Recession Special: Chicken and Rice

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This is a good dish whether you are ‘in the chips’ or not. Roasted chicken is dead simple. In fact, the more you try to do, the more you can screw it up. I roast mine for one to one and a half hours at 375 degrees (depending on the size of the bird). A little olive oil, salt and pepper. That’s it. Let it rest for fifteen minutes or so after you pull it out. Yes, it will still be plenty hot when you plate it. During the resting period, I reduce the cooking liquid in a cast iron skillet. Add some butter, salt and pepper and you have a great sauce.

The white fluffy stuff. Also, very easy. The ratio I use is two to one. A cup of rice can feed two people. So, bring two cups of water to a boil and add one cup of white rice. Reduce the heat to very low. Just enough to keep the steaming action going. Put a lid on and set your timer for 30 minutes. When the timer goes off, put down your cocktail, fluff the rice with a fork and add the frozen peas. A couple handfuls is fine.

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2 replies on “Recession Special: Chicken and Rice”

  1. So true about the dead simple on this. The only change I make is the rice. I use Jasmine rice for its aroma and flavor. Also, a rice cooker makes rice cooking an absolute no-brainer. Just add the frozen peas 10 min. before the timer goes off.
    Really like your website!

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