I made a different version of that other chicken and rice, in which I actually purchased uncooked chicken and marinated it and did my experimenting around with it for a while.
Let's see, what's in here... some red onion, parsley, ginger, garlic, lemon zest... added after the picture was taken - balsamic vinagrette, honey, lime juice, mustard, thyme, ponzu sauce... I don't know, I just raided my fridge and made it up as I went.I left that in the fridge for a few hours, baked it, cubed it, decided I had used perhaps Way Too Much Onion and ended up making a very plain cream sauce (as opposed to the onion cream sauce in the post linked above). It was good, I guess. I mean, I'm glad I liked it, because I ended up making obscene amounts of it and have pretty much been eating nothing but for the last 4 days, but I'll take crispy, roasted chicken skin over skinless any day.
Reason/excuse = I actually made this for the pot luck at work and I wanted something that could easily and quickly be ladled onto a plate with minimum fuss. Thus the lack of bone and skin.
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