It's that day when we Share our favorite recipes!
Share a Spoon - CHICKEN
Share a Spoon - CHICKEN
This week's theme is CHICKEN and brought to you by the fabulous Juney from 3! a Charm.
I was thrilled when Juney asked for chicken, because honestly, I could eat chicken every. single. day. Now, Juney and I disagree on which part of the chicken is the best. Juney likes the dark meat. She's the equivalent of a legs man. I like the breast. I'm basically the boob guy!
I thought this week I would share my boys favorite chicken dish. They are excited beyond belief when they hear the menu for the evening includes Chicken and Rice. All of them love it and always ask for seconds.
I have been battling sinus headaches this week and haven't made this to take pictures (BOO!) but the directions are simple and this is seriously fool proof!
So, my Granny made chicken and rice and chicken and dumplings and chicken and noodles when I was growing up a lot. She would make all three and usually several vegetables to go along side it. Oh, and homemade biscuits to boot. Yeah, um....that's not me. It took her all day. She boiled whole chickens, you know most of the day. She cut them up herself. She was a machine in the kitchen.
I am way too lazy for all that, and I have found shortcuts to get that amazing flavor from my childhood, in a FRACTION of the time.
On to the recipe....
Chicken and Rice
|Provided by Google Images.|
3-4 boneless skinless chicken breasts
2 boxes chicken stock
2 cups long grain white rice (do not substitute quick rice)
2 heaping Tablespoons of sour cream
salt and pepper to taste
3-4 Tablespoons olive oil
Cut your raw chicken breasts into 1/2 inch cubes. Salt and pepper the cubes.
Heat a heavy bottom pot on high heat. Add the olive oil. When the pot is screaming hot add the chicken.
Brown the chicken until it is cooked completely through. Takes roughly 5-7 minutes.
Add the boxes of chicken stock. Scrap up all the browned bits from the bottom of the pan.
Reduce the heat to medium and let the chicken boil for 10-15 minutes.
Add the sour cream to the pot and stir it in.
Add 2 cups of uncooked rice and stir. Bring to a boil.
Cover and reduce the heat to simmer. Let the rice cook for 20 minutes.
Remove the lid and stir well. There will be some juice left in the pot. Not to worry. Let the chicken and rice sit for 5-10 minutes and it will be perfect.
I serve this with frozen baby sweet peas, always. In a sauce pan I add 2 tablespoons of olive oil and 2 medium shallots diced finely. Add a little salt to help the shallots along. Once the shallots are transparent, add a bag of frozen baby sweet peas. Stir the peas coating them with the olive oil and shallots. Cook over medium heat until the peas are just warmed through.
Well, that's it Smackers. This recipe really is so easy. Browning the chicken, adding the chicken stock and sour cream, gives this that all day cooked flavor and it doesn't disappoint!
I hope you enjoy as much as my boys!
Now, link up and share your favorite chicken dishes!
Oh...and GO ENTER my giveaway. I have two entries? Really? Please! ENTER! Your chances of winning are um...HIGH to say the least!