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Randi Taylor | Farmers EC

2 tablespoons olive oil
1 large onion, chopped
3 stalks celery, thinly sliced
3 carrots, thinly sliced
2 cups chicken broth
1/2 cup cooking sherry
1 teaspoon salt
1 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
2 cooked chicken breasts, diced
1 cup white rice

1. Heat olive oil in a deep skillet and add the onion, celery and carrots. Cook, stirring, until the onion turns translucent. Add the chicken broth, sherry, salt, tarragon, oregano, thyme and black pepper.

2. Cover skillet and bring mixture to a boil, then add the chicken and rice, stirring to combine. Reduce heat to medium-low, cover, and cook about 20 minutes, until the rice absorbs most of the liquid.

3. Remove skillet from heat and keep covered an additional 10 minutes, then serve.

Cook’s Tip

Try the recipe with dark chicken meat, or for a fresher flavor, substitute double the amount of chopped fresh herbs for dried.