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BUBBIE’S CHICKEN & RICE

Contributed By: Margaret | See all of Margaret's recipes
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My Mother-In-Law gave me this recipe before she passed away. It is a family favorite.
RECIPE INGREDIENTS
6 packs - chicken gizzards or gizzards with hearts
12 pieces - chicken thighs + drumsticks
3 large yellow onions or 6 medium yellow onions - chopped
9 cups – chicken stock
2 cup boiling water
4 large carrots – sliced
6 celery stalks – chopped
3½  cups – rice
DIRECTIONS
Sautee onion until translucent or light brown. Add cleaned and sliced gizzards and hearts. Season with salt and pepper. Cook mixture for 1.75 to 2 hours(may need to add water). Fry chicken parts in butter until brown. Add chicken stock and water to the onion/gizzard mix. Bring to a boil and add the carrots and celery. Remove browned chicken from fry pan. Put the 3 cups of rice in the fry pan, coating the rice with the butter. Add the chicken pieces to the chicken broth mix and simmer for 1 hour. After the hour, add the rice and simmer an additional 30 minutes.


Date Added: 04/16/2010
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