Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.

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Louisiana Chicken and Rice




LOUISIANA CHICKEN and RICE
Golden Corral Copycat Recipe

Serves 4

Rice Mixture:
4 slices bacon, cut into 1 inch pieces
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup uncooked regular long grain white rice
1 (15 oz.) can black eyed peas, drained and rinsed
1 (14 oz.) chicken broth
1/2 cup water
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper

Chicken:
3 tablespoons all purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
3-3 1/2 lb. cut up frying chicken

Heat oven to 375 degrees.  Cook bacon in a large skillet over medium skillet over medium heat until browned.  Add onion and bell pepper.  Cook 2 to 3 minutes or until the vegetables are tender crisp.In an ungreased 13 x 9 inch baking dish, combine bacon mixture with all the remaining rice mixture ingredients.  Mix well.

In a plastic food storage bag, combine flour, chili powder, salt and 1/4 teaspoon thyme.  Add the chicken pieces, 1 or 2 at a time.  Shake to coat.  Place chicken pieces, skin side up over the rice mixture and cover with foil. Bake at 375 degrees for 45 minutes.  Uncover. Bake an additional 15 to 30 minutes or until the chicken is fork tender and the juices run clear.

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