Chicken and Rice Dinner
The chicken in this recipe bakes up to a beautiful golden brown while the moist rice is packed with flavor. The taste is simply unbeatable! Dovetailing Tip: Cut up an additional fryer chicken to have ready to use on day 5 in The Best Chicken and Dumplings.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 226
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 226
1/4 to 1/3 cup all-purpose flour
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 tablespoons canola oil
2 1/3 cups water
1 1/2 cups uncooked long grain rice
1 cup whole milk
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
Minced fresh parsley
Directions:
Preheat oven to 350°. Place flour in a shallow bowl. Dredge chicken in flour. Dip chicken in flour to coat all sides, shaking off excess. In a large skillet, heat oil over medium heat; brown chicken in batches.
In a large bowl, combine water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken.
Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.
Source: tasteofhome.com
In a large bowl, combine water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken.
Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
