Tender pieces of chicken thighs cooked in chicken broth, with rice full of celery and onion.
Ingredients
1 package chicken thighs - mine had 4
1 tablespoon oil
salt and pepper
2 cloves crushed garlic
3 stalks celery - chopped
1 medium onion - chopped
2 cups chicken broth
1 cup rice - not instant
1 cup water
Instructions
Season the chicken with salt and pepper. Brown the chicken thighs in the oil in a Dutch oven. Add the crushed garlic. Add the chicken broth and onion. Cover and let cook over medium low heat for 20 minutes.
Chop the celery into rather large pieces. After 20 minutes add the celery, rice and water. Cover and let cook for 20 minutes. You might have to crack the lid a little if the liquid can't escape as it cooks the rice. It will depend on how tight you lid fits the pan.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2014/08/06/beat-heat-chicken-rice/