Chicken and Rice Josephine
From my friend Maria: My mom, Josie, has
been making this for as long as I can remember. It’s a very informal recipe but it
always comes out good, it’s quick, and doesn’t cost much to make. The chicken
turns out really tender, and your whole kitchen will smell wonderful.
Ingredients:
- 2 to 3 lbs chicken drumsticks or thighs
- 2 cups rice
- 4 cups water
- 4 - 5 carrots (chopped)
- 4 - 5 stalks celery (chopped)
- 3 chicken bouillon cubes
- Vegetable oil
- Salt and pepper to taste
Method
- Brown chicken thighs or drumsticks in a deep frying pan over
medium-high heat with a little bit of oil until they have color on all sides.
- Add rice, water, vegetables, bouillon, and salt and pepper
to the chicken. (I add garam masala to the mix when I make it, it adds some zip and makes
the rice a pretty color.)
- Bring pan to a boil, then cover and reduce heat. Simmer
until rice is done, about 45 minutes over low heat.
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