Creole Oven-Fried Chicken and Rice
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".
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INGREDIENTS
Nutrition- 1
- 1⁄2cup flour
- 1 1⁄2teaspoons salt
- 1teaspoon paprika
- 1⁄4teaspoon poultry seasoning
- 1⁄8teaspoon pepper
- 1⁄4
- 1
- 1⁄2
- 1
- 1
- 2
- 2 1⁄2cups chicken broth
- 1
- salt and pepper
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DIRECTIONS
- 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.
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