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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Recipe By clbacon. Cooked because it sounded good.From book called God Save The Sweet Potato Queens by Jill Conner Brown of Jackson, MS, titled Death Chicken because it makes for good funeral food. Also..... Read more when you taste it, you might think you died and went to heaven. Ingredients:
• 8-10 slices bacon |
• 1 cup long grain rice, uncooked |
• 1 fryer chicken, cut up (i have used all breasts with good results; you need to use chicken with bones - it makes a difference!) |
• salt and pepper to taste |
• paprika |
• 1 can condensed cream of chicken soup |
• 1 cup water |
• 1 tsp. garlic powder |
• 1/4 tsp. nutmeg |
• 1 tsp. oregano |
• 2 heaping tablespoons of parsley flakes |
Directions:
1. 1. Line a 9x13 casserole with uncooked bacon;
2. 2. Pour 1 cup of uncooked rice over the bacon;
3. 3. Put skin-on, bone-in chicken pieces on top of the rice;
4. 4. Sprinkle the chicken with salt, pepper, and paprika;
5. 5. Whisk together 1 can of cream of chicken soup, 1 cup of water, some garlic powder, a pinch of nutmeg, 1 teaspoon of oregano, and 2 heaping Tablespoons of parsley flakes;
6. 6. Pour over the chicken;
7. 7. Cover with HEAVY (it matters) aluminum foil and bake for 2 hours at 300 degrees with NO PEEKING.
8. It was cooked at 2 hours, the foil did not need to lifted to check the cooking.
9. The kitchen smelled wonderful and I could hardly wait for it to be done. Great flavors, love the rice cooked and flavored by the chicken.
10. Give kudos to clbacon please if you like this recipe.
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