Skip to main content

Chicken and Rice

Image
By
I must have been too embarrassed of its humble provenance from the Campbell's Soup Label (and website) to post this recipe yet, but I make it all the time. I've classed it up a bit, as I tend to do. Try to find Cream of Onion instead of Cream of Mushroom or Celery...it's not as common, but much more delicious.

Preheat oven to 375°F

4 boneless, skinless chicken breasts
1 can Campbell's Cream of Onion soup
1 c. milk or cream
3/4 c. basmati or jasmine rice
2 Tbsp. vermouth or sherry
1 Tbsp. dried onion flakes
1 tsp. paprika
1 tsp. thyme (or several fresh sprigs)
1/2 tsp. black pepper
1 pinch cayenne

Grease an appropriately sized baking dish. Whisk together the soup mix, milk, vermouth, and spices. If necessary, butterfly the chicken breasts so that they are uniformly thick. Place the rice on the bottom of the dish.  Pour half of the liquid over the rice. Nestle the chicken breasts among the rice. If using thyme sprigs, arrange them around the chicken. Pour the remaining liquid over the chicken, sprinkle with paprika, and cover. Bake for 45 minutes or until the rice is tender and the chicken is cooked through.
Labels:

Comments

Post a Comment

Popular posts from this blog

Thick-cut Pork Chops

By
These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop
1 comment
Graphic pig pictures below! >>

Miele Steam Oven Pulled Pork

By
I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha
2 comments
Graphic pig pictures below! >>

Quick Turkey Meatballs

By
For various reasons, Melanie likes ground turkey more than ground beef, and so I've been making turkey meatballs a lot. Obviously the problem with turkey is that it can be really dry since it's so lean, but one day we made a random hippy turkey burger recipe and it taught us the he secret to making ground turkey not be gross: ground mushrooms!  If you grind up the mushrooms and mix them in, they kind of cook away but keep whatever you're cooking moist and give that umami flavor that's also missing from turkey. People who don't like mushrooms won't notice their presence at all unless they're specifically looking for them. This recipe is also designed to cook up really really quickly - you can have these done in the time it takes you to boil the water for the noodles. The spices are loosely based on Lillian's meatball recipe but only use dry spices for convenience. They still come out a little dry, but especially with a wetter sauce (marinara, vodka, etc.
1 comment
Graphic pig pictures below! >>