If you know me, you know that Vivian Howard’s show is ALWAYS on in the background. I’ve probably seen every episode twice. I love that show so very much; mainly because I’ve always been fascinated with old Southern cooking. I love the traditions and the history behind those traditions. 

I was also born in the south and went to college there so I guess you could say I have some attachment and roots there. And I adore Vivian Howard. She is humble and sweet and smart and thoughtful. Her new book, Deep Run Roots, will not disappoint. It’s a book full of stories and recipes and history. It feels like a history lesson from your best girlfriend. 

The recipe I’ve always wanted to try is her famous Chicken and Rice. It’s the simplest most humblest of dishes. But like all simple dishes, the glory is in the ingredients and care you put forth. 

I adapted her recipe, making tweaks with what I had. I usually have good, homemade chicken stock in my freezer so I used that versus boiling a whole bird. And in my fridge, I just so happened to have chicken thighs so I boiled those instead. 

This recipe is flexible and much like the one in her book, but of course, was rewritten to reflect the changes I made. I also halved it since I only live with my boyfriend and myself (it still fed 4 people easily!). 

Vivian Howard-Inspired Chicken and Rice

Get a California take on the classic Southern chicken and rice dish, inspired by Vivian Howard. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• 1 pound bone-in chicken thighs
• 1 1/2 quarts homemade chicken stock or store-bought
• 1 tablespoon salt
• 30 turns of freshly ground pepper, divided, plus more for topping
• 1 cup long-grain white rice
• 1 tablespoon lemon juice
• 2 scallions, ends removed and diced

Directions

1. In a medium pot, set over medium heat, add the chicken thighs, chicken stock, salt and about half of the pepper. Bring to a boil and cover, cooking until the chicken thighs are tender and until the meat is falling off the bone, about 30 to 35 minutes. Turn the heat off and allow to cool for about 20 minutes in the broth. Remove the chicken from the broth and transfer to a cutting board. Using two forks, shred the chicken and discard the skin and bones. 
2. Return the chicken to the pot with the broth and bring the mixture to a simmer. Next, pour in the rice and cook for about 12 to 15 minutes. Turn the heat off and stir in the lemon juice, black pepper and if you like, half of the scallions. Divide amongst the bowl and garnish with more black pepper and scallions. 

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.