River Wissey Lovell Fuller

Chicken Rice

December 2003

A recipe for those Turkey left-overs


1. First cook the chicken carcass, wing bones and giblets in a large pan with 1.5 litre/2 1/2 - pint water, salt, bay leaf and a few peppercorns. Cover pan and bring slowly to the boil; simmer for about an hour.

2. Remove meat from bones

3. Strain stock.


1 tablespoon of oil

25 g/2 oz butter

1 chopped onion

175 g/ 6 oz brown rice

1 chopped green pepper

2 skinned and chopped tomatoes

600 ml/1 pint chicken stock

1 teaspoon turmeric

salt and pepper

Chicken pieces

Chopped parsley


1. Heat oil and butter in a frying pan with lid.

2. Fry onion lightly. When soft, but not brown, add rice and fry for a minute.

3. Add green pepper, tomatoes, stock, turmeric, salt and pepper.

4. Cover pan and cook gently until rice is almost tender - about 20 minutes.

5. Fork in chicken and cook until the rice is done and the chicken is hot.

6. Sprinkle liberally with chopped parsley just before serving.

Ray Thompson

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