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Okay so this is not a low fat recipe- forewarning!

You may need to play with this, as I don’t measure when I am making this. I make smaller batches for smaller groups and larger for get-togethers. I totally made up this recipe so I really don’t have written guidelines to go by. I’ve been asked for this recipe seriously, probably a hundred times, this is the first time I have let the secret out! It’s because I love you all!

If anyone else has a good chicken and yellow rice recipe, post it!

~Shawn’s Chicken and Yellow Rice~

Boneless skinless chicken breast

Canola oil ½ cup to 1 cup (depending on what portions you are doing will depend on how much oil)

One whole onion

Small red bell pepper

Can of whole tomatoes with juice (small can if small batch, large can for big batch)

Fresh cilantro

Packaged yellow rice with saffron (small or large depending on how many you are cooking for)

Onion powder

Meat tenderizer

Bay leaves

Fresh ground black pepper

Chicken broth – how much depends on portion

I use a baking dish and put in the canola oil and the whole onion chopped. I place the chicken breasts in, season with ground black pepper, onion powder, and meat tenderizer and coat with the oil and add around a can of chicken broth. Cover with foil and bake at 350 until chicken is close to falling apart. (You don’t have to cut up chicken, it falls apart on it’s own later.) I cook the chicken probably close to an hour.

When chicken is cooked, add to the baking dish the can of tomatoes with the juice, I add 1/2 can of water to the tomato can and pour in, more chicken broth, the package of rice, bell pepper(how much depends on small or large batch, small do ½ of the pepper, large do a whole), fresh cilantro and 2 or 3 bay leaves (I take these out before serving)

Stir it all together in the baking dish. The consistency should be pretty soupy; the rice will absorb the “juice”. Put the foil back on and put back into the oven until the rice is cooked done.

I watch and stir it at intervals. It could take well over an hour or more.

Sidenotes~ you will not need to add salt to this. You get plenty through the chicken broth and meat tenderizer. Also the key to making this dish unique is the baking and not boiling of the recipe. I hope you all can get the right combination for it to be tasty for you! It’s good- yum!

Shawn ~

I will have to borrow this.

Reminds me of when I worked at PGH years ago in dietary. One of teh things they served in the cafeteria almost every day was chicken and yellow rice. It was one of the things I liked on the menu.

Now when the crew and cooks got together and had their own functions, man the eats were great! But the cafeteria food, had few items that were as good. And when I make this dish, it will also remind me of a wonderful time period, one where I first met my hubba & teased hom about his "Don Johnson" stubble. I met some really super people at that hospital. It's kind of sad in one way though, a lot of the older people I worked with have passed on over the years since the place closed. But chicken and yellow rice will always remind me a special time period.

Thanks for sharing the recipe. Ive never made it since the cafeteria days, but will here soon. I guess after seeing it every day for years...lol, I'm finally ready to cook some up now again.

guitarjee it fascinates me how our senses- sounds (music especially), tastes, and smells takes and connects us to memories. Thank you for sharing your chicken and yellow rice memories. I hope the recipe turns out for you