Chicken Bake

by: Sue

My sister Rose gave me this recipe. In our many years of recipe exchanges, this is my favorite. Rose lived in Syracuse, New York, for a few years and she brought this dish back with her from Syracuse. I’ve carried it to many friends when they lost a loved one and served it as a special meal for special guests (we call it a company meal in West Texas). While the ingredients list is not long, it has a complexity of flavors that I love. Of course, anything that contains the words “chicken” and “bake” that uses a stick of butter is going to be good.

1 chicken, cut up (do yourself a favor and buy a kosher chicken)
1 cup long grain rice
4 chicken bouillion cubes
1 can mushroom pieces (or splurge and have mushroom caps!)
1/4 cup pimientos
1 1/2 cups water
1 stick butter
1 medium green pepper, diced
1 medium onion, diced
1 teaspoon salt

Salt & pepper chicken pieces. Brown in butter in a dutch oven. Remove chicken and saute pepper and onion until tender. Add pimientos, mushrooms, salt, mashed bouillion cubes, rice, and water. Mix well. Place chicken pieces on top, and bake in 325 oven for 1 1/2 hour.

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