Chicken Poultry

Chicken and Rice

Serves 6-8

My grandmother was known for her comfort food. She was also one of the warmest, softest, most comforting women that I’ve ever known, so it makes sense that her food would make you feel warm and loved, too. In the summer we snapped fresh green beans together for her to cook all afternoon, and when I’d spend the night with her when my parents were out of town she’d make me chicken & dumplins or creamed chicken and we’d pile up in her bed with my cousins and watch Golden Girls, M.A.S.H. or Designing Women and she’d sew.

I miss her everyday.

It’s to her credit that when Boone and I got married that the first meals I cooked him as a bonafide wife were things out of the notebook she gave me. It started out as a place for her to write down my favorite recipes in her perfect little cursive handwriting. It turns out that the recipes tell me to measure in units like “pinches” and “a little bit” but I watched her enough times to be able to figure that out. One of those recipes, and the one that my mom also makes that is perfect for blanket weather and when you need a hug. Chicken and rice is one of Boone’s favorites, and I made it a few weeks ago on one of the first cold nights.

What you need:

4-6 pieces of chicken (dark meat is best here)

1 stick oleo (I used 1/2 stick of butter since I LOVE the flavor…although no healthier. boo.)

Salt and pepper to taste

1 cup uncooked rice

2 cans beef consomme pluc one cup water (or 3 tablespoons beef stock dissolved in 3 cups water…i use better than bouillon)

1 Tablespoon onion flakes (i go with 1 chopped onion instead)

1 Tablespoon parsley flakes

1 can mushroom stems and pieces

1 package of slivered almonds

What to do:

Preheat your Oven to 350 degrees.

Season and brown the chicken in the butter in a large stock pot or dutch oven. Set the chicken aside. pour a bit of the beef stock into the pan to release the goodness from the chicken. Using a little of the butter, saute’ the onions in the same pan, and melt the rest of the butter in the pot. Pour in the rice and stir it for a few minutes to brown it. Once the color has turned a bit brown in color (which somehow releases this really delicious flavor of the rice) then combine all of the other ingredients into the dutch oven…but wait on the almonds.

After you’ve poured in the stock, the seasonings, and the mushrooms, check to make sure that you have enough liquid in the pan with the beef stock to cover the rice just a bit. Put the Chicken on top of all of the rice mixture, and then sprinkle the almonds on the top. Cover and bake for about an hour, at 350 or until the rice is cooked all the way through and the liquid has been absorbed. It’s all i can do not to eat forkfulls of uncooked rice in anticipation of the finished product.

the almonds add the perfect crunch and the rest is warm and comforting. our family serves this with sweet potato sticks and butter beans. something about the sweetness of the potatoes and the saltiness of the butter beans and the savory chicken and rice makes the PERFECT autumnal night.

Do you have a favorite comfort food meal?

Footer