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Cook1 hr 15 mins
Recipe is from an old 1960's cookbook -- Favorite Recipes of America. Feel free to add additional spices and ingredients to give it more of a "kick".
- 1 whole chicken, cut up (2/12 - 3 lbs.)
- 1⁄2 cup flour
- 1 1⁄2 teaspoons salt
- 1 teaspoon paprika
- 1⁄4 teaspoon poultry seasoning
- 1⁄8 teaspoon pepper
- 1⁄4 cup butter, melted
- 1 cup rice (uncooked)
- 1⁄2 cup onion, chopped
- 1 cup celery, chopped
- 1 garlic clove, crushed
- 2 tablespoons parsley, chopped
- 2 1⁄2 cups chicken broth
- 1 (15 1/2 ounce) can tomatoes, diced (or stewed)
- salt and pepper
- Combine flour, salt, paprika, poultry seasoning, 1/8 teaspoons pepper and mix well. Coat chicken pieces well in seasoned flour. Place skin side down in melted butter in a 9 x 13 inch pan. Bake, uncovered, at 400 degrees F. for 25-30 minutes or until lightly browned. Remove chicken from pan; add rice, onion, celery, garlic and parsley. Place chicken over mixture.
- Combine broth, tomatoes, salt and pepper in a saucepan; bring to a boil and then pour over chicken, completely covering rice. Bake, uncovered, 40-45 minutes longer or until chicken is tender and rice is fluffy.
- ***Add additional broth or hot water during baking to prevent dryness if necessary.
This is a tasty dish that comes together easily. I chose and made it as directed it because I knew that my DH would love it. He did love it, went back for seconds and gave it 5 stars. The recipe has 4 stars because because, for me, it was under seasoned. Nancy said to feel free to spice it up but if I had then DH wouldn't even have tried it. I made the full recipe for the 2 of us and I'll add Cajun seasoning to my next serving (and DH will still be happy!). I used a small roaster out of the freezer and would recommend less time in the first bake if you are using a fryer. If you have a spiceaphobe in the family like I do just put a shaker of something with some heat in it on the table for those who wish to have it and everyone will be happy quite happy. :D