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       #Post#: 6241--------------------------------------------------
       Stewed Chicken and Rice
       By: moo Date: May 19, 2023, 12:30 pm
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       Stewed Chicken and Rice from Cooks Country
       4 tablespoons unsalted butter, divided
       1 onion, chopped fine
       1 ½ teaspoons table salt, divided
       2 pounds bone-in chicken thighs, trimmed
       4 cups
       chicken broth
       3 cups water
       1 teaspoon pepper
       2 cups
       long-grain white rice, rinsed
       1
       INSTRUCTIONS
       Melt 2 tablespoons butter in Dutch oven over medium-high heat.
       Add onion and ½ teaspoon salt and cook until onion is softened,
       about 5 minutes.
       2
       Add chicken, broth, water, pepper, and remaining 1 teaspoon salt
       and bring to boil. Reduce heat to low, cover, and simmer until
       chicken is tender and registers at least 185 degrees, about 30
       minutes.
       3
       Remove pot from heat. Transfer chicken to plate and let cool
       slightly, about 15 minutes. Using 2 forks, shred chicken into
       bite-size pieces; discard skin and bones.
       4
       Return broth to boil over high heat and stir in rice, chicken,
       and remaining 2 tablespoons butter. Reduce heat to medium-low
       and simmer, uncovered, stirring occasionally, until rice is
       tender and liquid level drops just below surface of rice, 17 to
       20 minutes. Season with salt and pepper to taste. Serve.
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