Start with chicken pieces. I like skinless thighs and drumsticks. Use whatever your family prefers. Use only bone-in chicken, you need the bones to make great tasting broth to cook the rice in.
Coat the chicken with a couple tablespoons of flour.
Brown the chicken pieces in a few tablespoons of canola oil. Salt and pepper both sides of the chicken.
Cook on medium high heat, until the chicken is browned and there is a brown crust on the bottom of the pan
Add rice and water. Scrape the bottom of the pot to release the brown bits. Add 1/4 teaspoon of salt.Taste the water and make sure that there is enough salt, rice absorbs salt as it cooks. The water needs to be almost as salty as sea water. Bring to a boil. Reduce heat to low, cover and let the rice cook for 20 minutes.
After 20 minutes the rice will be tender. Dinner is served. A side salad goes really well with this.
My biggest critic. Quality control.
Chicken and Rice
7-10 pieces bone-in chicken
2 tablespoons all purpose flour
1/4 cup canola oil
1/2 teaspoon salt(divided)
1/4 teaspoon pepper
2 cups rice
4 cups water
Coat the chicken pieces with flour. In a Dutch oven, brown the chicken in the canola oil on medium high heat. Salt and pepper both sides of the chicken, about 1/8 teaspoon of salt on each side. It is important to have golden brown bits in the bottom of the pan, this makes for super flavour. Add the water, and remaining salt and pepper. Taste the water and add more salt if necessary. Bring the water to a boil, reduce heat, cover and simmer for 20 minutes. The rice should be tender after 20 minutes. Serve with a side salad.