I didn’t expect much from this recipe, other than a quick meal that didn’t require too much input from me. Apparently, no one else in my family had much faith in it either. Because as we all sat down together and tucked into our dinners, everyone made sounds of surprised delight.

“Wow, this is actually really good,” says the Sweetie Pie.

Everyone nods in agreement.

And it is. Don’t be fooled by my poorly lit, quickly snapped photo. This dish is really good.

If you’re in a big hurry you can skip browning the chicken. After baking it covered, you can hardly tell that the chicken was browned to begin with. If you want the skins crispy, you can uncover it after an hour and then bake it about 5-10 minutes longer.

The rice is the real winner here. This rice is surprisingly delicious. The Peanut, who only eats bananas and cheese, ate three servings of it. And then the Sweetie Pie and I were fighting over who got to have the leftovers the next day (I won, but only because there wasn’t anything else in the fridge I could eat).

I used last year’s garden tomatoes from my freezer for the “cooked tomatoes”. You could easily used canned tomatoes instead.

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Baked Chicken with Tomato Rice Stuffing

Source: More with Less by Doris Janzen Longacre


  • 3-4 lbs organic chicken parts
  • 23 cup organic chopped celery
  • 12 cup organic chopped bell pepper
  • 23 cup chopped onion
  • 13 cup uncooked rice
  • 2 cups cooked tomatoes
  • 1 cup water
  • 1 tsp salt
  • 12 tsp powdered sage


For instructions, see page 181 in More with Less by Doris Janzen Longacre **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding.



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