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
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.
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.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme