Big Pot

6 ingredients
4 steps

Ingredients

  • 4 medium ham hocks, split
  • 1 fryer, cut up
  • 3 small packs yellow rice
  • 1 box Uncle Ben's original 21 herbs rice
  • 1 c. white rice
  • 1 c. water

Directions

  1. 1
    Cover ham hocks with water; cook slowly until tender.
  2. 2
    Debone. Cook chicken in same sauce ham hocks were cooked, adding enough water to cover chicken if needed.
  3. 3
    Debone when done. Put chicken and ham hocks back into broth with 1 cup of water. Bring to a boil.
  4. 4
    Add all 3 flavors of rice; cook down low and enjoy.

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