Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Friday, May 2, 2014
Vegetarian Chicken Curry Recipe with Video
Quorn chicken curry recipe
Being a vegetarian does not mean that you cannot enjoy a good chicken curry.
Using meat-free quorn chicken in vegetarian recipes can be just as tasty as the real thing if cooked correctly with the right ingredients.
Chefs vegetarian Quorn chicken curry recipe is very delicious and easy to cook.
To see the step-by-step video recipe to my tasty veggie chicken curry just click on the video window at the bottom of this recipe or see the link here vegetarian chicken curry video recipe
Ingredients for Vegetarian Curry Recipe
I Pack of Meat-free Quorn chicken
1/2 Onion (chopped)
2-3 Handfuls Spinach
1 Large Mushroom (chunks)
1-2 Garlic Cloves (chopped)
2 Inch Fresh Ginger (diced)
1 Large Tbsp Tomato Puree
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cayenne Pepper
1/2 tsp Yellow Mustard Seeds
1/2 tsp Kalonji Seeds
1 tsp Cumin Seeds
1 tsp Turmeric
Pinch Salt (optional)
Cold Water
Rapeseed Oil
Picture of freshly chopped large flat mushrooms.
I Pack of Meat-free Quorn chicken
1/2 Onion (chopped)
2-3 Handfuls Spinach
1 Large Mushroom (chunks)
1-2 Garlic Cloves (chopped)
2 Inch Fresh Ginger (diced)
1 Large Tbsp Tomato Puree
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cayenne Pepper
1/2 tsp Yellow Mustard Seeds
1/2 tsp Kalonji Seeds
1 tsp Cumin Seeds
1 tsp Turmeric
Pinch Salt (optional)
Cold Water
Rapeseed Oil
Picture of freshly chopped large flat mushrooms.
How to make a vegetarian Quorn chicken curry recipe
Grind together yellow mustard seeds, cumin seeds and black kalonji seeds to a powder.
Use a blend to make the fresh ginger, garlic, onion and cayenne pepper into a paste.
You can add a few drops of cold water to help blending it into a paste.
You can add a few drops of cold water to help blending it into a paste.
Heat a large pan and drizzle in some oil.
Add the turmeric and onion paste and fry for 4-5 minutes stiring always.
Add the meat-free chicken pieces fry for a few minutes in the paste coating all of the chicken pieces.
Add the turmeric and onion paste and fry for 4-5 minutes stiring always.
Add the meat-free chicken pieces fry for a few minutes in the paste coating all of the chicken pieces.
Add the cup of water and mushrooms bring to the boil and simmer.
After 5 minutes add cumin powder, coriander powder, tomato puree and mushrooms, stir well.
After 5 minutes add cumin powder, coriander powder, tomato puree and mushrooms, stir well.
Keep adding small amounts of water as the curry drys up with a drizzle of oil.
Add a pinch of salt if desired.
Add a pinch of salt if desired.
After 10-15 minutes of simmering when chicken is cooked and soaked up the aromatic flavours add the fresh spinach leaves pressing them into the curry sauce with a spoon or spatula.
Spinach takes very little time to cook so as soon as the spinach wilts add some fresh coriander leaves.
Spinach takes very little time to cook so as soon as the spinach wilts add some fresh coriander leaves.
Enjoy Chef Jeenas delicious vegetarian quorn chicken curry recipe.
Serve with roti, rice, naan bread and yogurt.
Serve with roti, rice, naan bread and yogurt.
For more of Chef Jeenas food recipe Videos see
Video food recipe index page
Video food recipe index page
Tuesday, April 15, 2014
40 Cloves of Garlic Chicken
40 CLOVES OF GARLIC CHICKEN
Carrabbas Copycat Recipe
Serves 6-8
40 cloves of garlic, unpeeled
1 large, chicken, cut into pieces
1/2 cup white wine or apple juice or chicken stock
3 tablespoons extra virgin olive oil
fresh thyme (or 1 teaspoon dried thyme)
fresh sage, chopped finely (or 1/2 teaspoon dried sage)
fresh parsley, chopped finely
4 small bay leaves
1 teaspoon herb salt & some freshly ground pepper
Scatter garlic cloves over the bottom of a casserole dish. You can use a flat dish if you want more crispy skin, or a deep dish if you want softer, juicier chicken. Place chicken pieces over the garlic, skin side up. Sprinkle the chicken with wine, juice or stock, oil, seasonings and herbs. Cover the dish tightly with foil (and a lid if it has one) so no steam can escape. Bake at 350 degrees for 1 1/2 hours. Remove lid and foil, and return to the oven to brown for another 15 minutes. Discard bay leaves.
Notes: Carrabbas serves this dish with roasted potatoes so you may add large chunks of red potatoes to the pan of chicken while it bakes.
Saturday, April 12, 2014
Chicken Cutlet
This is one of the non-veg specialties that I am good at preparing. I have a recipe of my own, which is very easy and very sure of turning perfect. So even the new ones can give the recipe a try. I myself is a big fan of my cutlet and my daughter always will tell that she finds the cutlet at home the best. Because of this I have never tried an alternate recipe though I know that many would have different and better recipes. Almost every time I buy chicken my daughter will be pestering me to keep some pieces apart for the cutlet. In your purchase of chicken , separate little bone less pieces. There is no exact quantity of chicken required. If it is little less or more, the taste will not change much.
Ingredients I
Boneless chicken pieces-200gms
Potato-3 (medium size)
Ingredients II
Big onion-1 chopped
Green chilli-chopped 3
Ginger garlic paste-1 teaspoon
Garam masala powder-1/2 teaspoon
Turmeric powder-1 teaspoon
Red Chili powder-1 teaspoon
Ingredients III
Powdered rusk – handful
Egg white- 1 Egg
Oil-4 Table spoons
Procedure
Pressure cook the potatoes without cutting for 10 minutes
Cut the chicken into small pieces
Cook the chicken pieces in a kadai for 7 minutes
Remove the chicken pieces from the kadai
After it cools mince it in a mincer or mixie (make sure there is no water)
Peele off the skin of the potatoes and smash it after it cools
In a kadai in a teaspoon of oil sauté the items given in Ingredients II.Add the powders after switching off the stove, else they will get burnt
Now add this into the potato mix.
Add the minced chicken also into this
Add the required quantity of salt
Mix everything well
Check for the taste
If hotness or salt is missing add chili powder or salt
Spread the rusk powder in a paper
1 egg white is enough for the whole thing
Keep the egg white in a soup bowl so that you can dip the cutlet and take out
Make the cutlets in the shape you like
Dip into the egg white and roll over the rusk powder and keep aside
After making 5 or 6 cutlets , Keep oil in a very small frying pan and fry the cutlets in medium fire
The fire in no stage should be high
After one side gets fried slowly change side
There is no chance of this cutlet breaking
If it breaks it means it is watery
There is no chance of water in this recipe as we boil the potatoes as a whole
By somehow if it gets watery , add little rusk powder or bread into the mix and make it thick
Fry the cutlets one by one or 2 at a time as we have kept only little oil
Those who don’t want even this oil can fry it in a tawa which I am not good at
Your chicken cutlet is ready
Serve it with tomato sauce
It tastes Yummy with the sauce
I am sure many of my loving readers give a try at this recipe when they buy chicken next time and leave me a comment
There is no chance of this cutlet breaking
If it breaks it means it is watery
There is no chance of water in this recipe as we boil the potatoes as a whole
By somehow if it gets watery , add little rusk powder or bread into the mix and make it thick
Fry the cutlets one by one or 2 at a time as we have kept only little oil
Those who don’t want even this oil can fry it in a tawa which I am not good at
Your chicken cutlet is ready
Serve it with tomato sauce
It tastes Yummy with the sauce
I am sure many of my loving readers give a try at this recipe when they buy chicken next time and leave me a comment
Wednesday, April 9, 2014
Finger Lickin Spring Chicken Game Recognize Game Hen
Im still working on the redesign, but I got tired of looking at that stupid jackhammering Chef clipart, so I took a break to post this photo of a very sexy, and young, spring chicken (is that redundant?).Also known as "game hen," this tender and sweet bird was marinated in blood orange juice, garlic, chili sauce and rosemary. It was then grilled over hickory to this gorgeous finish.
Forks and knifes were quickly replaced by fingers, and the fabulous birds were torn limb from limb. God they were good. I promise to film this one next time! Okay, back to the lab.
Tuesday, April 8, 2014
Surkh Fried Chicken
Surkh Fried Chicken
Ingredients
- Chicken with bone ½ kg
- Beetroot half
- Yogurt 125 gm
- Red chili powder 1 tbsp
- Turmeric 1 tsp
- Flour ½ cup
- Cumin powder 1 tsp
- All spice powder ½ tsp
- Egg 2
- Oil for fry
- Oil 2 tbsp
- Ginger garlic paste 1 tbsp
- Salt to taste
Method
- Heat 2 tbsp oil in a wok, add 1 tbsp ginger garlic paste and cook for a while.Now add ½ kg chicken and chopped beetroot.Fry well, then add 1 tbsp chili powder, 1 tsp cumin powder, 1 tsp turmeric, ½ tsp all spice powder and salt to taste. Cook for 1 – 2 minutes.Now add 125 gm whipped yogurt, mix well, cover and cook on low flame for 10 – 12 minutes.
- Remove lid, fry well till water dries.Beat 2 eggs in a bowl, dip chicken in beaten eggs, then roll in dry flour and deep fry till golden brown.Serve with chili garlic sauce or ketchup.
Thursday, April 3, 2014
Grilled Chicken and Salad
I am so excited! I got a new toy over the weekend, though the toy I got is certainly not new. I have been cooking with a Weber gas fueled grill forever, mostly because of the convenience. For the past few years, however, I have been coveting an old fashioned charcoal grill and I finally got one! One caveat however, due to the postage stamp size of my back patio which is already crowded with the gas grill, this one is living at my Moms in her much more spacious yard.
I was a little hesitant about being successful lighting the coals, but through the use of a handy chimney starter it was crazy easy and seems to be fool proof. For my first lovely grilled meal, I chose something rather simple, but still a summer grill favorite, chicken quarters. I contemplated sauce or no sauce and decided that I would first master the crispy, unburned, skin part and then move on to more advanced saucing maneuvers. I grilled these chicken quarters over indirect heat for 20 minutes per side starting with the skin side down. It was seasoned with just a little oil, salt and pepper and little sprinkle of Old Bay seasoning.
Pretty good, Id say, for the first attempt. Though my presentation could have used a little finesse.
To accompany this tasty chicken was a delightful summer salad of romaine, onion, cucumber, cantaloupe, tomato, cheddar cheese and croutons. I made a salad dressing of Dijon mustard, honey, minced garlic, champagne vinegar, extra virgin olive oil and salt and pepper.
Tuesday, April 1, 2014
Mexican chicken
Mexican chicken
Ingredients
- Chicken boneless 1 kg
- Capsicum cubes 3
- Green onion chopped 2
- Tomato paste 1 cup
- White vinegar ½ cup
- Tomato ketchup ½ cup
- Oil ½ cup
- Fresh red chilli 10 to 12
- Garlic paste 1 tbsp
- White pepper powder ½ tbsp
- Baby corn as required
- Salt as required
Method:
- Marinate chicken cubes in ½ tbsp garlic, ½ cup white vinegar, ½ tbsp white pepper and some salt for 15 minutes. Now take some oil in the pan and add chicken in it. Cook it and when the water starts drying add in 1 tomato paste, ½ cup tomato ketchup and 10-12 fresh red chilies and capsicum cubes. Keep it to simmer for 5 minutes then garnish with 2 chopped green onion and baby corn. Serve with plain rice.
Monday, March 24, 2014
Thai green chili chicken
Thai green chili chicken
Ingredients
- Chicken breasts 1/2kg
- Green chilies(sliced) 3
- Fresh red chilies(sliced) 3
- Oil 1/4cup
- Coconut Milk 1/2cup
- Fish sauce 1tbsp
- Coriander 1tbsp
- Lemon juice 1/2tsp
- Fresh Basil(chopped) 2tbsp
- Brown sugar 2tbsp
- Coconut milk 3tbsp
- Fresh cream 3tbsp
- Salt as required
Ingredients for green paste
- Onions 1
- Lemon 1
- Green chilies 4
- Finely chopped green chilies 1/4bunch
- Cloves 4-5
- Garlic 4-5
- Lemon juice 1tsp
- Ginger paste 1tbsp
- Coriander 1tbsp
- Black pepper powder 1/2tsp
- Nutmeg 1/2tsp
- Salt as required
Method
- To prepare the green chili paste blend together 2-3 tbsp oil 1tbsp ginger garlic paste,1tbsp coriander powder,1/2tsp ground nutmeg, salt as required,1/2tsp black pepper powder,4-5cloves,1tsp lemon juice,1/4 bunch finely chopped coriander,4-5 cloves of garlic,1 onion, the juice of one lemon and 4 green chilies.
- Pour the remaining oil in a pan add fry the paste for 1-2 minutes.Then add 1/2cup coconut milk,2tbso brown sugar,1tbsp fish sauce and 3 sliced red chilies. Fry for another 2-3 minutes.
- Then add 2tbsp freshly chopped basil and mix well.Lastly add 3tbsp coconut milk,3tbsp fresh cream and some lemon juice. Mix well.Serve with boiled rice.
Thursday, March 20, 2014
Tandoori ginger chicken
Tandoori ginger chicken
Ingredients
- Chicken 1 kg 8 pieces
- Ginger freshly grinded 1 tbsp heaped
- Garlic 1 tsp
- Chili powder 1 ½ tsp
- Raw papaya 1 tbsp heaped
- Salt 1 ½ tsp
- Oil ¼ cup
- Yogurt ½ cup
- Allspice 1 ½ tsp
- Lemon juice 2 tbsp
- Coriander roasted and grinded 1 ½ tsp
- Cumin roasted and grinded 1 tsp
Method
- Marinate chicken with Ginger freshly grinded 1 tbsp heaped, Garlic 1 tsp, Chili powder 1 ½ tsp, Raw papaya 1 tbsp heaped, Salt 1 ½ tsp, Oil ¼ cup, Yogurt ½ cup, Allspice 1 ½ tsp, Lemon juice 2 tbsp, Coriander roasted and grinded 1 ½ tsp, Cumin roasted and grinded 1 tsp for 2 hours, place them in a oven tray, bake in a preheated oven 180 degree C for 30 minutes, give dum of coal or you can BBQ it.
Wednesday, March 19, 2014
Chicken frittata with pasta
Chicken frittata with pasta
Ingredients
- Chicken breasts 2
- Finely chopped capsicum 1
- Finely chopped onion 1
- Finely chopped spring onions1
- Finely chopped tomatoes 1
- Egg 4
- Spaghetti 1/2packet
- Parmesan cheese 50g
- Parsley 1/4bunch
- Black pepper powder 1/2tsp
- Butter 4tbsp
- Salt as required
Method:-
- Boil the spaghetti , drain and keep aside.Finely chop ¼ bunch pasrely,1 capsicum,1 onion,1 spring onion, and 1 tomato.Beat together 4 eggs in a bowl. Add all the chopped vegetables, boiled spaghetti,2 julienne cut breast fillet, salt as required,1/2tsp black pepper powder and 50g parmesan cheese. Mix well.Heat 2tbsp butter in a wok and pour in the egg mixture. Do not move the mixture just allow the base to fry.
- After 3-4 minutes when the sides of the egg start shrinking away from the wok , flip the frittata over and cook the other side. When nice and golden brown, turn the flame off.The delicious chicken frittata with pasta is ready to serve.
Monday, March 17, 2014
Chicken Tropicale
Festive and flavorful chicken and pineapple.
Any night's a party when you cook up this Caribbean-inspired chicken recipe. Tip: Using your slow cooker frees you up in the kitchen- not to mention utilizing your Crock Pot makes energy efficient sense year round.
Steve's been doing all the cooking of late. I know you know why, Babycakes. You're probably sick to death of hearing about it.
But do you also know how ridiculous it is to wield a sharp knife and balance on crutches and pass the balsamic vinegar in a kitchen built (obviously) for one person who (also obviously) never cooked? All the bumping-bums while making sure your left foot is touching the floor at precisely (doctor's orders) no more than 25% of your total body weight- which, truth be told, Dear Reader, has blossomed by six- er- seven and a half pounds since you've been lounging in bed every morning past 10 o'clock, eating cinnamon-laced wedges of grilled cornbread and deep bowls of crunchy maple buckwheat flakes as you cruise your e-mail?
That's right. I'm talkin' ridiculous.
So we've been eating a lot of familiar recipes and not experimenting much. Experimentation needs elbow room. And stamina. Both seem to be in rather short supply here. Which led me to remember this terrific recipe from before my no-chicken, no coconut days. It disappeared from the blog for awhile (don't ask!). So I thought it might be time to bring it back.
Read more + get the recipe >> So we've been eating a lot of familiar recipes and not experimenting much. Experimentation needs elbow room. And stamina. Both seem to be in rather short supply here. Which led me to remember this terrific recipe from before my no-chicken, no coconut days. It disappeared from the blog for awhile (don't ask!). So I thought it might be time to bring it back.
Sunday, March 16, 2014
Spatchcocked Roasted Chicken
Spatchcocked. I hate that word. Ive read a bunch of posts about this method of cooking and a lot of people said that they love this word and think its funny. For me its a mouthful and Id rather say butterflied. In essence its the same thing. The backbone is removed and the breast bone is broken so the chicken lays flat. This results in an even cooked, juicy and golden brown bird all over! No more flabby skin on the thighs!
There isnt an actual recipe for this and so Im going to write this post very casually. I made this recipe very simply and took a cue from another blog The Italian Dish. In addition I mixed 2 cloves of garlic with 2 tablespoons of melted butter, salt and some fresh thyme and rubbed it under the skin. I think this also helped the skin to crisp up and of course, added some flavor. I rubbed the outside of the bird with extra virgin olive oil, salt, pepper, fresh thyme, the juice of 1 lemon and the juice of one orange. I thought Id taste the citrus flavor more but I didnt. It was tasty but I couldnt pick out the citrus specifically. Maybe Ill up it a little next time. I roasted the chicken on a cookie sheet topped with a cooling rack at 400 degrees for about 50 minutes. There was a lot of delicious drippings on the bottom of the pan and I didnt want to waste them so I made a quick gravy to go along with it.
This was a great method for cooking a whole chicken. It was indeed crispy on the outside and moist on the inside. Ive seen that this can also be made on the outside grill! Cant wait to try that when the weather allows!
Saturday, March 15, 2014
Grilled Chicken Fajitas and Guacamole
Oh boy, you sure can tell that summer is coming to end by the lack of sunlight now available to illuminate my dinner pictures. For most of the summer daylight extended well into the evening and even after 9:30 or 10:00pm, but now darkness is creeping in a little earlier every night. I took this photo last night around 7:45pm on a clear, beautiful, hot evening but, the lack of light and failure to use a flash has unfortunately resulted in a muted, dull appearance of the beautiful vibrant colors which were in reality on this tasty fajita. Bright orange sweet pepper and verdant guacamole against the stark white briny queso fresco made a lovely presentation as well one delicious dinner!
Yesterday was supposed to be a joint Sunday birthday celebration for me and my sister-in-law, Jen, whos birthday is today (HAPPY BIRTHDAY, JEN!!) and mine, which is tomorrow. However, my little niece Sophia, started pre-school on Thursday and Friday of last week and, as we should have expected, she inevitably picked up a bad cold. So, we were forced to scratch our planned giant Fajita party with tubs o guacamole and free flowing Margarita. Mom and I still ate the food, but I sure did miss the fun day we had planned, slip n slide and all!! Unfortunately, I anticipate this will now be the first of many plans to be interrupted by pesky germs picked up by little fingers.
In an effort to keep as much mess out of Nans kitchen last night, and because it tastes good, we chose to cook the chicken, the peppers and the onions all on the grill. One gigantic boneless skinless chicken breast was butterflied and seasoned with a variety of freshly ground chili powders including pasilla, ancho and chipotle as well as cumin, coriander, oregano, salt and pepper. The peppers and onions were cut in half or quarters, depending on their size, and simply seasoned with oil, salt, pepper and a drizzle of Worcestershire sauce. All were grilled over fairly high heat and chicken was removed first when an instant read thermometer indicated it was cooked through. The onions and pepper stayed on until they were nicely charred and softened but still slightly firm. We sliced them all into long strips and filled our warmed flour tortillas with the chicken, onions, peppers, crumbled queso fresco, chopped cilantro and a dollop of guacamole. So good!
Wednesday, March 12, 2014
Cherry Walnut Chicken Salad
After my Saturday night spatchcock chicken, I am going to need to come up with a few ways to creatively (hopefully) use up the substantial amount of leftover chicken meat tucked away in my refrigerator. Chicken salad used to be one of my very favorite sandwich fillings when I was young, though I have never been able to recreate the exact flavor and consistency. Perhaps it just the perfect image I have of it in my mind. Anyway, later on in life, when I worked at a local gourmet grocery/deli, I was introduced to apricot chicken salad which was one of the most delicious things I had ever tasted. The perfect amount of sweetness from the dried apricots against a tiny bit of tang from Dijon mustard mixed with sour cream and mayonnaise. Since then, I have tried many creating and experimenting with many chicken salads including curried varieties, versions with fruit, without nuts, onion, no onion, vegetables, different dressings....you name it. They all are very good, though I still have not settled on a favorite. This one, is pretty close to the top of the list, however.
I chopped 1 chicken breast (which in my case was left over from a roasted whole chicken, you can certainly substitute boneless, skinless chicken breast or supermarket rotisserie chicken) into substantial bit sized pieces and placed them in a big mixing bowl. To the chicken I added diced celery, diced red onion, a handful of tart and sweet dried Michigan cherries, and a handful of walnuts freshly toasted in a 375 degree oven for 5-10 minutes and salt and pepper. I made a dressing of equal amounts of mayonnaise and sour cream added it a spoonful at a time to the chicken salad until it was dressed just enough to hold the everything together.
I grilled two slices of a hearty French peasant bread and slathered both sides with mayonnaise. I added a bed of shredded lettuce on which I placed a heaping spoonful of chicken salad. Topped it with sliced tomato, a red onion ring and several slices of cucumber. The perfect combination of sweet cherries and salty walnuts, tender white meat chicken and crunchy fresh vegetables on perfectly toasted artisan bread. To me, an ideal sandwich.
Friday, March 7, 2014
Chicken Pakoda
.JPG) |
| Chicken Pakoda |
Ingredients
Chicken pieces - 250 gms
Red chilli powder - 1 and 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger and Garlic paste - 1 and 1/2 tbsp
Vinegar - 1/2 tsp
Salt - 1/2 tsp
Ingredients for pakoda batter
Bengal gram flour / Chickpea flour - 1/4 cup
Rice flour - 1/4 cup
Cooking soda - less than 1/4 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Chopped curry leaves
Salt - 1/4 tsp
Water required
Oil to deep fry
.JPG) |
| Chicken Pakora |
Method
Mix chicken pieces with red chilli powder, turmeric powder, ginger - garlic paste, vinegar and salt, mix well and marinade chicken pieces for 1 hour.
To the marinated chicken pieces add bengal gram flour, rice flour, cooking soda, red chilli powder, turmeric powder, chopped curry leaves and salt. If required sprinkle little water, mix well until thick batter is coated on chicken pieces. Deep fry chicken pakoda in hot oil till golden brown and crispy.
.JPG) |
| Crispy chicken fritters |
Sunday, March 2, 2014
Chicken with Apple Cider Gravy
Fall is finally here!!! That makes me happy because fall is my favorite season! I love the cooler weather, the warmer clothes and beautiful colors...not to mention the best foods! I would take soup or stew over something on the grill anyday! To celebrate the season, I decided to make a dish that reminded me of fall. I found the recipe for Chicken with Apple Cider Gravy on Every Day with Rachael Ray. The recipe was written to include two sides, rice pilaf and string beans.
The recipe is definitely a keeper although I did make some very minor adjustments to suit our tastes.
- I used chicken cutlets instead of breasts (next time I will just pound out some breasts because these were too thin and they didnt get good color b/c I was afraid they would dry out, they seemed to be thinner than usual.
- I boiled the string beans and seasoned them with extra virgin olive oil, salt and pepper and left out the scallions.
- The reserved scallions were used in the rice and in the gravy which worked out very well.
- I added one teaspoon of butter to the gravy at the very end. It cut the tanginess of the cider a little.
The flavor of the cider gravy reminded me of the sweet yet tangy flavor of capers. It was sweet but not too sweet. I really liked it. I wouldnt consider this rice pilaf, it was very creamy, more like cheesy rice but I did enjoy it. Steve didnt love the rice as much as I did.
Just in case you didnt follow the link above, heres the recipe!
Chicken with Apple Gravy, Rice Pilaf and Green Beans
Rachael Ray
From Every Day with Rachael Ray
October 2007
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 cups long-grain white rice
3 1/2 cups chicken broth
1 cup frozen peas, thawed
1 cup shredded sharp white cheddar cheese
4 skinless, boneless chicken breasts
Salt and pepper
2 tablespoons butter
1 tablespoon flour
1/2 cup unfiltered apple cider
1 pound green beans, trimmed
2 scallions, chopped
1. In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups broth and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese.
2. While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5 to 6 minutes on each side. Transfer to a plate and cover with foil to keep warm.
3. Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper. Remove from the heat.
4. While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Add the green beans, cover and cook until al dente, about 3 minutes. Drain the beans and return to the saucepan. Toss with the remaining 1 tablespoon butter and the scallions; season with salt and pepper.
5. Pour the apple gravy over the chicken and serve the rice and green beans alongside.
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