Friday, September 18, 2009

Easiest dinner ever... Blasted Chicken and Sensational Rice

A friend of mine sent me the following recipes from the Everyday Cheapskate newsletter. She also sent me one for Hawaiian Chicken Salad that I'm looking forward to trying. I couldn't believe how tender and juicy this chicken turned out - everyone in my family (including picky Charlie) loved it! And another great thing is that I diced our leftover chicken before putting up the leftovers and used it later in the week for this recipe. I also used our leftover salad ingredients as some of the veggies - I love double duty foods! And, supposedly the meal below can serve your entire family for under $5 if you get the chicken on sale.

Blasted Chicken. Preheat oven to a very hot 450 degrees. You’ll need one whole thawed 3 1/2 pound chicken (I get mine for $.57 a pound on sale), salt and pepper. Remove giblets from cavity to be used another time. Rinse the chicken well inside and out, then pat dry with a paper towel. Set in a baking dish, breast side up. Do not tuck in the wings or tie it shut. Sprinkle liberally with salt and pepper all over the outside and inside, too. Bake at 450 degrees for 45 minutes. Don’t peek or you’ll blow the results. Remove and allow to sit for a few minutes. Cut apart with a big kitchen shears or a sharp knife. Hint: If your chicken is slightly larger, bake a few minutes longer.

Sensational Rice. Remove the outside layers from one onion and chop into small pieces. Heat two tablespoons vegetable oil in a skillet and sauté the onion on medium heat until soft. Add 1 cup raw rice (any type but not pre-cooked or Minute Rice). Continue sautéing until the rice begins to brown, stirring constantly (about 10 minutes). Be careful not to burn. Quickly add 2 cups canned chicken broth, 1/4 teaspoon salt, and pepper to taste; reduce heat to simmer, cover and cook for about 20 minutes. Serves 4-6. Hint: If you start the rice as soon as you put the chicken in the oven, both will be done at the same time.

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