Monday, December 28, 2009

Chicken and Rice

Leftovers from a roasted chicken (or a few small cans of chicken)
6-8 cups commercial chicken stock (I like Kitchen Basics)
2 cups rice
1 package 'cajun miripoix' (onion, celery, bell pepper) or about 3/4 cup each if you prepare it yourself
1 tsp malt vinegar, or lemon juice.
1 tsp thyme
1 tsp marjoram
salt and pepper to taste

While heating the chicken stock, add the meat and broth from the leftover chicken.
dump in the onion, celery and bell pepper.
Bring to a boil
Reduce heat to medium and boil until the vegetables are completely cooked
Add vinegar OR lemon juice
add herbs
Add two cups rice
Reduce heat to low and cook and stir as needed until rice is done.
This is a little 'soupy' when it is first finished, but the rice eventually absorbs most of the liquid.
Even better the next day, and good for freezing.
Great when you aren't feeling well or when the snow is piling up outside.
(Note: the gherkins in the photo were only for presentation)

4 comments:

AlisonH said...

And here I was thinking mussels when the picture opened. What a pickle!

Kym said...

Mmmmmmm. That sounds like a perfect dinner for a windy, snowy, winter day. Kind of like. . . today. . .

momtroll said...

Hello, hello, you are turning into a good Norsk cook by decorating the food. We ate at a Norwegian famly's home at MSU and they had baked rice with decorations of cut cherry tomatoes and mushroom slices on the top that were baked with it. Their white cake was topped with a frosting of just sour cream and blueberries places on the sour cream. No sugar in the sour cream. It looks like your meal was very tasty with an added smile with the decoration.

morewithles said...

Is that a bowl or a shell? It's beautiful!