small onion, chopped
  • 3 bay leaves
  • 4 teaspoons chicken bouillon
  • 1 tsp. celery seed 
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Mrs. Dash
  • 3 chicken breasts whole no bones
  • 4 oz, green chilies 
  • 1/2  tsp. pepper
  • 3 cloves garlic, minced
  • 5 teaspoons all-purpose flour 
  • 1 cup milk
  • 8 oz shredded cheese, divided
  • 1/3 cup sour cream
  1. In a large stock pot bring water, chicken,apple, onion, ½ teaspoon pepper, 1 teaspoon Mrs. Dash, green chilies, garlic, olive oil, celery seed and bay leaves to boil, cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).
  2. Once simmering is complete, remove chicken to cool in order to cut into small chunks. Let broth continue to simmer and reduce.
  3. Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice . Cover and simmer for 15 minutes. 
  4. Stir in the cup of milk whisked with flour and bring  just to a boil stirring constantly to  avoid lumps. 
  5. Reduce heat to simmer, and add your chopped chicken.
  6. Add  reserve broth and cheese ... stir well ...remove from heat   
  7. Serve topped with sour cream..ENJOY!!!