Here's the recipe:
Rub for the chicken:
3 huge bone-in chicken breasts
1T salt
1T pepper
2 tsp granulated garlic
2tsp garlic and herb seasoning
Feel free to adjust these measurements to your personal taste.
Mix well.
You will also need 2 large bay leaves, 4 large red-skinned potatoes, 3 large carrots (peeled), 1 med onion, and 4 cloves of garlic, minced.
For the thickening agent, 3 1/2 T flour with 1/3 C. water. Whisk this together and let sit until you need to use it.
Rice: For 3 people, I used 1.5 cups of rice and 3 cups of water (you cook rice in a ratio of 1 part rice to 2 parts water)
Mix rice with water and turn the burner on to high heat until it boils. When it comes to a full boil, add a pinch or two of salt and reduce the heat to low until there is no more water left in the pot of the rice. This is when it is done.
Rub each side of each chicken breast with this mixture.
Take some olive oil, which ever kind you have in your pantry. Put enough in a big pot to coat the bottom. Set the burner on med. heat. Brown the chicken on both sides. When browned, add just enough water to barely cover the chicken. Return to med-high heat and add 2 bay leaves and the root vegetables and the garlic. After 30-40 minutes, add in your flour/water mixture to the pot. Add a little bit more salt and pepper to the mixture so that the broth is not bland. Cover and let the stew boil so it can reduce and get thick. When it has reduced by 1/2, turn the burner down to almost low heat and just let it simmer. Make sure the chicken is fork tender and that the vegetables are tender. When stew is to your degree of preferred thickness, it is ready. Enjoy and keep warm!
