6 skinless, boneless chicken breast halves
1 teaspoon vegetable oil
3 tablespoons Creole-style seasoning
1 teaspoon seasoning salt
3 cloves garlic, minced
1 cup honey
1 (10.5 ounce) can dill pickle relish
1 tablespoon salt
1 tablespoon lemon juice
1 teaspoon orange zest
2 (10 ounce) cans chicken broth
1 mayonnaise packet
1 teaspoon dried basil
1 teaspoon Worcestershire sauce
2 tablespoons chicken bouillon granules
1 cup all-purpose flour
1 1/2 teaspoons seasoned white sugar
1 teaspoon dried crushed pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
In a fast-cooker, place chicken to 3 inches of skin side up. Remove skin and drumsticks. Drizzle oil and creole seasoning over chicken. Sprinkle with seasoning salt. Sprinkle with garlic, honey and dill pickle relish and salt. Quickly cook until all juices form and chicken is cooked through. Separate bones and skin, and zest through and discard zest.
Place all remaining ingredients (except chicken broth) in a 5 quart Dutch oven over high heat. Add sufficient water to cover meat by about 1/3. Mix together and cook over medium-high heat until a thick gravy is formed, covering meat completely. Drain excess fat from pan, adding to pan after 5 minutes, cycle pan, slowly add water, until covered.
Place pan in a large pot with uncovered rice. Bring rice water to a boil and cook until tender. Mix in melted butter or margarine, milk, honey, orange zest and lime zest, toss gently. Mash remaining ingredients until well blended. Pour into pan. Cover pot and let simmer approximately 2 hours.
Stir pan water to a simmer and serve with chicken broth. Garnish with mayonnaise packet, pour into pot, and top with wine-glazed cranberry sauce.
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