Sunday Chicken or Whenever
Chicken has been a staple food in many cultures due to its versatility and flavor. In Latin America, this dish is known by different names depending on the country: in Mexico it might be called "pollo guisado," in Colombia "pollo a la campesina," and in Argentina "pollo al horno." The recipe we present to you has its origins in traditional home cooking, where preparing chicken with rice and creamy soups creates a comforting dish ideal for family gatherings or relaxing Sundays. The combination of spices like curry, seasoned salt, and pepper gives it a special touch that has crossed borders and adapted to different palates throughout the region.
How to Prepare Sunday Chicken or Whenever
To begin, grease a large 9x13-inch baking dish to prevent the mixture from sticking.
Then, heat the cream of celery and cream of mushroom soups together with the milk in a large saucepan, mixing well to combine the flavors.
Next, add the instant rice to the hot mixture and stir until well combined.
Pour this preparation into the previously greased baking dish, making sure to spread it evenly.
Place the pieces of frying chicken on top of the rice and sprinkle lightly with seasoned salt, pepper, and curry to taste.
Cover everything with aluminum foil to retain moisture during cooking.
Bake at 325°F for 2 hours and 15 minutes, during which time the flavors meld and the chicken becomes tender.
If you decide to bake at a higher temperature and reduce the time, make sure the rice does not become hard and crunchy to maintain the ideal texture of the dish.
