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
- 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
- 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.
Originally published as Barbecued Chicken 'n' Rice in Quick Cooking January/February 1999, p59
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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