Herbed Chicken and Rice


  1. 1 pound raw chicken breast
  2. 1 sweet onion-chopped
  3. 1/2 bag baby carrots and/or 2 chopped yellow or orange peppers
  4. 10 stalks of celery-chopped
  5. olive oil
  6. poultry seasoning
  7. garlic powder
  8. brown rice (or wild or basmati)


  1. 1Prepare rice as per package directions. Set aside
  2. 2Add 1 Tbsp olive oil to deep cooking/fry pan.
  3. 3Add onion and cook on medium heat, stirring often until onions brown.
  4. 4Add celery and continue to stir until celery begins to look a bit clear.
  5. 5Add carrots.
  6. 6Cut chicken into small chunks. Add to bowl with 2 Tbsp olive oil, 1 tsp poultry seasoning, ½ tsp garlic, 1 tsp dill. Mix so chicken is thoroughly coated with spices. Add more or less spices to your taste.
  7. 7If time permits, place the chicken-herb mixture in a plastic Ziploc or bowl and refrigerate from an hour to overnight. This marinating enhances flavor!
  8. 8Add chicken to pan with 1 cup of water.
  9. 9Simmer mixture for an hour or more adding water if needed as it boils off.
  10. 10The longer the chicken cooks, the more tender it becomes. It can be easily broken into pieces which is great for the young ones.
  11. 11Add portion to blender or food processor to puree. The rice can be added or served separate.
  12. 12Use the puree for babies or serve like a chicken salad or pate on bread or crackers.
  13. 13Serve cooked chicken with or over rice for a hearty meal.


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