Yellow Rice and Chicken - 2 Versions

I have a recipe for Yellow Rice and Chicken, the recipe came from my dear mother, Cathy Black. The recipe came to Mom from a lady at Orange First Assembly, Wilma Robinette. The chicken and rice in this dish are so flavorful but it takes a very long time to prepare and involves frying the chicken in Olive Oil for 45 minutes before baking the dish in the oven. For these reasons I don't make it very often, but when I do, it is heavenly!

So last night in the middle of making dinner I had a craving for Yellow Rice and Chicken so I tried to get those flavors into a quicker, healthier recipe. When I got ready to add the rice I was low on regular white rice so I had to use Basmati which remains more firm and seperate - the flavor was great but I prefer the texture of regular white rice. I will include Mom's (& Wilma's) recipe at the bottom of this post in case you want to try the original.

I highly recommend the use of an electronic probe thermometer for roasting meat, you place the thermometer in the meat and put it in the oven. The probe is attached by a long wire to an electronic control which stays outside the oven. You program the control for the target temperature and when the meat reaches that temperature - the control beeps letting you know that the food is ready. No taking things in and out of the oven to check them - no more guessing if the meat is done enough... Roasting couldn't be any easier once you have a thermometer like this - I can't imagine making a holiday dinner without one!


Yellow Rice and Chicken - Modern Version

Chicken
Chicken Pieces Bone-In and Skin On
Lawry's Seasoned Salt

Preheat Oven to 350 degrees F.
Wash and dry chicken pieces (I used skin-on bone-in Chicken Thighs) and season them with Lawry's Seasoned Salt (the red stuff.) Place in a shallow baking dish and bake in the oven until a thermometer placed into the thickest part of the meat (not touching the bone) reads 170 degrees F or the meat is cooked through.

Rice
1 Cup Rice
2 Tbs. Olive Oil
1/2 onion, chopped
1/2 bell pepper, chopped (red or green)
1 bay leaf
2 garlic cloves, minced
2 cup chicken broth or 1 Knorr Chicken Bouillon Cube & 2 cups water
4 Tbs Diced Tomato Canned or Fresh
1/2 teaspoon salt

Heat olive oil in a large saucepan. Add onion and bell pepper, cook until onion is translucent.
Add bay leaf, and rice (& bouillon cube if using.) Move rice around in the pan so it becomes coated in the oil, keep the rice moving in the pan until it is lightly toasted. Clear a small area at the bottom of the pan and add the minced garlic, cook until fragrant about 30 seconds. Add tomatoes and chicken broth or water, add salt. Bring up to the boil, put the lid on the rice and reduce heat to low.

Cook without removing the lid for 20 minutes (or according to rice package directions.) After cooking time has passed turn off the heat (still not removing the lid) and let set for an additional 5 minutes off heat. Remove lid, discard bay leaf, fluff rice and serve.

Yellow Rice and Chicken - Classic
(Cathy Black - Wilma Robinette)

1 cut up frying chicken
1 onion, diced
garlic
1 1/2 quart chicken broth or water
1 Tbs salt
1 bay leaf
1/2 tsp saffron (optional - I like better without)
2 cups raw white rice
3/4 cup Olive Oil
1 green bell pepper
3/4 cup fresh tomatoes, chopped

Fry chicken slowly in olive oil, about 45 min. Near end of time add bell pepper and onion. When tender add garlic cook for a moment then add tomatoes, part of broth and salt. Boil 5 minutes. Put all together in baking dish, stir. Cook in 400 degree F oven until rice is dry and tender, about 45 minutes.