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Sejak baru balik dari kenduri kahwin anak sedara mieza di Kelantan terasa tak lalu pulak nak makan masakan melayu sebab bedal nasi dan lauk kenduri banyak sangat...tu diaaaa...naik lagi la mata penimbang kali ni...kata nak diet tapi bila nampak lauk kenduri bedal makan nasi 2-3 pinggan...adik beradik pulak dok cakap rugi kalau makan tu yang tergoda tu..huhuhu
Tetiba tekak ni terasa terasa nak makan western..suami pula memang penggemar masakan yang dibakar...belek-belek blog kegemaran mieza iaiatu Simply Recipes mieza came accross this dish...tempted dengan gambarnya yang mengancam membuatkan mieza terpanggil untuk mencuba...
Commen mieza...hmmmm yummyyyyy..sedap sangat walaupun mieza terlebih letak garam wakakakaa...mieza akan buat lagi dan lagi dan lagiiiii
RICE AND CHICKEN CASSEROLE
Recipe : Simply Recipes
Source: Mieza @ WAWMC
- 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
- Salt and pepper
- Olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 lb cremini or button mushrooms, sliced
- 1/4 cup dry sherry or white wine - mieza skipped this
- 1 1/3 cups* chicken stock**
- 1/2 cup sour cream
- 1/4 cup cream
- 1 cup raw, medium or long grain, white rice
- 1 1/2 teaspoon salt
- 1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons of one of these herb mixes, or 2 Tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)**
- 1/2 teaspoon paprika
- 2 Tbsp chopped fresh parsley
**If you are cooking gluten-free, use homemade stock or gluten-free packaged stock, use gluten-free packaged herbs and spices.
1. Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.
2 In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.
3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
4 Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.
5 Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away. Sprinkle with fresh parsley before serving.
Yield: Serves 6 (with leftovers)