Thread: Baked chicken with rice

Julia Altshuler wrote:
> I have 4 chicken thighs with bones and skin.
> I have a 14.5 ounce can of diced tomatoes.
> I have onions, carrots, garlic, and green pepper.
> I have Uncle Ben's converted rice.
> I have boxed chicken stock.
> I have a cupboard full of assorted herbs and spices.
>


I love this recipe, even when NOT trying to cut calories. I always
double everything except the chicken, and serve it over rice. Delicious!

* Exported from MasterCook *

Country Captain

Recipe By :Weight Watchers, 1982
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chicken parts, skinned
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons enchriched all purpose flour
2 teaspoons vegetable oil
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced green bell pepper
1 clove garlic, minced
1 1/2 teaspoons curry powder
1 1/2 cups chopped, drained canned plum tomatoes
2 tablespoons raisins
1/4 cup chicken broth

Sprinkle chicken parts with salt and pepper, then flour. In a skillet
large enough to hold chicken in 1 layer, heat oil. Add chicken and
brown on all sides. Remove chicken to a plate.
In same skillet combine onion, carrot, green pepper and garlic and saute
until vegetables are tender but not browned. Add curry powder and stir
to combine. Stir in tomatoes and raisins and bring mixture to a boil.
Return chicken to skillet and pour over broth. Reduce heat and cover,
and simmer for 20 minutes. Remove cover and simmer until chicken is
tender, 5-10 minutes longer.

"Julia Altshuler" <[email protected]> wrote in message
news:[email protected] ..
>I have 4 chicken thighs with bones and skin.
> I have a 14.5 ounce can of diced tomatoes.
> I have onions, carrots, garlic, and green pepper.
> I have Uncle Ben's converted rice.
> I have boxed chicken stock.
> I have a cupboard full of assorted herbs and spices.
>
>
> I'd like to make a baked chicken dish where I saute the vegetables, brown
> the chicken, add the stock, cover and bake, but it's been so long since
> I've done this (have I ever done this?) that I'd like help with the
> specifics.
>
>
> How much rice?

If you are cooking rice alone here are the proportions for Uncle Bens

1 cup rice
2 1/4 cups liquid

> How much stock?

see above

> How long on the top of the stove,

Brown the thighs after the thighs are well browned all the vegetables (do
not remove the thighs). stir to be sure the vegetables are on the bottom

When the vegetables are soft add the rice and tomatoes (juice and all) &
stock (2 1/2 cups) stir to deglaze the pan and place the thighs on the top.

Bring back to a boil cover & put in the oven & 350 degrees

how long in the oven?

should be done in 30 to 40 minites.

Check after 25 minutes to make sure there is still a little liquid in the
covered pan.


--
Old Scoundrel

(AKA Dimitri)

Thanks.


I ended up combining a bit of both recipes. I left the skin on, used an
Italian herb mix instead of curry, didn't bother with the flour to brown
the chicken. I did go with the carrot and tomato idea, and I did cook
it on top of the stove rather than in the oven.


I don't know what came over me. I don't usually get food cravings that
strong. I haven't thought about chicken with rice for years. Then I
had a rough day and felt like there was nothing else in the world that
would do.


--Lia

"Julia Altshuler" <[email protected]> wrote in message
news:[email protected]..
> Thanks.
>
>
> I ended up combining a bit of both recipes. I left the skin on, used an
> Italian herb mix instead of curry, didn't bother with the flour to brown
> the chicken. I did go with the carrot and tomato idea, and I did cook it
> on top of the stove rather than in the oven.
>
>
> I don't know what came over me. I don't usually get food cravings that
> strong. I haven't thought about chicken with rice for years. Then I had
> a rough day and felt like there was nothing else in the world that would
> do.
>
>
> --Lia


as long as you enjoyed it.

That's what counts.


--
Old Scoundrel

(AKA Dimitri)