Southern "Church" Rice

Directions

1. 1
   Boil thighs in 4 cups of water until cooked thoroughly -- usually 1/2 hour. (I usually salt and pepper water.).
2. 2
   Drain thighs in strainer (with bowl underneath to reserve broth.).
3. 3
   Chop onion in food chopper (Or dice if doing by hand). Set aside.
4. 4
   Cut thighs (once cooled) in portion that will allow chopper to easily shred.
5. 5
   Chop thighs in food chopper or dice if doing by hand.
6. 6
   Add slice of butter to medium sized pan on high heat, add onions. Cook for 1 minute.
7. 7
   Add shredded/diced chicken and pepper to cooked onions. Cook for an additional minute.
8. 8
   Add rest of butter, can of broth, reserved broth from chicken thighs (after boiling time usually a total of 5 cups of water for full box - add more water if necessary), and rice.
9. 9
   Stir until rice is broken up. (best to add more pepper, if desired, at this time).
10. 10
    Bring rice to a boil.
11. 11
    Reduce heat to medium-low apply a tight lid and cook for 20 minutes until water is absorbed.
12. 12
    Remove from heat, cool for 5 minutes, and then fluff with fork.
13. 13
    Best served with chicken gravy.