Tuesday, October 2, 2018

In search of church parking lot chicken...

My refrigerated truck church parking lot 40-pound chicken box is no more. Oh, I want to cry. Once upon a time, we bought our chicken from a company that sold chicken in 40-pound boxes. They would have a meetup place, usually in church parking lots, to pick up your chicken, beef, or whatever meat was being delivered. But the company ceased operations along with some of my money. Thankfully my credit card company is my BFF and snatched my money back.
All this to say - we are in dire straights in the chicken world. The upside of this, we have been buying chicken thighs and realized how much we like them. This recipe was pretty delicious even though I made it a tad different. I cooked the rice, onions, and garlic together on the stove top. Spread that into the baking dish. Then I seasoned the chicken and laid that on top, then into the fridge. I made it the day before because - life. All Andy had to do was add the stock, water, and cover it with foil. Add some corn on the cob from our neighbor and dinner was done!
A simple dinner is often the best.
Now to find somewhere else to get chicken... seems iffy to find another truck in parking lot.

Oven Baked Chicken and Rice
5 chicken thigh fillets, bone in, skin OFF
1 onion, chopped (brown, white or yellow)
2 cloves garlic (large), minced
2 tbsp butter (or olive oil)
1 1/2 cups long grain white rice
1 1/2 cups chicken broth/stock
1 1/4 cups water, hot (tap is fine)

Chicken Rub :
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper

Optional garnish:
Fresh thyme leaves or finely chopped parsley
Preheat oven to 180C/350F.
Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the center. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
Remove baking dish from the oven. Add rice then mix.
Place chicken on rice. Then pour chicken broth and water around the chicken.
Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes until liquid is absorbed.
Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!

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