MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Brown Texmati Rice w/Garlic Chicken
Categories: Poultry, Rice, Vegetables, Herbs
     Yield: 6 Servings

     3 c  Chicken stock
 1 1/2 c  Brown Texmati rice *
   1/2 c  Roasted garlic
   1/4 c  Olive oil
     2 ts Lemon juice
     4 lb Whole chicken; cut up, bone
          - in, skin on *
     1 sm Bunch fresh thyme; washed,
          - dried
          Salt & fresh ground pepper

 Set the oven @ 375 F/190 C.

 Pour the chicken stock into a medium-sized sauce pot,
 season it with salt and bring it to a boil. Add the
 rice, cover and cook for about 15 minutes. It won't be
 quite done, and some of the stock will not have been
 absorbed -- it will finish cooking later in the oven.

 While the rice is cooking, use a fork to combine 1/4 cup
 of the roasted garlic with the olive oil and lemon juice
 in a small bowl. Season to taste with salt and pepper.
 Loosen the skin of each piece of chicken and evenly
 distribute the garlic mixture beneath it. Then, season
 all of the pieces with salt and pepper. Set aside.

 After the rice has cooked for 15 minutes, pour it, along
 with the stock into a 12" round, or 9x13x2" baking
 dish, and let it cool a bit more, until it's room
 temperature. Then add the chicken pieces to the baking
 dish. Add sprigs of thyme all over the dish - in the
 chicken skin, in the rice, and on top. Drizzle with a
 bit of olive oil, cover with foil, and bake just until
 the chicken is cooked through, about 45 minutes.

 Remove the foil cover after the first 30 minutes of the
 cooking time - this way it will nicely brown during the
 last 15 minutes. The rice and chicken should be done at
 the same time - if the rice needs a bit more time,
 remove the chicken, re-cover the rice, and cook until
 it's done. Season the rice generously with salt and
 pepper.

 While the chicken is in the oven, add the remaining
 roasted garlic to a small saute pan with a bit of olive
 oil, over medium-high heat. Saute to brown the garlic,
 about 1 minute. (If possible, use a head of roasted
 garlic that's still intact and remove the individual
 cloves with a paring knife to keep them whole.)

 * NOTES: Original called for Basmati rice but Texmati
 was what I had on hand. I used 59c/lb leg quarters
 that I separated into drummer and thigh. Thyme came
 from Food Fantasies fresh herbs selection since my
 raised bed garden is not quite ready yet.

 Author: Valentina K. Wein

 RECIPE FROM: https://cookingontheweekends.com

 Uncle Dirty Dave's Kitchen

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.