Cooking For Engineers

[bridgman]

OK, making this one more time. Using 5 big skinless bone-in chicken breasts, rubbed with jerk paste and left for 24 hours. Had a bit more than a cup of brown rice left in the pantry so put it all in, along with carrots / green pepper / onion. Added a big dollop of yellow mustard on top along with the garlic powder (ok, so I missed the pot and squirted most of it on the oven wall, that still counts right ?). There wasn't quite enough liquid to cover the chicken so poured most of a beer on top of the mustard.

Guessing the chicken will cook before the brown rice, probably should have boiled the rice in the pot before adding chicken but worst case will pull the chicken and cover with foil then let the rice finish in the oven.

Stay tuned.

[bridgman]

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

End result had a pretty good chicken a la king kind of taste/texture. Will try it over toast in the morning.

[Pickelito]

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. :-)