1 cup uncooked white rice
1 medium onion, chopped
1 medium carrot, chopped
1 cup vegetable oil
3 tablespoons olive oil
2 teaspoons dried basil
1 teaspoon dried oregano
2 teaspoons garlic powder
3 pounds skinless, boneless chicken breast halves, cut into 2 bite-size pieces
3 cups water
1/2 cup cooked, cubed carrots
3 cups uncooked, white rice
2 stalks celery, minced
Place rice in a rice cooker or Crock Pot. In a small bowl, blend the onion, carrot and oil. Adjust the seasoning of the chicken and vegetables, if desired.
Cover the cooker and cook on Low for 8 to 10 hours, or on High for 6 to 8 hours. Let chicken bones marinate in the liquid; drain.
Reduce the rice volume to about 1/2 cup per cup. Season with basil, oregano, garlic powder and salt and pepper to taste. Discard chicken.
Heat the olive oil in a heavy skillet over medium heat. Spoon or brush sauce over chicken. Let chicken marinate in the oil. Season with salt and pepper.
While rice and vegetables are cooking, in a separate medium bowl, combine the water, chicken and carrots. Return to a simmer and stir in rice and vegetables. Remove from heat. When the chicken is cooked remove the bowls of vegetables and place them in a blender to puree.
While the chicken is cooking heat the egg and wine and stir in until heated through, then pour over chicken.
Bake uncovered, uncovered chicken in an ovenproof pan at 425 degrees F (220 degrees C) for 10 minutes each side. Turn chicken over and spoon sauce over the top. Cook an additional 10 minutes.
Slice chicken and place on a serving plate. Stack the chicken breast halves, if desired, then pour sauce over half of the breast so you have 2 layers. Place bowls of chicken over the chicken. Top with celery and lemon peel slices and sprinkle with salt and pepper.
I made these for my family on a cold Thanksgiving night. Everyone loved them, but my husband and I were upset because he did not want any gravy. I will make this again and make sure he understands the change.
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