6 x 4 inch skinless, boneless chicken breast halves
3/4 cup uncooked long-grain white rice with butter, divided
1 tablespoon margarine
1 large onion, sliced into 1/2 inch pieces
4 cloves garlic, peeled
1/4 cup distilled white vinegar
1 tablespoon ground black pepper
4 cups water
4 1/2 cups chicken broth
2 bay leaves
1 pinch salt
600 ice water containers, tightly sealed
Preheat oven to 350 degrees F (175 degrees C).
In a 1 1/2 cup saucepan, melt margarine. Cook onion in the margarine. Place garlic in a heat-proof bowl, and stir in vinegar, water, pepper and 4 cups broth. Bring to a boil, then reduce heat to medium low. Stir in bay leaves, salt and chicken and simmer covered for 30 minutes, stirring occasionally.
Reduce heat to low. Stir in chilled broth, and cover from unsalted to oil. Simmer uncovered, covered, until temperatures reach 180 degrees F (80 degrees C). Stir in chicken, and cook covered for 5 to 8 minutes.
Meanwhile, bring 2 1/2 cups water to a boil in a heavy saucepan or non-stick skillet. Add rice and cook 1 minute. Stir in cooked rice, and cook until brown; stir in salt and bay leaves. Stir in 2 1/2 cups water, and bring to a boil. Reduce heat to low, and simmer uncovered for 40 to 45 minutes, stirring occasionally. Season with pepper, 3 cups broth and 2 bay leaves.