| KNORR RULES OK!
Posted: 7/26/2007 1:03:32 PM | Try to find something Knorr makes that doesn't have MSG in it, I dare you.
I'd echo what Dave ESPI said. And add: ginger and green onions; the latter added at the last minute. | |
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| KNORR RULES OK!
Posted: 7/26/2007 2:07:14 PM | | stacj...this might be kind of a goofy question but are you salting the water? | |
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| What adds flavor to Chicken & Rice?
Posted: 7/26/2007 2:12:37 PM | | Use white wine for half the liquid in your recipe then add your other spices gives it a really nice rich flavor too | |
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| KNORR RULES OK!
Posted: 7/26/2007 4:58:57 PM | Hah? Well thats interesting to know when am sipping my KNORR soups! Lol ;)
Well the Chinese now use it in their wonderful soups and theirs is the best flavours in the world.. Yeah bay leaf is pretty subtle.
A | |
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| What adds flavor to Chicken & Rice?
Posted: 7/26/2007 9:03:05 PM | What I do, I add a tablespoon of butter, a 1/2 teaspoon salt to my water that I am using to make the rice. Cook the rice until tender, add a can of cream of celery soup (undiluted) and a can of diced green chili's and tomatos (Rotel brand is what I use, if you want it a bit milder use the "Milder Rotel" in the green can). If you cooked your chicken with celery and onion, salt and pepper, you can use the broth from your chicken instead of the butter, salt, water mixture for your rice.
Debone the chicken, add to cooked rice and if you want you can bake for 25 minutes on 325 degrees F.
My family really likes this dish. Hope you will too. | |
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| What adds flavor to Chicken & Rice?
Posted: 7/26/2007 9:27:37 PM | 1 - Wine cooler, pina calada, with a can of drain chunked pineapple and a dash of cinnomon... just a small dash is needed...
Add after the chicke and rice are done simmer on low about 20 minutes and will enjoy a little taste from the tropics as well as neighbors will enjoy as it smells fantastic...
Just a thought and keep in mind the low alc. content mostly cooks out,
some say it all cooks out but that is NOT true...
Since a wine cooler to start has very little in it anyway, there is only a slight trace of it after done...
Enjoy... | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 8:29:36 AM | | dude...given that alcohol evaporates at 173 degrees F and water boils at 212...we can safely say that during the 20 minutes or so to cook your rice...the alcohol will be long gone... | |
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| KNORR RULES OK!
Posted: 7/27/2007 9:11:40 AM | Apple axed:
Future BF!
Whose gonna be bothered doing all of that hah???
That's easy: ME! First time is on the house. | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 1:17:49 PM | | Try using Vigo Yellow Rice instead of white rice. Mix it and chicken all together and bake at 350 for 45 minuted covered. | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 1:59:59 PM | You should try making chicken cacciatore! Its delicious and makes a lot of extra sauce, which you pour over the rice. I would recommend using skinless chicken though as the skin will not crisp up when its baked in all that sauce. The recipe I make is very simple:
4 skinless chicken breasts (cook these half way in a frying pan)
1 chopped onion
1 cup cubed zucchini
1 cup cubed squash
2 garlic cloves crushed
2 stalks celery
1 large can or jar tomato based sauce
1 can tomato paste (garlic or italian)
1 can stewed tomatoes in small pieces
2/3 cup orange juice
pepper
italian seasoning
black olives (optional)
Bon appetite!!!  | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 2:08:24 PM | Regarding message #40, I am happy to see a response that included an extremely popular ethnic dish "arroz con pollo" (Spanish Rice). I am always asked to prepare this for pot lucks etc. I do however use the quick and easy "minute rice". I substitute chicken broth for the water, add cumin and salsa and salt to taste. When ready I toss it with some chopped cilantro. (and finely chopped poblano peppers for family)
It has been a favorite of ours for generations. I just spend a lot less time on it.
I also make a great "minute rice" dish using shrimp and lemon herb spice. It too is awesome.
Good luck with all of the suggestions. | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 8:23:11 PM | One of my fav's is made this way takes some time but worth it
Take your chicken 1 lb chicken to one medium bottle of Italian dressing and place in a bag to maintain in the fridge 3 hrs. Then place chicken in a glass 9 x 11 pan with foil covering it to keep in moister on 350 for 30 minutes then remove place over the chicken a mixture of dried mozzarella , asiago, Parmesan shredded fine, once that has melted remove the pan again and pour over marinara sauce Also modification can be to wrap it in Italian bacon which is round and can be found thin sliced, Prosciutto. stewed tomatoes cooked for 20 minutes or so mixed in with the rice some basil and garlic is also wonderful. this chicken is also great with a home made cream sauce with shallots and garlic.
You can sprinkle fresh herbs over the chicken before toping it with sauce and cheese or after for a nicer presentation
I don't often use it as I often make my own dishes up on spur the moment or refer to two good friends who are professional chefs but check out Foodtv com I love watching their shows I have seen their site but use it little.
Good Luck :) chicken is Great as it can be used with Almost anything! | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 8:25:39 PM |
4 skinless chicken breasts (cook these half way in a frying pan)
1 chopped onion
1 cup cubed zucchini
1 cup cubed squash
2 garlic cloves crushed
2 stalks celery
1 large can or jar tomato based sauce
1 can tomato paste (garlic or italian)
1 can stewed tomatoes in small pieces
2/3 cup orange juice
pepper
italian seasoning
black olives (optional)
Bon appetite!!!
That is an awesome dish heck anything Italian is great :) | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 8:31:25 PM | | but chicken skin/fat adds so much flavor...you can cook it skins on and peel them off before you put the cacciatore in the oven | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 8:46:12 PM | Fry some chopped onions in oil, toss in the several chiken legs (better than breast and with skin on), fry around until almost cooked. If you want, add some garlic, bay leaves, basil, canned diced tomatoes (strained) and if you want chicken broth. Meanwhile boil enough water for the amount of rice you want, when boiled add to chicken and add the rice. Close the lid and let steam at low heat until rice is cooked.
Add salt and pepper to your taste, or maybe hot sauce. | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 8:57:30 PM | O.K., here's what I do. I've been making this chicken "bog" since I could boil water.
First, boil the chicken. Don't remove the skin! Put a small can of orange juice concentrate in the water, along with a tablespoon of Nature's Seasons, a half teaspoon of salt, and a teaspoon of minced garlic. When the chicken is done, strain the liquid, use it too cook the rice. If you're worried about fat, sit it in the freezer until the fat rises to the top, then skim it off.
Pick all the chicken off the bone, mix it with your now cooked rice, and enjoy! | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 8:58:27 PM | | try the zatarains jambalaya mix with chicken, spiced shrimp from the deli,and polish sausage all mixed together and garlic toast....mmmmmm | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 9:17:05 PM | | cook the rice in orange juice , add some frozen mixed veggies and some grated ginger , teryaki and its all over. | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 10:39:53 PM | health and safety reminder...never leave rice at room temperature for more than a couple of hours...
i googled this cuz i remembered something about rice in one food safety seminar i took...
"Cooked rice can cause food poisoning, if left for several hours at room temperature. This is because bacteria in the rice can produce poisons at room temperature, which cannot be destroyed by further cooking or reheating.
The Solution
Never store cooked rice at room temperature. Either: keep it hot at 63 degrees centigrade, or above; or keep it cold, at 8 degrees centigrade "
chicken is another high risk so it wouldnt hurt to arm ourselves with a bit of knowledge about safe food handling practises...
sorry if i seem a bit of a wet blanket, but, speaking for myself i think that if anyone got sick because i never excercised the proper precautions concerning food safety...well i think that would pretty much take the wind out of my sails as far as my enjoyment of cooking goes... | |
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| What adds flavor to Chicken & Rice?
Posted: 7/27/2007 10:56:28 PM | | PEANUT BUTTER, PAPRIKA, LEMON JUICE, VANILLA PUDDING, OKRA, BLEU CHEESE, KEN-L-RATION, EGG WHITES, ROASTED PEPPPER, GRAY POUPON, TABASCO SAUCE AND A PINCH OF SALT. BLEND THOROUGHLY AND INVITE YOUR MOTHER -IN-LAW FOR DINNER. | |
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