Post Holiday Hmph

I apologize for the delay in posting. Between the holidays and the cold from hell we've been passing back and forth, it's been a rough few weeks.

Now that the holidays are over and we are all back to busy busy, we need something simple, quick and good. Today's recipe can usually be knocked out in 30-45 minutes, start to plating. I know many of us remember the "Chicken and rice casserole" from our youth. As I speak to more and more people about it, I find that it was almost always one of two ways. Excellent or "Dear god it was nasty". Now my version does require more than one dish to make, but I also find this to have more flavour and totally eliminates that "blood pool" possibility in the rice. I also suggest you read through the instructions once before gathering everything. I hope everyone had a Merry Christmas and a good start on your new year.

Chicken & Rice

Chicken, how ever much you require to feed your family.
2c             Uncooked Rice
4c             Water
1cube        Chicken stock
1tbl           Dried minced onion
1tsp          Dry Mustard
1 tsp         Black Pepper
1 tsp         Curry Powder (optional)

1 can        Cream of mushroom soup
Milk         As needed
In a large straight sided skillet that has a lid, heat 2-4 tbl oil on med heat. preheat oven to 350°. Lightly fry chicken in skillet, just enough to get some nice browning. If the skin sticks to the pan leave it, thats just more flavour for the rice. If you have a cooling rack or racks that fit inside a cookie sheet, place them in one. If not you can also place several celery and or carrot sticks across the bottom of the cookie sheet. This step is to allow for fat drainange. If you are unconcerned about the fat or have very lean peices you may skip it.

After the chicken has browned place on your sheet and in the oven, uncovered. Drain off the grease and oil from the pan. Just pour it off, don't rinse. There should be a thin sheen of oil left. Toss the rice into the pan and spread it evenly. While the rice toasts, bring the water ro a boil. Stir the rice often enough to prevent burning while the water comes to a boil. As soon as the water comes to a boil add the spices to the rice. Slowly pour the water into the pan with the rice. *caution* There will be mass amounts of steam. Please use caution when using boiling water, but especially so when adding to a hot pan! *caution* Stir, scraping the bottom until all the loverly leftover bits (fond for those in the know) are free from the bottom. Turn the heat to 1/4 (low on the medium side) and cover. Cook for 20 minutes or until the water is mostly absorbed. Add your soup and stir to combine, adding milk as necessary to form a nice sauce. Now would be the time to add frozen veg to your rice mix if you'd like. Pull the chicken from the oven and verify it to be done. If it isn't return to the oven and finish cooking, of course. Thighs and drumsticks are best for this recipe, partly for cost and partly for cook time. Serve!