Sunday, December 01, 2019
An Excellent Chicken Recipe
I'm going to post a favorite of mine, which I found on a website called Deep South Dish (a blog with incredibly good and fattening recipes). I have made this many times. The leftovers make excellent work lunches. Here we go:
- three lb chicken pieces, on the bone with skin (yes. Trust me on this.)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp Cajun spice mix (if you don't have access to this, omit and add a pinch more of everything else)
- 1/2 tsp dried rosemary
- 1/2 tsp dried parsley
- 1 cup water (I generally use more like 1 1/4 cup)
- 1 cup rice
- 2 cans cream of something soup (chicken, celery, mushroom)
- 1/2 tsp salt, or less
Preheat oven to 350 degrees F. Combine the seasonings (leaving out the salt for now) and then mix the soup, water and 1/2 tsp of the mixed seasoning. Set the rest of the seasoning aside for later. Set aside also one cup of the the soup water mix. Add the rest of the soup/water mix to the rice and place this on the bottom of a greased 9x13 inch pan. Place the chicken on top, sprinkle with the seasonings and the salt, and spoon the rest of the soup mixture on top. Cover the pan with two thicknesses of aluminum foil and bake for 1 hr 15 minutes; then remove foil and continue baking for another 20 minutes. Serve with salad or green vegetable.
This may sound ghastly, but trust me it is delicious and tastes a lot like Thanksgiving dinner. Even if you use chicken breast - as I usually do - the chicken stays moist and does not overcook. If you have leftovers, strip the chicken meat from the bones and skin and pack it in storage for lunch or dinner later (the leftover rice is good, too). Yum.