Chicken & Rice Recipe
by Philip Brown


Ingredients:
1 Pressure cooker (Can be found cheap at yardsales or online/retail stores)
1 Whole Chicken (Can be precut and skinless if you like)
1 Celery Stalk
1 Yellow Onion
1 White Onion
2 tablespoons of Kosher Salt
2 tablespoons Ground Black Pepper
2 tablespoons minced garlic
1 tablespoon garlic power
1 tablespoon garlic salt
1.5 tablespoons Cavenders Greek seasoning (walmart should have it)
5 cups of any white rice


Clean and rinse rice
Cook rice in a Rice cooker or boil it using conventional methods

Cut each celery stick in half lengthwise
bundle them up as much as will fit in your hand and cut them into 1/4 inch pieces (leave a few bigger 1/2 inch pieces for texture)

cut each onion into 1/2 by 1/4 inch pieces

bring the Seasonings, Garlic, Celery, Onions to boil in the pressure cooker (with the lid OFF) with it filled about halfway with water.

Put the chicken (whole or chopped) into the pressure cooker once the water starts to boil

Put the lid securely on the pressure cooker and seal it tight.

Place the valve on the top of the pressure cooker.

When the valve starts to rock and hiss, lower the heat down 1-2 notches until it slowly moves but doesn't spin.

Start a timer for 20 minutes

Second Phase:
Come back after 20 minutes and scoop the chicken out. Pour the broth into a strainer and pick out any bones remaining... pour the freshly made broth and strained veggies into a large pot with the rice. After a few minutes the chicken should be soft to the touch and should be able to be ripped into tiny bite sized pieces by hand, It will fall off the bones so just dig around and remove any fat/bones you can find.

Dump the chicken pieces in with the rice/broth mixture and mix together throughly

The longer the meal sits in the pot, the thicker the broth gets.

Enjoy