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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My family loves this recipe I got from my Mom when I got married. It's one of my favorites. I usually double or triple the rice part of this recipe my kids love it and there's not enough of it if I don't. Hope you love it as much as we do! Ingredients:
4 -6 chicken breasts |
1/4 cup vegetable oil (approximately) |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 teaspoon garlic salt |
2 chicken bouillon cubes |
1 3/4 cups water |
1/3 cup chopped onion |
1 teaspoon parsley flakes |
1/2 bay leaf |
2/3 teaspoon salt |
10 drops food coloring (for appearence only) |
3/4 cup long grain rice |
Directions:
1. Place chicken breast, skinned and rinsed and patted dry into 13x9 pan.
2. Brush tops and bottoms of chicken well with vegetable oil and place chicken meaty side up in pan. Discard remaining oil.
3. Sprinkle with 3/4 tsp salt, 1/3 tsp garlic salt and 1/4 tsp pepper.
4. Bake uncovered at 350 degrees for 30 minutes.
5. In a sauce pan combine 1 3/4 cup water, 2 chicken bouilion cubes, 1/3 cup chopped onion, 1 tsp parsley flakes, 1/2 bay leaf, 2/3 tsp salt and 10 drops yellow food coloring.
6. Bring just to a boil.
7. Remove chicken from pan, dump sauce pan ingredients into pan with chicken drippings. Sprinkle 3/4 cup long grain rice evely over broth mixture.
8. Place chicken on top of rice with meaty side down this time and cover tightly with foil.
9. Bake at 350 for 40 minutes. Remove bay leaf and discard. Enjoy!
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