Monday, January 3, 2011

Chicken and Yellow Rice

This recipe is something that I remembered my dad making for us when I was a kid. It is a really easy and cheap recipe and can be used as a main dish, a side dish or an appetizer on crackers. As usual, I added to the original, but since I never figured on writing it down, these measurements are approximations.

Chicken and Yellow Rice

1/2 to 1lb boneless chicken thighs.
1-2tbsp light olive or Smart Balance oil
1/2 tsp garlic powder (should lightly coat the top of the chicken)
1/2 tsp seasoned salt (same)
1/2 tsp Mrs. Dash garlic & herb (see prev. two)
1tbsp butter or margarine
1 chicken bullion cube (optional)
1 can "no salt added" mushroom pieces & stems
1 pkg Mahatma (c) saffron yellow seasonings and long grain rice (5oz pk for just us, 10oz pk for company and 15oz pk for church)...

Cut the chicken thighs into bite sized pieces. Brown the chicken and mushrooms with the seasonings above in the oil, stirring frequently. The chicken should actually start getting a light brown glaze to it before you go to the next step. This adds more flavor to the rice later. Add water,and butter and wait until it reaches a boil. For added flavor, you can add one to three bullion cubes depending on the amount of water and how salty/chickeny you want it. Add rice per directions on package and let simmer over low heat (setting 3 or lower on my stove) for 25 minutes. You can also cook the butter into the chicken instead of adding it to the water for the same effect.

This has been a favorite dish for our church's hospitality guild, and as you can see, it's pretty easy to do. If you want, you could stir peas and carrots into the chicken before you add the water and rice.

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