Prep 10 mins
Cook 5 mins
Easy, tasty recipe for a favorite.
- 3 lbs fryer, cut in pieces
- 1⁄3 cup flour
- 3 tablespoons oil
- 2 1⁄3 cups water
- 1 1⁄2 cups rice
- 1 cup milk
- 1 1⁄2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- fresh parsley
- Dredge chicken in flour.
- Heat oil and brown pieces on all sides.
- Mix water, rice, milk, and seasonings.
- Pour into greased 13x9 pan.
- Top with chicken.
- Cover with foil and bake at 350* for 50-55 minutes, until tender.
- Sprinkle with parsley.
I loved this recipe. The first time I used it, I had left over rotisserie chicken from those $5 ones you get at the store. We never eat that entire thing, so I threw the rest of it on top of the rice. My husband and I liked it but it was a little spicy with the poultry seasoning I used for the kids. The second time, I used season all and chicken broth instead of water. The entire family loved it and the rice comes out so soft, fluffy and moist. Fantastic and oh, so easy!!!
I found that this was extremely bland, more so than even most "comfort food." It was also not done in 55 min. I cooked it for 1hr 20min and the rice was a bit mushy. 1hr 15 min would probably have been perfect. Even so, this was not what I was looking for.
I ended up using a "season all" salt vs. poultry seasoning, and the flavor was very good, so on that front, I'd give it five stars - but the white, long grain rice did not cook in the oven at all in the 60 min. I left it in, so I cooked the rice separately in the microwave for about 15 minutes. It was fine after that. I followed the recipe exactly, so I'm not sure what went wrong. The chicken cooked just fine, though. I also added peas, too, to make a one dish meal. I like this recipe and will try it again