Finding Thyme to Cook

Thyme is of the Essence

Chicken and Rice

Chicken & Rice


You can almost sense the exact moment Fall arrives, when the days cool and become shorter, and leaves on trees  take on a vibrant hue.  There is the invigorating crispness in the air, which is unmistakable.  You pack away your sundresses and bring out cozy sweaters to keep you warm.  It’s Autumn, absolutely my favorite time of the year!!

Who am I kidding?  I live in Southern California and it is 80° outside and the only crispness around are the Jazz apples in the fridge!!!   There are many wonderful things about living in Southern California, but experiencing Fall is not one of them.   However, every year I force the issue and prematurely put away the summer clothes and take out those comfy sweaters, usually paying the price in late October when the mercury reaches 80.

However, this is still the time for comfort food.   The type of food that simmers hours on the stove or braises slowly in the oven filling the house with aromas which signal the onset of Fall.

Notwithstanding the heat, I decided to force the issue and make comfort food.  My best friend gave me this recipe and I make it often because it is inexpensive and simple to make, and a perfect start to this time of the year.   The rice absorbs the tomatoes and the result is, pure and simple, comfort food.

  • 3 tablespoons olive oil
  • 2 large bone-in chicken breasts
  • one onion –  diced
  • 1 large can of crushed tomatoes
  • 2 cans of tomato sauce
  • 1 1/2 cups rice  or 1 cup egg noodles
  • salt and pepper

Salt chicken.

Heat olive oil over medium high heat in medium Dutch Oven.

Add chicken and brown on both sides.

Remove from pan and set aside.


chickenandrice7chickenandrice8Add diced onions and cook until soft and slightly browned.

Pour crushed tomatoes into pan.  Add chicken and enough tomato sauce to cover chicken.


Season with salt and pepper.

Ccover and cook over medium heat for 45 minutes.

Remove chicken and put on plate.

Remove skin and shred chicken using two forks.


Return shredded chicken to Dutch Oven.


Add rice.


Stir rice to mix with sauce.


Cover and lower the heat to low.

If you use egg noodles instead of rice, add to pot and cook uncovered for 10 minutes.

Simmer for 30 minutes, stirring occasionally.

The rice will absorb the tomato sauce and the

result will be thick and hearty.


Serve in bowls.


Serves 6.



Single Post Navigation

One thought on “Chicken and Rice

  1. Amy Ellzey on said:

    I’m so excited to try this recipe. I’m going to try and adapt it, tonight, to be cooked in my pressure cooker. I’ll let you know how it works…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: