Monday, June 28, 2010

Chicken and Rice Casserole, a la Miranda

What's more homey sounding than chicken and rice casserole? It's the classic housewife, prepare ahead, easy to cook, low fuss, ready to eat when you get back from church meal. It's also my Gramma Vivian's specialty. This is NOT my gramma's casserole!

I did some research, found some recipes i liked to get the cooking time and temperature figured out, then did some serious 'flare' adding. I used ripe ingredients from the garden, and spices and herbs that suit our pallete. I served it his and hers style - his on a big plate with a breast of chicken and lots of rice, hers on a little plate with chicken and a little rice. Delicious! And even better, SO EASY! Which is a good thing when you have a new puppy laying around looking so freakin' cute you couldn't possibly spend too much time cooking.
The ingredients were chopped and prepped in about the time the oven took to preheat.
  • 1 cup rice, i used saffron
  • 3 medium sized chicken breasts
  • 3 small hot peppers
  • 1 large onion
  • 2 cloves garlic
  • Sprig lemon thyme
  • 2 bay laves
  • Pinch dried basil and oregano
  • 1 pint turkey stock (about 9 ounces of very rich stock/gelatin plus white wine and water to fill the pint or cup)
  • 2 cups water
  • Seasonings: allspice, salt, pepper, turmeric, smoked paprika

Place the rice in a casserole dish. Sprinkle chopped veggies evenly on top. Coat chicken on both sides with remaining seasonings, place on top of rice and cover all with the liquid. Cover well with foil and bake for about 1 hour 15 minutes up to 1.5 hours, until it's all bubbly and the rice is cooked and chicken is up to temp: 180.

Serve with a side of something green for a more complete meal. Peas would be great, or green beans. My stupid green bean plants aren't giving me any fruit though, so this is all we got. Very tasty, and great leftover too.

Cheese added as a bonus :)
What's your favorite easy meal?

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