Chicken and Rice X2

The "silence is golden" announcement always stands out to me when I go to the movies. I cringe at the representation of all of the annoying ways we can distract one another from the film. As technology advances, there is an increasing number of ways people can interrupt the movie. From ringtones to glowing touchscreens, crying babies to squealing preteens, the possibilities are endless.

 
It makes me wonder why there are fewer and fewer drive-in theaters in the world. How could people not prefer enjoying films in the privacy of their own cars; where they can control the volume of the film and the people around them? Not only that, but drive-ins almost always offer double features. Double features are always a bonus.

Today's post is also a double feature. For week 33 of the cooking challenge, challengers were asked to "turn something boring into something great." With two packs of chicken thighs stowed away, I decided to turn chicken and rice into two very different dinners.

First up:  
Arroz con Pollo
Chicken and Rice in Español

Ingredients
3 to 4 lbs chicken parts (boneless/skinless thighs), seasoned with salt and pepper
2 tablespoons olive oil
2 cups chopped onions
1 green bell pepper, diced
4 oz. smoked ham, diced
2 cups long-grain white rice
1 tablespoon minced garlic
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
3 cups chicken stock
1/2 teaspoon dried oregano
1/4 teaspoon loosely packed saffron threads
1 cup frozen peas
3/4 cup pimento-stuffed green (queen) olives, cut in half

Directions
Pour the two tablespoons of vegetable oil into a large heavy pan and set the heat to medium-high. When the oil is heated and shimmery, add the chicken pieces in a single layer and brown well on both sides, (about 5 minutes per side). I cooked mine in two batches, set aside pieces when browned.

Scale down the heat to medium-low and add the chopped onions, diced bell pepper, and diced ham.

Stir every now and then, and cook until the onions become tender, (about 8 minutes). Add the cups of white rice and combine well. Stir rice around, and cook for about a minute before adding the minced garlic, paprika, salt and pepper. Stir around and cook for another minute. 

When the seasoning is well dispersed, add the 3 cups of chicken stock, dried oregano and saffron threads. Set heat up to high and bring mixture to a boil. Stir mixture, making sure to scrape the bottom of the pan to unstick any browned bits. Nestle chicken pieces into the rice and pour in all of the juices. Cover pan with a tight-fitting lid and simmer over medium-low heat for 20 minutes.

Stir in the peas and olive halves. Cover and cook for about 10 minutes, or until the rice is tender. If cooking with a very large pot, make sure to distribute the heat well among the bottom of your pan in order to cook the rice evenly. Let rice sit, with the lid on, for at least 15 uninterrupted minutes before serving. Enjoy alone, or with a side salad.

Chicken and Rice #2:
Chicken Cacciatore
with Zucchini Rice Gratin

Ingredients
3 to 4 lbs chicken parts, (boneless/skinless thighs), seasoned with salt and pepper
3 tablespoons olive oil
1 cup chopped onions
1 bay leaf
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1 large clove garlic, minced
1/2 cup dry white wine
14.5 oz can diced tomatoes, with juice 
3/4 cup chicken stock
8 oz. mushrooms, sliced

Directions
Heat olive oil over medium-high in a large, heavy skillet. When the oil is shimmery and fragrant, add the seasoned chicken pieces, (in small batches), arranged in a single layer. Brown chicken on all sides, (about 5 minutes per side), and set aside on a plate when done.

Lower to medium heat and add the chopped onions, bay leaf, dried rosemary and sage. Stir frequently and cook until the onions are golden brown, (about 5 minutes). Add the minced garlic and cook for an additional minute. Place chicken pieces back in skillet and add the white wine.

Cook mixture over medium-high heat, turning the chicken and scraping up the browned bits on the bottom of the pan. When the wine is almost all evaporated, add the diced tomatoes, and chicken stock. Turn heat down to low, simmer gently for 25 minutes. Add the sliced mushrooms and cook, covered, for 10 more minutes. Add additional seasoning to taste.

Serve with Zucchini Rice Gratin by Smitten Kitchen.

Rice Pudding with Coconut Milk and Cashews

A while back, my friend and I were in New York and found ourselves visiting a gelato shop in Chelsea Market. The display case was so tempting, we just couldn't resist. The only problem was that the flavor names were in Italian.

Normally, I have no problem asking people questions, but when it comes to gelato, I knew I'd ask a TON of questions. Seeing as how it was very busy that day, I panicked and picked a flavor at random.

The gelato was creamy and delicious, the flavor so difficult to identify. It couldn't have been vanilla, and there were these small pieces of unidentifiable solid....grains of rice?

Then it clicked. Rice pudding gelato. And it was amazing.

Week 26 of the challenge requires a gluten free recipe, which got my mind back on rice pudding. A few nights prior, I had made basmati rice, and ended up with leftovers. Luckily, after doing a little research, I realized that most rice pudding recipes have you start by cooking the rice. It was like I was already halfway done!


Since I was using basmati rice, I chose to include coconut milk, and some nice spice combinations. Cashews for texture? Why not.

Rice Pudding with Coconut Milk and Cashews
serves 6
adapted from Alton Brown

Ingredients
2 cups cooked basmati rice
2 cups milk
1 cup heavy cream
1 1/2 cups coconut milk
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup whole roasted cashews

Directions
In a large nonstick saucepan, combine the cooked rice and milk over medium-high heat. When the mixture begins to boil, bring the saucepan to a simmer and cook until thickened, stirring often. (About 10 minutes).

Bring the heat back up to medium-high and add the heavy cream, coconut milk, sugar, cinnamon, and nutmeg. Stir frequently and cook until the mixture begins to thicken again, (about 15 - 20 min). Once the mixture starts to thicken, stir in the cashews and remove from heat.

Serve rice pudding in little dishes, top with a light sprinkle of either of the spices. Tastes great hot or cold. (Can be chilled in refrigerator overnight.)

Dirty Rice

A go-to meal has to be tasty and easy. For some people it's Spaghetti, for others it's casseroles, for us...it's Dirty Rice. Dirty Rice has become such a regular at our house that it's a miracle we aren't sick of it, yet.
 

 

 

As if rice weren't good enough on its own, it becomes a phenomenal main course when you add sausage, bell peppers, celery, onions, and spices.

 

Dirty Rice

adapted from My Life as a Mrs.

Ingredients

2 tablespoons vegetable oil

1 medium onion, diced

1 green bell pepper, seeded, diced

4 stalks of celery, diced

1 lb hot Italian sausage links

2 tablespoons Cajun seasoning (this recipe provides more than enough)

2 cups Basmati rice

2 (14.5oz) cans of low sodium chicken broth

3 oz water

2-3 green onions (optional)

Directions

Heat the 2 tablespoons of vegetable oil in a large pot with a tight fitting lid. Over medium-high heat, saute the diced onion, bell pepper and celery until they begin to soften, about 5 minutes. Add the hot sausage links, and continue to cook alongside vegetables. Brown sausages on each side. Mix in the Cajun seasoning.

Add the 2 cups of Basmati rice to the pot, and stir ingredients together. Pour the 2 cans of chicken broth into the pan. Add the 3 oz of water and stir to combine. Bring the contents of the pot to a boil. Put lid on and reduce heat to a low simmer. Cook the rice untouched for 20 - 24 minutes. Fluff rice with kitchen tool, and place lid back on the pot. Allow rice to finish cooking in its steam/residual heat for about 15 minutes.

Slice sausage links before serving, top with chopped green onions, if desired.