Chicken And Rice (Healthy, Cheap, And Tasty Too!) - cooking recipe

Ingredients

4 chicken thighs
2 cups rice
4 cups water (more if needed)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1 bay leaf
1/4 teaspoon celery seed
1 dash cayenne pepper

Preparation

Put the chicken and water in a large pot.
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.
Cook 20-30 minutes, until chicken is cooked (bone-in chicken usually takes 30, bone-out takes 20).
Remove chicken from pot and place on a plate until it's cool enough to handle.
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.
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.
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.
Taste then season with additional salt and pepper if needed.
Enjoy!