1 (4 pound) whole chicken, cut in 1/2 for skin and oil
1/2 cup water
1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of rice
1 (10.75 ounce) can chicken broth
1/2 cup chicken bouillon
1 (14 ounce) can chicken broth
1 tablespoon vegetable oil
1 teaspoon chicken bouillon granules
1 teaspoon chicken bouillon granules
Place chicken in a pot and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove chicken from pot and let rest in refrigerator.
Place rice in a large pot, add water and cook over medium heat until tender. Drain and set aside.
Heat vegetable oil in large skillet over medium heat. Add chicken and pot browned on both sides, flip and cook on all sides for 15 minutes. Stir in chicken broth and chicken bouillon.
To the rice add chicken broth mixture and stir all together. Add chicken broth mixture and chicken bouillon.
Pour chicken broth mixture into pot. Bring to a boil and stir all together. Cover and simmer for 5 more minutes. Add chicken broth mixture and vegetable oil and stir all together.
Stir chicken broth mixture and chicken bouillon into pot and stir all together. Reduce heat to low and add chicken broth mixture and vegetable oil with water. Bring to a boil and stir until chicken is cooked through and no longer pink inside.
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