Monday, February 26, 2018

Chicken and Rice

Hi Everyone!

I know I haven't been blogging as much as I used to.  It has been a very hectic time around here!  Between Mardi Gras, birthdays, work and Mama Duties, I have been non-stop!  Even though my kiddos are now in college they still say "Mama can you...Mama would you...Mama I need your help with...".  Honestly, I love it.  I wouldn't have it any other way.

When time is limited, but you want a good supper, this is the recipe for you.  It's a one pot dish that doesn't take a lot of babysitting.  Plus, it's yummy comfort food!  Can't beat that!


2 boneless chicken breasts, cut into bite size pieces
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cups rice
4 cups chicken broth
2 TBS oil

You will need a big pot with a tight fitting lid like this:

Season the chicken with salt and pepper.

Heat the pot over medium-high heat.  Add the oil.  When hot, add the chicken.  Let it brown on the first side before stirring.  Then, brown on the other side.

Once lightly browned on both sides, remove the chicken to a plate and set aside. 
See the brown bits on the bottom of the pot?  That is flavor!  We are going to get those bits up by cooking the veggies.  The water in the veggies will loosen the bits and get all that flavor into our chicken and rice.

Turn the heat down to medium and add the onion, celery and carrots.  Season with salt and pepper.  It's important to season a dish throughout.

Let the veggies cook until slightly softened, stirring occasionally.  If you can break a carrot in two with your spoon, you're good to go.

Add the chicken broth.

Return the chicken to the pot.

Add the rice.

Again, season to taste with salt and pepper.

Turn the heat up to high and bring it to a boil, stirring every once in a while to keep the rice from sticking (but don't over stir or the rice can get gummy).

Once it comes to a boil, cover with the lid, turn the heat down to low and let it simmer, covered, for 25 minutes.  Don't open the lid.  Don't stir it.  Just leave it alone for 25 minutes.

After 25 minutes, remove the lid.  Let it sit uncovered for 5 minutes.  Then, fluff with a fork before serving.

This is easy to make, you only use one pot, and it's delicious.  It tastes like chicken soup and jambalaya got married and had a baby.  Yum!  Give it a try and let me know what you think.  Enjoy!

Thursday, February 8, 2018

One Skillet Chicken Pot Pie

I know it's been a while since I posted, I have been so busy!  My kids were sick, we've been super busy at work, plus it's Mardi Gras!  When you're busy and need a comforting meal that's really easy, this hits the spot.

A Cast iron skillet is perfect for this recipe.  If you don't have one, any oven-proof skillet will work.  If you don't have that, you can start it in a skillet then transfer it to a pie plate before baking.  So, there is no excuse not to make this!


2 small boneless, skinless chicken breasts, cut into small pieces
1/2 a small onion, diced
1 12 oz pkg frozen mixed vegetables
1 TBS oil
2 TBS butter
2 TBS flour
1/2 cup chicken broth
1/2 cup milk
salt/pepper/Cajun seasoning
1 refrigerated pie crust

Preheat oven to 375 degrees.

Heat a cast iron skillet over medium-high heat.  Add a drizzle of oil, about 1 TBS.

Season the chicken with Cajun Seasoning (or salt and pepper) and add to the hot skillet.

Brown on all sides.

Remove the browned chicken from the skillet and set aside.

Add the diced onions to the skillet.  Cook for a few minutes until softened.

Add the frozen mixed vegetables and stir every few minutes until thawed.

Add 2 TBS butter.  Stir.

Sprinkle in 2 TBS flour.

Stir the flour in thoroughly.  Let the flour cook for a few minutes, stirring frequently.

Add the chicken broth and the milk.

Stir well.

Season with salt and pepper.

Return the chicken to the skillet.

Stir well.

Place the pie crust on top.

Pinch the edges to make it look pretty.

Use a knife to cut a few small slits in the crust.  This lets steam escape and keeps the crust nice and flat.

Brush a little milk on top of the pie crust.  This helps it to brown nicely.

Place the skillet on a baking sheet just in case it bubbles over.  Don't want to dirty your oven!

Bake at 375 degrees for 30 minutes.  Then take it out of the oven and let it rest for 10-15 minutes before serving.  Seriously, it needs to rest so it can set up.  Otherwise it will just run all over the place when you cut it.

This is such a comforting dish.  The flaky crust, tender chicken and sweet veggies make a filling, yummy supper.  And best of all?  Only one skillet to clean!