Chicken & Rice Dinner
Yield
4 servingsPrep
35 minCook
55 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2-3 | pounds |
whole chicken
cut up |
|
| 1 | teaspoon |
poultry seasoning
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
all-purpose flour
to 1/3 cup |
|
| ½ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
milk
|
|
| 1 ½ | cups |
long grain rice
|
|
| 2 ⅓ | cups |
water
|
|
| 1 | x |
parsley leaves
fresh chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
whole chicken
cut up |
|
||
| 5 | ml |
poultry seasoning
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
all-purpose flour
to 1/3 cup |
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
milk
|
|
| 355 | ml |
long grain rice
|
|
| 552 | ml |
water
|
|
| 1 | x |
parsley leaves
fresh chopped |
*
|
Directions
Dredge chicken pieces in flour.
In a skillet, heat oil on medium and brown chicken on all sides.
Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water.
Pour into a greased 13x9x2 inch baking pan.
Top with chicken.
Cover tightly with foil and bake at 350℉ (180℃) for 55 minutes or until rice and chicken are tender.
Sprinkle with parsley before serving.
