Rafter's Rice

Name: Rafter's Rice
Ingredients: 2 legs (thighs, wings, and breasts); 1 cup of dry white wine; 1 tablespoon of salt; 1 minced clove of garlic; 1 minced small onion; 1 sprig of rosemary minced; 1 sprig of thyme minced; White peppercorns to taste; 2 tablespoons of olive oil; 1/2 tablespoon of butter; Chopped parsley to taste

1
2 legs (thighs, wings, and breasts)
2
1 cup of dry white wine
3
1 tablespoon of salt
4
1 minced clove of garlic
5
1 minced small onion
6
1 sprig of rosemary minced
7
1 sprig of thyme minced
8
White peppercorns to taste
9
2 tablespoons of olive oil
10
1/2 tablespoon of butter
11
Chopped parsley to taste

Ingredients

1
2 legs (thighs, wings, and breasts)
2
1 cup of dry white wine
3
1 tablespoon of salt
4
1 minced clove of garlic
5
1 minced small onion
6
1 sprig of rosemary minced
7
1 sprig of thyme minced
8
White peppercorns to taste
9
2 tablespoons of olive oil
10
1/2 tablespoon of butter
11
Chopped parsley to taste

Directions

1
Cut off 2/3 of the wings and cut the chicken breasts in half, exposing the drumsticks and dividing the rest into 4 pieces
2
Season with wine, salt, garlic, onion, rosemary, thyme, and peppercorns
3
Let it sit for 1 hour
4
In a preference iron skillet, heat the olive oil and fry the meat over low heat, starting with the breast for 30 minutes or until well browned
5
Add some ladles of the seasoning liquid to prevent the meat from burning
6
Reserve the golden chicken in a warm place
7
Let the sauce form in the skillet
8
In the same skillet, add the rice and fry it quickly
9
Add 4 cups of water and the seasoning liquid and cook for 15 minutes or until tender
10
Add the butter and mix well
11
Arrange the rice on a serving dish and surround with chicken pieces
12
Sprinkle with parsley
13
Serve immediately.