Chicken Rice-A-Roni

Ingredients

• (\1 1/2) pound whole chicken
• stalk celery, roughly chopped
• medium carrot, roughly chopped
• 1/2 medium yellow onion, roughly chopped
• large bay leaf
• tablespoon kosher salt
• quart swater
• tablespoon solive oil
• tablespoon sbutter
• 1/2 medium yellow onion, diced
• 1/3 cup diced red bell pepper
• teaspoon skosher salt
• cup broken uncooked spaghetti (2-inch piece s)
• 1/2 cup sbasmati rice
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon saffron threads, crushed (Optional)
• pinch cayenne pepper
• 1/2 cup garbanzo beans, drained and rinsed
• 1/3 cup frozen green peas, thawed and drained
• tablespoon schopped fresh parsley, or to taste
• tablespoon schopped fresh cilantro, or to taste

Instructions

1. Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
2. Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice a roni and reserve the rest for another use.
3. Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
4. Combine oil and butter in a skillet over medium high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
5. Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
6. Cover tightly with a lid, reduce heat to medium low, and cook for 15 minutes; do not lift the lid or stir during this time.
7. Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
8. Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately. Chicken Rice a Roni. Chef John

Tips

Nutrition data for this recipe includes the full amount of chicken and broth. The actual amount of chicken and broth consumed will vary.