Friday, April 30, 2010


Adora Bayles’s Chickaroni (or Chickaricey)

1 small frying chicken, cut in pieces. Or 1 ½ pound of chicken parts
1 cup macaroni or ½ cup rice
Diced onion, carrots, celery, or minced broccoli may be added if you like.
Salt and pepper to taste.

Brown chicken parts in a hot dry skillet or Dutch oven. The oil they make is enough.

Brown macaroni (or rice) all around the chicken parts, stirring so they don't burn. Cover the macaroni (or rice) with water, season to taste and put a lid on it. When the macaroni is swollen and done, most of the water will be boiled away and the chicken will be done.

OR: When the rice kernels have split into Siamese twins and most of the water has boiled away, the chicken will be fully cooked.

You may slightly boil your favorite vegetables to serve on the side, or dump them on top of the Chickaroni to simmer for the last few minutes. Serve it up.

So little trouble!

Contributed by Adora Bayles, author of Wagons South!...Ople’s family pioneered in a covered wagon, but they reverse directions, traveling from Oklahoma to homestead in Florida in 1917. Feisty 10-year-old Ople sees and remembers it all.

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