I was just happily following along the instructions of a recipe I found online, and realized that – HEY – this is not right!!!! (I’ll be nice and not reveal the source because I never had a problem with this source before and of course, errors happen once in a while – but ALWAYS really carefully read and think through a new recipe before you start!)
Chicken and rice – how easy should that be? Except, the recipe called for 2 cups of water to be mixed into the rice and celery, then later adding the peas….which was correct to get the rice cooked – but later said in the instructions to use another 1 1/3 cups water in the sauce – and that amount was not in the ingredient list!
But, while the results of the recipe are still in the oven on warm before we eat, I know I was able to make this recipe work just fine.
I put 1 cup long grain rice (yeah, the white kind – need to give some extra time and use whole grain next time!) a bit more celery than asked for – I put about 1 1/2 cups sliced celery, 2 cups water (that amount of water was called for in the ingredient list) and a tsp salt together in a saucepan and brought to a low boil and then simmered for 8 minutes.
After that, I added the 1 1/2 cups frozen peas asked for and let simmer on LOW for another 8-10 minutes.
Now, the recipe calls for 1 1/2 cups cooked diced chicken (although it is not very clear about the details…)
I had 1 1/2 lbs boneless, skinless chicken thighs. Before starting the rice, etc., I cut each one into thirds and sauted them in a nonstick 12″pan with no oil. Once they were browned, I turned them off for a bit and then got them going again when I added the 1 1/2 cups frozen peas to the saucepan rice mix and let the whole saucepan mix simmer on low for another 10 minutes.
Once the chicken pieces were making noise cooking again, I added, in this order, the 1/8 tsp pepper (well, I estimated while grinding) a tsp of salt, then 2 Tbsp flour until all was mixed. Then I added 2/3 cup evaporated milk (I had regular open, but low or nonfat would be fine, I am sure) and 1 cup chicken stock. [NOTE: the recipe calls for 1 1/3 cups water in the directions, but NOT in the recipe list! I figured the stock, since I had it on hand, would add a nicer flavor. And, since the original recipe didn’t even have that other 1 1/3 water in the ingredient list, I thought is best to hold back on the amount.]
AGAIN – the recipe says to bring the liquid in the saucepan to a low boil until thick and then pour over the “chicken and rice mix.”…It never says to remove the chicken from the pan where the sauce is being made!
Anyway – I put the rice mix in a 9X12 baking pyrex dish, then put the chicken, then, when the sauce was a bit thick, poured it over it all, then sprinkled 1 or so cups of shredded cheese over it all. (the recipe calls for mild cheese – HAH! New York Sharp for this household. )
I baked it at 375 for about 20-25 minutes and it has been on “warm” since. I think it will be fine.
OH – I added about 1/4 cup chopped onion to the rice/celery, etc mix. Just couldn’t see a recipe without onion in it. 🙂
I am making an avocado and tomato salad, too. But, those details will have to wait… time to put that together and serve the meal!