Monday, May 9, 2011

Chicken and Rice- with vegetables Tutorial

Chicken and Rice. A great way to use those leftover vegetables going bad in the fridge. 

I make this recipe when I have fresh produce about to go bad in the fridge. I have done this recipe with mushrooms, asparagus, broccoli, you name it. For this picture tutorial, I'm using the leftover carrots that the "Easter Bunny" didn't eat, some leftover red potatoes, and I typically have fresh green beans in the fridge but I didn't tonight, so I threw in a can of green beans, instead. This can also be done with chicken thighs or chicken breast. I prefer drumsticks since they are cheaper.



Ingredients:

6-8 chicken drumsticks (skin removed)
2 cups of carrots- peeled and chopped
1 1/2 cups of potatoes- chopped to the same size as carrots
1 cup onion- chopped
1 1/2 cups of chicken stock
1 (10.5oz) can of low-sodium cream of mushroom soup
1 can green beans (or fresh)
1 tablespoon Creole seasoning.
1/4 teaspoon salt
Cooked white rice for serving.



Step 1


Add 2 tablespoons of oil in a large skillet. Preferably the largest you have as you will have A LOT of vegetables and chicken, plus liquids. Even a stock pot will work.


Step 2 


Add onions. Saute over medium heat for a few minutes.


Step 3


Add carrots and potatoes. Saute for a few minutes.


Step 4


Add the can of cream of mushroom and the chicken stock. Stir and bring to a boil.



Step 5


Add the chicken. I used 8 drumsticks which is the maximum I could fit in my pan. I know it seems a bit crowded but you'll be taking the meat of the bones later in the recipe. Add the creole seasoning. And stir.


Step 6


Bring to a boil and simmer on medium heat for 30 minutes. Stir occasionally to prevent the sauce from caking and sticking to the bottom of the pan. And if your chicken isn't submerged completely in the sauce, just turn the chicken over every once in a while.


Step 7


After the 30 minutes of cooking, take each drumstick out and using a fork, remove the meat from the bone. Discard bone and return meat to the pan. It's okay if the chicken isn't entirely cooked when you do this as it's going to continue to cook after this step.


Step 8


After all the meat is returned to the pan, add the can of green beans, and the 1/4 teaspoon of salt.


Step 9


Bring back to a boil and cook (stirring occasionally) for another 10 minutes until green beans are heated through and chicken is done. Remove from heat and allow to cool slightly. Sauce with thicken. This recipe makes JUST enough gravy to "wet" the rice but not enough that you have too much. If you want more gravy, simply add more chicken stock at the beginning of the recipe and season to taste.


Step 10


Serve over white rice. 

2 comments:

kellydees said...

I always love seeing the chicken and rice other people make. It seems to always be very different from household to household. Yours looks like a delicious variation from what I'm used to. I'd never seen "chicken and rice" without them being combined in the same pot -- until now!

Elizabeth said...

Yes, chicken and rice has so many variations. We make our arroz con pollo in one dish, and with none of these ingredients, haha! Except of course the chicken and the rice. :)Might have to try this one sometime.