Southern-Style Stewed Chicken and Rice

1. Cook Onion

Start by melting 2 tablespoons of butter in a Dutch oven over medium-high heat. Once the butter has melted, add the chopped onion and 0.5 teaspoon of table salt. Cook the onion for about 5 minutes, stirring occasionally, until it softens and becomes translucent.

2. Add Chicken and Broth

Add the chicken thighs, chicken broth, water, black pepper, and the remaining 1 teaspoon of table salt to the pot. Increase the heat to high and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.

3. Shred Chicken

Remove the pot from the heat and transfer the chicken to a plate to cool for about 15 minutes. Once the chicken is cool enough, shred it into bite-size pieces, discarding the bones and any excess fat.

4. Cook Rice

While the chicken cools, return the broth in the pot to a boil over high heat. Stir in the rinsed rice, shredded chicken, and the remaining 2 tablespoons of butter. Reduce the heat to medium-low and let the mixture simmer uncovered for 17 to 20 minutes, stirring occasionally.

5. Season and Serve

Finally, season the dish to taste with additional table salt and black pepper if needed. Your Southern-Style Stewed Chicken and Rice is now ready to serve.