Grandma Ruth's Garlic Chicken and Rice Skillet

rcantu1975 @cook_3758967

When I was a teenager, I would assist my grandmother Ruth with cooking, cleaning, etc...This was one of the first recipes she taught me to make. She used to keep tons of scrapbooks filled with recipes she had invented, collected or clipped from magazines and newspapers over many years.

In my humble opinion, there is NO such thing as too much garlic in this recipe...or onions, for that matter! Just cooked this meal last night as a matter of fact! Was delicious...I used ten minute brown rice this time, but to be honest, I prefer white rice..your choice. And of course, you could use any cut of chicken or turkey if you like. Would probably be great with pork chops, as well.

rcantu1975 @cook_3758967

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Ingredients

30 mins

4 servings

8boneless chicken thighs
2 cuprice, uncooked
1large onion, diced
4 cupchicken broth or reconstituted chicken bullion
1chopped fresh garlic to taste (the more, the merrier, I say)
1enough olive oil to cook chicken
1enough flour to dredge chicken
1garlic salt to taste( I'm VERY partial to Lawry's Garlic Salt)

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Steps

30 mins

1

Dredge and fry chicken in oil until about halfway cooked. Remove and put aside.
2

Using remaining oil and drippings, saute rice, onion, and garlic until rice is lightly browned and onions translucent in color.
3

Add chicken broth or boullion mixture to rice mixture in skillet. Stir. Add chicken pieces back to pan, ensuring that chicken is submerged in liquid evenly.
4

Cook on medium heat, covered, about 15 minutes, or until chicken is done and rice has cooked fully. If needed, add a little flour/water mixture to rice to desired thickness. You don't want rice too watery or thick.
5

Makes about 4 servings. Enjoy!