Tangy Chicken and Rice

Tang It Up!

Let's recap our Chicken Week so far: we froze the gizzards and heart for later; we made meal #1 a meat and potatoes night; we carved up the bird; meals #2 and #3 were Chicken and Biscuits with Gravy.  Now for meals #4 and #5.

As I said before, it is important to not get bored with chicken for seven days in a row, or you will start to get really sick of it and some may go to waste.  This recipe is much different than the recipe I posted yesterday.  You won't even pay attention to the fact that it is chicken again!

Tangy Chicken and Rice

• 2 c. uncooked brown or white rice
• 2 T. butter
• 1 medium onion, sliced
• 1 c. ketchup
• 1/4 c. brown sugar
• 1/4. c. vinegar
• 1 to 2 T. Tabasco sauce (depending on your taste buds)
• 1/2 t. garlic powder
• 1 T. Dijon mustard
• 1 t. salt
• The second third of your cut-up chicken

Cook rice according to package directions.  Saute onion in butter in a pot until golden and tender.  Add remaining ingredients and chicken and cook until bubbly.  Serve over cooked rice.

This recipe feeds my family of four for two nights.  The chicken and tangy sauce freeze well (not the rice) in case you would rather save it for another night.

Next: Let's use that last third of the chicken as well as the carcass: Super Simple Chicken Noodle Soup.