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Chicken and Rice Dinner
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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
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |