"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chicken and Rice Recipe

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This recipe for Chicken and Rice, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat O'Keefe
Added: Tuesday, July 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Split chicken breasts
Flour for dredging chicken
2-3 T. butter
1 c. diced green or red pepper
1 c. diced onion
1 c. diced celery
2 c. chicken broth
1 c. uncooked white rice(Uncle Ben's)

Directions:
Directions:
Pre-heat oven to 400 degrees-bottom rack. Put butter in roasting pan and put in oven to melt. While butter is melting, flour and shake the chicken breasts in a brown bag. Remove roast pan with melted butter. Place chicken SKIN SIDE DOWN in pan. Return to oven for 20 minutes. Remove chicken from oven. Lower oven to 350 degrees. Place chicken on plate while you add the peppers, onion , celery, broth, and rice to roasting pan. Stir mixture. Add chicken SKIN SIDE UP and bake for another 45 minutes or until desired crispiness.

Personal Notes:
Personal Notes:
I double this recipe all the time for large crowd(6-8 chicken breasts, 4 c. broth to 2 c. rice, double onions, peppers, celery). Serve with craberry sauce and salad. Only one pan to wash!

 

 

 

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