Chicken and Yellow Rice
(adapted from Judy's recipe)
1 1/2 to 2 lb. boneless, skinless chicken thighs
1 (5 oz) package Saffron yellow rice
1/2 cup chopped onion
2 carrots chopped
2 celery stalks chopped
2 garlic cloves, crushed
Salt and Pepper
Rinse and pat dry chicken then season with salt and pepper. Place chicken in large pot and add vegetables and garlic. Pour water over chicken and vegetables (enough to cover chicken) and bring to a boil. After boiling, cover and simmer for an hour or until chicken is cooked and tender. Drain off water, saving about two cups for rice. Chop or pull chicken apart into bite-size pieces.
Prepare yellow rice according to package using reserved water. When rice is done add chicken and vegetables and mix well. Add more stock as needed. Serve with something green! Steamed broccoli or green beans works well. Enjoy.
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