Thursday, August 20

Sweet and Tangy Chicken with Rice

Sweet and Tangy Chicken with Rice
serves 4 -6

8 to 12 boneless chicken thighs
(I also use chicken breast cut in small pieces)

1 small onion, chopped
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup chunky salsa (I've also used BBQ sauce)
1/8 tsp cayenne pepper (I've used a dash of hot sauce)

3 cups water
1 1/2 cups white rice (I use mostly brown these days)

Preheat oven to 350F. Place chicken in baking dish. Mix sauce ingredients and pour over chicken.

Mix rice and water in separate ovenproof dish and cover with lid.

Put both dishes in oven and bake for 50 minutes.

This recipe comes from my dad family
Fandrich Family Heritage Cookbook.

1 comment:

  1. I like this recipe -- because it tastes great and when you put both dishes in the oven, you can forget about them and go blogging awhile!