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Meat
Easy
1 Hour, 40 Minutes
Diets 
This recipe totally revamps the world of chicken and rice! Deboning chicken makes it more appetizing and easier for little ones to eat. I swapped out the standard rice for acini de pepe, which is like a thicker version of Israeli couscous. It soaks up flavor and honestly tastes amazing! This is sure to become a “winner, winner, chicken dinner.”
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons salt, plus more to taste
2 teaspoons pepper, plus more to taste
1 teaspoon oil, plus more to mix with spices
3 and 1/2 pounds chicken (whole)
1 onion
3/4 cup chicken stock, such as Manischewitz (or water)
1 cup acini de pepe (or couscous, such as Gefen)
1 cup water
8 ounces Tuscanini Tomato Sauce
Prepare the chicken: Preheat oven to 350 degrees Fahrenheit. In a small dish, mix two teaspoons each garlic powder, paprika, salt, and pepper with just enough oil to form a paste.
Rub the spice paste all over the chicken. Place in a baking dish and add the onion (whole) and stock. Cover with aluminum foil and bake two and a half hours. When cool enough to handle, shred the chicken, discarding the skin and bones but reserving the pan drippings.
Prepare the acini de pepe: In a pot, heat one teaspoon oil. Sauté the acini de pepe for one minute.
Add one cup water and the tomato sauce and bring to a boil. Add salt and pepper to taste and reduce heat to a simmer. Cover and cook for 20 minutes.
Turn the oven back on (to 350 degrees Fahrenheit). In a bowl, mix acini de pepe with the shredded chicken and reserved pan drippings. Transfer mixture to a 9×13-inch baking dish and cook, covered, for one hour.
Photography by Rachel Beraja
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