GEORGIA’S BEST BAKED CHICKEN w/ GREEN ONION RICE

Table of Contents: CHICKEN


 


Easy, easy, easy & delicious!  A very economical dish that has super flavor & a pretty presentation. Today, most recipes use only the breasts or thighs of the chicken, but there is something about cooking chicken with the bone in that imparts extra flavor.


If the breasts of the cut-up chicken are large, then cut them in half, lengthwise.  Remove any extra fat from the pieces.  Leave the skin on, or remove it, if preferred.



1 whole chicken fryer, cut-up


Salt


Freshly ground black pepper


1 cup water


Paprika


Plain flour


Thin butter or margarine slices


Basmati rice or your choice of rice


4 slices of a large, mild onion


4 green onions, sliced with the green tops

 

 

 

 

 

 

Spray-oil a 9 x 13-inch baking dish.  Liberally salt and pepper each piece of chicken & place in the dish.  Pour the water into the dish, being careful not to wash off the seasonings.  Liberally sprinkle the tops of the chicken pieces with paprika & flour; then dot with the thin

slices of butter or margarine.  Bake, uncovered, at 350 degrees for about 1 hour.  Toward the end of the baking time, baste the chicken to be sure all flour is moistened.

Prepare the rice according to package directions & use salt, as directed.  Cut the large onion slices into quarters & add to the rice along with the green onions.  Stir, then cook as directed on the rice package.  Serve the chicken on a bed of the rice topped with some of the

natural gravy.

Both Georgia & my mother taught me to cook.  Georgia is probably one of the very best cooks in the South.  Just ask anyone that has ever had the pleasure of eating her cooking.  We still get together in the kitchen at least a couple of times a month & make a huge mess.

Georgia, thanks for your patience with me through the years.

More from “The Good Old Days”

From: the “WhiteHouse CookBook” 1910, page 591

“Do not be afraid of hot water in washing up dishes and dirty cooking utensils.  As these are essentially greasy, luke-warm water cannot possibly have the effect of cleansing  them effectually.  Do not be chary also of changing and renewing the water occasionally.  You will

thus save yourself much time and labor in the long run.”

“ Keep a cake of sapolio always on hand in the kitchen – always convenient for rubbing off stains from earthen-ware, tin, glass, in fact, almost everything but silver; it is a cheap and valuable article, and can be purchased at nearly every grocery in the United States.”

“Sapolio” was a highly advertised, kitchen-use soap bar popular in the late 1800’s & early 1900’s.  One of their advertising jingles:

“No dust or dirt, no speck of grime

Besmirched that bright domain;

Ten thousand sleuths could comb the town

For a grimy spot in vain!”

(I found the jingle in an article written by TIME magazine about Sapolio.)

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