Canal House Chix and Rice

By fransdavis

One pot and good

Ingredients

• 3 tablespoons butter
• 4-8 pieces of chix thighs or thighs and legs
• 1 1/2 cups of chopped onions
• 1 cup of chopped celery
• 1 small can of mushrooms
• 1 cup of water
• 1 up of chix broth
• 1 cup of long grain rice
• 1 bay leaf

Preparation

Step 1

In large sauté or wide pot melt butter over med heat
Season chix well with salt and pepper
Skin side down brown for about 10-12 minutes (does not need to be crispy)
Flip over chix and add onion, celery and mushrooms and cup of water salt and pepper cover and cook for 20 minutes
Add rice, bay leaf and broth cover and cook for 30 minutes