Southern Style BBQ Chicken and Rice
There’s something about southern barbecue that just makes your mouth water at the very words. Southern style means slathering on the barbecue sauce nice and thick – don’t be shy!
Southern Style BBQ Chicken and Rice You’re going to love this recipe, because you don’t even need to fire up the grill. All you need is a few ingredients and a large frying pan. Rain or shine, this barbecue dinner will put a smile on your face.
The main ingredients in this dish are chicken breasts, rice, corn on the cob and barbecue sauce.
Make sure you wash your hands before beginning.
In a large frying pan, combine one and a half cups of water, one cup of uncooked rice, three quarter cups of your favorite barbecue sauce, and four frozen packaged chicken half breasts. Bring all to a boil.
Cover the pan and turn down the heat to a simmer. Simmer rice and chicken for twenty-five minutes. Add in six frozen half ears of corn on the cob, then cook for another fifteen to twenty minutes until the chicken juices run clear. You can also use a meat thermometer, and cook until chicken reaches 170 degrees.
Spoon one fourth cup of barbecue sauce over the cooked chicken. Remove pan from heat and let it sit for at least five minutes, until the liquid is absorbed.
Dish up the meal on plates and serve with homemade cornbread.
Makes four servings.
Bonus Recipe: Ginger Apple Crisp
To make this recipe you’ll need: corn flake crumbs, firmly packed brown sugar, all purpose flour, crystallized ginger or dried ginger, melted butter, 6 cups peeled apples – thinly sliced, sugar, lemon juice and vanilla ice cream.
Preheat oven to 400 degrees.
Prepare an 8-inch square baking dish with nonstick cooking spray.
In a small bowl, combine 1/3 cup corn flake crumbs, 1/4 cup brown sugar, 3 tablespoons flour and 2 tablespoons crystallized ginger or 1 teaspoon dried ginger; mix well. Stir in 2 tablespoons butter and mix until well blended.
Place the sliced apples into the prepared baking dish. Add in 2 tablespoons of sugar and 2 teaspoons of lemon juice; toss to coat well. Sprinkle apples with the crumb mixture; press crumb mixture gently into apples.
Bake for 25 to 30 minutes or until the apples are tender and the crisp mixture is bubbly. Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream on top.
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