I spent a week in the kitchen yesterday. Or that’s what it felt like. I whipped up this recipe and another recipe (Indian butter chicken) and then cooked green beans to go with this and made hummus and mango lassi. (EDITOR’S NOTE: I had to edit this article this morning so I could tell you the truth. I never got around to the hummus. I wrote this yesterday when I thought I could do it all.) I thought that while I was up and in a good mood, I might as well feed some humans. My youngest child was driving in for 24 hours for a job so I like feeding her while she’s here. Since my husband is on day 5 of the flu, I took the prepared foods to my oldest child’s house for five of us. Husband had the butter chicken at home. All by his lonesome.
This was a real hit. Very flavorful and no artificial ingredients or preservatives (think onion soup mix). IT’S REAL FOOD, Y’ALL.
Easy and Delicious
Chicken and Rice
Adapted from www.cafedelites.com
- 2 tablespoons olive oil
- 1 heaping tablespoon light brown sugar,
- 1 teaspoon dried oregano
- 1 teaspoon mild sweet paprika (or hot)
- 1 teaspoon each garlic powder and onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper, to taste
- 6 boneless chicken breast fillets, cut in smaller pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons oil
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 4 cups hot chicken broth (or stock)
- 2 cups long-grain white rice
- 2 cloves garlic, minced
- 14 ounces button mushrooms, sliced
- 1/4 cup chives (or green onions), divided
- Salt and pepper, to taste
- 2 TB. fresh chopped parsley, to garnish
- 2 TB. butter
- Preheat oven to 350°F. This is an important thing to do: boil chicken broth or stock.
- In a shallow bowl, mix together the olive oil, sugar, oregano, paprika, onion powder, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set aside, allowing the flavors to absorb into the meat. If time allows, marinate overnight for a deeper flavor.
- Wipe down your cooking vessel with either butter or olive oil. I cooked this in my big Le Creuset Dutch oven. Add the onion, garlic, oil, salt, pepper and HOT boiled broth into the dish. Stir well to combine. Mix in the rice.
- Bake the rice for about 30 minutes covered. Use foil if you’re using a 9×13 pan. Then add the chicken pieces on top and cook it uncovered for about 25 minutes.
- At this point, I pulled off the chicken pieces and broiled them separately. I’m weird like that about chicken texture. It took about 3-5 minutes on high broil. Let the chicken rest.
- While chicken is resting, prepare mushrooms.
- Heat butter in a pan over medium-high heat. Sauté garlic until fragrant (30 seconds) and add mushrooms; cook until softened. Stir in 2 tablespoons of chives and season with salt and pepper.
- Transfer chicken onto a plate; fluff rice with forks, then mix the mushrooms through the rice. Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley. SERVE and enjoy!
- Long grain rice is the best rice to use and cooks evenly. Basmati rice or Jasmine rice can be substituted with the same liquid ratio and cooking time.
- Please do not use short grain rice, medium grain rice, risotto, paella or minute rice.