One quick trip to the store is all you need, then you can kick back and relax once it’s all in the oven. This recipe is like magic and it tastes incredible, you’ll see. The liquid, and subsequently all the flavor, slowly get absorbed by the rice, and since the dish is so tightly sealed all the condensation gets reabsorbed by the meat, giving you moist, juicy chicken that couldn’t be dry if it tried. We know the cooking time sounds crazy – especially considering you can cook chicken typically in under 30 minutes – but trust us, this is the way to do it. Put it in the oven for 1 hour and 30 minutes and don’t peek even once during that time! Arrange the chicken, then – and here’s where the name comes into the mix – cover your dish tightly with aluminum foil. Apart from those core ingredients, it’s just water, salt and pepper – that’s it! Mix your liquids together, stir in the rice and seasoning packet, then spread that into your casserole dish. Then, warm over low heat on the stove or in the slow cooker, gently stirring occasionally until warmed through.To start, you’ll want boneless, skinless chicken thighs or breasts, a box of Uncle Ben’s long grain wild rice (plus the seasoning packet), a can of cream of mushroom soup and a can of cream of celery soup. Option 2 (Fully Cooked): To reheat, thaw for 24-48 hours in the refrigerator (preferred method) or in the microwave using the defrost setting. Arrange chicken on top of rice and season generously with salt and pepper. Remove the pan from the heat and set aside. Combine rice, soups and water in baking dish and mix together until combined. When the oil is hot and shimmering, add the chicken and cook for 7 to 9 minutes, turning to brown on both sides. Bake as directed in Step 4 (or use the slow cooker method). Preheat oven to 350 F and lightly grease a 9x13-inch baking dish with non-stick spray. Remove the plastic wrap and cover tightly with one layer of foil. Option 1 (Uncooked): Thaw the casserole in the refrigerator for 24-48 hours. Try to remove as much air as possible and seal and/or wrap it well before placing in the freezer. Place in a freezer bag or freezer-safe container. Option 2 (Fully Cooked): Fully cook and cool the stew (do not leave outside of refrigerator or freezer more than 2 hours!). Option 1 (Uncooked): Follow Steps 2-3, except cover tightly with a few layers of plastic wrap and foil, squeezing out any excess air. Place the lid on and set to LOW for 8-10 hours. Slow Cooker Method:Stir together all the ingredients in a 6 quart slow cooker.
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