Pat chicken dry with paper towels & season
Boil cut-up hen and onion until the meat falls off bone on chicken.
Wash rice and add to chicken, making sure to have about 6 cups water in pot.
Add salt and pepper.
Bring to a good boil, stir a couple of times while boiling.
Cut heat to very low. Place lid on pot and cook for 40 minutes or until the rice is soft.
Serves about 10 to 12.
Cook chicken until done.
Remove from bones and place back into chicken broth.
Add rice and cook until rice is tender.
Add sausages (sliced into 1-inch pieces), eggs and salt and pepper to taste.
Cook until sausages are hot.
Enjoy!
o brown.
Place the chicken thighs in the pot and
Slice sausage into 1/2 inch pieces. In large stockpot combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the chicken stock and bring to boil, cover and cook on low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discard bones and skin. Add the rice to the pot and bring to a boil stirring well. Boil for 10 minutes, reduce heat, cover pot and swimmer for 10 minutes or until rice is done. Remove bay leaves and return chicken to the pot. Stir well and serve.
Marinate chicken in the mixture for 24 hours.
Put chicken on skewers and grill.
Serve on sliced Italian bread!! Easy and delicious.
Mix ingredients and pour sauce over chicken; boil until done. Use sauce used in boiling to serve over rice with chicken.
For a whole chicken, triple recipe.
nnards if desired.
Boil chicken in a large covered pot
Wash chicken.
Cook chicken in covered pot approximately 1 hour.
Debone chicken.
Put back in pot.
Add salt and pepper. Add white and yellow rice.
Cook on medium high until rice dries out.
Cover; turn down on low heat for 10 minutes.
Place the chicken thighs, water, and 1 bouillon
Season a chicken hen with salt, pepper and
Cover chicken with water in a large pot.
Add salt and pepper. Bring to a boil, reduce heat to a slow boil and cook until chicken is tender (approximately 1 hour).
Remove chicken, discard skin and bone.
Tear into shreds and set aside.
Measure broth by the cup and put back in pot.
Add 1 cup of rice to every 2 cups of broth.
Put chicken back in pot and bring to a boil.
Reduce to simmer and cover.
Cook 20 minutes.
Fluff with a fork and serve. Serves 6 to 8 people.
n a large pot. Add chicken and bring all to a
ieces.
in stockpot combine chicken, sausage, onion, butter, seasonings and
Boil chicken in large pot in 5 cups water until tender. Remove chicken and break into small pieces. Measure broth and add enough water to make 5 1/2 cups. Add sausage, onion, salt and peppers. Return to boil for 10 minutes. Add chicken and rice. Cook on low heat for 25 minutes or until rice is done.
Boil chickens until done and debone.
Mix broth, pepper and salt. Cut sausage into one-inch pieces and add to broth.
Bring to a boil.
Add rice and stir constantly until broth begins to thicken.
Add chicken and stir.
Cover and cook on low heat for 30 minutes.
Cook chicken
and
debone; save broth.\tDice onions and cut bacon
into
1-inch
strips
and
saute
together in large cooking pot.
Add chicken broth, 2 cups broth per cup of rice. May add little water if not enough of chicken broth.
Bring to boil and add
rest
of ingredients.\tTurn down on low heat and cook until rice is fluffy and done.
Start with 28 cups of water in a large pot (this will result in 26 cups of broth). Chop onions and celery. Add to water. Add salt and pepper. Bring to boil and then add raw chicken on bone. Cook until chicken is done. Remove from heat. Brown sausage in separate pan and drain. Slice smoked sausage. Remove chicken from bone and return to stock. Add pork sausage, smoked sausage and Texas Pete. Bring to a boil. Add rice; reduce heat and stir occasionally to prevent from sticking. Cook, covered, until rice is done.
Boil chicken in about 4 cups water.
Add onion until tender. Add water if necessary.
Remove and debone chicken.
Add chicken pieces, sausage, pepper and rice to liquid; simmer until broth evaporates.
Bring to a boil the water and onion soup.
Add sausage and chicken.
When chicken is done, remove, debone, cut into small pieces and return to broth.
Add rice and return to boil.
Cook on medium heat until rice is done.