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Mexican Chicken and Rice

June 26, 2017

Here’s a nice throw-together recipe that makes a TON of food for fairly little money. And, it’s delicious. And super easy to make; you can sit down while it mostly cooks itself.

12-20 servings, I think.


  • 1 whole chicken
  • 2 cups rice
  • 1/4 – 1/2 cup paprika
  • 1 tablespoon salt (may need more, to taste, once cooked)
  • optional: thyme, bay, garlic, onion

To serve:

  • corn tortillas
  • lime wedges
  • salt


  1. In a big pot – big enough to fit the whole chicken, with room to spare – place the whole chicken, and cover with water.
  2. Lots of water.
  3. Add rice, paprika, salt, and any of the optional ingredients.
  4. Bring to a simmer and cook until the chicken is totally done, about one hour. The rice will be super cooked…that’s fine.
  5. Take the chicken out and let it cool until you can handle it.
  6. Pick all the meat off the bones, in shreds. Discard the skin.
  7. Add the shredded meat back to the soup.
  8. Serve with tortillas, limes, and salt. (You squeeze the lime onto the tortillas and sprinkle on a little salt, and eat it with the soup.)
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