This is one of our family’s staples. I think we had it about once a month growing up. I finally figured it out after ten years of trial and error.
- 3 cups of white rice
- 1 roast chicken *
- 3 large carrots, peeled
- 4 large celery stalks
- 1 large yellow onion
- 1 tablespoon salt
- 4 chicken bullion cubes
- 1 tablespoon pepper
- ¼ cup Canola oil
- ½ pound sliced bacon
- 2½-3 cups boiling water
You will want to chop the onion, slice the bacon into half inch slices short length wise, slice the carrots, slice the celery, separate the meat from the bone making sure to remove any gristle and bones. Slice it into small pieces. You can leave the skin because usually roast chicken has some tasty seasoning on it.
Preheat the oven to 300° F.
In a large, heavy pot, bring the oil to a medium heat. We will be placing this pot covered into an oven so it needs to be oven safe. Sautê the onions in the oil. In a separate pan fry the bacon to a light crispy brown; not crunchy and hard.
Add the carrots, celery, chicken, rice, salt, pepper, and bullion cubes. You will want to gently stir the mixture until its even. Drain the bacon and add it to the pot. Once things are mixed and hot add the water. Bring this to a boil stirring frequently. Once it starts boiling place the pot covered into the oven for an hour and a half. Fluff it with a fork and put it back into the oven for another half hour to hour.
Serve immediately with a pickle on the side. To reheat place on a pan and heat slowly. You shouldn’t need to grease the pan.
A common alteration to this base recipe is to add a cup or lima beans, peas, or corn late in the recipe to keep them from breaking apart and getting mushed.
* A whole roast chicken is a substitute for turkey dinner left overs which ends up to yield about the same amount of meat.
It is a fairly easy dish to make. It may be a little plain but its good every so often. This serves between eight ten.