| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
FLOUR |
| 1 |
tb |
Margarine |
| 1/2 |
c |
Sliced celery |
| 1 |
c |
(10 3/4 oz)chicken broth |
| 3 |
lb |
Chicken |
| 1 |
|
Salt, pepper — paprika |
| 1/2 |
ts |
Basil leaves |
| 1 |
c |
Uncooked rice |
| 1 |
c |
Sliced carrots |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Water |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Parsley flakes |
| 1/8 |
ts |
Garlic powder |
INSTRUCTIONS
Preheat oven to 350 degrees. Shake flour in regular size (10"x16") Reynolds
oven cooking bag; place in 13x9x2-inch baking pan. Add rice,
butter,vegetables, broth and water; squeeze bag gently to blend ingredients
Tie chicken legs with string. Brush chicken with oil; sprinkle with
seasonings. Place chicken in bag on top of rice. Close bag with nylon tie;
make 6 half-inch slits in top. Bake 1 to 1 1/4 hours or until thigh joint
moves easily when bag and leg are grasped with a pot holder. "Hint" try Soy
Sauce on the rice after it in your bowl. !! GOOD !!
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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