Author Topic: This chicken and rice I made tonite was OFF the chain!
NonOffensiveName 
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Subject: This chicken and rice I made tonite was OFF the chain!
I took four chicken breasts and put them in a large pot and filled it with water. To the pot I added hot sauce, hot chili powder, tumeric, red pepper flakes, and garlic powder all to taste(I added some bacon bits too but they kinda dissolved, so I recommend leaving them off). I let it cook for about 30 mins uncovered. Then I added my rice like normal chicken and rice and let it cook through. Towards the end, I added about a cup of honey and let it simmer another 10 mins or so while covered. When I plated it, I added a small amount of half and half to taste to my bowl to make it creamy.

 

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-Foxy- 
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Subject: This chicken and rice I made tonite was OFF the chain!
did the honey give it a mild sweet taste, or a big one?

 

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Eternal_Midnight 
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Subject: This chicken and rice I made tonite was OFF the chain!
You didn't find your chicken exceptionally overcooked/rubbery after spending approximately an hour simmering in liquid?

Essentially what you made was a risotto with chicken.

I would suggest that you heat up your pot to make the rice in with a bit of oil, perhaps soften some spanish onion or shallots first for a couple minutes, and then add the chicken and sautee until the outside is browned somewhat. Then add your rice into the pot and cook for another minute or two, constantly stirring. The rice will stick if your don't keep it stirred. Then deglaze with your water or stock, enough to cover the rice, and flavour to taste (this is where you'd add your hot spices). Stir constantly until the rice is cooked through, then add butter or some sort of cream (half and half works) to thicken up your sauce and make it creamy. Add the cream or half and half or butter or cheese at the end to fully capture the flavour.


It'll produce the same meal as you've created but your chicken won't be dead three times over by the time you eat it.

From your cooking method it seems like you fully cooked the chicken, then added rice and fully cooked the rice (while still overcooking the chicken), and then added some flavouring and texture while still overcooking the chicken even more.

 

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NonOffensiveName 
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Subject: This chicken and rice I made tonite was OFF the chain!
Eternal_Midnight posted:
You didn't find your chicken exceptionally overcooked/rubbery after spending approximately an hour simmering in liquid?

Essentially what you made was a risotto with chicken.

I would suggest that you heat up your pot to make the rice in with a bit of oil, perhaps soften some spanish onion or shallots first for a couple minutes, and then add the chicken and sautee until the outside is browned somewhat. Then add your rice into the pot and cook for another minute or two, constantly stirring. The rice will stick if your don't keep it stirred. Then deglaze with your water or stock, enough to cover the rice, and flavour to taste (this is where you'd add your hot spices). Stir constantly until the rice is cooked through, then add butter or some sort of cream (half and half works) to thicken up your sauce and make it creamy. Add the cream or half and half or butter or cheese at the end to fully capture the flavour.


It'll produce the same meal as you've created but your chicken won't be dead three times over by the time you eat it.

From your cooking method it seems like you fully cooked the chicken, then added rice and fully cooked the rice (while still overcooking the chicken), and then added some flavouring and texture while still overcooking the chicken even more.



nope it wasnt overcooked at all, it was pretty much falling off the bone which is exactly how I like it. I think I may have forgotten to mention that before I put the rice into the pot I take out the chicken and chop it up and then put it back into the pot with the rice.

I've tried cooking the rice separately and it just doesnt give enough flavor to the rice for my liking. I really like the chicken taste to get into the rice along with all the other spices. I also cook it at a very low temperature, sort of "low and slow" as the saying goes. It doesnt seem to dry out at all. What you suggested does sound good but I still like mine. :P Also the times I listed are relative to your stove and obviously the size and type(boneless vs bone in) of the chickens you use and how much rice you are cooking. I'd recommend just keeping an eye on it and when it looks and tastes done is when I turn it off. My rice came out just about perfect, just under al dente(it was cooked through but still had alittle bite to it aka it wasnt mushy - I hate mushy rice especially in chicken and rice

 

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NonOffensiveName 
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Subject: This chicken and rice I made tonite was OFF the chain!
-Foxy- posted:
did the honey give it a mild sweet taste, or a big one?

surprisingly it was very mild although I added ALOOOTT of hot seasoning to the dish with the hot sauce and red pepper flakes and hot chilli powder. I added a very generous helping of each of those. You basically need some sweet to cut through all that.

I wasnt sure about the half n half at the end, which is why I just added it to my bowl to test it out, but it worked out wonderfully as well. It was like a very nice sweet heat, almost like a type of rice some east asian restaurants might serve. I think the next time I try it, Im going to add some veggies to it as well, like green peas(oh I love green peas and rice!). Or I might chop up some bacon and then sautee some diced green onions and mushrooms in the bacon grease and add that to the mixture, that would be awesome too I think. You'd have heat all the chilli stuff and hot sauce, sweet from the honey, and sour/blank from the onions and mushrooms.

 

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