Savory Chicken and Rice
" 1 to 1-1/4 pounds skinless and boneless chicken thighs
" 1 tablespoon butter or margarine
" 1 medium onion, chopped
" 1/2 teaspoon poultry seasoning
" 1 cup raw regular rice
" 1-1/2 cups apple juice
" 1/4 cup water
" Grated peel of 1 Sunkist lemon
" Juice of 1/2 Sunkist lemon
" 2 tablespoons chopped parsley
" Parsley Sprigs
Makes 4 servings.
In a 10-inch non-stick skillet, lightly brown the chicken in butter.
Remove the chicken and pour off all but 1 tablespoon of the pan
drippings. In the same skillet, sauté the onion with poultry
seasoning until just tender. Add rice, apple juice, water, lemon
peel and juice; bring to boil. Reduce heat and arrange the chicken
over the rice. Cover and cook over low heat for 20 minutes, or
until chicken is tender and liquid has been absorbed. Remove the
chicken and stir chopped parsley into rice. Arrange the rice mixture
and chicken on a serving platter. Garnish with lemon cartwheel
slices and parsley sprigs.
Click here to return to the CHICKEN
list
Cick here to return to the Main Courses
list