Here is a recipe I created off the top of my head with ingredients I already had on hand. I like to keep chicken in my freezer at all times because it’s easy to defrost, I have a gazillion chicken recipes and we “LOVE” chicken. I buy whole chicken and chicken parts. My family loves dark meat and I prefer white meat so I usually get over ruled with there being 2 to 1 around here. On a rare occasion, I’ll fix chicken breast for me with the intent of getting a couple of meals “NOPE” my men don’t turn down a home cooked meal.

This recipe calls for chicken breast with bone-in and skin-on. I know y’all health conscious readers are turning your nose up right about now, but hold on, you remove the skin and bone after you roast the chicken in the oven. As you know, Aaron loves to cook and he gave me high-fivers on this dish. He even asks me how I prepared the chicken so I know I got his taste buds tempted. The night I prepared this dish,  I heard the refrigerator door closing and microwave going off in the wee hours of the night. I have to admit, this is a common practice in our home.

Food around our place has a 24 hour statute of limitations. Try this recipe and I’m sure your family will be all smiles.

Ingredients:
2 large chicken breast; bone-in and skin-on
1 cup carrots chopped
1 cup green onions chopped (I had 1/2 cup left over chopped red onions and yellow bell peppers in the fridge so I threw them in the pot).
1 cup wild rice
2-1/2 cups chicken broth
Cat Cora’s Crete Cooking Sauce (9.9oz) (similar product)
2 tbs. Olive Oil
2 large garlic cloves sliced
Salt and pepper to taste. Dash of paprika
Weber’s Roasted and Herb Garlic seasoning

Directions:
Rinse chicken breast with cold water. Pat dry with a paper towel. Place breast in a baking dish. Season both sides with salt, pepper, seasoning and paprika. Add garlic on top of chicken. Cover with foil and roast in the oven on 375 degrees for 1 hour. Remove the foil spread the cooking sauce over the chicken and place back in the oven for 15 minutes. Remove the chicken, cover with foil and set aside.

Add olive oil to a large sauce pan on medium heat. Add onions and carrots and sauté until carrots are slightly tender and onions are brown. Stir in rice. Add salt and pepper. Add broth and bring to a boil. Lower the heat to a simmer and cover with a lid. Let rice cook until liquid is dissolved and rice is flakey. While the rice is cooking. Remove the skin and bone from the chicken. Cut chicken into bite size chunks being careful not to remove all the sauce. Serve chicken over rice. Garnish with fresh parsley and homegrown tomatoes.