CREAMY CHICKEN AND RICE SKILLET
It’s Friday, and this is the time of the week when my cravings for comforting food start to kick in. It’s not helped that it’s been rainy and dark all day for three weeks! This week I made the recipe for the Creamy Chicken and Rice Skillet. It is the absolute comfort food meal of all time. Perhaps I should label it “February food.” Creamy and cheesy deliciousness all in one skillet. Picture chicken pie filled with cooked rice, then topped with cheese. If that’s not enough to make you forget how miserable the weather outside is, it’s hard to say what can.
CAN I MAKE THIS WITH BROWN RICE?
I wouldn’t recommend using brown rice in this recipe. It will not only need several adjustments for the dish (the quantity of liquid and the cooking time and more). However, I don’t think brown rice’s flavor or appearance makes an excellent match for this recipe. The formula is meant to be smooth, soft, and sweet. If you’re looking for a nutritious rice and chicken recipe, I suggest you look for one made to be healthy (and I’m sure there are good ones available!
CAN I USE CHICKEN THIGHS INSTEAD OF BREASTS?
Yes, absolutely. It is possible to substitute chicken thighs with breasts of chicken without making any other changes. Make use of approximately 3/4 1 lb. chicken thighs.
CAN I USE FRESH VEGETABLES?
Sure! I have used frozen carrots and peas in this recipe since I wanted this dish to be more of a food item. However, you could make it with fresh vegetables when you have them. Fresh vegetables will likely require some time to cook since the frozen veggies are blanched before freezing. I would include your fresh veggies when the broth is added so that they simmer together with the rice.
CAN I SUBSTITUTE THE HEAVY CREAM?
Yes, there are several options. If you’d like to make it light, it is possible to use the half-and-half. For those looking to find an alternative to dairy substitute, I’d suggest coconut milk (the kind that comes in a canned, and not the type that comes in a carton, which is intended to be an alternative to dairy milk). You can also cut out the cream to make it a less creamy rice and chicken dish. The cheese on top can provide plenty of richness for certain people!
HOW TO STORE THE LEFTOVER CHICKEN AND RICE SKILLET
After you’ve cooked the comfort foods in your pan After cooking, break the rice and chicken into individual portions and store for up to 4-5 days. Just a quick heat by microwave, and then you’re on the bandwagon of comfort food. I’m not sure if I’ve tried freezing this recipe. However, it could be an excellent choice to freeze, as all the ingredients typically freeze well.
One yellow onion ($0.32)
1 Tbsp Butter ($0.26)
One skinless, boneless bird breast (about 2/3 1 lb.) ($3.62)
1 cup of long-grain white rice ($0.62)
1/2 teaspoon dried thyme ($0.05)
1/4 tsp dried sage ($0.03)
1/4 tsp salt ($0.02)
freshly cracked pepper ($0.03)
3 cups chicken broth ($0.39)
1/2 lb. frozen carrots and peas ($0.67)
1/3 cup thick cream ($0.26)
Four oz. cheddar, shredded ($0.85)
Slice the onion and add it to an oven-safe deep skillet (3 3 qt. capacity) alongside the butter. Sauté over medium-low heat until the onions become soft, translucent, and tender.
While the onions cook, chop the breast of the chicken into small pieces, about 1/2 inch in size. Add the chicken pieces to the skillet, and allow it to cook for 3 minutes or until the edges of the parts are opaque (the chicken will cook through when it is simmering along with the rice).
Include the rice, rosemary salt, sage, freshly smashed pepper (about ten cranks from the mill), and your chicken’s broth, and stir until the ingredients are well-combined.
Cover the skillet, increase the heat to medium-high, and let the broth simmer to an unbeatable boil. When it is at a complete boiling point, reduce the heat to a low setting and allow the skillet to simmer for about 15 minutes, stirring frequently while replacing the lid each time. The rice is cooked with a lot of broth, and stirring it frequently during cooking will create an aromatic rice mix.
After 15 minutes after 15 minutes, you should have soft and succulent rice (if still not tender, let it cook for another 5 minutes). Mix in the frozen veggies (no need to defrost), then cover the pot and rest on a medium-low flame for another five minutes to warm the vegetables to a boil. Then, add the heavy cream and mix well with a taste. Add any salt you’d like to add (this depends on the amount of salt in the broth you have used).