VIDEO: ROAST CHICKEN

 Fool-proof recipe for perfectly moist, crispy skin, roasted chicken every time! Fabulous idea for dinner parties or a casual night at home, one chicken is enough for 4 people. Enjoy the video antics and the chicken :)

Hello Again Old Friend

Hello again old friend. It's been a terribly long time since we have interacted, 2.25 years to be exact. My husband has been telling me for quite some time that I needed to keep this blog going, but a recent binge watching of Sex & City rekindled my interest. As I watched Carrie write her columns and filter through thoughts in her mind, I remembered how much I liked bringing this blog to my patients and friends on a weekly or sometimes even daily basis.  I can't interact with the audience of my books like I can with people here and for that I am very excited.

You might notice that the interface looks a little different. I just hope that you all will still have access to the vast library of recipes we built up together. To get things started again I thought I would once again share one of the recipes my friends ask for most frequently, that of the roast chicken. Roast chicken is a dinner staple that so many people love, yet are scared to cook. They fear the chicken being underdone, raw and riddled with salmonella, so they overcook it and dry it out. The key to a perfect chicken comes from three things:

1. Size - 3.5-4# bird
2. Heat - 450 degrees
3. Cooking time - 55 minutes

You have to trust that this equation will yield perfect results every time. A 3.5-4# chicken is actually on the smaller side and you will most likely find it with an 'all natural' tag on it. One chicken will be enough for 3-4 people, if you have a larger group for dinner I would cook 2. It is a wonderful item to impress guests of a dinner party with, and since you have almost an hour of cooking time without needing to pay attention to the bird you can go back to hanging out with your guests. 

Preparation:

1. Preheat your oven to 450 degrees.
2. Set up a roasting pan or Pyrex dish with a roasting rack inside it.
3. Rinse the chicken, inside and out (make sure to remove the bag of organs if it had one), and using paper towels dry off the bird inside and out as well. Place in pan on roasting rack.
4. Now we need to liberally salt and pepper the bird. And I do mean LIBERALLY - don't be shy here (notice in the picture that you can still see the salt and pepper after the bird is done cooking). You are going to give a good coating of salt and pepper all over the outside of the bird, top and bottom, and throw some into the cavity. You should be able to see the salt and pepper on the skin but its not going to be encrusted if that makes sense. 
5. The final step is to cross the chicken's legs and secure them. It doesn't matter which direction you cross them but for the ease of writing I will do it this way. Take a paring knife and cut a slit through the flap of skin next to the left drumstick. Holding the tip of the left drumstick in the center of the bird, pull the right drumstick over the top of the left and stick the end of it through the hole you made on the left side. All done! Legs are crossed!
6. Place chicken in oven. Set timer for 55 minutes and leave it. Do not open the door to check on it. When the timer goes off, removed chicken from oven and let rest for 5 minutes before carving. 

The great Thomas Keller of The French Laundry in Napa, California, suggests serving roast chicken with lemon wedges and stone ground mustard. These are delightful additions to your meal.

ENJOY!!

Chicken Soup (with all leftovers!)

Just put all those leftovers in the pot!!

1 onion, diced
1 cup frozen spinach, thawed
1/2 cabbage diced into chunks about 1" square
1 cup mushrooms, sliced
1 cup edamame, shelled
leftover meat from a roast chicken, skin removed
1-2 packages soft/precooked-udon noodles**
2-3 cups Chicken broth
1-2 cups water
2 table spoons olive oil
1/2 cup fresh parsley


1. Saute onions, mushrooms and cabbage in olive oil over medium-low heat for about 7  minutes.
2. Add chicken, broth, water, noodles, and 1/2 package of the noodle seasoning if using 1 pack of noodles (if using 2 packages add 1 seasoning packet) and stir to combine. Raise heat to high and bring to simmer, then reduce heat to low. Let cook about 10 minutes.
3. Add spinach and edamame, cook 1 minute more.
4. When you are ready to eat, drop parley on top of soup and stir in. Serve!!

ENJOY!!
**Bariatric surgery patients should replace the udon noodles with shirataki noodle which are less chewy, find them in the produce section in a bag with liquid. Strain liquid before adding noodles to pot.

Crock Pot Chicken - any way you want it!

A patient came in today and wanted to share a recipe idea with everyone so here goes!!

4-6 celery stalks
1, 5-6 pound chicken
Rub of your choice (mango salsa/garlic powder + teriyaki/sriracha/herbs de provence/taco sauce or whatever you can think up!)
Chicken broth

1. Spread celery stalks on the bottom of crock pot.
2. Rinse and dry chicken, place in crock pot on top of celery
3. Rub chicken with spices or pour salsa/sauce over top.
4. Pour about 1 inch of chicken broth into bottom of pot.
5. Cover and cook on low 5-6 hours, there will be a lot of liquid in the crock pot when you are done.
6. Remove chicken from crock pot.

ENJOY!!!!

Roast Chicken

Roast chicken is one of those items that can be very scary for people to make for fear of drying it out or the skin not being perfectly crisp. There aren't a lot of steps involved in making one your great grandmother would be proud of, and once you put it in the oven you set the timer and forget about it. I always use a free-range, antibiotic free chicken because they usually come in the right size (without having to comb through the cases of whole chickens) and the flavor is far richer then a 'run of the mill' chicken. Bell and Evans has chickens like this, usually the grocer also has a store brand that fits the parameters, for those of you Whole Foods Market lovers (GASP!) they have a variety from Amish raised chickens to family farm chickens from Alabama. Although the weight of the chicken may seem small, I assure you that it is enough chicken for 4 people (be they all adults or a mix of ages) and remember, you should NOT be eating more then 6oz meat at a time anyway ;p

*1 - 3.5-4lbs free range, antibiotic free chicken (if you get one larger then 4lbs it won't cook right at this temp and time allotment, the closer to 3.5lbs you can find the better)
*kosher or sea salt and fresh ground pepper

1. Heat the oven to 450 degrees. Cover a roasting pan with tin foil to decrease clean up. Then place a roasting rack in the pan.
2. Rinse the chicken inside and out - if there was a bag inside the chicken of organs remove that.
3. Dry the chicken with paper towels inside and  out.
4. Liberally salt and pepper the inside and outside of the chicken.
5. Cross the legs of the chicken and secure to help evenly cook the chicken. To do this, decide which flap of skin between the drumstick and the large hole to the inside of the chicken is bigger. Cut a slit in that piece of skin about 1/2" long. Take the drumstick on the same side as the slit skin and pull it towards the other drumstick. Then take the opposing drumstick and cross it over the top of the other one, pushing the end of the drumstick through the slit you created, this will hold the legs in a sort of 'Indian style' place so that the breast the of the chicken cooks evenly.
6. Place chicken on the roasting rack and place pan in the oven. Set timer for 55 minutes. LEAVE THE CHICKEN ALONE, don't baste it, don't rotate it, don't even open the door! When the timer dings it is all done. Remove from oven and let sit for 5 minutes before carving, if you want to baste it with the juice in the pan, now is the time to do it.

***Make sure your vent or fan is running when you take the chicken out there will be a lot of heat and some smoke rushing out of the oven and you don't want it to fill your house!

`Remember to fully wash down your sink with antibacterial soap after washing the chicken to decrease the risk of illness.

ENJOY!!

Asian Lettuce Wraps

Weirdest place to find a recipe - the bottom of an article to treat postprandial hypoglycemia. But it sounded good so I thought I should pass it along!

Kimba's note: You could substitute firm tofu for the chicken and they would taste just as good!


1 lb ground chicken
16 Boston or head lettuce leaves
1 can sliced water chestnuts, chopped
1 lrg onion, chopped
1 tbsp garlic, minced
1 tbsp soy sauce
2 tsp ginger, chopped
¼ c Hoisin sauce
1 tbsp rice wine vinegar
2 tsp Asian chili pepper sauce (or Siracha sauce)
1 bunch scallions
2 tsp sesame oil

1. Heat saute pan over medium-high heat and brown meat. Then add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili sauce. Cook for about 5-10 minutes more until the flavors have melded, then add scallions and sesame oil.
2. Fill lettuce leaf

ENJOY!!!

Apple Corn Chili

Well, I don't know about where you live, but here in Boston, winter has set right in. Temps in the high 20s at night and 30s during the day definitely make me want to come home to a bowl of something warm for dinner. Try out this fun version of chili brought to us by the people over at Fruits and Veggies More Matters.

This recipe costs $7.43 (or $1.86/serving and there are 4 standard servings - probably 8-10 bariatric servings) and has 20 grams of protein in each one of the 4 servings.

*2 tablespoons olive oil, divided
*8 oz chicken breast, skinned, deboned and cut into 1/2 inch cubes
*1 medium onion, diced
*2 cloves garlic, minced
*salt a pepper
*15 oz can yellow corn, no salt added, drained (or use 2 cups frozen kernels)
*2 firm red apples (like Braebrun, Empire or Fuji), peeled, cored and chopped
*1/2 tablespoon cumin
*1/8 teaspoon cayenne pepper (because some like it hot)
*15 oz can black beans, no salt added, drained, rinsed
*2 cups low sodium, low fat chicken broth (or 2 cups water + 2 teaspoons sodium free chicken bouillon)
*4.5 oz can diced green chiles, drained
*1/4 cup fat free sour cream
*1/4 cup fresh cilantro, chopped

1. Heat 1 tablespoon olive oil in stock pot over medium heat
. Add chicken and brown, about 7 minutes.
2. Remove chicken and set aside. Add remaining olive oil to pan and heat. Add onions, garlic, season with salt and pepper and saute until vegetables are starting to get soft.
3. Then add cumin, cayenne, apples, beans, chiles and corn. Cook another 5 minutes.
4. Add chicken back to pot. Pour broth into pan and using a wooden or thick plastic spoon, scrape the bottom of the pan to get all the bits up off the bottom. Stir to combine and let simmer for about 20 minutes. (if to much liquid boils off you might need to add more broth).
5. To serve, ladle into bowls and top with sour cream and cilantro.

ENJOY!

Asian Apple-Chicken Salad

This recipe came to me this morning from the Produce for Better Living Association and I thought it looked fantastic! You can eat this delicious salad at home or packed it up for a picnic at the beach or park!! The fresh ginger helps to settle upset stomachs, you get chicken for protein, prebiotics from the scallions for all your guy bacteria to munch on (they need lunch too right?!) and a zesty, light dressing to pull it all together!

Ingredients:
2 cups cooked chicken breast, cubed (or you could use rotisserie chicken if easier)
2 cups apples, cored and cubed
2 tablespoons apple, orange, or carrot juice
2 tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon mirin (rice wine)
1 tablespoon low sodium soy sauce
1 tablespoon fresh ginger, finely grated
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
3 scallions, thinly sliced
1 pound baby spinach
pepper to taste, if desired

1. Place the chicken and apples in a large bowl.
2. Mix the apple juice, lime juice, sesame oil, mirin, soy sauce and ginger together in a small bowl; pour mixture over the chicken and apples.
3. Sprinkle the parsley, cilantro, and scallions over the top and gently toss to mix. (Cover and refrigerate up to several hours, if desired.)
4. To serve, layer the spinach on a platter and spoon the chicken mixture on top.

ENJOY!!

Twisted: Salad Nicoise

A typical salad nicoise is made with red skinned potatoes, tuna, egg, and vegetables. I thought it might be interesting to give it more colorful twist. It you're not a fan of tuna, try out this rendition!

2 cups sweet potato, diced into about 1" cubes
1 cup fresh green beans, cut into 1" pieces
3 cups mixed salad greens
1 cup canned chickpeas, strained and rinsed
2 medium tomatoes, diced
2 hard boiled eggs sliced
2 - 6oz cans of chicken, drained (or 1.5 cups of chicken pulled off a rotisserie chicken)
1/4 cup extra virgin olive oil
1/4 cup champagne vinegar
1/8 teaspoon Dijon mustard

1. Bring a pot of water to boil. Add sweet potatoes and cook about 10-15 minutes, until tender. Add the green beans for the last 2 minutes of cooking. When done cooking, strain, douse with cold water (let it run over the vegetables in a strainer for about 10 seconds) then let sit for about 5 minutes to slightly air dry.
2. Meanwhile, whisk together olive oil, vinegar and mustard and let sit.
3. In a large bowl, place tomatoes, eggs, chick peas, chicken and when sweet potatoes and green beans are ready add them as well. Leave the salad greens out.
4. Toss the vegetable, egg and chicken mixture with the vinaigrette. Serve over the mixed greens.

ENJOY!

Chicken Tagine with Prunes and Olives

From the friend who alerted us to the Chicken w/Clams recipe out of the New York Times, comes another chicken dish with a Moroccan twist. This recipe in it original form was first published in the New York Times 2/27/13, I have tweaked the original recipe to make it 'Bari-friendly' as the peeps say! (image to the right is of a tagine pot - it is conic in shape)

Ingredients


10 chicken thighs with bone and skin
Salt and black pepper
1 medium onion, finely chopped
1 tablespoon minced garlic
1 teaspoon smoked paprika, the hotter the better
1 teaspoon ground cumin
18 pitted prunes
36 pitted picholine or other green olives
1 cup chicken stock
1 lemon, zest removed in thin strips
1 tablespoon finely chopped fresh mint leaves

1.Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
2.Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, and stock. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine (clay pot), oven safe sauté pan (no rubber on the handle) or casserole. Place chicken on top, skin side up.
3.Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.

ENJOY!

Chicken with Clams

A good friend sent me this recipe its original form was published in the NY Times on 1/27/13. It is very light and packed with lean protein!
TOTAL TIME: 40 minutes

Ingredients
2 tablespoons grapeseed or Grapeola oil (you could olive if you have nothing else with neutral flavor)
4 chicken drumsticks or thighs, skin on, bone in
Salt and black pepper
2 tablespoons chopped garlic
2 tablespoons chopped ginger
24 littleneck clams
1 bunch scallions, white and green parts chopped and separated
1/4 cup cilantro stems, chopped
1/2 cup cilantro leaves, chopped

1. Rinse clams 2-3 times in room temp water. Then place clams in bowl and cover with room temp water. Add 1 tablespoon cornstarch or flour and mix into water. Let clams sit in this water until you are ready for use. You want the clams to open up and start filtering the water so that they release all of the sand in their shell/body.
2. Heat the oil over medium-high heat in a large, deep skillet or broad pot that can later be covered. When the oil is hot, season the chicken pieces with salt and pepper, and add them to the oil. Regulate the heat so that the meat browns evenly, turning as needed. (Drumsticks have 4 sides, really; thighs only 2, so timing is variable.) When the chicken is well browned, it will be almost done.
3. Add the garlic and ginger and cook for a minute, just until they soften a bit. Add the clams and sprinkle them with the scallion whites and the cilantro stems. Cover and cook until all the clams open, about 10 minutes; they will generate a good deal of liquid.
4. Remove the top and cook that liquid down as desired. (Perhaps not at all, perhaps until syrupy — your call.) Discard any clams that have not opened - they could have been dead before you cooked them and can then cause food borne illness. Serve sprinkled with the scallion greens and cilantro leaves.

Remember not to eat the chicken skin - we were just using it to add flavor and keep the chicken moist!

ENJOY!!

Braised Chicken

The patients loved this chicken when Josh made it for support group. We hope you enjoy it too!

Ingredients:
1 whole chicken cut up with skin on or a package of chicken quarters leave skin on and bone in
2 sweet onions, diced
1 bulb garlic, chopped (use are going to use the whole bulb not just 1 clove)
1 teaspoon fennel seed, ground
1 tablespoon cumin, ground
1 tablespoon dried thyme
2 bay leaves
1 #10 can of diced tomatoes (that’s the big can on the bottom shelf!)
2/3 cup red wine vinegar (or white wine)
Olive oil
Salt and pepper
1. Heat oven to 300 degrees
2. Prepare a medium size foil pan on the counter (which means nothing except make sure it is clean and dry)
3. In a large sauté pan, heat about 2 tablespoons of olive oil over medium heat, add onions and garlic, fennel, thyme and cumin, season with some salt and pepper - cook until soft, stirring occasionally
4. When vegetables are cooked – about 7 minutes, remove them from pan and put in a bowl, replace pan on the heat, add another 2 tablespoons olive oil to pan
5. In batches so you don’t over crowd the pan, brown the chicken pieces. Start them in the pan skin side down and let cook about 4 minutes, flip chicken and cook another 3-4 minutes. Remove from pan, and continue with raw chicken pieces until all chicken has been browned. Season each batch with salt and pepper.
6. When all chicken is browned and removed from pan, add vinegar or wine and scrape up all the bits that are stuck to the bottom of the pan (these are all little flavor bursts, they will make the end result more tasty!). Once all bits have been scraped up, pour over the vegetables.
7. Remove and discard skin from the chicken, place chicken pieces in aluminum pan. Spread vegetables out around chicken. Open tomatoes and pour over chicken, add the bay leaves, cover and cook for 4-5 hours.
8. Remove pan from oven, carefully pull foil off pan. Remove chicken and bay leaves. Then pull/shred chicken off the bone. Discard bones and bay leaves, return meat to pan, stir to combine meat with sauce.

Enjoy!

Menu for a girls' weekend

So I designated myself as 'chief cook and bottle washer' for our girls' weekend in NH. You have to love cooking to get it all done - but is all par for the course. A quick trip to the store and I had everything I needed for the festivities!

Friday Dinner:
Brie baked in phyllo dough with rose petal jam (jam was purchased at the Armenian Foods store)
Guacamole with pita chips
Strawberry, Pecan Chicken Salad with balsamic dressing on mixed greens
Baguettes

Saturday Breakfast:
Greek yogurt with homemade maple granola and fresh raspberries and canary melon

Saturday Lunch (which actually turned into early dinner because we were out and about):
Pear and Manchengo on mixed greens with a lemon vinaigrette
Sauteed shrimp with garlic and cumin
(leftover strawberry pecan chicken salad)
Warm Naan

Giant S'mores for dessert

Sunday Breakfast:
bagels with cream cheese
Greek yogurt with granola and strawberries and canary melon

That's how you do a chicken club

My aunt's chicken club sandwich, which was super delicious! Try as it is, or give the 'redone' version a try with some slightly healthier options.
3 slices white bread, toasted
chicken from a rotisserie chicken (as much as you want)
1 thick slice provolone cheese, melted over middle slice of toast
2 slices crispy bacon
2 leaves lettuce
3 slices tomato
mayo
2 tablespoons chopped red pepper
1 chunk feta cheese to put over toothpicks

REDONE:
2 or 3 slices multigrain grain bread toasted, made with 100% whole grains
chicken from a rotisserie chicken
2 oz goat cheese (do not need to melt - can just spread over bread)
2 slices turkey bacon or 1 slice really high quality smoked bacon
2 leaves lettuce
3 slices tomato
stone ground mustard or a Bavarian beer mustard
2 tablespoons chopped red pepper
cucumber pieces to stick on top of toothpicks

Beer Can Chicken

Anyone who fears roasting a chicken because it might dry out or burn, needs to fear no more! Beer can chicken to the rescue! You don't even need to worry about basting this bird- the steam from the beer will take care of the moisture and leave you with a juicy, earthy bird. Any ale or lager style beer works well for this dish, but it has to be in a can. A porter or stout is to rich and a light beer (read Bud/Coors/Michalob/Nattie or whatever other piss-resembling light beer you sissys drink) does not have enough body to impose any sort of nutty or roasted grain flavor on the meat.

1 chicken (about 5lbs)
1 can ale or lager style beer (16oz can works best)
salt and pepper
dried thyme, rosemary, sage

1. Heat oven to 400 degrees
2. Open beer can and pour out about 2-3 oz (or quality control that sample which ever works!)
3. Rinse and pat chicken dry - place chicken down on top of beer can so that the can goes spout side up into the cavity. Season with salt, pepper and dried herbs.
4. Stand beer can with chicken on top on a baking sheet covered with foil.
5. Bake at 400 for 45 minutes. Check temp in thigh meat if >155 chicken is done (temperature will raise another 5-10 degrees while chicken rests)
6. Remove from oven, let chicken rest for about 10 minutes. CAREFULLY remove beer can from cavity (CAN WILL STILL BE VERY HOT!!!). Discard can - serve chicken with your favorite sides.
ENJOY!!!!

Chicken Burgers w/ Cumin-Garlic Tatziki

I made this last night at the cardiac rehab cooking demo. Grape seed oil has a great unsaturated fatty acid (think Omega 3) profile for heart and nervous system health but has a very neutral flavor so that the cumin, garlic and lemon can really shine through.

Cumin-garlic Tatziki (makes approximately 2 cups)
6oz Greek yogurt, non fat (I used Fage)
1 TB Dijon mustard
1 TB ground cumin
¼ tsp salt (kosher preferred)
1 oz lemon juice (about ½ lemon’s worth of juice)
¾ C olive oil
¾ C Grapeseed oil
1 garlic clove

Chicken Burgers
2# ground chicken
4 TB tatziki
1 each small, sweet onion, small diced

1. Combine yogurt, mustard, cumin, salt, lemon juice, garlic in food processor
2. Stream in oil while mixing so that tatziki emulsifies
3. In a bowl mix onion with tatziki with chopped onion and chicken. Don’t over mix or tightly pack
4. Grease grill and let heat up
5. Form chicken into 6 patties (each is about 1/3 of a pound)
6. Grill each side about 8-10 minutes until cooked through to 165 degrees.
7. Serve on a toasted ciabatta bun buttered with some more of the tatziki, with slices of cucumber, tomato and/or watercress.

ENJOY!!!

Mini..

Most people make their new year's resolution to a be a mini-er version of them self. Start with exercise and end with a mini-er dinner. Try these mini sized chicken (or turkey or vegetarian) pot pies! You will need 4 each 8-10oz ramekins (custard cups).

1 1/2 cups frozen mix of peas, carrots and corn (add broccoli too if you would like!)
1 cup chicken, cubed (use left over if you have it)
1 cup fat free milk
1/2 cup fat free evaporated milk
2/3 cup instant potatoes (or left over mashed potatoes or baked potatoes)
1/2 teaspoon dried time
1/2 teaspoon dried basil
1/4 teaspoon dried sage
salt and pepper
1 package Pillsbury crescent dough or 1 recipe biscuit dough from strawberry shortcake recipe in previous post
1 egg
1 tablespoon water

1. Heat oven to 400
2. In a 2 quart pan heat chicken, herbs, milks, potatoes, and vegetables. Season with salt and pepper. Cook about 5-10 minutes - stirring frequently so ingredients don't burn to bottom of the pan. You want the potatoes to start to thicken the mixture.
3. Divide mixture between ramekins. Top with a section of crescent roll dough or a cut out of biscuit dough.
4. Whisk together egg and water - brush over tops of dough.
5. Place all ramekins on a baking sheet (in case some of the filling bubbles over!) place baking sheet in oven - cook about 12 minutes or until dough is lightly browned.
ENJOY!!!
***recipe could be made vegetarian by using navy and cannelini beans instead of chicken/turkey

Chicken with Apricots

A good, heavy ceramic pot with lid is ideal for this recipe but if you don't have one, you can use a thick bottomed, oven safe (read: no rubber handles) stock/sauce pot with lid.

Serves 4

4 chicken leg quarters, drumstick separated from thigh, skin on
1 cup arborio (risotto) rice
6 apricots, sliced
6 prunes, sliced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 cups chicken broth
1 shallot, sliced
1 large clove garlic, minced
1 tablespoon olive oil
salt & ground black pepper

1. Heat oven to 350 degrees
2. Heat oil in pan over medium heat. When oil is hot (but not smoking) add chicken pieces skin side down. Sprinkle with salt and pepper. Let brown - about 6 minutes, then flip and cook another 3-4 minutes.
3. Add garlic, shallot and herbs. Let saute with chicken about 4-5 minutes until fragrant and soft.
4. Add dried fruit and rice. Stir for about 1 minute to let rice 'toast' a bit in bottom of pan. Then add chicken broth. Stir. Cover, and move pan to oven. Cook about 25 minutes (until rice is done).

ENJOY with a greens or Caesar salad! Chicken skin can be removed when serving - but it adds good flavor during the cooking process so leave it intact.