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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

Chicken in Rice Recipe

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This recipe for Chicken in Rice is from The Matthews Family Cookbook, 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:  
4-6 chicken thighs with leg attached, bone in, skin on
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups long grain rice, uncooked
1 can of consomme plus boiling water to 4 cups total
Directions:
Directions:
Combine the spices and rub over skin side of the chicken.
Heat some oil in a large skillet and fry chicken skin side down until well browned. May have to do in batches.
Place rice in a roasting pan and add the consomme/water. Use some of the water to deglaze the frying pan and place with the rice. Stir. Place chicken in one layer skin side up on top of the rice.
Bake at 300º for three hours. The first 2 1/2 hours covered. The last half hour uncovered.

 

 

 

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