My 15month old really liked this dish though my husband didn’t care for the cranberries – she loved them. This recipe comes from pg 94 of the Company’s Coming Simple Suppers cookbook.

Note: I steamed the rice in the recipe with the chicken broth and cooked the rest of the recipe in the skillet, then just topped my rice. I didn’t have to bake it this way and I was able to let my rice steam while I cooked the rest – thereby saving time.

INGREDIENTS

  • 8 boneless, skinless chicken thighs
  • 1/2 tsp seasoned salt
  • 1 tbsp pepper
  • 1 tbsp oil
  • 2 cups prepared chicken broth
  • 1-1/2 cups grated peeled yam or sweet potato
  • 1 cup converted white rice
  • 1 cup grated carrot
  • 3/4 cup dried cranberries
  • 1/2 cup finely chopped onion
  • 1 tbsp butter, melted
  • 1 tsp thyme

INSTRUCTIONS

  1. sprinkle chicken with seasoned salt and pepper (I used regular table salt)
  2. heat cooking oil in large frying pan on medium-high. add chicken. cook for about 5 minutes per side until browned. remove from heat.
  3. combine remaining 8 ingredients in ungreased 2 quart casserole. arrange chicken on rice mixture. bake, covered, in 350F oven for about 1 hours until rice and broth is absorbed. serves 4.
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