2 chicken breasts with bones and skin optional 8 cups water 1 Tablespoon olive oil 1 leek, white part only, chopped 1 onion, chopped 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4-1/2 cup fresh salsa*optional 1/2 cup uncooked basmati rice Kosher salt and fresh ground pepper to taste
Directions
Add chicken and water to a large pot and bring to a boil. Reduce heat to a simmer for 1 hour. Remove chicken, de-bone and remove skin and chop chicken meat. Strain stock into a bowl. Heat oil in the same pot over medium-high heat and when hot, add leeks, onions, herbs and if using salsa. Scrape up browned bits from bottom of pan. Stir in rice and bring to a boil. Reduce heat to simmer, cover and cook for 30 minutes. Add chicken and season to taste with salt and pepper. Reheat until chicken is thoroughly heated. Serve immediately.
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