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Barbecued Chicken 'n' Rice

For this recipe, my daughters enjoy measuring the rice and stirring together the spices and other ingredients that go into the homemade barbecue sauce. The moist, tender chicken is one of their dad's favorites, so they're always proud to have played a part in making it.—Patricia Kaliska, Phillips, Wisconsin

4 ServingsPrep: 15 min. Bake: 55 min.

Ingredients

1/3 cup chopped onion
2 tablespoons chopped celery
1 tablespoon butter
1 cup ketchup
1/3 cup packed brown sugar
3 tablespoons vinegar
2 tablespoons water
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon salt
2 garlic cloves, minced
Few drops hot pepper sauce, optional
1-1/2 cups uncooked long grain rice
1-1/4 cups chicken broth
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

Directions

In a saucepan, saute onion and celery in butter until tender. Add the
next nine ingredients. Simmer, uncovered, for 30 minutes, stirring
occasionally.
Meanwhile, combine rice and broth in a greased 13-in. x 9-in. baking
dish. Top with chicken and barbecue sauce. Bake, uncovered, at
400° for 55-60 minutes or until the rice is tender and meat
juices run clear. Yield: 4 servings.

2 of 2

Barbecued Chicken 'n' Rice (continued)

Nutrition Facts: 1 serving (2 pieces) equals 857 calories, 28 g fat (9 g saturated fat), 161 mg cholesterol, 1,542 mg sodium, 93 g carbohydrate, 2 g fiber, 55 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.