Chicken and Rice
3 whole medium chicken breasts skinned and halved lengthwise
3/4 cup frozen orange juice concentrate, thawed
1/2 cup thinly sliced celery
1/2 cup chopped onion 2 cloves garlic, diced
2 tsp instant chicken bouillon granules
1/2 tsp dried thyme, crushed
1 1/3 cups long grain rice (uncooked)
Paprika
Fresh parsley
Salt & pepper to taste
Rinse chicken; pat dry with paper towels. In a medium saucepan combine thawed concentrate, celery, onion, garlic, bouillon granules, thyme, 2 cups water, and dash pepper. Bring to boiling. Transfer to a 3-quart rectangular baking dish. Stir in uncooked rice. Add chicken pieces. Sprinkle lightly with salt, paprika, and additional pepper.
Cover and bake in a 350 degree oven for about 1 hour or until chicken is tender and no longer pink and rice is tender. Sprinkle with fresh parsley before serving.
3 whole medium chicken breasts skinned and halved lengthwise
3/4 cup frozen orange juice concentrate, thawed
1/2 cup thinly sliced celery
1/2 cup chopped onion 2 cloves garlic, diced
2 tsp instant chicken bouillon granules
1/2 tsp dried thyme, crushed
1 1/3 cups long grain rice (uncooked)
Paprika
Fresh parsley
Salt & pepper to taste
Rinse chicken; pat dry with paper towels. In a medium saucepan combine thawed concentrate, celery, onion, garlic, bouillon granules, thyme, 2 cups water, and dash pepper. Bring to boiling. Transfer to a 3-quart rectangular baking dish. Stir in uncooked rice. Add chicken pieces. Sprinkle lightly with salt, paprika, and additional pepper.
Cover and bake in a 350 degree oven for about 1 hour or until chicken is tender and no longer pink and rice is tender. Sprinkle with fresh parsley before serving.
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