Gulf Coast Chicken and Rice
Fun Fact: Texas is the only state in the nation that has an Open Beaches Act. Beaches can be privately owned, but are subject to the public beach easement, allowing the public free and unrestricted access to and use of the beach. What does that have to do with Chicken and Rice? I am not quite sure…
- 1 – 2 1/2 pound chicken fryer
- 1/2 – cup cooking oil
- 1/2 – stick butter (4 tablespoons)
- freshly ground black pepper
Rice and Pecans:
- 1 1/2 cups long grain white rice
- 3 3/4 cups water (I use more – I’ll explain below)
- 1 1/2 teaspoons salt
- 2 tablespoons butter
- 1 cup pecan halves
- 1/4 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped parsley
Split fryer in half. Then cut across to quarter. In a heavy skillet, brown the chicken on all sides in butter and oil.
Season the chicken with salt and pepper and place in a baking dish. Cover (you can use aluminum foil) and bake in a 350 º F oven until tender and golden brown, about one hour.
Meanwhile, prepare the rice: Cook the rice, in salted water, using your favorite cooking method. I am quite poor at making fluffy rice according to my husband. Sometimes I use parboiled rice and get a better finished product. Another way is something called the “French” way. I don’t know if it is French or not, but I boil the rice, uncovered, in a larger amount of water and then drain. Works for me!
While the rice is cooking, in a clean skillet, toast the pecans in butter. Watch carefully so as not to burn them. Remove and set aside. Sauté the onion and celery in the now lightly buttered skillet.
Once the rice is done, and, uh, drained, stir in the pecans, onions, celery, and chopped parsley. Serve alongside the chicken.