Chicken and rice is a no brained.its almost a cheat that I included it in my list of super dinners BUT, this is one of those dishes where just a few simple ingredients yield an extraordinary deeply flavorful result. So I don’t care if you call me out on this one, you’ll be happy I did.
Tip: serve with a fresh salad to complete this meal
Recipe: This recipe was featured in the Whisk by Ami magazine!
1 1/2 cups long grain white rice
24 ounces crushed tomatoes
6 cubes frozen sautéed onions
2 1/2 cup chicken broth
8 chicken bottoms
1 cup duck sauce
1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
Preheat oven to 350°. Mix rice onions, tomatoes, and broth in 9x13 baking dish. Add chicken, duck sauce, paprika, salt, garlic powder and and onion powder to a gallon size zip lock bag and shake to coat the chicken. Place chicken over the rice and pour extra sauce over the chicken. Cover tightly and bake for 2 1/2-3 hours.
Photos by Chay Photography
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