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long grain rice instant chicken bouillon granules sage onion salt black pepper chicken cranberry sauce butter lemon juice soy sauce almonds
Viewed: 48 - Published at: 6 years agoIngredients
- 3/4 c. long grain rice
- 1 tsp. instant chicken bouillon granules or 1 bouillon cube dissolved in 2 Tbsp. boiling water
- 1/2 tsp. each crushed dried sage and marjoram leaves
- 1 tsp. onion or 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/8 tsp. black pepper
- 1 frying chicken (2 1/2 to 3 lb.), cut up
- 1 (16 oz.) can whole cranberry sauce
- 3 Tbsp. butter
- 1 Tbsp. lemon juice
- 2 Tbsp. soy sauce
- 1/2 c. sliced, blanched almonds
Method
- Mix rice, bouillon and seasonings.
- Sprinkle mixture evenly over bottom of buttered 13 x 9 x 2-inch baking dish.
- Arrange chicken pieces, skin side up, on top of rice with larger pieces on outer edge.
