Chicken Vegetables And Rice

• 2 Tbsp. salad oil
• 2 ribs celery, sliced
• 1 (3 1/2 lb.) broiler-fryer, cooked and cut up
• 1 Tbsp. chicken flavor bouillon
• 1 c. parboiled rice
• 3 medium carrots, sliced
• 2 medium onions, chopped
• 5 parsley
• 1 bay leaf
• 1 1/2 tsp. salt

1. In Dutch oven over medium heat in hot salad oil, cook carrots, celery and onions about 10 minutes.
2. Remove vegetables to a bowl. In same pan, heat cut up chicken, parsley, bay leaf, bouillon, salt and 6 cups of water.
3. Bring to a boil.
4. Reduce heat to low. Cover and simmer 20 minutes or until juices run clear.
5. Remove chicken to another bowl.
6. Refrigerate chicken for about 15 minutes; skin and debone.
7. Cut into bite size.
8. While chicken is cooling, add vegetables and rice to broth.
9. Heat to boil.
10. Reduce to low; cover and simmer 30 minutes or until vegetables and rice are tender.
11. Add chicken; heat to boiling.
12. Discard parsley and bay leaf.

salad oil, celery, chicken flavor, rice, carrots, onions, parsley, bay leaf, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1015278 (may not work)