The chicken in this recipe bakes up to a beautiful golden brown while the moist rice is packed with flavor. The taste is simply unbeatable! —Denise Baumert, Dalhart, Texas
Ingredients
- 1/4 to 1/3 cup all-purpose flour
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 2 tablespoons canola oil
- 2-1/3 cups water
- 1-1/2 cups uncooked long grain rice
- 1 cup 2% milk
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- Minced fresh parsley
Directions
- Preheat oven to 350°. Place flour in a shallow bowl. Dip chicken pieces into flour to coat all sides, shaking off excess. In a large skillet, heat oil over medium heat; brown chicken in batches.
- In a large bowl, combine water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken.
- Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.
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