Comfort Food Recipe: Chicken and Rice
Sep. 26th, 2014 12:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jbsegalThis is about as far from elegant food as it gets, but it's 1/3 'real' by ingredient count, dirt simple, filling as heck, and is a trip straight back to the good parts of childhood for me.
(As well, I suspect it would take a fair amount of work to convert it to make the other 2/3s of the ingredients 'real', and I appreciate that. ;)
Ingredients:
Chicken parts - bone-in, skin on.
Campbells condensed chicken broth. Uncondensed doesn't work. Full fat is preferable, but low fat (if it exists) will be ok.
Long grain white rice. I feel pretty sure brown rice won't work, either. :)
In a large (I like glass, but other materials seem to work fine) baking dish, lay down rice and chicken broth in a 1:2 ratio. I usually end up with 2 cans of rice and 4 of broth in a large oval dish, and 1 and 2 in an 11x7.
On top of that, fill the dish with hunks of chicken.
Optionally, herbs/spices of your choice can be added.
The short form of cooking it is: Bake until the rice is cooked and the broth is all absorbed.
Recently, my best results for this are obtained with: 350deg for 30m, then cover with foil and go another 30m.
I'll eat the rice by itself happily.
If you use uncondensed broth, the flavor will be weak and uninspired.
(As well, I suspect it would take a fair amount of work to convert it to make the other 2/3s of the ingredients 'real', and I appreciate that. ;)
Ingredients:
Chicken parts - bone-in, skin on.
Campbells condensed chicken broth. Uncondensed doesn't work. Full fat is preferable, but low fat (if it exists) will be ok.
Long grain white rice. I feel pretty sure brown rice won't work, either. :)
In a large (I like glass, but other materials seem to work fine) baking dish, lay down rice and chicken broth in a 1:2 ratio. I usually end up with 2 cans of rice and 4 of broth in a large oval dish, and 1 and 2 in an 11x7.
On top of that, fill the dish with hunks of chicken.
Optionally, herbs/spices of your choice can be added.
The short form of cooking it is: Bake until the rice is cooked and the broth is all absorbed.
Recently, my best results for this are obtained with: 350deg for 30m, then cover with foil and go another 30m.
I'll eat the rice by itself happily.
If you use uncondensed broth, the flavor will be weak and uninspired.
