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!

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!

ONE SKILLET CHICKEN POT PIE

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!

Baked Chicken with Peppers and Onions

It's been crazy cold here in South Louisiana.  Like, really, crazy cold.  It actually snowed twice this winter.  That's rare around these parts.  Needless to say, I was looking for ways to warm up.  Cooking is my favorite way to heat up the house.  Because it's followed by a warm meal.  Here's an easy recipe you can make in the oven to warm up your kitchen on a cold day.

BAKED CHICKEN WITH PEPPERS AND ONIONS

6-8 bone-in chicken thighs and/or drumsticks
1/2 an onion, diced
1/2 a bell pepper, diced
vegetable oil
salt/pepper
garlic powder
onion powder
dried basil
dried oregano

Preheat oven to 400 degrees.

Drizzle a little oil in a large baking dish.  Add chicken.  Season to taste with salt, pepper, garlic powder, onion powder, dried basil and oregano.

Add the diced bell pepper and onions.

Bake at 400 degrees for 45 minutes or until cooked through.  The peppers and onions cook down and make the oil really flavorful.

Spoon the peppers, onions and oil over the chicken before serving.

This chicken is tender and juicy and so yummy.  Plus, it is super easy to make.  Give this a try the next time you want to warm up your kitchen.  You won't be disappointed.

Broccoli Rice and Cheese Casserole

It's New Year's Eve and while most people are getting ready for a night on the town, I'm getting ready for a night in my pjs with a cup of hot chocolate.  We had fun hanging out with old friends last night, so tonight I'm taking it easy. 

I thought I'd share a recipe with you that's perfect for taking to a party or to make as an easy side dish with dinner.  It's really yummy and is always a hit.

BROCCOLI RICE AND CHEESE CASSEROLE

1 small bag frozen chopped broccoli
1 stick butter (or margarine)
1 onion, diced
1 can cream of chicken soup
1/2 cup milk
2 cups cooked rice (great use for leftovers)
1 cup shredded cheddar cheese (or colby jack)
1 cup shredded mozzarella cheese
salt and pepper
hot sauce

Preheat oven to 350 degrees.

In a large skillet, saute the onion in the butter until soft, about 10 minutes.

Add the frozen chopped broccoli and stir until thawed (I had florets so I just chopped them up once thawed).

Add the soup and milk and stir well.

Stir in the cheese until melted, then add the rice.  Stir well.

Season to taste with salt, pepper and hot sauce.  Stir well.

Pour into a 9x13 baking dish and spread evenly.

Top with a little more shredded cheese, if desired.

Bake for 25-30 minutes or until bubbly and browned.

This casserole is super easy and super tasty.  If you want to make it completely vegetarian, just substitute cream of broccoli soup for the cream of chicken. 

Whether you are going out tonight or staying in, like me, enjoy your night.  I wish a very Happy and Healthy New Year!  May 2018 be a blessing to us all!