- Best old fashioned no peek chicken and rice how to#
- Best old fashioned no peek chicken and rice full#
Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Thanks CW!Īs an Amazon Associate, Deep South Dish earns from qualifying purchases.
This helps to ensure that the rice is cooked through and flavored well. When you mix up the soup, reserve about 1/2 to 3/4 cup of the soup mix and mix that with the rice. I got a tip from a reader to mix the rice with some of the soup mix instead of just layering the raw rice on top of the bacon and I have since written it into the recipe. Then add the nutmeg, dried oregano, and dried parsley. Now in a separate bowl, dump in one can of cream of chicken soup. In a 9 x 9 square I used 4 slices, cut in half, but whatever pan you're using just make sure that it covers the bottom.
Best old fashioned no peek chicken and rice how to#
Give it a try sometime - I just know you'll love it!! Here's how to make it. Cover it back up and return it to the oven. Check the rice in the middle and the internal temperature of your chicken using an instant read thermometer.
Best old fashioned no peek chicken and rice full#
It cooks low and slow, so the chicken is falling off the bone tender, and it and the rice are so full of flavor it's a sin! One thing to note, especially if you do increase the size, and especially if you are not certain your oven is accurate - you may need to go a little longer on the time. Cover tightly with aluminum foil and bake as directed. Mix 2 cans of cream of chicken soup, instead of just one, but still only use 1 cup of water, mixed with the remaining seasonings noted in the recipe. I don't double any of the seasonings either. I do not double the rice.Īdd chicken on top of rice and season as in the recipe. I still use only 1 cup of long grain, raw rice on top of the bacon. Mix the rice as noted in the recipe to coat it with some of the soup mixture and pour over the bacon. Lay out 6 to 8 slices (or more) of bacon in the bottom of a 9 x 13-inch baking pan.
You can use a whole chicken, large bone-in breasts, all thighs, leg quarters, or thighs and legs - pretty much whatever your heart desires, though I don't recommend boneless, skinless breasts. I like bone-in chicken thighs here, and I wrote this recipe for only 4 of them for me and The Cajun, however, I sometimes do increase it to a 9 x 13 inch pan. In other words, she ain't afraid to eat! Gotta love a gal like that. I love Jill, well first, cuz she's a Mississippian - matter of fact, she's from Jackson, our state capitol - but I think that I love her the most because she loves food. It's my adaptation of a recipe by Her Majesty Jill Conner Browne, THE Sweet Potato Queen, from her book Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner).
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