Southern Style Chicken and Rice

Chicken and Rice Recipe

  • In a large stock pot bring water, chicken, celery, onion, ½ teaspoon pepper, ½ teaspoon salt, oregano, celery salt, 1 teaspoon parsley, 1 bay leaf to boil, cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).
  • Once simmering is complete, remove chicken to cool in order to debone. Let broth continue to simmer and reduce.
  • When cool enough to handle, debone chicken.
  • Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice, chicken, remaining pepper, salt and parsley. Cover and simmer for 15 minutes.
  • After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.
  • Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.
  • Salt and pepper to taste.


  • 16 cups water approx. (enough to cover chicken)
  • 1- 4 lb. (approx.) All Natural Veggie Wagon whole chicken
  • 3-4 stalks celery; rough chopped
  • 1 large sweet onion; diced
  • 1 teaspoon pepper – divided
  • 1 teaspoon salt – divided
  • ½ teaspoon oregano
  • ½ teaspoon celery salt
  • 1½ teaspoons parsley – divided
  • 3 cups organic Brown Basmati rice
  • 1-2 whole bay leaves

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