After days of being frozen inside and stuck in a monotonous schedule of work… cook…. clean… referee… sleep & repeat. I got hungry for more than chili or quick ‘weekday’ meals. So staring into my pantry knowing that I’ve got to work with what I’ve got…. I see rice… I’ve got chicken….
The wheels started turning and I planned the perfect evening with my guys. My boys are sometimes the pickiest eaters… Christopher (my teenager) will really eat anything, but if he did not get what he wants… he is going to let you know. Nathan (10yrs) eats like a BIRD and I try everything!
BUT they loved dinner last night and SO did I so I wanted to share what I did. I am working my ass off to shed a few pounds… so this is also something that is pretty guilt-free!
Easy Chicken & Rice
4 Chicken Breasts
1 Cup Brown Rice
2 Cups Chicken Broth
1 Small Onion
Poultry Seasoning (to taste)
Dried Rosemary (to taste)
Garlic (to taste)
Salt & Pepper
Pre-Heat oven to 325° and take out a 9×13 glass baking dish. Put just a little olive oil over the chicken breasts in a ziplock bag and season them with the poultry seasoning, the rosemary and salt/pepper. Make sure everything is blended and set aside.
Sauté your finely chopped onion and fresh garlic in just a bit of olive oil until just barely translucent. They will continue to cook in the oven.
While those are going… take that opportunity to start bringing your other ingredients together in the baking dish. Lay 4 chicken breasts flat in your baking dish. Use the empty spaces around them for your rice, they’re going to be perfect little flavor pockets for it to cook!
Pour your onions and garlic over the chicken and then add your chicken broth. Make sure to get enough broth into the areas with rice to allow it to cook properly. Brown rice takes longer to cook and in my opinion more liquid… Maybe it’s just because I’m always hungry and impatient…
Bake uncovered for 1hr and 15min. Then you’ll want to take it out, stir your rice around, baste your chicken and crank the oven up to 350° for the last 30min. Continue to bake uncovered until your rice is tender.
SO easy and I’m going to remember that this was a HIT because both boys cleaned their plate. I didn’t even get a complaint about the onions!! HA!
Most chicken and rice recipes call for ‘cream of’ something soup and while that’s good too… my kids sense it. They hate it. Extra calories anyway… so I try to make do without!
Gluten Free Chocolate Chip Cookies
3/4 cup Crisco® All-Vegetable Shortening
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped pecans (optional
First pre-heat the oven to 350°, of course it’s already pre-heated if you’ve just made chicken & rice… wink!
Blend the first 5 ingredients together in a mixer for just a couple minutes. Then add your eggs, one at a time! Blend all until creamy and smooth!
Then you’ll take a medium mixing bowl and mix your flour, soda and salt together. Slowly add it to the wet ingredients – or prepare for a cloud storm… HA! Here’s where you’ll want to add your chocolate chips and pecans (if you’d like)!
I use parchment paper when I bake so I took a few minutes to line the pans. It keeps the bottoms of the cookies from burning and makes them so much easier to get off the pan!
Take a regular spoon and make cute little balls before placing them about 2in apart on your cookie sheets! Bake for about 10min and then transfer to a cooling rack!
Made about 2 dozen fluffy cookies!!
Seriously… the boys ate gluten free cookies and loved them. I may also have had a few with my nighttime nightcap tea… SO. GOOD.
#cookingwithkate #kitchenchronicles #cookies #recipe #chickenandrice #comfortfood #cookingforkids #kidcuisine