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.

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.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

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

"I am Tosk" > wrote in message
...
> 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..
>

This sounds perfect for "Manda."

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

My fast and easy chicken & rice dinner: Large can cream of chicken soup
mixed with 1 1/2 cans water. Add cooked (boneless) chicken pieces,
frozen chopped broccoli, and minute rice. Bring to a boil, cover, and
let sit for 5 min. Dinner's ready!

On Sun, 3 Jan 2010 09:42:35 -0600, (Betsy) wrote:

>My fast and easy chicken & rice dinner: Large can cream of chicken soup
>mixed with 1 1/2 cans water. Add cooked (boneless) chicken pieces,
>frozen chopped broccoli, and minute rice. Bring to a boil, cover, and
>let sit for 5 min. Dinner's ready!

Thanks, that's easy enough and anyone who objects to canned soup,
frozen broccoli or instant rice can figure out how to do it the other
way. Hmmm. I think I'll try a version in the rice cooker sometime
with raw chicken (or maybe purchased roast chicken) and fresh
broccoli.


--
I love cooking with wine.
Sometimes I even put it in the food.