Chicken And Rice (Healthy, Cheap, And Tasty Too!)

1. 1

   Put the chicken and water in a large pot.

2. 2

   Bring to a boil on high, then skim the white foamy stuff off the top. Reduce heat to med-high and add all of the seasonings.

3. 3

   Cook 20-30 minutes, until chicken is cooked (bone-in chicken usually takes 30, bone-out takes 20).

4. 4

   Remove chicken from pot and place on a plate until it's cool enough to handle.

5. 5

   While it is cooling, skim the fat off of the broth. I use a measuring cup to do this, but if you have a fat seperator they work even better. You can leave some in, as it gives it more taste (but is less healthy). Make sure you have at least 4 cups of liquid left in the pot.

6. 6

   When the chicken is cool enough to handle, remove fat and bones. Tear into bite sized pieces. Put the torn chicken back into the pot.

7. 7

   Bring to a boil, then add the rice. Reduce to med-high and cook for 20 minutes, without the lid. During the last 5 minutes, stir more often as it usually starts sticking.

8. 8

   Taste then season with additional salt and pepper if needed.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.