One of my favorite meals while growing up was my Aunt E’s chicken and rice. I should have watched her prepare it and written down the recipe. Because of my love of chicken and rice, I am always experimenting and trying to find new twists on the classic.
Like most of my recipes, this one is fast and flavor packed. If you want to make my Lemony Chicken and Rice, you will need:
1 rotisserie chicken, with skin and bones removed. Tear meat into small bite-sized pieces. Reserve 1 Tablespoon of the fat in the bottom of the carton. The original flavor or a mild flavor chicken is preferred. I avoid bbq and jalapeño flavors for this delicately flavored recipe.
3 teaspoons canola or vegetable oil
1 small mild onion, diced
3 teaspoons flour
Juice of 1 medium sized lemon, about 1 Tablespoon
Uncle Ben’s Rice
Chicken bouillon, if desired
Salt and pepper
1 Tablespoon fresh rosemary, minced or 1 teaspoon dried parsley
Start cooking the rice, preparing according to package directions. Along with the rice, butter and water, I like to add a chicken bouillon cube to up the chicken flavor in the final dish.
In a saucepan on top of the stove top, heat the oil on medium heat. Once hot, add the onion. Let the onion soften and turn translucent, stirring from time to time. This will take four to five minutes.
Add the flour and stir. The flour should mix in with the onion and remaining oil, while it develops a nutty flavor from the heat. Continue stirring for about a minute.
Turn up the heat on the burner to medium high. Add the broth, lemon juice and chicken fat. Stir to get everything mixed. After about two minutes, add the chicken and cover. Let the sauce thicken and the chicken heat for five minutes.
Add salt and pepper to taste. Add 1 Tablespoon of fresh minced rosemary or 1 teaspoon dried parsley flakes. Add 1 teaspoon butter to the pan to enrich the final flavor.
Serve the chicken and lemony sauce over the rice. It is delicious with a slight hint of lemon flavor in the background. It reminds me of the flavors in my holiday turkey. Just like turkey, the leftovers are great for lunch the next day.
I find that tearing the chicken rather than cutting the chicken allows the sauce to penetrate the chicken better. It seems more tender.
Bonus Information: To change up the way this is served, skip the rice and serve this over mashed potatoes or spaghetti. Yum!
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