The perfect, basic, chicken and rice recipe?!
Simple, right!? Chicken and rice!. Yet, it never turns out just the way I want it!. I've tried to make my own rice, but I'd just as well have seasoned rice out of a box/bag (my Fav is some brand of Mexican (or Spanish!?) Yello Rice)!.
Anyway, the rice is fine!. The chicken sucks!.
I have this thing with chicken!.!.!. it scares me!.!.!. I overcook it the majority of the time!. And how to season the chicken -- without 'stealing' the seasoning from the rice!? (I like the chicken cut up into small pieces)!.
So!.!.!. the chicken is either boring or dry or both!. Usually both!.
Help!?Www@FoodAQ@Com
Anyway, the rice is fine!. The chicken sucks!.
I have this thing with chicken!.!.!. it scares me!.!.!. I overcook it the majority of the time!. And how to season the chicken -- without 'stealing' the seasoning from the rice!? (I like the chicken cut up into small pieces)!.
So!.!.!. the chicken is either boring or dry or both!. Usually both!.
Help!?Www@FoodAQ@Com
Answers:
I use Goya yellow rice (spanish style)
Cut the chicken up into bite size pieces, saute in a little butter or olive oil (or a combination of both)!.!.!.season with a little garlic powder and pepper!. Add 1 1/2 cups of water, bring to boil!. Add contents of the Goya rice package!. Stir, cover, reduce heat to simmer and cook for 25 min!. (can also throw in some peas or limas if you like!.!.!.!.if frozen add with rice!.!.!.if canned, just add after rice is cooked!.) (or have veggies on the side) ~Www@FoodAQ@Com
Cut the chicken up into bite size pieces, saute in a little butter or olive oil (or a combination of both)!.!.!.season with a little garlic powder and pepper!. Add 1 1/2 cups of water, bring to boil!. Add contents of the Goya rice package!. Stir, cover, reduce heat to simmer and cook for 25 min!. (can also throw in some peas or limas if you like!.!.!.!.if frozen add with rice!.!.!.if canned, just add after rice is cooked!.) (or have veggies on the side) ~Www@FoodAQ@Com
To make my arroz con pollo ( chicken and rice) I use deboned thigh meat!. I boil it with garlic onions and a little salt until it is cooked thoroughly!. I take the chicken out of the water and shred it with 2 forks!. I get parboiled rice and I add more garlic, onions, green peppers, tomatoes, and seasonings (badia sazon completa and a packet of sason accent con culantro y achiote) If I am making 1 cup of rice with my chicken I use 2 cups of the water I used to boil my chicken!. I add cilantro, mixed frozen vegs and cook like normal rice!.
* hint parboiled rice is harder to over cook than normal rice!. If it is alittle hard just add a little more waterWww@FoodAQ@Com
* hint parboiled rice is harder to over cook than normal rice!. If it is alittle hard just add a little more waterWww@FoodAQ@Com
Try marinading your chicken in butter milk or some other poultry seasoning!. Leave on the skin while you cook that helps keep flavor in!. I even some times let my chicken sit over night in a salt and water brine!. Do not cook it in the water you should toss it!.
I hope these help !.Www@FoodAQ@Com
I hope these help !.Www@FoodAQ@Com
2 6 oz!. chicken breasts without skin
2 oz!. Jalapeno Jack soy cheese
1/4 c!. bread crumbs
8 oz!. canned tomato sauce
1 1/2 tsp!. cumin
1 1/2 tsp!. chili powder
1 tsp!. cilantro
2 garlic cloves, minced
1/4 c!. onion, minced
2/3 c!. rice, cooked
Utensils
oven (You'll need help from your adult assistant!.)
knife (You'll need help from your adult assistant!.)
measuring spoons
Directions:
Trim all fat from chicken breast!.
Place chicken breast in glass casserole dish!.
Sprinkle breadcrumbs over the top of the chicken!.
Cook chicken at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes or until chicken is no longer pink in the middle!.
In a small saucepan, combine tomato sauce, cumin, chili powder, cilantro, minced garlic, and onion!. Simmer over low heat until chicken is ready to be served (approximately 30 minutes)!.
Remove casserole dish from oven and put 1 oz!. Jalapeno Jack soy cheese on each piece of chicken!. Cook at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 3 to 5 minutes or until cheese has melted!.
Serve chicken and rice with tomato sauce drizzled over the top!.Www@FoodAQ@Com
2 oz!. Jalapeno Jack soy cheese
1/4 c!. bread crumbs
8 oz!. canned tomato sauce
1 1/2 tsp!. cumin
1 1/2 tsp!. chili powder
1 tsp!. cilantro
2 garlic cloves, minced
1/4 c!. onion, minced
2/3 c!. rice, cooked
Utensils
oven (You'll need help from your adult assistant!.)
knife (You'll need help from your adult assistant!.)
measuring spoons
Directions:
Trim all fat from chicken breast!.
Place chicken breast in glass casserole dish!.
Sprinkle breadcrumbs over the top of the chicken!.
Cook chicken at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes or until chicken is no longer pink in the middle!.
In a small saucepan, combine tomato sauce, cumin, chili powder, cilantro, minced garlic, and onion!. Simmer over low heat until chicken is ready to be served (approximately 30 minutes)!.
Remove casserole dish from oven and put 1 oz!. Jalapeno Jack soy cheese on each piece of chicken!. Cook at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 3 to 5 minutes or until cheese has melted!.
Serve chicken and rice with tomato sauce drizzled over the top!.Www@FoodAQ@Com
1 (3 to 4-pound) chicken, cut in 8 serving pieces
1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced
4 cups chicken broth, homemade or canned low-sodium broth
1 cup light beer, such as lager
3 tablespoons Delicioso Adobo, recipe follows
3 tablespoons Worcestershire sauce
1 cup fresh chopped cilantro leaves
6 garlic cloves, roughly chopped
3 cups white rice
1 cup fresh or frozen peas
2 medium carrots, finely diced
8 ounces green beans, trimmed and quartered
1 cup ketchup
1 teaspoon salt
3 tablespoons unsalted butter
1/2 red bell pepper, cored, seeded, ribbed and thinly sliced
1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
1 cup pimento stuffed olives
Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat!. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes!. Remove the chicken to a plate and set aside to cool; once cool shred and set aside!. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces!.
Pour the broth into a measuring cup and add water to make 4 cups of liquid!. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt!. Stir well and bring to a boil!. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes!.
Meanwhile, melt the butter in a large skillet over medium heat!. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes!. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables!. Cook until it is heated through, 2 to 3 minutes!. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture!. Stir in the olives, sprinkle with the remaining cilantro and serve!.
Delicioso Adobo:
1 tablespoon lemon pepper seasoning
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon parsley flakes
1 tablespoon achiote powder*
1/2 tablespoon ground cumin
1 tablespoon salt
Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend!. Store in a cool, dry place for up to 2 weeks!.
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes!. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes!.
*Achiote is also known as Annatto seeds
Yield: about 1/2 cupWww@FoodAQ@Com
1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced
4 cups chicken broth, homemade or canned low-sodium broth
1 cup light beer, such as lager
3 tablespoons Delicioso Adobo, recipe follows
3 tablespoons Worcestershire sauce
1 cup fresh chopped cilantro leaves
6 garlic cloves, roughly chopped
3 cups white rice
1 cup fresh or frozen peas
2 medium carrots, finely diced
8 ounces green beans, trimmed and quartered
1 cup ketchup
1 teaspoon salt
3 tablespoons unsalted butter
1/2 red bell pepper, cored, seeded, ribbed and thinly sliced
1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
1 cup pimento stuffed olives
Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat!. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes!. Remove the chicken to a plate and set aside to cool; once cool shred and set aside!. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces!.
Pour the broth into a measuring cup and add water to make 4 cups of liquid!. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt!. Stir well and bring to a boil!. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes!.
Meanwhile, melt the butter in a large skillet over medium heat!. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes!. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables!. Cook until it is heated through, 2 to 3 minutes!. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture!. Stir in the olives, sprinkle with the remaining cilantro and serve!.
Delicioso Adobo:
1 tablespoon lemon pepper seasoning
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon parsley flakes
1 tablespoon achiote powder*
1/2 tablespoon ground cumin
1 tablespoon salt
Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend!. Store in a cool, dry place for up to 2 weeks!.
Note: This recipe for adobo is a staple seasoning for many of my Latin recipes!. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes!.
*Achiote is also known as Annatto seeds
Yield: about 1/2 cupWww@FoodAQ@Com