Lynnette Knapp

We are now advanced across the week and rest gently on Day 8. This one is a fairly easy plan for chicken with a promise that the meal will be thoroughly cooked and devoured as well. The bonus to this one is that the chicken was on sale and so it wouldn’t break the bank. There really isn’t much to the lead up on this except to say…..make sure that you remove the chicken from the freezer and thaw in the refrigerator overnight, otherwise you’ll be cooking this far longer and there will be nothing left to redeem this meal. Even if you hate to cook you really do not want to ruin a meal or the budget by ordering takeout, and finally wasting all that food. It’s one thing if only a little rice may be left over that you can safely throw away, but it’s entirely different matter when it is a large meal gone.

I was so lucky with this one because unlike the others in my week it did not take me as long to prepare and I had time to plan things out and get the meal started before 8 pm. I am so very thankful for the wonderful patience of my husband who is quite hungry when he gets home, but truth be told the day gets away from me and a few times I have had to run to the store quickly to grab stuff I didn’t have on hand.

While this journey through Peg Bracken’s cookbook is fun I had not cleaned out the pantry first or stocked up, I jumped in with all feet without testing the waters. As I go I am keeping a tally of how much of everything and planning a full-on monthly list. I do have to say the idea of having 30 meals picked out and all I have to do is to pick the veggies, the starches, and the fruits and off we go. I am hoping this helps in my shopping trips as well which we have not yet really looked into, but we will. Oh, we will. And now without further introduction:

Chicken-Rice Roger**

5-6 servings

Ingredients:

2 ½ pound fryer or chicken pieces such as breast meat, or drumsticks and thighs. In this case I used drumsticks as they were on sale.

¾ cup uncooked rice

Salt

Pepper

1 3oz can of mushrooms

½ stick of butter

1 tablespoon of onion

2 chicken buillon cubes

1 ¾ cups water

Ok first you are going to have to grate some onion for the tablespoon. Yes if you seal the onion in a container you can store it for the next meal. Or you can reconstitue dried onions for the onion you need. Now you’ll want to lightly flour the chicken and then brown it in some oil. While that is browning, you’ll want to grease a casserole pan and add the salt and uncooked rice in the bottom of the dish and then sprinkle the onion around in the dish. I know you’re wondering, but the rice is dry, well this is the great part of the recipe, the bouillon will solve the problem and the flavor will be amazing. Now add the mushrooms, the juice and all on the rice. Arrange the chicken pieces on the rice, pour the bouillon over the top and then place dots of butter all over it. Now bake it at 350F for an hour.

Serve this with some stir fry vegetables or a fresh salad, a fruit salad for dessert and you’re tops.

Please let me know what you think of this? Did you try it? What changes did you come up with? Please comment, rate, share. Until next time have fun and stay Flamboyant my Flamingo friends.