This was a staple growing up because in the 70’s, whole chickens were cheap and rice was a staple in our diet. Whenever I need a comforting dish, this always hits the spot. It’s not fancy, but it’s cheap and filling, which was a must in my family. Again, the method of cooking is so important to achieve authenticity. You can make this without a a pressure cooker, but I don’t recommend it.
3-4 lb young chicken
2 cups water
1 cup long grain white rice
Salt and Pepper to taste
Season chicken with salt and pepper and place chicken and water in pressure cooker. Lock lid and cook according to manufacturer’s directions for 30-35 minutes. Remove chicken, cool and shred chicken from bones. Add chicken and rice back to pot, bring to boil, cover and cook for 15-20 minutes until rice is tender.