INGREDIENTS
4 chicken leg quarters, skinned
2 large cans chicken broth
1 small package saffron yellow rice
1 small package Velveeta cheese
1/2 pint heavy cream
1/2 tsp. garlic powder
1 tsp. ground rosemary
1 tsp. poultry seasoning, preferably Chef Paul Prudhomme’s Poultry Magic
2 tsp. dried minced onions
1/2 tsp. black pepper
1 tblsp. flour or cornstarch
In a large pot place chicken broth, garlic, rosemary, poultry seasoning, minced onions and pepper. Add chicken. Cover pot and bring to boil. Reduce heat to active simmer. Cook for 40 minutes or until tender.
Meanwhile, prepare rice according to package instructions.
Pre-heat oven to 425 degrees.
When chicken is done, remove from pot and save pot contents. Place chicken in lightly buttered baking dish and put in oven to crisp for about 15 minutes – keep an eye on it to avoid overdoing the crisping.
While chicken is baking, strain liquid in the pot, then return the liquid to the pot. Pour off all but about 3 cups of the remaining liquid.
Cut Velveeta into small pieces to aid melting. Add cheese to the pot. Add the heavy cream. Over medium heat, stir thoroughly until the mixture is smooth. Mix flour or cornstarch with a small amount of warm water to smooth, then add a little at a time to thicken the sauce, while stirring constantly. Mixture should be thick enough to pour slowly.
Place a bed of rice on each plate, place 2 leg quarters on top of the rice and smother thoroughly with the sauce.
Serves 2.
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