Sunday, January 17, 2010

Chicken and Rice

This is another of my mom's recipes and is one of my husband's favourites. I'm starting to try to stock the freezer a bit here and there for the baby's arrival and figured it was in my best interests to make a batch of this, in case I'm particularly cranky one day from lack of sleep and need to make it up to my husband with one of his favourite meals ;)

We don't make this often, as it has quite a bit of butter/oil in it, so I don't find it particularly healthy. But I don't dare cut the fat out, as that's part of what makes it so good. So we typically make this maybe once or twice a year (usually when my husband begs for it).



1/4 C flour
1 tsp. paprika
1/4 tsp. ground thyme
1 tsp. salt
1 tsp. turmeric
5-6 skinless, boneless chicken breasts
3 tbsp. butter
3 tbsp. olive oil
1 1/2 C uncooked long grain rice (I use long grain brown rice)
3 C chicken broth

1. Combine flour, paprika, thyme, salt and turmeric. Stir together so that the spices and seasonings are well mixed with the flour. Roll chicken pieces a few at a time in this mixture.

2. Brown a few pieces at a time in butter and olive oil over medium heat. Transfer chicken pieces to large casserole dish.

3. Add rice to the remaining fat in the pan. Stir until lightly browned, then pour over chicken. Pour chicken broth over the whole casserole.

4. Cover and bake at 350 degrees Farenheit for 1 hour.

1 comment:

Kris said...

I make this often! One of my favourites!