Chicken Vegetables And Rice - cooking recipe

Ingredients

2 Tbsp. salad oil
2 ribs celery, sliced
1 (3 1/2 lb.) broiler-fryer, cooked and cut up
1 Tbsp. chicken flavor bouillon
1 c. parboiled rice
3 medium carrots, sliced
2 medium onions, chopped
5 parsley
1 bay leaf
1 1/2 tsp. salt

Preparation

In Dutch oven over medium heat in hot salad oil, cook carrots, celery and onions about 10 minutes.
Remove vegetables to a bowl. In same pan, heat cut up chicken, parsley, bay leaf, bouillon, salt and 6 cups of water.
Bring to a boil.
Reduce heat to low. Cover and simmer 20 minutes or until juices run clear.
Remove chicken to another bowl.
Refrigerate chicken for about 15 minutes; skin and debone.
Cut into bite size.
While chicken is cooling, add vegetables and rice to broth.
Heat to boil.
Reduce to low; cover and simmer 30 minutes or until vegetables and rice are tender.
Add chicken; heat to boiling.
Discard parsley and bay leaf.