calling all chefs: Chicken and Rice question

cilantro.

 

Here's how I make it. Salt water, boil chicken for 20 minutes. Cut up chicken into small chunks. Use the leftover water from boiling chicken, measure for rice. Put water back into pot w/2 or 3 bullion cubes and a little butter. After the cubes start to dissolve a bit, add rice, chicken, a couple slices of chopped onion, and parsley. Mix. Simmer for 20 minutes. Season with pepper and serve.

Don't know if that's basic or bland or whatever but that's how I've always made it and I enjoy it.

 

Chicken biryani.

 

jack some of that white sauce at 53rd and 6th

 

Lots and lots of peppers.

 

Season chicken to your taste. Put rice in bottom of a roasting pan. Put chicken on top of rice. Add Cream of Mushroom (or Golden Mushroom) soup and water to rice and chicken. Bake at about 400 degrees until done.

 

I make it different like my mother used to make.

Boil chicken, leave boiled water and broth in pot. Slice up chicken into small cubes or however you like it. Season. In another pot heat marinara sauce to boil. Add chicken to sauce, add two cups of chicken broth from other pot, or more, until you get the desired consistency you like and let simmer for around 20 minutes.

Add rice to bowl, pour chicken/marinara over rice, eat.

I also add thinly sliced peppers/onions/ etc. Just depends on your taste.

I made this for the wife a year ago for the first time and now she craves it.

 

http://www.morethangourmet.com/pant...y-based-sauces-a-stocks/roasted-chicken-stock

^^use that as your stock base
+ chopped onions and garlic
+ a good cajun seasoning and bay leaves for spice

 

a whole bottle of soy sauce and some scrambled eggs. Yum

 

My problem is always trying to get chicken to come out tender.

 

Use cornstarch and a little bit of water when marinating.