Southern "Church" Rice

1. 1

   Boil thighs in 4 cups of water until cooked thoroughly -- usually 1/2 hour. (I usually salt and pepper water.).

2. 2

   Drain thighs in strainer (with bowl underneath to reserve broth.).

3. 3

   Chop onion in food chopper (Or dice if doing by hand). Set aside.

4. 4

   Cut thighs (once cooled) in portion that will allow chopper to easily shred.

5. 5

   Chop thighs in food chopper or dice if doing by hand.

6. 6

   Add slice of butter to medium sized pan on high heat, add onions. Cook for 1 minute.

7. 7

   Add shredded/diced chicken and pepper to cooked onions. Cook for an additional minute.

8. 8

   Add rest of butter, can of broth, reserved broth from chicken thighs (after boiling time usually a total of 5 cups of water for full box - add more water if necessary), and rice.

9. 9

   Stir until rice is broken up. (best to add more pepper, if desired, at this time).

10. 10

    Bring rice to a boil.

11. 11

    Reduce heat to medium-low apply a tight lid and cook for 20 minutes until water is absorbed.

12. 12

    Remove from heat, cool for 5 minutes, and then fluff with fork.

13. 13

    Best served with chicken gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.