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Thursday, October 09, 2008

Baked Chicken Rice

I made Chicken Baked Rice tonight! I found a recipe here and decided to try it with loads of tweaks. =)
Isn't it beautiful - golden brown on top..MMmmmmm

2 cups Rice
300ml Pure Cream
250ml Chicken Stock
Half a Roasted Chicken, Shredded
Freshly sliced mushrooms - as much as you like
3/4 Big White Onion - any type and any amount you like
3 cloves of Garlic
Grated Mozzarella Cheese
Grated Parmesan Cheese - optional
Dried Italian Herbs - any type you like

Cook the rice as you would normally in a rice cooker.

Fish bought half a roasted chicken last week and kept it in the fridge. So he took that poured a little extra virgin olive oil, salt and pepper, wrapped it in aluminium foil and placed it in the oven 220 degrees for around 45 minutes. Then, he took it and shredded the chicken.

It is best if you use a big heavy base pot to fry the onions and garlic till the onions are soft, then add the mushrooms and cook till everything is nice and soft. Add in the shredded chicken, mix well and add the cream and chicken stock. (I didn't measure them accurately as i just added as i went but it should be approximately and you can add more if you prefer it creamy and how much chicken stock you prefer)

Add in the cooked rice and mix well. This is the time to add in all the etc you want like the herbs, salt and pepper and even a little cheese if you are that cheese-crazy. I didn't though. =)

After everything is tasted and perfected, place the mixture into a baking dish - i used a pyrex dish. Place as much mozzarella as you like and i just added a little parmesan but that's not really needed.

Place the dish into the oven at 230 degrees (thereabouts) on fan grill - which means just the top part of the oven - just use whatever settings you have, it will still get you the golden brown top. I think i had it for around 10 minutes - but keep your eye on it for it changes color quick.

Whats left? Eating time! Tuck in and enjoy!!

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