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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My boys always begged for this chicken. It literally falls off the bones and the sauce gives a rich flavor to the rice. Made with pantry staples, it's easy to throw together, too! Use low-sodium soy sauce if you're sensitive to salt. My family prefers chicken thighs but any pieces will work. Skin the chicken pieces if preferred. A zesty Italian dressing works best. Ingredients:
6 pieces of cut-up chicken |
1/2 cup italian-style salad dressing |
1 (4 ounce) can sliced mushrooms, drained |
1/4 cup water |
1/4 cup soy sauce |
1 teaspoon dried minced onion |
1 teaspoon brown sugar |
1/2 teaspoon garlic powder |
1/8 teaspoon ground black pepper |
2 cups hot cooked rice |
Directions:
1. Combine chicken pieces, Italian salad dressing, mushrooms, water, soy sauce, dried minced onion, brown sugar, garlic powder, and black pepper in a heavy skillet or Dutch oven over low heat. Cover and simmer until chicken is very tender, about 45 minutes. Serve over hot cooked rice.
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