I love Boston Market chicken. I used to get it all the time when I lived alone because it was a healthy dinner that I didn't have to make. I wouldn't have been able to get through a full meal like that if I made it at home because I'd get sick of it before it was all gone.
I found a fabulous copy-cat recipe that Lee thinks actually tastes a little better than Boston Market® because it was more juicy. I told him that I've had it taste just as juicy at Boston Market, but it depends on the day. It was actually incredibly easy. I wish that I had more of it. I particularly like the skin and could eat just that! I think I'll let the chicken marinate for a little while before baking next time, or cook for longer at a lower temperature, and see if that helps the flavour seep into the chicken itself more, the meat didn't have enough time to really take on the seasonings. I cooked it in my new Pampered Chef® stoneware baker and I think it's becoming well-seasoned.
I also made homemade Rice-a-Roni®. It's actually pretty easy, I just want to get the flavouring a bit better and I'll be good to go. I think adding one more chicken bullion cube for a higher concentration of flavor might do the trick. I'll try that next time.
Homemade Rice-a-Roni
2 tbsp butter
1/4 cup vermicelli pasta cut into ½" pieces
1 cup long-grain rice
2 cups water
2 chicken bullion cubes (I'll try three next time for extra flavour)
1 tbsp parsley flakes
- In a large sauté pan, melt butter over medium heat.
- Pour in vermicelli and rice, brown.
- Add water, bullion cubes, and parsley flakes. Stir until bullion cubes are dissolved and water is boiling.
- Cover, reduce heat, and simmer for 20 minutes or until water is absorbed.
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