Monday, January 19, 2009

No1here loves Simply Recipes...

No1here's mother made the "soup can" version of Chicken and Rice for him as a child, so this recipe really caught his eye. While the "soup can" version is good, this recipe takes the dish to the next level. Our kids gave it a 10 out of 5 stars - even as leftovers!!! Every recipe that No1here has tried of Elise's has been wonderful. We are never disappointed!!! Next time he wants to add more rice, since we're all rice lovers!

No1here never follows a recipe exactly so down below is exactly what he did, but if you want to see hers go here.

Chicken and Rice Casserole Recipe
(photo via Simply Recipes)

2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
Salt and pepper
Olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 lb cremini or button mushrooms, sliced
1/4 cup dry sherry
1 cup chicken stock
1/2 cup water
1/2 cup sour cream
1/4 cup cream
1 cup raw, long grain, white rice
1 1/2 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon poultry seasoning
1/2 teaspoon paprika

Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Season chicken with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add more olive oil if needed after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned. In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish. Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish. Add 1/4 cup dry sherry to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. Let the sherry reduce to about 1 Tbsp, then add the chicken stock and water, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish. Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 40 minutes. Remove foil. And cook for 10 minutes more to reduce the liquid - you really need to watch carefully these last ten minutes.

Serves 6 (with leftovers)

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