SMOKED CHICKEN AND RICE RECIPES

Steps:

• In a small saucepan, melt the 1/4 cup butter until bubbly. Stir in flour. Cook over low heat for 8 minutes, stirring frequently. Remove from heat; set aside.
• In a large saucepan, cook celery, carrot, and onion in the 2 tablespoons butter until vegetables are tender. Stir in the 2 cups broth, the water, and the 1/3 cup white wine or broth. Bring to boiling; reduce heat.
• Stir flour mixture into broth mixture. Cover and simmer for 20 minutes, stirring occasionally.
• Stir in cooked wild rice, chicken, and whipping cream. Heat through. Season to taste with salt and white pepper.
• Ladle soup into warm bowls. Garnish with chives. Makes 4 main-dish servings.

Steps:

• Bring chicken stock to a simmer in a saucepan over medium; cover and remove from heat. Meanwhile, heat a 12-inch cast-iron skillet over medium; add bacon. Cook, stirring occasionally, until crisp, about 8 minutes. Transfer bacon to a plate lined with paper towels to drain, reserving drippings in skillet. Add celery, bell peppers, and onions to skillet. Cook, stirring occasionally, until tender, about 20 minutes. Add rice and garlic. Cook, stirring often, 3 minutes. Stir in wine, paprika, and 2 teaspoons of the salt. Cook, stirring constantly, until liquid is completely absorbed, about 1 minute.
• Add 2 cups stock to mixture in skillet. Cook over medium, stirring occasionally, until liquid is almost completely absorbed, about 15 minutes. Repeat process using remaining 6 cups stock, adding 2 cups at a time and stirring until absorbed between additions.
• Stir chicken into mixture in skillet; cover and reduce heat to low. Cook until rice is tender, about 10 minutes. Remove from heat. Stir in parsley, butter, pepper, reserved bacon, and remaining 1 ½ teaspoons salt. Garnish with scallions.