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Recipe File: Oven Baked Chicken and Rice
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bridgman
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PostPosted: Thu Feb 28, 2013 3:12 am    Post subject: Reply with quote

Actually worked out pretty well. After an hour the rice and chicken were both cooked, although there were a couple of slightly underdone parts in the thickest part of the largest breasts.

There was too much liquid and not enough visible rice, so I picked the meat off the bones and added it back in small pieces. Then there wasn't enough liquid, so I added another beer and some leftover kimchi... and just to get the flames going again, a bit of half-and-half cream Wink

End result had a pretty good chicken a la king kind of taste/texture. Will try it over toast in the morning.
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Pickelito
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PostPosted: Sat May 25, 2013 2:48 am    Post subject: Chicken & Rice for Engineers Reply with quote

I love this recipe. Thank you. I have been making this exact recipe for about....4 years? Never once thought to write and say thank you. It is one of my faves and always a hit with friends and family. :-)
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adrian alexander
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PostPosted: Thu Dec 19, 2013 7:11 pm    Post subject: Ahhhh.. Reply with quote

Politics and Chicken recipes, in one sitting....Mmmm mmmm Good!
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bridgman
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PostPosted: Tue Mar 04, 2014 8:12 pm    Post subject: Reply with quote

OK, just finished making this one again. Veggies this time were a big diced-up carrot, a couple of onions, ginger, and about half a sorry-looking cauliflower. Oh, and a couple of slices of bacon (my favorite vegetable).

Used a cup of Uncle Ben's brown rice, and added ~3 cups of water to the condensed soup along with good amounts (1-2 TBSP) of curry powder, black pepper, chili powder. Brought everything close to a boil then added 4 skinless bone-in chicken breasts (bone up) and pushed down into the liquid). Granulated garlic on top and into the oven at 350F (not a deliberate change, just didn't read instructions carefully) for an hour.

After about 20 minutes I covered the pot with a pizza pan since I remembered the rice not having enough water last time, then after the hour was up I removed the cover, flipped the breasts bone side down, and put the pot back in the oven for another 5-10 minutes.

Worked out really well. Chicken was "just" cooked enough (ie one spot on the thickest breast could have used a couple more minutes), rice and veggies were cooked just right. Pulled one serving out immediately then pulled the meat off the bones and mixed into the rice to make 3 more good-sized servings.

For all the complaints about the Campbell Sodium Bomb of Death a quarter-can of soup per serving didn't contain quite enough salt to cover the rice and veggies, so ended up having to add just a bit of salt at the end. Adding a packet of Lipton Onion Soup would probably have gone too far, at least for me -- now *there* we're talking about a Sodium Bomb of Death Wink
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bridgman
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PostPosted: Wed Mar 05, 2014 5:10 pm    Post subject: Reply with quote

Actually the 1/4-of-recipe servings turned out to be too large, given the use of brown rice and 4 large-ish chicken breasts, so we're probably talking more like 6 servings per recipe. That makes the Contribution of Death from the soup something like :

~3.5g of fat, or 30 calories

- a bit under 300mg of sodium, or ~12% recommended daily value
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Dilbert



Joined: 19 Oct 2007
Posts: 1006
Location: central PA

PostPosted: Wed Mar 05, 2014 5:42 pm    Post subject: Reply with quote

given that chickens keep getting larger and larger,,, four pieces of breast would make quite a pile of chow.

I personally don't have issues with using a prepared cream based soup - but it is a point of contention with some cooks. I recall some time back a cook that "introduced" their own version / substitute - and I remember chuckling because if one did the math.... it had more salt. go figger.

Campbell, for one, has introduced reduced / low salt versions of many varieties. I typically reach for those - only because I can always add if the taste is 'off'
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