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.)
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.
- 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
- Set oven to 400 degrees
- Cut up half of the stick of butter, place in 9/12 glass casserole pan.
- Put pan with butter in oven to melt. Remove when melted.
- 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.
- At 20 minutes, remove pan, put chicken on a plate.
- 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.
- Bake in oven 30 minutes
- 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.
- Served warm is fine. Mine sets for about 10 minutes before I serve.
- You can vary the size of pan, adjusting the ingredients. Rice is always 1 cup rice to 2 cups liquid.
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.