How do I cook a casserole with brown rice instead of white rice?
When I cook with brown rice, the chicken in the casserole gets done way before the brown rice does. I want to use brown rice, but I don’t want dry chicken! How can I fix this?
Could I:
cook the brown rice a little before adding to the casserole dish?
OR
cook the casserole with frozen chicken (recipe calls for thawed) so that they will be done at the same time?
You would need to expiriment a little with the frozen chicken idea. It may still dry out this way.
What I would do is: use all cooked things (or mostly cooked chicken that is perhaps a little pink on the inside-10 to 15 in the oven will finish cooking and leave it still juicy) and full cooked brown rice with whatever ingredients (like veggies) added in. Eggs and most veggies will cook well in about 15 min in the oven.
Then you’re done quicker, too. I have been adding brown rice to my diet a little more, so I cook 1LB at a time, baked in the oven, then freeze it for use in recipies. Healthy AND saves time.
I would continue to use the thawed chicken as directed, because if you don’t get that right, your dish isn’t safe to eat.
Precooking the rice is a good idea. I would give it a 20-30 minute head start, since this is the difference in the cooking times. Then add it to the casserole to finish cooking the 20 minutes that it normally takes dry white rice to cook.
Ingredients:
1 1/2 cups seedless raspberry jam
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1 1/2 teaspoons crushed red pepper
1 (5 lb.) package frozen chicken wings, thawed
Directions:
1. Preheat oven to 400F. Line a baking sheet with aluminum foil.
2. In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth.
3. In a large bowl, toss chicken wings with half of the jam mixture. Place on the baking sheet and bake 50 minutes. Brush wings with remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer pink inside and outside is glazed. Serve immediately.
Ingredients:
18 slices soft white bread
1 (5-ounce) can chunk white chicken (or 3/4 cup minced cooked chicken)
1/4 cup roasted shelled Virginia type peanuts
1/4 cup minced green onion
1/8 teaspoon 5-spice powder (or Allspice)
1 teaspoon curry powder
1/4 teaspoon sugar
Dash pepper
1 teaspoon soy sauce
2 tablespoons chopped parsley
1 egg yolk, slightly beaten
Oil for frying
Directions:
1. Remove crusts from bread; cover with a damp towel or plastic wrap to keep soft. Make crumbs from crusts by putting a few at a time into a blender.
2. Combine 3 tablespoons bread crumbs with chicken, peanuts, green onion, 5-spice powder, curry powder, sugar, pepper, soy sauce, and parsley; mix well.
3. Roll bread slices very thin with a rolling pin. Cut each square in half, place a teaspoon of chicken mixture on each piece. Brush edges of bread with egg yolk; fold in half to form a square. Pinch to seal, trimming if necessary.
4. In deep fryer, heat oil. Fry 3 or 4 chicken squares at a time, turning once until desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all squares are cooked. May be served with mustard sauce. Makes about 36.
Ingredients:
2 egg whites
1 1/4 cup finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 cups peanut or vegetable oil
1/4 cup cornstarch
1 teaspoon sugar
2 teaspoons salt
1 1/2 tablespoon dry sherry
Directions:
1. In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended.
2. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper.
3. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
4. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.
Ingredients
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1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojo Glaze, recipe follows
Directions
Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
Preheat oven to 300 degrees F.
Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
Remove the chicken from oven and brush with Mojo Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
Marinade:
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1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum
Combine all ingredients in mixing bowl.
Mojo Glaze:
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1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper
In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste
Ingredients:
2 garlic cloves, sliced
1/4 cup dry white wine
5 teaspoons olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped mint
Salt and pepper to taste
8 small skinless and boneless chicken breast halves
Directions:
1. In a large bowl, combine garlic, wine, olive oil, herbs, salt and pepper. Add chicken, coating well with marinade. Cover and refrigerate 2 to 4 hours, turning occasionally.
2. Prepare grill for cooking or preheat broiler.
3. Place chicken on cooking surface of grill or broiler pan. Grill or broil about 3 minutes on each side or until no longer pink in the center. Let stand 3 to 5 minutes before slicing.
4. To serve, cut each breast diagonally into thin slices. Arrange on plate and garnish with lettuce.