As you read through my weekly Shabbos menus you’ll see that we have chicken and rice almost every other week. It tastes great, is super easy to make, involves no clean up and my kids love it.
While some people prefer fancy dishes with a lot of spice, some of us like the feeling that comes with good, simple food. I make this dish so often that it’s become a comfort food of sorts in our home.
This is the perfect dish for Shabbos lunch. It heats up really well and has the main and side dishes all together in one pan. The look of the dish is nothing impressive, but it’s a dish you can’t go wrong with.
This isn’t much of a recipe, but for those of you who are like me and need clear instructions and exact measurements, here they are.
Chicken and Rice – One Pot, Tried and True
- 4-6 pieces of chicken on the bone
- 1.5 cups rice
- 1 tablespoon onion soup mix
- boiling water
Place uncooked rice and onion soup mix in dish and mix together
Place chicken on top of rice
Add boiling water (amount is as per rice package, less 1/4-1/2 cup)
Cook for 2 hours on 350
This month’s Kosher Connection linkup is dedicated to Gil Marks, Rabbi and food historian, author of the Encyclopedia of Jewish Food and many other Jewish food books. Rabbi Marks has been battling cancer for a while and along with the other food bloggers in this linkup, I’d like to wish him a speedy refuah shelaima.
Until next time,