Yield: 6 Servings
2 lb To 3 lb broiler/fryer chicken, cut up
1/4 c (to 1/3 cup) flour
2 T Oil
1 1/2 c Long grain rice
1 t Poultry seasoning
1 t Salt
1/2 t Pepper
1 c Milk
2 1/3 c Water
Chopped fresh parsley
Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water. Pour into a greased 13x9x2" baking pan. Top with chicken. Cover tightly with foil and bake at 350 degrees for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving.
2 lb To 3 lb broiler/fryer chicken, cut up
1/4 c (to 1/3 cup) flour
2 T Oil
1 1/2 c Long grain rice
1 t Poultry seasoning
1 t Salt
1/2 t Pepper
1 c Milk
2 1/3 c Water
Chopped fresh parsley
Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water. Pour into a greased 13x9x2" baking pan. Top with chicken. Cover tightly with foil and bake at 350 degrees for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving.
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