Chicken and Rice Dinner
My family lines up seconds of this hearty main dish from my mother-in-law, Mary Lou Baumert—a great cook! In this easy tasty recipe, the chicken bakes to a beautiful golden brown. —Denise Baumert
Jameson, Maryland
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
55 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 1/4 to 1/3 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2-1/3 cups water
- 1-1/2 cups uncooked long grain rice
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- Chopped fresh parsley
DIRECTIONS
Dredge chicken pieces in flour. In a large skillet, brown chicken on all sides in oil over medium heat.
In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13-in. x 9-in. baking dish. Top with chicken.
Cover lightly with foil and bake at 350° for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving. Yield: 6 servings.