Holidays are always a challenge for us a Realtors. It never fails that when I plan to cook or have company, that I will get a call from that out-of-town buyer who MUST see my listing right away while they are in town for the holidays. Some of my biggest sales have come during the holidays. Maybe because I am one of the few Realtors working.
When we would fly in from out of town for the holidays, my mom always had this tasty dish ready for our arrival. I share it with you who live harried lives as I do. The beauty of it is that it keeps great if you aren't sure when you will be able to serve. And it keeps and reheats even better! There are some variations you can use like substuting chicken breasts for the whole frying chicken. Or increasing amount of your favorite spice. I especially like tarragon so I always add mor than the recipe call for. I also use liquid in the beans and a can of chicken broth for the liquid to add richness. Check the liquids if you simmer longer than called for in the recipe or if you have to hold for a while before serving.
2 1/2 lbs frying chicken
1/4 cup salad oil
1 clove garlic minced
2 1/2 tsp salt
1/2 tsp tarragon
1/3 tsp margaram
2 whole cloves
1/4 cup sliced onion
1 cup uncooked rice
1 tsp. pepper
1/8 tsp thyme
1 bay leaf
1 3/4 cup water
12 oz green beans
(optional) 1/4 cup sliced almonds
Brown chicken in oil, add onion and garlic, cook 5 minutes longer stirring constantly, sprinkly rice, salt, pepper and spices over chicken. Add watr, almonds, and beans. Cover tightly and cook until rice is tneder and liquid is absorbed (about 30 - 40 min).
Happy holdays to all.
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