Published March 1, 1998.
We wanted to develop a chicken and rice recipe that would give us a dish that was moist, flavorful, and clean-tasting as well as easy to make. To avoid overcooked breast meat, we simply added it to the pot about 15 minutes after the legs went in. To avoid heavy, greasy rice we reduced the amount of liquid (a combination of white wine and water) added to the rice. Although we tried (and liked) basmati rice in our chicken and rice recipe, we settled for long-grain rice as being most appropriate for this wholesome, satisfying dish.
Though we rarely suggest stirring rice while it cooks, in this dish it is necessary, or the top layer might dry out or be undercooked. If you prefer, substitute two pounds of breast meat or boneless thighs for the pieces of a whole chicken.
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