Chicken and Rice recipes?
It's another rainy day here in Wisconsin and I have both ingredients on hand. I am looking for a good recipe to make. What's your favorite?
PS If there are any Arrested Development fans out there, all I can picture is Gob doing the chicken dance as I type this. lol
Thanks for your help friends!
Here is a quick and dirty way I like to do it.
Get an oven proof skillet with lid that will hold all of your chicken in a single layer with extra depth. In the skillet brown chicken pieces and set aside.
Pour all but a couple tablespoons of fat out and add diced onion, celery, carrot or whatever else you would like. When that softens up add however much uncooked rice you need and stir that around for a few minutes.
Add the appropriate amount of water for how much rice you used and bring to a boil. Place chicken back on top, cover skillet and bake in a 350 oven for 30-45 minutes.
- Arryo's Con Pollo is my go to as well - Sinse it's a rainy day, if you want to go the extra mile and make sofrito it freezes in ice trays really well and it's ready to rock next time you want to make it -
Daisy Marteniz is the queen of this dish IMHO - it took me a few time to get the rice not to over done and the chicken perfectly done.
I vary from tradition in that I add a can of black Beans... a red pepper etc to bring out the colors.This dish is like the "meat loaf" of central America - everyone's mom cooks the best and everyone does it slightly diffrent.
My other recommends would be Coq au Vin - though you'd make a pilaf or something on the side. I love Anne Burrels verions FN site.
Same thing for Chicken Catcatore - make pasta.
I make Arroz Con Pollo in the oven, very easy for entertaining as you can mostly do it ahead. Cut boneless skinless breasts into chunks. Brown in olive oil. Brown onions, peppers, and mushrooms in same oil. Put all in big flat baking dish with raw rice and add artichoke hearts and olives and salt to taste. (At this point you can refrigerate it up to 24 hours.) Dissolve saffron in chicken stock and fill baking dish to the top. Cover tightly with foil. Bake about 1 hour; check it as you want the rice to be done but not to split. Add a little more stock if needed. Serve with grated Parmesan.
My wife, just last night, made "Jollof Rice" for the first time.
It was a recipe in Madison's Sunday State Journal.
It's West African in origin and she works with a gent from Ghana. He said it was not authentic, but it was fantastic, anyway.
There are any number of recipes to be Googled, and the protein can be anything.
There are two directions I'd go with this. If it's rainy, misty soup weather, I'd definitely make arroz caldo, which is basically a rice soup in a deeply flavored chicken stock with ginger, scallions and lemon. Saffron and garlic oil drizzled on top if you want to be decadent.
Another option is arroz a la Valenciana, which is like a paella who let down her hair. Much more easy going with the ingredients and open to whatever your pantry provides.
this is not from a cookbook- just something I tried when I had some leftover rice. Doesn't sound like much- but so good. I use leftover rice ( any kind), I add spinach or mushrooms, or onions ( whatever you like) to the rice. Put rice in bottom of casserole or pyrex dish. Sprinkle with lemon juice. Place chicken thighs on top of rice, skin side up. i usually stuff some garlic and a lemon slice between the meat and skin of the chicken. S/P and olive oil on the chicken. Bake for about an hour. The chicken flavors the rice, and makes it so creamy. A go to recipe when I am lazy!!
No written recipe, but from a 60's-era cookbook of Reed College called "the Impoverish Student's Book of Cookery, Drinkery and Housekeepery".
A little oil or other cooking fat
A chicken or parts thereof
An onion or two chopped
Garlic, from 1 clove to 4, chopped
Rice, quantity to be determined.
Heat the oil in a skillet over med-high heat. While it's heating, season the chicken very generously (because you'll be seasoning the rice, too) with salt pepper and paprika. I often use half hot paprika and half regular but YMMV.
Brown the chicken pieces and transfer them as done to a large pot. When the chicken is done, add the onions and garlic, and cook until onion is translucent. Turn off the heat under the skillet, transfer the onion/garlic mixture to large pot with chicken.
Use a measuring cup for this: Add some water, a cup or two, to the skillet, stir the bits left in the pan, and add to the large pot. Continue adding water via measuring cup until the chicken is pretty well covered with the water. WRITE DOWN HOW MUCH WATER YOU USED. Bring the pan contents to a simmer and cook for 30-60 minutes until chicken is tender.
I usually remove the chicken, take off the skin, bones and gristle and return it to the pot at this point; again, you may prefer not. And the cooking may be interrupted at this point if needed. When ready to proceed, bring pot juices to a boil and locate where you wrote down how much water you used. You will need about half as much rice. Add that rice to the pot, drop the liquid to a simmer and cook. This always take longer than cooking plain rice, so check it at 20 minutes and continue to cook as needed.
In early days, I was perpetually short of rice, so I let it cook way beyond the usual time to fatten things up and soak up the liquid and my family prefers it that way now.
Cheap, especially when chicken is on sale, useful for feeding hordes, especially with hot sauce available.
OMG! I can't believe anyone else still remembers that cookbook. It had great easy recipes that cost nothing to make. Perfect for when I was an impoverished student. I remember it as the height of sophistication. That's where I learned to make great onion rings - with buttermilk pancake mix and peanut oil - and some kind of casserole-thing with hominy grits.
Do you still have a copy?
But we digress.
That was Howmany Casserole! I don't think I have it any more, but will go digging later. Remember the directions about bookcases and cheap Indian bedspreads for décor? The really fancy bookcases should use cement blocks so you'd have cubbyholes for pens and things!
....digress, digress, digress.....
I had one of those bookcases for years. And then I took it one better and made dresses out of those Indian bedspreads. And in my hippie dress with a bottle of Boone's Farm Apple Wine in one hand and an illegal smoke in the other ... I was too cool for school.
Just don't tell my kids. Or my grandkids.
A couple days after reading this, Publix had boneless skinless thighs on sale so I took it as a good omen and tried it out. We thought it was very, very good. Good thing too, because this recipe makes a lot and there are just the 2 of us. Made patties out of the leftovers and browned them slowly in butter. Served with a marinara sauce and more grated Parm. Maybe even better than the first go-round.
I recently tried (and loved) this arroz con pollo. It's a Puerto Rican version. It made tons for a party and was a huge hit. You may want to cut it down. The tequilla shots and salsa dancing didn't hurt either.
2 T kosher salt
2 t garlic powder
1 t ground cumin
2 t onion powder
1 t smoked paprika
2 t freshly ground black pepper
2 t ground turmeric
2 t dried oregano
4 chicken thighs, with skin, cut in half
8 chicken drumsticks
1 large sweet onion
1 medium green bell pepper, seeded
1 medium red bell pepper, seeded
1 jalapeno pepper, seeded
1 to 2 plum tomatoes, seeded and finely diced
4 cloves finely chopped
3 C long-grain rice [I used basmati]
4 3/4 C chicken stock
3/4 C beer
1 bay leaf
salt and freshly ground black pepper
1 cup frozen peas [do not thaw]
1 small jar pimento
3/4 C pitted green olives
2 T pitted and chopped green olives
Freshly chopped cilantro leaves
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Fresh lime juice
Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
Heat a few tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and sauté until golden brown. Turn the chicken over and cook until the second side is golden brown. Remove the chicken to into a separate pot, cover and allow to cook through and keep warm.
Create a sofrito by finely chopping the onion, red and green pepper and the jalapeno by pulsing in a food processor. This will take just a few pulses. Be sure to not let it run long enough so that it is chopped finely, but does not turn into a paste.
Remove all but 2 tablespoons of oil from the pan and place back over high heat. Add the sofrito of onions, green and red peppers and cook until soft. Add the tomato and garlic and cook for 1 minute longer.
Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock beer, bay leaf, salt and pepper and bring to a boil. Stir well, cover, and reduce the heat to medium. Cook for 10 minutes.
After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and top with a squeeze of lime juice.
Photos and more here: http://foodbeest.com/2013/03/10/arroz...
This recipe is very good, it's a Rick Bayless recipe: http://ellysaysopa.com/2009/09/01/red-chile-chicken-and-rice-with-black-beans/
This one is also really good, adapted from a Martha Stewart recipe: http://www.wittyinthecity.com/2012/02...