Posted by: A. C. Cockerill | April 19, 2012

Easy Recipe: Mix-‘N-Match Chicken and Rice

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Easy Recipe:  Mix-‘N-Match Chicken and Rice

Step 1   Over medium-high heat, in olive oil, saute three to four tablespoons of the trinity of your choice until lightly brown. Don’t let it burn. The trinity includes minced onions plus two of the following, all minced: celery, carrots, bell peppers, jalapeno peppers, garlic, and ginger.

Step 2   Add a teaspoon each of the three spices and/or dried herbs of your choice. These can be anything in your spice cabinet. For example, thyme is good for a French dish and cumin is excellent for a Tex-Mex dinner.

Step 3   Add a pound of cooked and diced chicken. Canned chicken works when you’re in a hurry.

Step 4   Next add two to three splashes of your wine of choice, white or red or some of both. Be sure to only use a wine you would enjoy drinking.

Step 5   Lower the saute temperature to medium-low and add two heaping tablespoons of the creamy stuff of your choice. The creamy stuff can be mayonnaise, sour cream, cream, milk, 2% milk, or yogurt. Mix and warm thoroughly. Then serve over two to three cups of cooked rice, either white, brown, fried, or wild. Makes about four servings.

Play with this recipe. Explore spice and herb combinations. Replace the creamy stuff with lemon juice or coconut milk or soy sauce or tomato paste or demiglaze. Just be sure to play.

Enjoy.


Responses

  1. Yum. 🙂


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