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!

CHICKEN AND RICE

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
salt/pepper
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!

Easy Pot Roast

My parents are still with us.  They are slowly but surely rebuilding their life.  The flood took away practically everything they owned so it's an uphill fight, to say the least.  However, they both have positive attitudes about it, which is half the battle.  They've been shopping for new stuff to put in their new home, when it's ready, and while they were out shopping, they bought me a covered roaster.  They're so sweet!  I couldn't wait to try it out.  So, here's an easy recipe for a very delicious pot roast.  P.S. if you don't have a roaster, that's OK.  Any oven proof pot with a lid will work.  If you don't have an oven proof pot, no problem.  You can cook this on the stove top instead of in the oven.

EASY POT ROAST

1 (2-3 lb) chuck roast 

1 onion, chopped

3 cloves garlic, sliced

1 bell pepper, chopped

1 stalk celery, chopped

3 carrots, chopped

4 potatoes, cut in large chunks

1 (14.5 oz) can diced tomatoes

water

salt/pepper/Cajun Seasoning

flour

vegetable or canola oil

*Note - Don't chop the veggies too small.  This is going to cook for a long time so you don't want them to disintegrate.

Preheat oven to 325 degrees.  Season the roast with Cajun Seasoning (or just use salt and pepper if you like).  Rub the seasoning into the roast.  Next, put some flour on a plate and dredge the roast in the flour, coating it on all sides.  You just want a light coating of flour.  This will help form a gravy later on.

Heat an oven-proof pot (that has a lid) over medium-high heat.  Add a little oil (just enough to coat the bottom of the pot).  When it's very hot, add the roast and let it brown (about 5 minutes).  Then flip it over and let it brown on the other side. Brown the sides, too. You want it browned on all sides, like this:

Remove the roast to a plate and set aside.  While the pot is still hot, add a little water (or red wine, maybe) and scrape up the brown bits on the bottom of the pot.  This is called deglazing the pan.  

Now, turn off the heat and add the vegetables to the pot and season with salt and pepper.

Then add the can of diced tomatoes and stir well.

Return the roast to the pot.  Nestle it into the vegetables.  

Add enough water to reach halfway up the side of the roast.  You do not want to cover it completely.  This is called braising,  

Now, cover and bake in a 325 degree oven for 3 hours.  If you don't have an oven-proof pot you can do this on the stove top instead.  Just simmer, covered, on low heat for 2-3 hours.  But, make sure it doesn't run out of liquid.  You need to check it every so often to be sure.  If it gets very low on liquid, you need to add a little water but as long as you simmer on low heat, you should be OK.  If you make it in the oven you can just leave it alone for 3 hours.  Very easy and low-maintenance!

I like to shred up the meat, place it in a bowl, then use a slotted spoon to remove the veggies to another bowl.

Then I pour the remaining gravy over the meat.  But you can totally leave it all mixed together in the pot (I have picky eaters that like it separate).

I serve it over rice.

This roast is so tender and the veggies are flavored with the juices from the meat which makes them delicious!  This recipe is so easy, anyone can make it.  Even if you never cook, you can do this.  All it takes is some time.  Your family will think you slaved for hours when you really just stuck it in the oven and forgot about it for 3 hours.  Give this recipe a whirl and let me know how you like it.