44 | OutBoise Magazine | NEWS
OutBoise.com | Issue 5.2 | March 2015
Fresh In The Northwest
by Jerry Nabarette-Stuart
Fran’s Cinnamon Chicken
1 whole chicken cut up or quartered
1 cup flour
1/4 cup butter or margarine
1 teaspoon salt
1 onion minced
1 2” cinnamon stick
1/4 teaspoon mace
1/2 teaspoon pepper
4 cups sodium free chicken broth
1/2 cup raw rice
Shake chicken pieces in bag with flour. Brown lightly in melted butter in a large fryer pan. Season with salt. Transfer to dutch oven.
Saute onion in same saucepan as you fried chicken until soft. Stir to
avoid burning. Then spoon over chicken. Season chicken pieces with
pepper and mace and tuck cinnamon stick among pieces.
Pour chicken stock over chicken mixture.
Cover and simmer about 1/2 hour; add rice and continue to simmer
about 26 minutes until rice is tender.
Noteworthy items are make sure you bring the dutch oven to a boil
before reducing to a simmer. For the rice I used a jasmine rice. The
original recipe called for a regular chicken broth but there is enough
salt to make up for the sodium in the broth. Making a filling and nutritious meal it’s definitely a family meal.