Chicken and Rice Dinner

  Chicken and Rice, what’s not to like. This recipe from Taste of Home, which is a family recipe from Peter Baumert of Jameson, Missouri has become one of our favorites too.
  In the introduction to the recipe, his wife says that the chicken cooks to a golden brown and the rice is packed with flavor. Both comments are true. Simple to make, served with a salad or vegetable and you have a prefect meal. This is one recipe I have made often since finding it. Hope you will enjoy it also.
 Chicken and Rice Dinner
1 broiler/fryer chicken (2 to 3 pounds) cut up
¼ to ⅓ cup all purpose flour
2 tablespoons cooking oil
2 ⅓ cups water
1 - ½ cups uncooked long grain rice
1 cup milk
1 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon pepper
Chopped fresh parsley
  Dredge chicken pieces in flour. In a skillet, heat oil on medium heat and brown chicken on all sides. Meanwhile, combine water, rice, milk, poultry seasoning, salt and pepper. Pour into a greased 13 x 9 inch baking pan. Top with the browned chicken. Cover tightly with foil and bake at 350° for 55 minutes or until rice and chicken are tender. Sprinkle with the parsley before serving. YIELD: 4 - 6 servings

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