sauergeek: (Spicy)
[personal profile] sauergeek
This posting courtesy of [personal profile] desireearmfeldt's memelet: "Post to DW talking about one fun thing you did recently.". I cooked someone else's recipe! (At least sort of.)

[personal profile] coraline recently posted a chicken and rice recipe which looked interesting. However, it called for a pressure cooker, which I don't own. I figured I could make it in a Dutch oven and it would be at least moderately close. I was expecting, given the title, something resembling a porridge, or a stew with rice in it. What I got, after a frantic scraping of the rice off the bottom of the pot and adding triple the liquid for 2/3 the rice, was a chicken risotto.

I made several modifications to the recipe.

  • No onions (I regret them deeply when I eat them, even cooked)
  • Parsnips instead of carrots (I like parsnips, but haven't done enough with them, so this seemed like a fine time to try)
  • Chicken breast instead of chicken thighs (I had chicken breast on hand)
  • Adding vastly more liquid than the original called for (the plan was to make it a proper braise, plus giving the rice something to absorb; turns out, that wasn't enough...)
  • Reducing the rice (white rice absorbs a lot more liquid than brown, and white rice is what I had)
  • Using chicken broth instead of vegetable broth, and throwing in sherry as part of the cooking liquid (both to give it more flavor, as the original was bland)
  • Adding savory, mustard, and coriander (also to try to counter the bland)
  • Adding Romano cheese (nigh unto mandatory for a risotto, once I concluded it was a risotto, and another flavor boost)

My modified version of the recipe (which also appears in the comments of the original post):

2 boneless skinless chicken breasts, cubed
1 lb parsnips cut into coins (or half-coins for really big ones)
4 stalks celery, sliced
1 12 oz box of mushrooms, sliced
8 small cloves garlic (the end of my bulb), minced
1 large knob ginger, sliced
6 c chicken broth
1 c sherry
1 t dried savory leaves
1 t dried thyme leaves
1 t ground mustard
1 t ground coriander
2 c short-grain rice
2 c water
1/2 t fresh-ground black pepper (estimate)
1/4 c grated Romano cheese (estimate)

Put everything from the chicken to the rice in a Dutch oven. Bring to a boil, stirring regularly. Turn down to a simmer and cover, stirring occasionally, being sure to scrape the bottom of the pot. The rice will absorb all the liquid; add water as needed.

Once the chicken and the parsnips are cooked through, stir in the black pepper and the Romano cheese.
From:
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

Profile

sauergeek: (Default)
sauergeek

September 2017

S M T W T F S
     12
3 456789
10111213141516
17181920212223
24252627282930

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 26th, 2017 10:01 pm
Powered by Dreamwidth Studios