Aunt Harriet's Chicken

Ryan and I made this for dinner last night so I decided to post it.  We had this meal at Uncle David and Aunt Harriet's one Sunday and we both loved it!  We actually make this meal a lot because doesn't take long to get it in the oven, it's easy, and way delicious! 

Aunt Harriet’s Chicken

1 cup Water

1 cup Ketchup

1 ½ cup Brown Sugar

2 T Minced onions

Boneless Chicken Leg Meat

Combine and mix water, ketchup, brown sugar, and minced onion in a mixing bowl. Place chicken in baking dish and cover with marinade.  Make sure that the chicken is completely submerged in the marinade. (We use a 5x7 dish).  Bake uncovered at 350 degrees for an hour and a half.

(We have also tried this recipe with chicken breasts but found we like it better with the more tender leg meat. It still works though and was still tasty! Also, I'm not exactly sure on the amount of chicken we usually use, but it's probably about 1-2 pounds. You can easily adjust the amounts to make however much you want!)

This chicken also goes great with rice pilaf. Here is the recipe we always use... we sometimes even double it because it's so good!

Rice Pilaf

1 cup rice

½ cup of vermicelli noodles

4 T butter or margarine

3 cups chicken broth

Fresh Parsley (optional)

Melt butter in a medium saucepan. Add rice and noodles and cook and stir for 3-4 minutes or until rice is lightly browned. Stir in chicken broth and bring to a boil. Reduce heat, cover and let simmer for 20-25 minutes or until broth is absorbed and rice is tender. Stir in fresh parsley. (We tried this once and it was good, but we usually just stick with the plain rice pilaf.)

These two dishes go great together and we usually end up mixing it together.

Enjoy!