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“From, Diana Rattray, guide to southern cooking. Easier than it looks! This is really good. I have boiled leftover roast chicken, substituted that chicken for the uncooked in the recipe and used the broth, as well. When I do that, I skim the fat from the broth and combine it with the oil to brown the vegetables. Works fine and is an unusual solution to "not chicken and noodles, AGAIN!!!" Can be spiced up with chilis, if desired.”

Ingredients Nutrition


  1. Heat 2 tablespoons of the oil in a Dutch oven; add the chicken and brown lightly, turning freqently.
  2. Push the chicken to the side or remove and set aside; add 1/2 cup onions and sauté 2 minutes.
  3. Rearrange the chicken and onion evenly in the pan; add 1 cup of chicken broth.
  4. Cover pan and simmer 30 minutes or until the chicken is tender.
  5. Remove chicken and pour the pan juices into a 2-cup measure, cool.
  6. When cool, skin chicken and remove the meat from the bone in large pieces.
  7. Set chicken aside.
  8. In the same Dutch oven, heat the remaining 1 tablespoon of oil and the diced bacon or ham.
  9. Sauté for about 3 minutes over medium heat.
  10. Add the remaining onion, green and red bell pepper, and celery.
  11. Sauté until the chopped onion is tender.
  12. Add the rice and sauté, stirring, for about 2 minutes.
  13. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  14. Pour enough of the remaining chicken broth into the measuring cup with the pan juices to make 1 3/4 cups and add along with the tomatoes to the vegetables.
  15. Cover and simmer 25 minutes, until the rice is tender and liquid is absorbed.
  16. If necessary, add more chicken broth or water.
  17. Gently stir cooked chicken into the rice; heat through.
  18. Taste and add salt and pepper, if needed.
  19. Spoon into a serving dish and sprinkle with freshly chopped parsley.

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