Chicken and Rice Take-In Meal
I have taken this meal to countless people over the years who just had a baby, surgery, illness, or just moved in, or simply to say you are loved and appreciated. This can be flavored different ways. You decide. I usually go with chicken, lemon juice, onion, garlic, salt and pepper as the main components. But you could go spicy Mexican with tomatoes and peppers, or Middle-Eastern, Moroccan, Jamaican, anything.
Rice: Saute 1 small onion in evoo with salt until translucent. Add 1 1/2 c. Jasmine rice and continue to stir and cook over medium heat until rice starts to brown. Add in 1 clove minced garlic and any other herbs or spices you like (pepper, turmeric, herbs). Once mixed in, add in a little less than 3 cups of chicken broth (or water with bouillon), and bring to boil. Once boiling, turn heat to low, cover and cook for 20 minutes. Viola, rice done!
It's not necessary to marinate, but if you want it to turn out more tender try it for at least 4 hours or overnight. Marinate 2-4 chicken breasts if you like it to turn out more tender, in salt, herbs, spices like onion and garlic, vinegar or lemon juice or buttermilk, and evoo. When ready to cook, get a frying pan hot with oil. Season chicken again with salt and pepper, steak seasoning, whatever you like, both sides. Lay chicken in hot pan and cook over medium heat, turning every 5 minutes or so, until all sides are nicely browned, maybe 30 minutes or until browned and cooked through. If it's getting too dark on the outside but the inside is raw, your heat is too high.
Asparagus: Wash and trim asparagus and place in pan of boiling water for just 2-3 minutes. Pour off the water, and hit it with a bit of salt, garlic, evoo, lemon juice. Saute for about 2 minutes until starting to get crisp outsides (but don't burn the garlic!). Set aside.
When chicken is done, remove to a cutting board to cool and cover with foil while you make the gravy.
Gravy: In the pan the chicken was cooked in, add 1/4 cup butter and 1/4 cup flour, stirring around until lightly browned. Add 2 cups of liquid which can be chicken broth (or water and bouillon) with a bit of cream or sour cream or milk, and whisk in until there are no more lumps and it has thickened. Turn off heat.
Slice chicken breasts making sure to remove any fatty or yucky parts.
In a disposable foil pan (if you're taking the meal to someone most likely you don't want them to have to do dishes and to worry about getting your dishes back to you), spread the rice for the bottom layer. Then the asparagus on top of the rice. Then lay the chicken over the asparagus, and drizzle some gravy over the chicken. Seal with foil and deliver right away with bread and a fruit salad or dessert on the side.
Rice: Saute 1 small onion in evoo with salt until translucent. Add 1 1/2 c. Jasmine rice and continue to stir and cook over medium heat until rice starts to brown. Add in 1 clove minced garlic and any other herbs or spices you like (pepper, turmeric, herbs). Once mixed in, add in a little less than 3 cups of chicken broth (or water with bouillon), and bring to boil. Once boiling, turn heat to low, cover and cook for 20 minutes. Viola, rice done!
It's not necessary to marinate, but if you want it to turn out more tender try it for at least 4 hours or overnight. Marinate 2-4 chicken breasts if you like it to turn out more tender, in salt, herbs, spices like onion and garlic, vinegar or lemon juice or buttermilk, and evoo. When ready to cook, get a frying pan hot with oil. Season chicken again with salt and pepper, steak seasoning, whatever you like, both sides. Lay chicken in hot pan and cook over medium heat, turning every 5 minutes or so, until all sides are nicely browned, maybe 30 minutes or until browned and cooked through. If it's getting too dark on the outside but the inside is raw, your heat is too high.
Asparagus: Wash and trim asparagus and place in pan of boiling water for just 2-3 minutes. Pour off the water, and hit it with a bit of salt, garlic, evoo, lemon juice. Saute for about 2 minutes until starting to get crisp outsides (but don't burn the garlic!). Set aside.
When chicken is done, remove to a cutting board to cool and cover with foil while you make the gravy.
Gravy: In the pan the chicken was cooked in, add 1/4 cup butter and 1/4 cup flour, stirring around until lightly browned. Add 2 cups of liquid which can be chicken broth (or water and bouillon) with a bit of cream or sour cream or milk, and whisk in until there are no more lumps and it has thickened. Turn off heat.
Slice chicken breasts making sure to remove any fatty or yucky parts.
In a disposable foil pan (if you're taking the meal to someone most likely you don't want them to have to do dishes and to worry about getting your dishes back to you), spread the rice for the bottom layer. Then the asparagus on top of the rice. Then lay the chicken over the asparagus, and drizzle some gravy over the chicken. Seal with foil and deliver right away with bread and a fruit salad or dessert on the side.
Comments
Post a Comment