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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Armenian Baked Chicken Recipe

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This recipe for Armenian Baked Chicken is from GROWING UP GLASS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken cut into pieces or assorted pieces of your choice
1/4 c. chopped onions
1/2 c. butter
2 c. uncooked white rice
4 c. chicken broth
flour, salt, pepper, paprika (stirred together to dredge chicken in)
vegetable oil
Directions:
Directions:
Dredge chicken pieces in flour mixture. Fry in oil until golden brown (does not have to be done in the middle). Saute onion in butter until soft. Add rice and cook for 3-4 minutes. Add broth and simmer for 5 minutes. Pour into a large baking dish (9 x 13 minimum). Arrange chicken pieces over the top. Cover and bake at 375º for 1 hour or longer until the rice is done. This recipe can easily be doubled and cooked in a larger pan. The trick is cooking, covered, until the rice is done.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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