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LAZY CHICKEN WITH RICE

LAZY CHICKEN WITH RICE  image LAZY CHICKEN WITH RICE  image
Author
Frances Oguss Stallings
Parent ID

My roommate and I invented this during our hectic grad school days. We discovered it takes just a few minutes to prepare for the oven; then we could take a nap, study our biochemistry, or wash our hair while dinner cooked itself.

1 young chicken (cut into serving pieces)
1 c. raw rice

Select a baking pan big enough to hold the chicken pieces in one shallow layer (9 inch piepan is a bit crowded but will do). Cover the bottom of the pan with raw rice (after rinsing the rice if necessary). Arrange the chicken pieces on top of the rice. Generously salt the chicken and sprinkle liberally with Worcestershire sauce (or see variations following). Add enough water to cover the rice 1/4 inch. Place the pan, uncovered, in 350 degree oven and bake 1 hour.

Serves 3 to 4.

VARIATIONS:
A. To the rice add parsley flakes, thyme and onion salt to taste, then salt and (optionally) sauce the chicken as directed.
B. To the rice add curry powder and a handful of raisins.
C. Less lazy: brown the rice and the chicken pieces in a little oil first.

In hot weather: prepare the dish in a covered (225 degrees) electric skillet. The chicken will look pallid; disguise it with paprika.

OCR Text

My roommate and I invented this during our hectic grad school days. We discovered it takes just a few minutes to prepare for the oven; then we could take a nap, study our biochemistry, or wash our hair while dinner cooked itself.

1 young chicken (cut into serving pieces)
1 c. raw rice

Select a baking pan big enough to hold the chicken pieces in one shallow layer (9 inch piepan is a bit crowded but will do). Cover the bottom of the pan with raw rice (after rinsing the rice if necessary). Arrange the chicken pieces on top of the rice. Generously salt the chicken and sprinkle liberally with Worcestershire sauce (or see variations following). Add enough water to cover the rice 1/4 inch. Place the pan, uncovered, in 350 degree oven and bake 1 hour.

Serves 3 to 4.

VARIATIONS:
A. To the rice add parsley flakes, thyme and onion salt to taste, then salt and (optionally) sauce the chicken as directed.
B. To the rice add curry powder and a handful of raisins.
C. Less lazy: brown the rice and the chicken pieces in a little oil first.

In hot weather: prepare the dish in a covered (225 degrees) electric skillet. The chicken will look pallid; disguise it with paprika.

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Subjects
Poultry