Chicken stew with rice

Ingredients

• 1 whole onion
• 2 stalks of celery, washed and cut in half or into four pieces (with the leaves)
• 2 carrots, cut in half or into four pieces
• 1 tablespoon of seasoning for poultry
• 1 tablespoon of dried parsley, chopped
• 2 bay leaves
• Salt to taste
• Freshly ground black pepper, with a strong flavour
• 1 whole chicken (approximately 1.3 to 1.6 kg)
• water
• 2 1/2 cups of long-grain rice
• 2 tablespoons of butter

In a large pot, saucepan, or pot with a thick bottom and lid, combine the onion, celery, carrot, poultry seasoning, parsley, bay leaves, salt, and pepper.

Rinse the chicken and place it among the other ingredients in the pot. Add enough water to cover the chicken, then bring to a boil over medium-high heat, uncovered.

Reduce the heat, cover, and let simmer for about 1 hour, or until the juices run clear when you pierce the chicken with a fork.

Remove the chicken and place it on a plate to cool. Strain the broth from the pot (you should have about 8 cups; if you have more, set it aside for another use).

Place 8 cups of broth in the pot and bring to a boil over high heat. Add the rice and bring back to a boil. Reduce the heat to low, stir, and cover.

Cook for 20 minutes, stirring occasionally and carefully monitoring the pot to ensure it doesn’t dry out. Add more broth if needed.

While the rice is cooking, remove the skin and chicken from the bone; discard the bone and skin. Cut the chicken into small pieces and set aside.

Once the rice is cooked, add the shredded chicken and gently mix. Taste and adjust the seasoning as needed, then serve. Alternatively, keep the dish covered over low heat until ready to serve.