Wednesday, June 17, 2009

Chicken & Rice.

We just love it around here. Well, My Beloved Mister and I do. Ziggy's food particularities don't currently allow him to enjoy this simple comfort dish.

We're all a little under the weather and kind of worn out, it's been storming, and I had some excellent chicken breasts, so I made chicken & rice for last night's supper.

Surely many of you have your own versions and I'd love to hear about them.

here's mine:

Sear chicken pieces OR boil whole chicken & pick off bone (Generally speaking, I cook with a whole hen and do that version, making my own broth, thus skipping the hot water below; in the version above, the breasts were seared and cooked through in the above skillet with a tablespoon or two of extra virgin olive oil & sprinkled with kosher salt & black pepper.)

Chop up one or two onions (throw in on top of chicken if cooking in pan, sautee along w/ other veggies if boiling your whole bird.)

Add minced garlic (a few cloves, as many as you like.)

Chop up one or two sweet peppers (red, yellow or orange bell) and throw in.

Chop up several stalks of celery (4-6.)

Add celery and 6 or more carrots cut into pennies or half pennies.

Add boiling water to deglaze pan (I boil water in my electric kettle.)

Add a little bullion or whatever seasonings you like.

I have some lovely fresh dill and added some of that last night -- (buttery, delicate and wonderfully aromatic, I could smell it on my hands an hour after having torn it to pieces!)

Throw in a cup or so of rice, cover and simmer 'til cooked through and all goldeny delicious. I left the breasts whole in this version, though often I cut the meat into cubes.

Oh! if I have them, I like to toss in a cup or more of green peas. Frozen or fresh if you have them. They complete the green part of the meal, and make things look quite pretty, too. Depending on preference of the day, I make this dish more or less soupy....

So completely utterly simple, and nourishing to the body / mind / spirit. Good basic peasant food, and a quicker fix than chicken & dumplings, which we also love.


How do YOU chicken & rice? Or do you have a family favorite for comfort and nuture? Tell me, do.

2 comments:

  1. Anonymous9:45 AM

    I'm so gonna make this!

    Melanee

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  2. Creamy Chicken Casserole

    2-3 celery ribs, thinly sliced
    1 medium onion, chopped
    8 oz. package of sliced fresh baby Portobello or white mushrooms
    4 large garlic cloves, minced
    36-48 oz. chicken broth (you may need to adjust up or down depending on how
    thin you want it--
    2-3 chicken breasts, cooked and chopped into bite-size chunks
    1 1/2 cups corn (I use1-2 cups of frozen veggie mix corn/peas/bean/carrot)
    8 oz. can sliced water chestnuts, drained (this adds nice texture, but is optional)
    1 1/2 cup rice (not instant) uncooked (will cook in crockpot)
    1 tsp. salt
    3/4 tsp. fresh pepper
    2 cups coconut milk (or one can, regular, not lite, )

    Combine all ingredients EXCEPT coconut milk in slow cooker and cook on LOW for 5-6 hours or until rice is
    tender. Stir in coconut milk.

    note: if you have to use uncooked chicken, start cooker on HIGH for one hour, then cook on LOW for another 2-3 hours. Thats so the chicken gets to a high enough heat quick enough to kill bacteria, etc. You would also want to make sure you use DEFROSTED veg and have everything else at r0om temp to start.

    If you use cooked meat (leftovers or rotisserie) its ok to use frozen veg and cold broth or stock.

    (adapted from recipe posted on foodlab yahoo group)

    ReplyDelete