FoodBanter.com - View Single Post - Report on my Chicken and Rice or Rice and Chicken, which ever titlefits better

I am Tosk

In article >,
says...
>
> In article > ,
> lid says...
> >
> > Manda Ruby > wrote in news:698474e4-f8f8-4c9f-ba31-5136da80c827
> > @a21g2000yqc.googlegroups.com on Jan Fri 2010 10:34 am
> >
> > > On Jan 1, 7:20 am, manda > wrote:
> > > Thanks for all the help. It didn't dawn on me until I posted here that
> > > the increase in chicken wouldn't affect the amount of water/stock
> > > needed and that I only needed to worry about rice to water/stock
> > > ratio. After realizing that, my confidence level improved as I was
> > > very concern about rice not getting cooked though in th middle.
> > >
> > > I used 16 pieces of thigh (typical size) and 3 cups of rice (that's
> > > 4
> > > 1/2 in rice cup that comes with the rice cooker). The rest of the
> > > ingredient was 1 1/2 times as the increase in rice.
> > >
> > > Though a little soggy at the bottom, the dish turned out tasty though
> > > it didn't give yellow color like his. May be his stock has stronger
> > > yellow color than mine. I used Kitchen Basic (unsalted). I think
> > > that the soggyness might be due to the extra water from deglazing the
> > > chicken - I used exactamount of water as he did - or/and for cooking
> > > a bit longer on the smaller electric stove
> > > top to bring it to a mild boil because the big burner stopped working
> > > completely this morning. In fact, it wasn't until I actually cooked
> > > that I realized that his statement "Bring it to a simmer" was weird. I
> > > assumed that he meant bring it to aboil and then bring it down to a
> > > simmer before putting it in the oven but in the video, he seemed to
> > > put it in the oven soon after he added the chicken and stock. I'll
> > > have to try this again but this time, I'll half the portion and it'd
> > > just be for myself. I wonder whether I can use chicken breast if I
> > > don't add the to the rice pot until 10 mins toward the end of cooking
> > > process.
> > >
> > > To dry the extra moisture, as my friend suggested, I spread the food
> > > in
> > > two big disposable aluminum pans and baked it in the oven for some
> > > times.
> >
> > I do something similar...in a rice cooker I throw some long grain rice (1 cup) and a can of cream of
> > chicken soup and enough water to the soup to make 2 cups of liquid...ontop of that I throw in some
> > chicken thighs and some sliced mushrooms and a dash of maggi sauce. after she's cooked I add a
> > handful of frozen peas and same with frozen corn. Stir the peas and corn in and serve. Usually
> > enough for 2 or 3 servings to myself.
> >
> > It also might be nice made with tomato or orange juice or another fruit juice instead of the cream
> > of chicken soup.
>
> We used to do a similar oven bake which actually started back when we
> were kids and used to make it while camping.
>
> Take a couple of chicken legs and lay them on a piece of foil. cover
> with fresh vegetables and then pour a can of cream of mushroom soup over
> it and put on two pads butter. Wrap the whole thing loosely but closed
> and bake in the oven till the chicken is done.. It has been a decade or
> so since I made it though so I forget how long and temp, I am sure you
> all can figure that out though..
>
> Scotty

Crap, I forgot the most important part.. Start with a layer or two of
sliced potato and a bit of butter before you lay in the chicken,
greenbeans, and mushroom soup... I had forgotten the potato, sorry.

Scotty