| 1 | Choose your large cast iron pot (my usual) or in my case now with no stove, a west bend electric fry pan. |
| 2 | Set to simmer and add chicken soup. |
| 3 | (i use egg drop by the way, but that"s another step) while broth is warming, wash chicken as you usually do. |
| 4 | Add all seasonings except the peppers. |
| 5 | Squeeze the lemon for it"s juice and toss it in without the seeds. |
| 6 | When you can see that the broth is just starting to boil every time the light goes out, you know it"s just right, below boiling temp. |
| 7 | You don"t want this to boil unless you are in a hurry, want to do lots of pot watching or you like tough chicken. |
| 8 | No need to add salt or sugar since there is usually more than enough already in the soup. |
| 9 | The chicken should not be covered in liquid, this is not intended to be soup when you get done. |
| 10 | When you have the temp. |
| 11 | Fine tuned to true simmer, place the poultry parts in the broth, meaty side up as possible. |
| 12 | Sprinkle on the white and red pepper, cover the pot and ignore it for as long as you wish the longer the better, i usually shoot for at least 4 hours. |
| 13 | Before serving at least 20 min. before you want to eat, flip the meat and add the rice. |
| 14 | Check to make sure there is enough water, bring up to original level if necessary. |
| 15 | This should turn out fairly thick, and not soup because the rice absorbs most or all of the liquid. |
| 16 | Stir it in well and cover again. |
| 17 | When the rice is done it"s finished. |
| 18 | Spoon out rice onto plates and place poultry on the side of it. |
| 19 | I like to serve this with a large tossed salad, using olive oil, 1 t lemon juice, 2t oregano, and 1 clove garlic, or garlic powder. |
| 20 | (see porro"s italian salad for details) i use cajun seasoning, but wanted this to have a more general appeal, if you like it hotter, go for it. |
| 21 | Sort of a cajun/italian recipe. |
| 22 | Some other notes and options. |
| 23 | 2 t of parsley won"t hurt. |
| 24 | Also optional: (it"s not cast in stone, add what you like) fresh sliced mushrooms. |
| 25 | I confess, i never measure any of the above, it"s all done by taste, do the same please! anytime you use fresh spices it will taste better. |
| 26 | Why i make and eat this. |
| 27 | 1) for sporting events, one never knows for certain when it will be time to eat. |
| 28 | Also if you have company that shows up late on a regular basis, this type of cooking and be on hold for extended periods of time, without harm. |
| 29 | 2) no stove. |
| 30 | 3) the slow cooking will make even a laying hen edible. |
| 31 | 4) for a whomped up one pot, one plate dinner it actually has some taste to it. |
| 32 | 5) sometimes i want something that is easy and doesn"t need tending, this is it. |
| 33 | Probably best for family cooking rather than guests. |
| 34 | 6) when i was cooking for three teens i never knew if any two would every be at home for dinner at the same time. |
| 35 | It keeps well for hours after adding the rice. |
