Chicken and Rice Recipe
Water – to cover chicken
1 3-4 lb. whole chicken
3-4 stalks celery; rough chopped
1 large sweet onion; rough chopped
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic salt
3 cups long grain white rice
1 packet onion soup mix
Place chicken, celery, onion, pepper, salt, oregano, and garlic salt in a pressure cooker. Cover with water and lock the lid in place. Bring to pressure over high heat, then reduce the heat to the lowest setting that will maintain pressure; cook for 20 minutes. (You can also boil the chicken for an hour or two if you aren’t daring enough for the pressure cooker)
Once cooking is complete, release the pressure by running cold water over the pressure cooker. Remove chicken to cool in order to de-bone. Put broth to the side.
When cool enough to handle, de-bone chicken.
Drain celery and onions from broth and put approximately 6 cups broth back into pot along with the rice, chicken, onion soup mix and more pepper and salt. Cover and simmer for 15 minutes.
After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.