Sunday, January 15, 2012

Must Try Recipe

Creamy chicken and rice with green beans.  I mean, serious comfort food.  The best part is, you can prep this entire meal ahead of time.  I am crazy about my slow cooker, and now about layering all portions of the meal at once.  So, I've been taking favorite recipes and altering them in order to do just that.  The inspiration for this recipe was "Finger Lickin' Chicken" by Elsie Barton, featured in Sharing Our Best: A Collection of Recipes by Riverchase Church of Christ.  Don't you just love church ladies' cookin'?!

As a side-note, this, like much of my cooking, is dairy free and made with white meat.  Just accommodating my quirky mild health issues.  It's hard to find creamy dishes without milk, as  you might guess.  Additional side note, I'm not exactly sure how many quarts my slow cooker holds, but it's fairly large.

olive oil
1 1/2 cups of white or brown rice
2 1/4 cups of water or chicken broth
1 teaspoon Goya Adobo seasoning (good for so many things; find it in the Mexican grocery section)
2 lbs. boneless, skinless chicken breast
6 Tablespoons mayonnaise
2 Tablespoons fresh lemon or lime juice
1 Tablespoons white vinegar
2 teaspoons salt
1/2 teaspoon black pepper
1 can of green beans
aluminum foil
cooking non-stick spray

Coat the inside of the slow cooker with a small bit of olive oil, so the rice won't stick.  Pour in rice, water, and sprinkle Adobo seasoning evenly.  Personal preference:  I cut up breasts into thirds, or you could tenderize or butterfly it.  Set aside fat trimmings.  Lay the chicken cutlets over the rice and water.  Mix together mayo, juice, vinegar, salt, and black pepper, and stir until sauce is smooth.  Pour the entire sauce mixture on top.  All the ingredients will run together a bit.
Cut aluminum foil about the size of a legal size paper.  Either rub on a thin coat of Olive Oil or use cooking spray.  Open green beans and drain.  Pour beans into center of foil.  Sprinkle a small bit of Adobo, and throw in a few pieces of chicken fat for flavor.

Give foil a "hot dog fold," and fold over another time.  Roll up the short ends to close the packet up.
Lay the green bean packet right on top of the chicken.  You could add one or two more sides packets if you preferred: corn, pintos, etc.).  Always good to add a little olive oil or butter with those.
Put the lid on, set on low, and wait four hours.  Yes, y'all, that's all!  Put your feet up, run some errands, go to church, or get a manicure.
The whole family liked this one.  Yum, if I do say so.

So, while we're on the subject of cooking, I need to give kudos to a friend newly trying his hand at cooking.  Justin Brown actually likes my cooking enough to ask for lessons.  So, while I'm probably not qualified, I'll go ahead and use him as a guinea pig.

Our first two dishes have been along the lines of Italian favorites, marinara chicken, and here, making stuffed shells.  We made a filling bag using a plastic gallon bag, snipped the end, and stuffed those shells (thanks for teaching me, Chef Tasha Chambrot).  We used this recipe, and added in three cloves of minced garlic.  Recipe

Check out his blog  And, ladies, he's single.

1 comment:

  1. It's nearly impossible to beat those church cookbooks, right?!