Elvis Presley Quick Chicken And Rice Supper Skillet
"From an Elvis Presley cook book can use leg and thighs, but I'm just using thighs. Elvis didn't care for bones, so I'm not sure if he ate this."
Original is 4 servings
Ingredients
- Dredge
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- Skillet
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- Pilaf
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- Sauce
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Nutritional
- Serving Size: 1 (677.9 g)
- Calories 1078.2
- Total Fat - 70.1 g
- Saturated Fat - 20.1 g
- Cholesterol - 348.7 mg
- Sodium - 1482.2 mg
- Total Carbohydrate - 49.5 g
- Dietary Fiber - 6.1 g
- Sugars - 5.9 g
- Protein - 60.2 g
- Calcium - 115.1 mg
- Iron - 3.3 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Mix dredge.
Step 2
Get veggies and rice measured out.
Step 3
Skillet: heat oil and butter together.
Step 4
Dredge chicken and add to hot grease.
Step 5
Cover, and let brown on all sides, and remove from pan.
Step 6
Add pilaf ingredients.
Step 7
Cook until rice is opaque and onions translucent, and season lightly.
Step 8
Add sauce ingredients rinsing out soup can. It did have water; add. (But I don't like crunchy rice)
Step 9
Add chicken to top of rice along with chicken juices on plate.
Step 10
Cover and simmer for 30 minutes on very low; cook until rice and chicken are done.
Tips
No special items needed.
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