I am looking for a one pot recipe in which you cook chicken and rice and end up with a meal that includes a chicken-type gravey along with it, all in one pot. My dad used to make this, and I remeber that the chicken was so tender it would fall off the bone! Thanks!
INGREDIENTS
2 cups long-grain white rice
4 cups water
4 boneless, skinless chicken breasts
3 tablespoons butter
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground paprika
1/4 teaspoon dried thyme
3/4 cup cold water
1/4 teaspoon salt
DIRECTIONS
Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.
In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.
Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.
Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.
October 11th, 2007 at 12:33 pm
INGREDIENTS
2 cups long-grain white rice
4 cups water
4 boneless, skinless chicken breasts
3 tablespoons butter
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground paprika
1/4 teaspoon dried thyme
3/4 cup cold water
1/4 teaspoon salt
DIRECTIONS
Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.
In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.
Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.
Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.
References :
October 11th, 2007 at 12:39 pm
For a simple recipe, I get 2 large cans of cream of chicken soup and one small can of cream of mushroom soup - Campbells
Put it all in the crockpot with 4 cups of milk
Put your drumsticks or chicken chunks - whichever your prefer in the crock as well as any added veggies. When the chicken seems to be getting tender you have about an hour to go and then you add 1.5 cups rice to the mix.
I usually add some pepper and chop up mushrooms and throw it in as well.
Really good
References :
With a crock it takes about 4 hours - or you can put it on medium - low and cook all day while at work - then when you get home just add cooked rice to it and let it sit for another 30 min and you are ready. (You can cook the rice the night before and leave it in the fridge)
You can do the same in a pot - on low and it takes about 3 - 6 hours depending on how long you want the chicken to sit for and simmer.
October 11th, 2007 at 12:52 pm
CROCK-POT CHICKEN AND RICE CASSEROLE
4 large Chicken breasts
1 can Cream of chicken soup (small)
1 can Cream of clery soup (small)
1 can Cream of mushroom soup (sm)
1/2 cup Diced celery
1 cup Minute rice
Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery.
Cook for 3 hours on high or 4 hours on low. Makes 4 servings.
More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings.
Creamy Chicken and Rice
INGREDIENTS:
chicken tenders (3 per person)
cream of mushroom soup (1 can for 2-3 people, 2 for 4-6)
Mrs. Grass Onion Soup Mix (1 per each can of soup)
1 Tbsp olive oil
long grain brown rice (1 cup per can of soup)
1 Tbsp whole thyme, crushed
salt and pepper to taste
desired amount of broccoli florettes (optional)
diced red pepper (optional)
PREPARATION:
When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice.
So I empty my can of soup into a measuring cup, and add water (or white wine) to equal 2 1/2 (not a typo, you need the extra for the onion soup mix).
Heat olive oil in a saute pan, and add rice until it begins to crackle, but not brown.
This will make the rice dense, and help it keep it's shape while cooking.
Whisk together the soups and additional H2o, herbs and seasonings.
Combine all ingredients (except veggies) in crock, and cook on high 4-6 hours, or 8-10 hours on low.
During last 30-45 minutes, add desired veggies.
Notes: Great with crusty bread, and a fresh salad.
hope these help. enjoy.
References :
October 11th, 2007 at 1:03 pm
in a big pot brown some chicken pieces real good
and set them aside remove most but not all of the frying oil. Add some flour to your pot and some butter,stirring constantly till the flour gets cooked real good but not dark. add some hot chicken broth(2 cups) slowly till a nice gravy appears, make the gravy a little bit thin. Add back the chicken pieces and simmer awhile. Then add a cup of rice and stir one more time add a tad of salt cover the pot and turn the fire down low.In 20 minutes check the food for season and doneness and eat!
References :
October 15th, 2007 at 10:45 am
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19241,00.html
Herb-Stuffed Roasted Chicken with Reduced Pan Gravy, and Herbed Rice Pilaf with Peas Recipe courtesy Emeril Lagasse
1 (4 to 4 1/2-pound) chicken, giblets removed, and rinsed and patted dry
4 teaspoons butter, cut into 4 thin pieces, plus 1 tablespoon butter, softened
Leaves from 2 sprigs fresh tarragon
Salt and ground black pepper
1 yellow onion, peeled and cut into 8 wedges
2 sprigs fresh thyme
2 sprigs fresh parsley
2 sprigs fresh tarragon
1 cup chicken stock
1/4 cup dry white wine
2 tablespoons cornstarch
Herbed Rice Pilaf with Peas, recipe follows
Preheat the oven to 425 degrees F.
Place the chicken in a small roasting pan. Slip your fingers between the skin and breast to make a pocket and insert the 4 slivers of butter and tarragon leaves. Pull the skin back in place. Rub both sides of the bird lightly with the softened butter. Season both sides and inside the cavity with salt and pepper. Arrange the onions and remaining herbs inside the cavity and tie the legs together with kitchen twine.
Roast for 20 minutes breast-side down. Turn the bird and roast for 20 minutes breast side-up. Lower the temperature to 375 degrees F, turn the bird breast-side down, and roast until golden brown, the juices run clear and an internal thermometer inserted into the thickest part of the thigh registers 170 degrees F., about 30 to 45 minutes more. Remove from the oven and transfer to a platter to rest for 15 minutes. Tent to keep warm.
Spoon off the fat from the pan juices, and place the roasting pan on 2 stovetop burners over medium heat. Add the chicken stock and bring to a boil, stirring to deglaze the pan, and scrape up any brown bits from the bottom of the pan. Simmer until reduced to about 3/4 cup, about 3 minutes.
Make a slurry using the white wine and cornstarch. Whisk the slurry into the hot sauce and bring to a boil to thicken. Remove from the heat and season, to taste, with salt and pepper. Transfer to a gravy boat or decorative bowl.
Carve the chicken and serve with the Herbed Rice Pilaf with Peas, and pan gravy.
Herbed Rice Pilaf with Peas:
3 tablespoons unsalted butter
1/3 cup chopped yellow onions
1 teaspoon minced garlic
1 1/2 cups basmati rice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups chicken stock
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the rice, salt, and pepper, and cook, stirring, until the rice is glassy, about 2 minutes. Add the stock and bring to a boil. Reduce the heat to low, cover, and cook until almost all the liquid is absorbed, about 10 minutes. Add the peas without stirring. Cover and continue to cook until the liquid is absorbed, about 4 minutes. Remove from the heat and let sit covered without stirring for 15 minutes.
Fluff with a fork. Add the parsley and mint and stir to combine. Adjust seasoning to taste and serve.
Yield: 4 to 6 servings
References :
Me Me Me
April 4th, 2010 at 3:28 pm
Great discussion. And I REALLY like that you practice what you preach. That’s when you can tell a post has come together.
And I’m also fascinated by how fresh you made the routine [admit it: what you just shared has been regurgitated millions of time. ;-)].
Ben Johnson said people don’t need taught as much as they need reminding.
Good work.