Simple chicken & rice bakes
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Date: 2020-05-14
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Comments and reviews: 10
Bubbles
living alone in the middle of nowhere means that I have to really go out of my way to get groceries, especially during a pandemic. I think i have some not-precooked rice somewhere (i'm also largely living from my own culinary nostalgia, so I use a lot of stuff like that and honestly don't see any problem with it) and can get some fresh chicken breasts or thighs somewhere nearby next time I can. In other words, while i do try to eat well considering, this is a really helpful way for me to actually get some slightly healthier versions of what I'm currently living on while also having some vegetables consistently. I might actually make this one? thanks!
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living alone in the middle of nowhere means that I have to really go out of my way to get groceries, especially during a pandemic. I think i have some not-precooked rice somewhere (i'm also largely living from my own culinary nostalgia, so I use a lot of stuff like that and honestly don't see any problem with it) and can get some fresh chicken breasts or thighs somewhere nearby next time I can. In other words, while i do try to eat well considering, this is a really helpful way for me to actually get some slightly healthier versions of what I'm currently living on while also having some vegetables consistently. I might actually make this one? thanks!
reply
ForgottenHarbour
9: 00 Don't bother washing it if it's brown rice, it won't do anything. You wash rice when you want to get rid of the excess starch that will cause it to clump when cooked, the starch is actually the result of white rice being knocked around in transport. The starch is able to be shaken loose because the bran has been removed. Brown rice has the bran intact with negligible amounts of loose starch to wash off, mostly it just wastes your time.
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9: 00 Don't bother washing it if it's brown rice, it won't do anything. You wash rice when you want to get rid of the excess starch that will cause it to clump when cooked, the starch is actually the result of white rice being knocked around in transport. The starch is able to be shaken loose because the bran has been removed. Brown rice has the bran intact with negligible amounts of loose starch to wash off, mostly it just wastes your time.
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Souchira
Frozen vegetables are so underrated. People don't realize that these are picked at peak ripeness and then frozen right away. They even have mixed, pre-chopped bags easiest and quickest vege. You can make a basic stir fry version of these dishes in 10 to 15 minutes with only chicken you have to chop up and rice to cook assuming you don't have a container of cold rice in the fridge, which you really should.
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Frozen vegetables are so underrated. People don't realize that these are picked at peak ripeness and then frozen right away. They even have mixed, pre-chopped bags easiest and quickest vege. You can make a basic stir fry version of these dishes in 10 to 15 minutes with only chicken you have to chop up and rice to cook assuming you don't have a container of cold rice in the fridge, which you really should.
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Cubas
It seems like the fix for the issue with the cutting up the raw thighs is to just cut them up separately, which is what I do. And based on the raw results in the video, it doesn; t seem like it would take aany longer and, in fact, seems like it would be easier while also taking less time anyways. But, yeah, if you want to brown the chicken before cooking whole pieces is the way to go.
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It seems like the fix for the issue with the cutting up the raw thighs is to just cut them up separately, which is what I do. And based on the raw results in the video, it doesn; t seem like it would take aany longer and, in fact, seems like it would be easier while also taking less time anyways. But, yeah, if you want to brown the chicken before cooking whole pieces is the way to go.
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shawaam
I do this with frozen chicken. I just throw the frozen chicken, rice, spices and whatever I want into an oven dish, foil it tightly and throw it into an oven for 70-80 minutes. Sure, it doesn't become perfect that way, but it's crazy easy, tastes great and I can just eat out of the oven dish afterwards so my lazy ass have less dishes to deal with afterwards.
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I do this with frozen chicken. I just throw the frozen chicken, rice, spices and whatever I want into an oven dish, foil it tightly and throw it into an oven for 70-80 minutes. Sure, it doesn't become perfect that way, but it's crazy easy, tastes great and I can just eat out of the oven dish afterwards so my lazy ass have less dishes to deal with afterwards.
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Gary
I've made this over the years but really prefer just stir-frying. It takes even less time, has a better texture overall (not as mushy and coagulated) and cleanup is a breeze. Not to mention I get more of a precise cook. Cool thing about rice in any form is the ingredients you can gather from your fridge and include in the dish. Really can't go wrong with this.
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I've made this over the years but really prefer just stir-frying. It takes even less time, has a better texture overall (not as mushy and coagulated) and cleanup is a breeze. Not to mention I get more of a precise cook. Cool thing about rice in any form is the ingredients you can gather from your fridge and include in the dish. Really can't go wrong with this.
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ijustlike0010
If you use a non-stick pan you can definitely brown small pieces of chicken thighs. I 100% agree though cutting raw chicken is kinda a pain and usually not worth it. Also did you use less olive oil in the dish with the thighs because they have more fat? Just an important thing to note for you home cooks out there.
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If you use a non-stick pan you can definitely brown small pieces of chicken thighs. I 100% agree though cutting raw chicken is kinda a pain and usually not worth it. Also did you use less olive oil in the dish with the thighs because they have more fat? Just an important thing to note for you home cooks out there.
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Souchira
Make sure you use rice with a low arsenic content for dishes like this where all the water is absorbed. Doubly important if you intent to serve it to younger children. And yes, arsenic as in the poison, especially if you eat a lot of rice you should probably get them from areas with little arsenic in the ground/water.
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Make sure you use rice with a low arsenic content for dishes like this where all the water is absorbed. Doubly important if you intent to serve it to younger children. And yes, arsenic as in the poison, especially if you eat a lot of rice you should probably get them from areas with little arsenic in the ground/water.
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David
See the thing about Adam that seperates him to the rest is that he s more relatable. Watching his videos is something you d actually see your parents do. He s not trying to be some fancy chef doing impossible meals he s a great man doing easy recipes. Definition of it s not much but it s honest work great stuff Adam
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See the thing about Adam that seperates him to the rest is that he s more relatable. Watching his videos is something you d actually see your parents do. He s not trying to be some fancy chef doing impossible meals he s a great man doing easy recipes. Definition of it s not much but it s honest work great stuff Adam
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Immortal
I made something similar yesterday! But I marinated the chicken thigh bits in a mix of ketchup, teriyaki sauce and white wine, with some dried mandarin peel pieces. It did turn out edible to good, definitely one of my successful cooking experiments. Gotta love how rice always saves the day!
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I made something similar yesterday! But I marinated the chicken thigh bits in a mix of ketchup, teriyaki sauce and white wine, with some dried mandarin peel pieces. It did turn out edible to good, definitely one of my successful cooking experiments. Gotta love how rice always saves the day!
reply
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