Chicken Rice-A-Roni

Recipe View 1 hrs 15 mins In a large stockpot, combine the whole chicken, celery, carrot, roughly chopped onion, and bay leaf. Cover with 3 quarts of water. Add 1 tablespoon of kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until the chicken thighs and legs can be easily pulled away from the carcass, about 1 hour and 15 minutes. Carefully remove the chicken to a bowl, tilting it to drain any broth back into the pot.

Recipe View 20 mins Allow the cooked chicken to cool until it's comfortable to handle, approximately 15 to 20 minutes. Separate the skin, bones, and meat. Set aside 2 cups of shredded chicken for the Rice-A-Roni; reserve the remaining chicken for another use.

Recipe View 2 hrs Return the chicken skin and bones to the stockpot with the broth. Simmer for 1 to 2 hours to deepen the flavor. Strain the broth, discarding the solids.

Recipe View 7 mins In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the diced onion, red bell pepper, and 2 teaspoons of kosher salt. Cook, stirring frequently, until the onion begins to soften and turn translucent, about 3 to 4 minutes. Add the broken spaghetti and cook, stirring constantly, until toasted to a light golden-brown to dark-brown color, about 3 minutes. It's fine if the onions and peppers start to caramelize.

Recipe View 5 mins Add the basmati rice to the skillet and stir until thoroughly coated with the oil and butter mixture. Add the black pepper, oregano, cumin, and crushed saffron. Pour in 3 1/2 cups of the strained chicken broth. Stir in the cayenne pepper, garbanzo beans, peas, and shredded chicken. Bring the mixture to a simmer.

Recipe View 15 mins Cover the skillet tightly with a lid, reduce the heat to medium-low, and cook for 15 minutes. Avoid lifting the lid or stirring during this time to allow the rice to steam properly.

Recipe View 10 mins Remove the lid and gently check the rice in a few spots. It should be just barely tender. If it seems slightly undercooked, replace the lid and cook for a few more minutes. Replace the lid, turn off the heat, and let the rice rest for 10 minutes.

Recipe View 1 mins Sprinkle the chopped fresh parsley and cilantro over the top of the rice. Gently stir to combine. Taste and adjust seasoning as needed. Serve immediately.