| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Chickens cut into serving pieces; (Or you can use boneless, skinless chicken breasts) |
| 2 |
|
Onions diced |
| 1 |
bn |
Celery sliced |
| 1/4 |
c |
Margarine; (parve) |
| 3 |
c |
Rice |
| 4 |
c |
Chicken broth |
| 4 |
c |
Dairy Rich or other parve "milk" product |
|
|
Salt and pepper to taste |
| 1 |
ts |
Poultry seasoning |
| 1/2 |
ts |
Tarragon; (optional-I like it and added this myself) |
INSTRUCTIONS
Sautee onions and celery in margarine until onions are transparent. Add
broth, Dairy Rich, poultry seasoning and Rice. Mix together. (I use a
cooking spray to prepare the pan and make it easier to clean but if you use
the aluminum throw-away pans, you wouldn't have to do this) Pour a bit of
the rice/vegetable mixture in the bottom of the pan. Salt and pepper
chicken pieces. Arrange chicken pieces over that and then pour the rest of
the mixture over the chicken. Bake, covered at 350 degrees for a 90 minutes
or until chicken is cooked through and rice is soft. I use Minute Rice
sometimes and it works just as well. I hope this is a kosher recipe. I
tried to make sure nothing was out of the ordinary. This is one of my
family's favorite dishes and it's so quick to put together. When I cook it
for my family, I only use 1/4 of the amounts.
Posted to JEWISH-FOOD digest by "Debbie Walter" <DWALTE@missc.state.wy.us>
on Nov 23, 1998, converted by MM_Buster v2.0l.
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