One-Pot Chicken And Rice Recipe
Easy and heart one-pot chicken and rice to please a crowd.
Equipment
- 1.5 gallon pot
Ingredients
Cabbage Slaw
- 1 cabbage head
- 1/2 green pepper
- 1 small onion
- 1 tsp salt
- 1 tsp celery seed
- 3/4 cup apple cider vinegar
- 3/4 cup oil
- 1.5 cup sugar
Chicken And Rice
- 8/12 chicken legs
- white rice
- salted chicken broth
- 1/4 tbs salt
Instructions
Cabbage Slaw
- Finely chop 1 head of cabbage, ½ large green pepper, and 1 small onion; I use a food processor to get it very finely chopped.
- Stir ingredients together and add 1 teaspoon of salt and 1 teaspoon of celery seed.
- Over medium heat, bring ¾ cup of apple cider vinegar, ¾ cup of oil, and 1 ¼ cup of sugar to a boil, and then pour over the cabbage mixture.
Chicken And Rice
- It starts by simply salting 8 to 12 chicken legs (bones and skin intact) and placing them into the magic red pot.
- Add 4 cups of SALTED chicken broth and ¼ tablespoon of salt.
- Boil gently for 15 minutes until the chicken is completely cooked. Remove from heat and add 3 cups of rice.
- Stir gently so that all rice is wet and then cover with a lid.
- This is where the magic happens – let it sit for 4-5 hours covered on the stovetop.
- Remove the lid and use a fork to remove the chicken legs.
- Pull the chicken meat off the bone and separate it from the skin.
- Place pulled chicken back into the rice mixture and stir.
- Taste and, if necessary, add more salt to your liking.