Great Grandma's Chicken and Rice!

I love this old family recipe for Chicken and rice!  So yummy and simple!  I whipped it up, threw it in the oven, and sat on my deck by the fire pit, til it was done!~  Watched the sun go down, sipping on a glass of Cabernet!!  Doesn't get much better than this!  I get to relax, while the recipe bakes up, and when the timer goes off~ all my boys get fed!!  :)

Great Grandma's Chicken and Rice!

Dig in!!

10-16 skinless chicken thighs

1 large onion, finely chopped

4 celery stalks, finely chopped

8-10 bay leaves

1 pound petite whole green beans, thawed

2- 4 oz. cans sliced mushrooms, drained

1 stick of butter, cut into slices

2 cups uncooked basmati and wild rice mix~Tilda brand best

4 cups chicken broth, I like to use Knorr's powdered chicken bouillon so 4 Tbsp into the 4 cups

3 Tbsp olive oil

2 well rounded tsp marjoram

3 tsp tarragon

1 1/2 tsp thyme

1 tsp paprika

1 well rounded tsp of cinnamon

1/2 tsp ground all spice

5 dashes red pepper flakes

1 1/2 tsp black pepper

Salt, if needed at end of cooking

After you chop up veggies, put the olive oil in bottom of dutch oven, followed by half the chicken. Top with half the celery, mushrooms, onion, butter, and bay leaves. (bay leaves not in pic) lightly salt and pepper.  Repeat with another layer!  Cover, and put into preheated 350 degree oven for 45 minutes.

While chicken is in oven, make up the broth and seasonings.  I put them all into the chicken broth, so the flavors incorporate well.

After the 45 minutes are done, add rice, green beans, and chicken stock with all the seasonings in it!  Stir well, to get all rice under liquid! Cover and bake for another 45 minutes!

I like to have a small bit of broth left in dish when I pull it out of oven.  As long as rice is cooked, the bit of extra broth is a nice addition! The rice is usually cooked perfectly!  :) (pic has peas in it, because I had some handy, but usually I do not put them into recipe)  Check the flavor for salt, and add some if you feel the need.  The flavor of my great grandma's chicken and rice recipe is SO unique and GOOD!  Hope y'all love it too!!  Blessings~

Sweet and Spicy Sticky Chicken!!

Talk about easy, but melt in your mouth juicy~ this Sweet and spicy sticky chicken is awesome!  I wanted to do something different tonight, but affordable, that we would enjoy and would wake up our taste buds!  This was the perfect dish!  My boys and hubby ate every last piece, while licking their fingers clean!  :) The mom-wife in me LOVES to see this!!  :)

Sweet and Spicy Sticky Chicken!

10 chicken thighs, shaken in Ziplock gallon bag with 

1/2 cup flour mixed with 3 Tbsp corn starch and 1 Tbsp salt~

Bake on greased (Pam) cookie sheet at 450 degrees, Best with a wire rack,  for 20 minutes-flipping once if you do not have a wire rack, Make up Sticky Sauce and heat in sauce pan on simmer.  After baking for 20 minutes, put each piece of chicken into sweet sauce (won't be 'syrupy' yet, at this point), then back onto cookie sheet to cook for another 20 minutes~

Sauce~

2 Tbsp minced Garlic

2 Tbsp grated ginger

1/4 cup soy sauce

2 cups apple cider

1/4 cup apple cider vinegar

1/2 cup brown sugar

1/4 cup Sriracha Chili Sauce

1/2 tsp red pepper flakes

Continue to simmer sauce on low, or just on true simmer til sauce is nice and syrupy, while chicken bakes for last 20 minutes!  I grated ginger, and threw in some shaved pieces to get 'candied' as well~  it's so good!

After you cook chicken for the 2nd time for 20 minutes, make sure there are no pink juices .  If the juices are running clear, you're good to go!  Take the baked chicken and toss in large bowl with the Sticky Syrup!  Toss well, and serve immediately with lots of napkins!  YUM, YUM!!  Sometimes getting your fingers sticky is so worth it!!  :)

Pic with more sauce poured over it! Skin stays nice and crispy!  It's a wonderful recipe!! :)