Lately I was texting with one of our sons who wanted to make a chicken and rice dish we used to have decades ago. I found the recipe I had put into The Country Wife Cookbook that I compiled when our children were in their teens. I wanted them to be able to 1. help with cooking at that time, and 2. have a resource to take with them when they left home to have foods that reminded them of home. (And on the subject of The Country Wife Cookbook: for some years now I have been writing The Country Wife Cookbook: A Culinary Memoir which was originally meant for our children to know a little family history as well as family recipes but now I am willing to share with anyone who wants it. I have recently spoken with a woman in the publishing world who would like me to pay her $2500 to look at my "work" and see if I need to spend more money to get it published. When I finish the re-write I am working on (thanks to Sasha for editing the book for me), I may just figure out how to format the book and then hand bind copies for the few people who might find it interesting. We shall see. Please do not hold your breath...but if you are interested, let me know and I will start a list of possible recipients.
Anyway, back to to the chicken and rice: as Son 4 and I were talking, he pointed out that the dish he made was too salty. He said he used a boxed rice mix instead. I thought that was a great idea. Almost immediately after our conversation I saw an easy chicken and rice dish online somewhere...maybe a Facebook reel. I took their idea and made it our dinner with variations!
This is what we did for our Sunday dinner :
In an 8 by 8 glass dish I placed one box of Zataran's Rice Pilaf and spread it around. I opened a can of Cream of Chicken Soup With Herbs and spread it over the top of the rice then added 2 cups of chicken broth left over from pressure-cooking the heck out of a few pieces of chicken that had been in the refrigerator a week or so. Almost a week or so...
With a wooden spoon I stirred the rice and liquids until they were pretty much combined then took some chopped chicken pieces from the top of a Chik-Fil-A Cobb salad that Dear One had not eaten as well as some tempura chicken that Dear One had not eaten, (do you see a pattern here? I think I will refrain from getting him meat things in the future...I think he has gone back to mostly plant-based eating...) and sprinkled them on top of the rice mix. At this point I put on aluminum foil and cooked in the oven at 350 degrees F for one hour. It was very popular. He ate much of the rice, and a little of the chicken.
This morning I made a double batch as we were having company over to share lunch with us. (Just after I had mixed up the wet ingredients with the rice I received a text saying they had a last minute meeting and could not join us after all. Oh well. Plenty of food for us).
This time I used Cilantro and Lime Rice mix and raw chicken breast pieces. Not as popular. The flavor was not one Dear One had ever had and did not enjoy. The chicken breast was dry. I remembered after putting it in the oven that someone had mentioned that dark meat should be used rather than white meat as it takes longer for the dark meat to cook which makes it come out the same time as the rice is done.
So--the take away for me is...I will not use raw chicken breast in this meal and I won't use Cilantro and Lime Rice mix...aside from those problems...it is pretty good!
This is the easy chicken and rice bake I made today...the less-than-enjoyable-one per Dear One. He did eat a good serving though!