Recipe by Leah Setton

Chicken and Acini de Pepe

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Meat Meat
Easy Easy
5 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 40 Minutes
Diets

This recipe totally revamps the world of chicken and rice! Deboning chicken makes it more appetizing and easier for little ones to eat. I swapped out the standard rice for acini de pepe, which is like a thicker version of Israeli couscous. It soaks up flavor and honestly tastes amazing! This is sure to become a “winner, winner, chicken dinner.”

Ingredients

Chicken and Acini de Pepe

  • 2 teaspoons garlic powder

  • 2 teaspoons paprika

  • 2 teaspoons salt, plus more to taste

  • 2 teaspoons pepper, plus more to taste

  • 1 teaspoon oil, plus more to mix with spices

  • 3 and 1/2 pounds chicken (whole)

Directions

1.

Prepare the chicken: Preheat oven to 350 degrees Fahrenheit. In a small dish, mix two teaspoons each garlic powder, paprika, salt, and pepper with just enough oil to form a paste.

2.

Rub the spice paste all over the chicken. Place in a baking dish and add the onion (whole) and stock. Cover with aluminum foil and bake two and a half hours. When cool enough to handle, shred the chicken, discarding the skin and bones but reserving the pan drippings.

3.

Prepare the acini de pepe: In a pot, heat one teaspoon oil. Sauté the acini de pepe for one minute.

4.

Add one cup water and the tomato sauce and bring to a boil. Add salt and pepper to taste and reduce heat to a simmer. Cover and cook for 20 minutes.

5.

Turn the oven back on (to 350 degrees Fahrenheit). In a bowl, mix acini de pepe with the shredded chicken and reserved pan drippings. Transfer mixture to a 9×13-inch baking dish and cook, covered, for one hour.

Credits

Photography by Rachel Beraja

Chicken and Acini de Pepe

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