Grandma Lee’s Chicken and Rice

Grandma Lee at Christmas in the early 2000s.  Maybe 2003/2004?

Grandma Lee at Christmas in the early 2000s.                  Maybe 2003/2004? Isn’t she beautiful?

Grandma’s food – grandkids always seemed to love it. Maybe it’s the extra love grandmas seem put into it. It’s comfort food at its comfiest. Ok, I am getting a little goopy here, but you get the point. Grandmas always add a little extra love to their food.

I really really loved my grandmother.  Sweet Grandma Lee with her warm hugs, her cup of coffee, and sweet demeanor that you couldn’t help but love. When I was really little, we lived next door to Grandma and Grandpa Thompson, so she babysat me ALOT. One night in particular, I remember eating chocolate chip ice cream with Grandma and Grandpa when my mom showed up to take me back home next door.  I hadn’t finished my ice cream yet, and my mom was tired and really wanted to get home.  Grandma handed me my bowl with a spoon.  I was about 5 years-old.  I still have the spoon tucked safely into a small cedar keepsake box they brought back for me after their trip to our family’s birthplace in South Dakota. I loved the design on her silverware – a tiny rose engraved on a swirl.  I inherited her silverware when she moved into a care home in 2005.  (It was so sad to see my sweet little Danish grandmother change – I loved her so much.) 

The design on Grandma Lee's silverware.

The design on Grandma Lee’s silverware.

Even though she lost so many of her memories, she never lost her ability to speak Danish. What a great lady!  She passed away in 2010, and to this day, I still use her silverware. The set was one of the few kitchen possessions I brought with us when Anthony and I moved from California to Maui.

Anyway – food! Grandma had a knack for cooking amazing chicken and rice. It’s a dish that was passed on to my dad, and he has cooked it time and again. Recently, he sent me the recipe, and I want to share it here.

Grandma Lee’s Chicken and Rice

Cook Time: 1 hour, 10 minutes


  • One chicken cut up, (or parts to equal)
  • 1/4 cup flour ( any kind)
  • Salt and pepper
  • Stick of butter
  • 3 chicken bouillon cubes or 3 cups chicken broth.
  • 1 Teaspoon minced onion (I use powdered onion) ( not onion salt) 1 1/2 cups long grain rice


  1. Set oven to 400 degrees
  2. Cut up half of the stick of butter, place in 9/12 glass casserole pan.
  3. Put pan with butter in oven to melt. Remove when melted.
  4. Add 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper to a gallon ziplock, or a paper or plastic bag. Mix up. Add chicken and shake to coat all pieces. Put chicken in pan, skin side down, bake 20 minutes.
  5. At 20 minutes, remove pan, put chicken on a plate.
  6. Bring 3 cups broth to a boil. ( I add a little granular bullion, 1/2tsp maybe. Add 1 1/2 cups rice to pan, pour hot broth into the pan. Place chicken pieces into pan, spaced evenly.
  7. Bake in oven 30 minutes
  8. At 30 minutes, remove carefully, dot the remaining butter mostly on the perimeter of the pan, with some in between the pieces. Cover with foil and bake 10 more minutes.
  9. Served warm is fine. Mine sets for about 10 minutes before I serve.
  10. You can vary the size of pan, adjusting the ingredients. Rice is always 1 cup rice to 2 cups liquid.
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I love this recipe.  Chicken and rice is an ultimate comfort food!  I haven’t made this dish myself yet, but I have eaten it several times throughout my life. I’ll make it soon and post the results.

I hope you enjoy this little recipe straight from my Grandmother’s table and heart.