Chicken with Yellow Rice
rec.food.recipes/Caroline Wilcox (2001)

pieces of chicken
1/4 inch water
Salt
Lemon Pepper
2 pats butter for each 3 pieces chicken
garlic powder
uncooked rice (may use packaged rice that is already yellow with
saffron or may add long-grained white rice and add saffron to the preparation)
double the amount of water as rice
fresh or dried parsley to taste.
2 pats of butter for cup of uncooked rice

Place whatever number of pieces of chicken in a Corning ware baking dish. Add 1/4 inch water. Sprinkle with salt and lemon pepper. Place 2 pats butter on each 3 pieces of chicken Sprinkle lightly with garlic powder Bake slowly (350 degrees) until chicken is well-cooked but not yet totally tender. Keep lid on all the time. Add uncooked rice. Add double the amount of water that you do rice. Cover and place back in oven. You may take chicken out for a while and place in refrigerator and finish cooking when rice is closer to being done. Add fresh or dried parsley to taste. Add about 2 pats of butter to each cup of
uncooked rice. Bake at 350 until rice is tender. Check occasionally to make sure there is still a bit of water left in dish. If not, add a little, (1/4 cup at a time.). Place chicken back in dish if you have removed it and bake with the rice until hot. Serve on a large platter.