Chicken, Rice and Gravy
Chicken and Gravy
9 x 13 baking pan
Preheat oven to 375
1 whole chicken cut up
½ cup soy sauce
2 cloves garlic
Put chicken skin side down in the pan. Arrange it in a single layer. Pour soy sauce evenly over the chicken. Put the garlic through a garlic press and add to the soy sauce.
Bake about 45 minutes. After 30 minutes turn the chicken pieces over. The chicken will be coated with a brown glaze and the pan will be full of gravy.
An liked to add a teaspoon of sugar to this dish. I don’t like the sweetness, but if you don’t mind, the sugar makes the brown glaze even more beautiful.
Serve with steamed rice. Serves 4.
Steamed Rice
Any rice will do, but our family favorite is Basmati rice grown in India or Pakistan. You can find it in your local Middle Eastern or Indian grocery store. If you don’t have one in your town, find one on your next visit to a big city or order in on line. The rice comes in 5 or 10 pound bags or larger.
Heavy pot with tight fitting lid
1 cup rice
2 cups water
1 tsp salt
Combine rice, water and salt in heavy pot. Bring water to a boil and let boil for 2 minutes. Turn heat to low. Cove rice with lid. This reciped will work with any kind of rice. Different types of rice take different amouts of time to cook. Basmati rice takes about 20 minutes. Brown rice takes about 40 minutes. When water is absorbed, turn off the heat. The rice can sit in the pot for 1o minutes or so unitl the rest of your meal is ready. Before serving, fluff rice with a fork.
Serve chicken and rice separately so people can add as much gravy as they wish. If you are on a low salt diet, leave the salt out of the rice since the gravy is quite salty.