Measurements

• 1 whole chicken
• 2 cups white rice
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 large onion
• chopped
• 3 cloves garlic
• minced
• 2 bay leaves
• 2 carrots
• sliced
• 2 stalks celery
• sliced
• 1 tablespoon oil

Preparation Method

• 1. Rinse the chicken under cold water and pat dry.
• 2. In a large pot, heat oil over medium heat.
• 3. Add onions and garlic, sauté until translucent.
• 4. Add chicken to the pot and cover with water.
• 5. Add salt, pepper, bay leaves, carrots, and celery.
• 6. Bring to a boil, then reduce heat to low.
• 7. Simmer for 1.5 hours, skimming foam occasionally.
• 8. Remove chicken, let cool slightly, then shred meat.
• 9. Strain broth, discard vegetables and bay leaves.
• 10. In a separate pot, bring 4 cups of broth to a boil.
• 11. Add rice, reduce heat to low, cover, and cook for 18 minutes.
• 12. Fluff rice with a fork.
• 13. Serve shredded chicken over rice with a ladle of broth.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.