RCI-MT.004.0301.001
Country Style Chicken and Rice
Makes 6 servings.
Prep30 min
Cook90 min
Total120 min
Servings4
Difficultyintermediate
Ingredients
- broiler-fryer (2½ to 3 pounds)1 unitcut in serving pieces
- 1 unit
- ¼ teaspoon
- ½ cup
- sliced onion rings1 cup
- 2 cups
- 4 cups
- ¼ teaspoon
- basil leaves½ teaspooncrushed
- 2 tablespoons
- 3 cups
Method
1
Season the chicken pieces with salt, ground black pepper, and garlic powder, coating all sides evenly.
2
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Brown the chicken pieces in batches, cooking for 3-4 minutes per side until golden, then transfer to a plate.
7 minutes
4
Add the sliced onion rings and carrots to the same skillet and sauté for 5 minutes until softened.
5 minutes
5
Return the browned chicken to the skillet and pour in the chicken broth, hot pepper sauce, and crushed basil leaves.
1 minutes
6
Bring to a simmer, then reduce heat to medium-low and cover, cooking for 25-30 minutes until the chicken is tender and cooked through.
28 minutes
7
Mix the cornstarch with 3 tablespoons of cold water to create a slurry, then stir it into the broth to thicken the sauce.
1 minutes
8
Simmer uncovered for 2-3 minutes until the sauce thickens slightly.
3 minutes
9
Adjust seasoning with additional salt and pepper as needed, then serve the chicken and vegetable mixture over the cooked rice.