Cooking rice with chicken broth - Cooking classes in adelaide.
Cooking Rice With Chicken Broth
- Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce.
- a stock made with chicken
- is too acidic for the digestive system. This is true for canned, homemade, healthy versions, bullion cubes, and powders. However there are some great mock chicken broths which are sold in powdered form and generally can be found in health food stores, usually in the bulk food section.
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- The process of preparing food by heating it
- Food that has been prepared in a particular way
- (cook) prepare a hot meal; "My husband doesn't cook"
- Force (cooked potatoes or other vegetables) through a sieve or ricer
- sieve so that it becomes the consistency of rice; "rice the potatoes"
- grains used as food either unpolished or more often polished
- annual or perennial rhizomatous marsh grasses; seed used for food; straw used for paper
Cuban-Spiced Chicken with Saffron Rice
Chicken marinade: * 1/4 cup fresh lime juice * 1/4 cup chopped fresh cilantro * 2 tbsp olive oil * 1 tbsp grated lime peel * 2 tsp sweet paprika * 1 tsp ground cumin * 1/2 tsp salt * 1/4 tsp ground allspice * Chicken thighs approx. 3-4 lbs, with skin and bone Whisk all the 8 ingredients in medium bowl for marinade. Place chicken in a large zip-lock bag and add marinade. Seal the bag turning it several times to coat chicken. Refrigerate chicken at least 4 hours or overnight, turning the bag occasionally. Rest of the other ingredients: * 1/2 lb fully cooked Spanish Chorizo or Portuguese Linguica sausage links, cut into 1/4 inch thick rounds * 2 cups finely chopped onions * 2 cloves garlic, chopped * 2 cups rice * 2 1/2 cups (or more) low sodium chicken broth * 2 medium tomatoes, diced * 2 tsp sweet paprika * 1/4 tsp saffron strands Heat 1 tbsp oil in heavy large wide skillet over meduim heat. Add sausage and saute until brown, about 3 minutes. Transfer sausage to medium bowl and increase heat to medium high. Add in the chicken, skin side down. Brown chicken in batches. Saute chicken until brown, about 5 minutes per side. Transfer to plate. Reserve about 3 tablespoons of the fat from the sausage and chicken rendering and discard excess fat. Add the chopped onions and saute for about 3-4 minutes, scrapping up any browned bits. Add in garlic and saute for another 2 minutes until onions are translucent.Mix in rice and saffron, stirring to blend. Add in the broth, tomatoes with any juice, paprika and the reserved marinade. Mix well and bring to a boil. Return the chicken, sausage and any accumulated juices to the pan, pressing the chicken partially into the rice mixture. Reduce heat to low, cover and simmer until rice is tender and chicken is cooked through, for about 15-20 minutes. Add more broth by 1/4 cupfuls if rice is dry and cook for about 10 minutes longer. Season with salt and pepper to taste. Serve immediately, garnish with cilantro and lime wedges. Enjoy!! ps: The chicken is just as good grilled as a main dish by itself.
"I don't really like gravy".. Say What?!?!
I defrosted some chicken breasts and wasn't quite sure what to do with them. In the afternoon I started thinking about gravy. "But Alyss, you don't really like gravy." I know, but I've been liking homemade gravy more and more. "Well, it's your kitchen." True that. First, I fried up some bacon. That's always a good way to start out a meal :) Then I pan fried the chicken in the bacon grease with some garlic powder and lots of ground dried rosemary and black pepper sprinkled over them. As they cooked through I pulled them out and put them on a plate to rest. When all the chicken was cooked I added some more butter to the pan, and sprinkled in some white flour. Oh - and probably some more rosemary :) Cook that until it is a little brown and then add a little white wine. Then chicken broth. Cook and stir and whisk until everything is starting to thicken up and be gravy like. I nestled the chicken breasts back in the gravy to warm up and stirred in the diced bacon. Served over rice cooked in broth and it was fantastic. Turns out, I do like gravy. When I make it :)