Tag Archives: Rice

Slow Cooker Chicken Makhani (Indian Butter Chicken)

13 Apr

2014-03-16 12.48.05

I haven’t made too many Indian meals and thought this would be a quick, easy way to experiment. This had great flavor and was a big hit around here. Even my toddler loved it (which is a rarity). I cut back on the cayenne pepper a bit just to make it more kid-friendly and it still had a good amount of heat. I also shredded my chicken for easier eating. Nice to have something different that wasn’t too “weird”.

  • 2 pounds boneless skinless chicken thighs (can use frozen)
  • 1 onion, sliced
  • 6 garlic cloves, chopped
  • 3/4 teaspoon ground cardamom
  • 2 teaspoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 2  teaspoons garam masala
  • 1/2  teaspoon ground ginger
  • 4 Tablespoons butter
  • 1 can (6 oz.) tomato paste
  • 1 can (15 oz.) coconut milk
  • 2 Tablespoons lemon juice
  • 1 cup plain yogurt or sour cream (to add at the end)


Put chicken in 5 quart or larger slow cooker and add onion, garlic, spices, butter, tomato paste, lemon juice, and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.

Stir in yogurt (or sour cream) 15 minutes before serving.  Salt to taste and serve with white or brown basmati rice.

Adapted from Crockpot 365


One-Pot Southwest Chicken & Rice

18 Mar

southwest chicken and rice

If only you could get a delicious one-dish meal made from scratch* on the table quicker than one from some preservative filled box. Well, with this recipe it’s possible! It seemed so simple I doubted any flavor would be present, but I was wrong! I swear this took less than 20 minutes to make, maybe closer to 15. I thought it was good as-is but would also be great to eat in tortillas. Also, if you’re like me and forget to put the Rotel tomatoes on your grocery list, a can of diced tomatoes and a can of diced green chilies is just as good as a substitute. This recipe is definitely going into my “quick pantry meal” file.

*You do use a packet of taco seasoning, but you could always use your own if you wanted too.

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Chicken & Sausage Gumbo

15 Mar


I had never eaten gumbo before I made this. I don’t know why, but the word “gumbo” doesn’t exactly sound appealing. Maybe because it’s along the lines of goulash, which for me brings back memories of my dad’s goulash which consisted of Spaghetti-Os, canned corn, and pork & beans all mixed together. Yum. And let’s be honest here. It’s not like gumbo is known for being visually stunning. All I knew about it was it’s a bunch of stuff thrown together and people down in Louisiana seem to like it.

So why did I even make this you ask? Well, I saw this recipe on a site I trust. A site where I’ve gotten a bunch of delicious recipes and I figured if they thought it was awesome, then I would too. Man I love being right. Seriously though, this stuff was so good. It wasn’t the fastest meal to put together… about an hour of active work time and 2 more hours of simmering time, but the results were well worth it. I made sure to prep all my ingredients and took my time on the roux to make sure I didn’t burn it. No sweat. Definitely not as finicky as I expected. So make this. You won’t regret it!

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Skillet Chicken and Rice with Peas and Scallions

9 Jan

This is America’s Test Kitchen’s version of a quick chicken and rice meal, without the canned soup. As I was looking over the recipe and saw the cook times for both the chicken and rice, I thought there was no way that those times could be right. Recipes like this notoriously end up taking double the stated times (or more) and are nowhere near easy or fast. I almost didn’t make this because I was sure I was right. But, I decided I’d make it just to prove my point. Imagine my surprise when the stated cooking times were right on. Not only that, but it actually tasted really good, despite the simplicity of the ingredients. This was one of the few times I was glad to be wrong!

chicken and rice atk

Serves 4

“Be sure to use chicken breasts that are roughly the same size to ensure even cooking.”
  • 4 (6 to 8-ounce) boneless, skinless chicken breasts, trimmed (see note)
  • Table salt and ground black pepper
  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, minced
  • 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
  • Pinch red pepper flakes
  • 1½ cups long-grain white rice
  • ½ cup dry white wine
  • 4½ cups low-sodium chicken broth
  • 1 cup frozen peas
  • 5 scallions, sliced thin
  • 2 tablespoons juice from 1 lemon
  • Lemon wedges, for serving

Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in the flour to coat and shake off any excess. Heat the oil in a 12-inch non-stick skillet over medium-high heat just until smoking. Brown the chicken well on one side, about 5 minutes. Transfer the chicken to a plate and set aside.

Off the heat, add the butter to the skillet, and swirl to melt. Add the onion and ½ teaspoon salt and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the rice thoroughly and let toast for about 30 seconds.

Stir in the wine and let the rice absorb it completely, about 1 minute. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice, browned side up, and add any accumulated juices. Cover and cook over medium heat until the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes.

Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside. Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.

Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the scallions and lemon juice to the rice. Season with salt and pepper to taste and serve with the chicken and lemon wedges.

From: The Complete America’s Test Kitchen TV Show Cookbook 2001-2013


Wild Rice and Sausage Casserole

27 Dec

sausage rice

Now I try not to be a snob when it comes to making things that use condensed soup, but I also try to only make them on occasion because of their high sodium content. So you can see why I was a bit hesitant to make this when I saw that it used not one, but TWO cans of condensed soup. But, the original poster claimed it was her new favorite casserole, so I sucked it up and made it.

This was not a fast casserole by any means. If you have to cook your rice like I did, your family will be waiting for over an hour. But if you’re better at planning ahead, you could easily cook the rice beforehand to speed things up. I  used a wild rice mix instead of plain wild rice because that stuff is freaking expensive. I wasn’t about to pay $6 for approximately 1 cup of dry rice. What a rip off. Plus I figured a mix of rice wouldn’t hurt anything and would probably add even more flavor. I also added a bit more milk to mine because it seemed too thick and gloppy… feel free to tweak as needed.

So what was the outcome of this experiment? I have to say it turned out pretty dang good. Seth really liked it. In fact, he just saw me writing this post and said, “That sausage and rice casserole was superb.” Both of us had seconds and the leftovers were quickly consumed. If you’re making this as a main dish for your family, I would definitely double it.  I’m sure I’ll be making this one again.

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Famous Dave’s Wild Rice Soup

9 Apr

Seth and I had the pleasure of hanging out with his entire family over the Easter weekend. Because there were so many people around, we all divvied up the cooking responsibilities to ease the burden on Seth’s saintly mother. I decided to make this soup as it is probably one of the best soups I’ve ever had. I originally got it from one of my cousins who brought it to a Christmas potluck. I’ve never actually had this soup at Famous Dave’s, but I can’t imagine it would be any better than this stuff. As a warning it is a little labor intensive with all the chopping of vegetables involved and a bit time-consuming as far as pre-cooking the chicken (I use a rotisserie chicken!) and rice, but I swear it’s worth it. I think just about everyone went back for seconds, even the kids!

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Cheesy Chicken and Rice

3 Mar

I’ve posted this recipe before, but thought I’d bring it around again. This is a great meal for a busy weekday night because it’s mainly just dumping a bunch of stuff in a baking dish and throwing it in the oven for a while. It’s the epitome of comfort food and is easily customizable. I personally think the rice to chicken ratio is off just a bit so I’ve taken to doubling the rice mixture. If you decide to do this, just double everything but the chicken & cheese. Also keep in mind that it will also likely double your baking time, so make sure you have a good 2 hours to wait. And whatever you do, don’t forget to cover the dish with foil while baking or your rice will be crunchy!

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