Mama's Messy Chicken and Rice

When I was younger, my mom used to make the most delicious chicken and rice. After I moved out of the house and went to college, I forgot all about it. My freshman year was a flurry of easy mac and dining hall specials. My sophomore year was a little better, especially when Whit and I started the blog. Finally, despite three oven fires, I feel comfortable enough in my own kitchen to really do some serious cookin.

It was at this point a few days ago when I decided to call mom and get her delicious chicken recipe from my childhood. I remembered the sweet and tangy flavors of succulent chicken smothered in some mystery reddish sauce and I wanted desperately to replicate it.

Mama’s Messy Chicken

1 broiling chicken, cut up

1 jar of apricots preserves

1 packet of onion soup mix

1 bottle of Kraft Catalina Russian dressing

1 clove garlic, minced

Salt and pepper to taste

Preheat your oven to 350 degrees. In a large bowl, mix the dressing, onion soup mix, minced garlic, and preserves. The sauce should be thick and should have a sweet yet oniony aroma. Put the pieces of chicken into a large oven safe pan and smother it with the sauce. Place in the oven. Cook for about an hour and baste every 15-20 minutes.

To serve, cook some rice according to the directions on the package. Spoon some rice onto a plate and place a piece of chicken on top. Drizzle some leftover sauce onto the dish.

I need to start about by saying that this is not a first date sort of dish. When you eat it, you will get a little messy. Your fingers will be slippery with the sweet sauce and you may even get some on your face- and you will love it! From the basting, the chicken will be really soft- it should fall off the bone. I know the sauce seems like a very weird concoction- russian dressing and apricot preserves? But when everything comes together in the oven, you get a thick, savory sauce that everyone will enjoy.

I hope you all can try out this recipe! I made mine with Kosher chicken, but you can do yours anyway you like. I think the sauce would also be delicious on top of ribs, or even pork. If you want to be a little healthier, use just boneless, skinless chicken breasts. It’s perfect for a night when you have tons of do but need some warm comfort in your stomach. Mix up the sauce real quick and toss everything in the oven. Before you know it, you will have restaurant quality chicken and leftovers for tomorrow for a much lower price. Thanks mom!

Bon eating,

Ariel