Louisiana Chicken and Rice
Source of Recipe
The Parlor Chicken Recipes
List of Ingredients
Rice:
4 slices bacon, cut into 1 inch pieces
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup uncooked regular long grain white rice
1 (15 ounce) can Blackeye Peas, drained, rinsed
1 (14 1/2 ounce) can chicken broth
1/2 cup water
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme
1/8 teaspoon ground cayenne pepper
Chicken:
3 tablespoons all purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
3 to 3 1/2 pound cut up frying chicken, skin removed
Heat oven to 375ºF. Cook bacon in large skillet over
medium heat until browned. Add onion and bell pepper;
cook 2 to 3 minutes or until vegetables are crisp tender.
In ungreased 13 x 9 inch (3 quart) baking dish, combine
bacon mixture with all remaining rice mixture ingredients;
mix well. In plastic food storage bag, combine flour, chili
powder, salt and 1/4 teaspoon thyme. Add chicken pieces,
one at a time; shake to coat. Place chicken pieces, skin
side up, over rice mixture. Cover with foil. Bake at 375ºF for
45 minutes. Uncover; bake an additional 15 to 30 minutes
or until chicken is fork tender and juices run clear. 4 servings.
Recipe
Sounds Good To Me!
|
Â
Â
Â
|
member logon
