Tuesday 5th October 2021.
October 5, 2021
My guests today, in the eight o’clock hour Maestro Victor Mata and Maestra Evelyn Estava (Violinist) who talk to us about the upcoming events. Evelyn will be here in Panama to take part in the Concierto de Gala on the 24th of October.
Feisty Foodie Sara is back with us in the last hour today. Today we are talking about a hearty Chicken and Rice Casserole (since Gerry was asking about one last week). The rice cooks with the chicken, so it’s made in just one pan. Clean up can’t get easier than that! To go with it, I’m offering up some delicious Brussels Sprouts with Bacon. Start cooking these about a half an hour before the chicken is done to time everything to be ready on time. Since fall is in the air here, I thought we could make a nice fall cocktail…a tasty Apple Cranberry Moscow Mule! What a yummy dinner for you to try this week!
Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.
Garnish with parsley before serving.
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¼ cup cranberry juice
½ cup sparkling apple juice
1 can ginger beer
fresh cranberries and sliced apples for garnish