Today we bring you a recipe from YMB poster Matt Loving who was handed this down from his grandmother. Thanks to Matt for sharing – it sounds delicious and while I’ve yet to try I’ll queue it up for this Sunday. I’ll report back next week.

Ingredients

• 2 to 2 1/2 lb fryers (normal sized chicken)
• 1 cup raw rice
• 1 cup butter or margarine
• 1 cup minced celery
• 1 cup minced onion
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 chicken bouillon cubes and 2 cups water (or use canned chicken broth and no water)
• 1 cup sour cream (optional)
• Paprika and parsley (optional)

Method

1. Brush chicken lightly with butter sprinkle with salt and pepper.
2. Broil slowly first with skin down – then up until lightly brown (not done)
3. Heat oven to 325 degrees F / 190 C / Gas 5
4. In skillet heat rice in º cup butter 10-15 minutes.
5. Add chopped celery, onion, salt, and pepper.
6. Dissolve bouillon cubes in warm water (or chicken broth) and pour over rice in casserole dish.
7. Place chicken skin up in the rice.
8. COVER and bake for 1 hour (or shorter depending upon how much the chicken was browned)
9. About 15 minutes before it is done, sprinkle with paprika and remove cover.

Tags: food

This entry was posted on Wednesday, June 23rd, 2010 at 5:20 am and is filed under Recipe Tuesday. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.