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| | Chicken & Rice Stew 6 cups of water
One 3 pound chicken
1 sprig of tarragon
1 sprig of parsley
1 sprig of celery leaves
1 sprig of thyme
1/2 cup of sliced leek, white part only
2 shallots, peeled and quartered
1 teaspoon of salt
1 cup of long grain rice
2 1/4 cups of shelled peas
1 cup of diced carrots
1/8 teaspoon of cayenne pepper
2 tablespoons of chopped parsley |
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Bring the water to a boil in a large saucepan. Add chicken and cook for 30 minutes, skimming as needed. Add herbs, leek, shallots, and salt to pan. Cover and simmer for 30 minutes more. Place uncooked rice in colander and wash under cold running water until the water runs clear, drain. Remove the 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 chicken pieces to pot. Season with cayenne pepper, sprinkle with chopped parsley, and serve. Serves 4 |
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