If you're familiar with Sweet Potato Queens it's likely you've seen this recipe before.
Ages ago when one of their first books came out my mother and grandmother decided they loved this recipe and I fondly recall eating it for Sunday lunch many times.
It isn't a quick bake, but prep time is minimal.
However, when it's done the chicken is insanely tender and delicious.
Before making this my mother suggested I use Zatarain's Long Grain Rice, I highly suggest that or some other good quality long grain. Eveything else will just go mushy. Also, you can season the chicken a bit more after pouring over the sauce, I think I'll toss over a little Cajun Seasoning next time for a bit more kick.
adapted from God Save the Sweet Potato Queens
6 slices of bacon
1 cups uncooked long grain white rice
1 chicken cut into pieces (I used all leg/thigh pieces)
salt and pepper to taste
few dashes of paprika
1 can of condensed cream of mushroom soup
1 cup of water
pinch of garlic powder and nutmeg
1 tsp oregano
2-3 tbsp parsley
Line a 9x13 pan with 6 slices of bacon. Pour one cup of uncooked rice over the bacon. On top of the rice, put your chicken pieces. Salt and pepper the chicken and sprinkle over a little bit of paprika. Whisk together 1 can of cream of mushroom soup with 1 cup of water, season with garlic powder, a pinch of nutmeg, and 1 tsp of oregano. Pour mixture over the chicken and cover the whole pan with heavy aluminum foil. Bake at 300 degrees for 2 hours, no peeking at the chicken.
This isn't by any means healthy, but it sure is good. The baby even approved of it, flapping his wings and insisting I shovel more rice into his mouth. (He's decided that he'd rather me feed him messy food so it all gets in the right spot. Ham!)