Creamy Chicken and Rice
Directions
- 1Add 4 cups of reduced sodium chicken broth to a pot.
- 2Add no salt Tony's (or regular Tony's), garlic powder, onion powder, and black pepper to your liking.
- 3Stir the ingredients well.
- 4Add 1 cup of water and 1 cup of chicken broth to the pot.
- 5Add diced celery (3 stalks) and diced half of a large onion to the pot.
- 6Stir the mixture well.
- 7Bring the mixture to a boil.
- 8Once boiling, add your preferred chicken parts (chicken legs are recommended for shredding).
- 9Boil for about 25 minutes.
- 10Remove the chicken from the pot and shred it thoroughly.
- 11Add 1 to 2 cans of cream of chicken to the pot (2 cans were used in the video).
- 12Stir well until the cream of chicken is melted.
- 13Add 2 to 2.5 cups of washed rice to the pot.
- 14Stir well for a couple of times.
- 15Put the top on the pot and let it cook for about 30 minutes on medium heat.
Ingredients
- 4 cups reduced sodium chicken broth
- no salt Tony's (or regular Tony's)
- garlic powder
- onion powder
- black pepper
- 1 cup water
- 1 cup chicken broth
- 3 stalks diced celery
- 0.5 large diced onion
- chicken legs (or thighs, breast, wings)
- 2 cans cream of chicken
- 2.5 cups washed rice
Equipment
pot
Tips
- Season to your liking as there are no specific measurements for seasonings.
- Use chicken legs for better shredding.
- Wash your rice before cooking.
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