Chicken N Garlic Rice

This is the dish that gets requested time and time again when either my neice or my step son comes into Ohio for a visit. It's a recipe handed down to me from my sweet Mommy. It's that easy dinner that uses just one pot and doesn't take any longer than it does to brown the chicken and cook the rice. This recipe serves up nicely for two meals for two people, or 1 meal for 4 people. I've come to double up the recipe a bit so that it lasts as another quick snack for my husband.

My mother always made it with either drumsticks or thighs so that is the recipe I'll be sharing below. However, there has been a few times I ventured out with this recipe and used beef ribs instead. It was amazingly good. Another time I tried it with shrimp for my niece who requested she wanted me to try it with shrimp. She loved it. But I still tend to favor the thighs for this dish to keep it inexpensive---but you do you, the steps are always the same.

No matter what you decide to use this dish is good because its quick, its doen all in one pot, except for broiling the water needed; but moreover its all about the butter and garlic, period. And the title should be Chicken and Garlic Rice.

My Mom served this dish up alongside an iceberg salad with a white vinegar dressing; and always with a basket of good bread.

No matter what you decide to use for this dish, whether it be Ribs, Chicken, Pork or Shrimp always use Chicken bouillon, don't switch it up.

Garlic. The recipe calls for 8 gloves. Depending on their size you might need 10.

To be honest, the image I'm using to share this dish has been AI generated only because I haven't taken a good enough photo of this dish to date. The chicken in the image is still all together, but when I make it with boneless thighs they tend to fall apart. Once the rice and chicken cook together the rice like to stick to chicken, so it makes it hard to showcase the chicken sitting on top of the rice without having rice sticking to the chicken.

Through the years, I have made attempts at adding in a few more items into this dish once the water gets poured in. Like adding mushrooms, or a can of cut string beans, or like my mother started doing, a can of peas and carrots just to give a vegetable vibe and add to the nutrition value.

The trick with this dish is the amount of garlic you use, sometimes I've over done it when I wanted to increase the volume, sometimes I under did it. I don't use instant rice because you want the time it takes the rice to cook to finish cooking the chicken (meat) that you only browned mostly on the one side before adding the water.

Anyway, again this is a favorite in our house. My husband goes nuts for it and he likes to sprinkle Franks' Hot Sauce on it. Now I'm in the habit doing that too. When you need something quick and yummy with the chance of leftovers for tomorrow, this is the go-to dish.