- 1 tablespoon dry ranch dressing mix sea salt (to taste)
- In a soup pot add olive oil and heat until searing.
- Add in chicken thighs and cook until golden brown.
- Add in Conecuh and cook until seared, then remove both.
- Add butter and melt, followed by onions, celery, & peppers. Sauté 1 or 2 minutes. Add flour and stir until golden brown. Add garlic and stir.
- Deglaze pot with chicken stock, then add chicken, Conecuh, Rotel, & beans. Season with salt, white pepper, and ranch mix. Bring to a light boil and reduce to a simmer for 20-25 minutes.
- Add in rice and heavy cream. Simmer 10-15 minutes.
- Serve immediately or refrigerate for up to 7 days.
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