White Trash Chicken, upscaled
August 22, 2010, 6:51 pm
Filed under: Grains, Poultry, Quick and Easy, Technique

It’s chicken and rice. It think nearly everyone has a recipe for it. It works for a throw it together meal, or a plan ahead meal, you can cook it in the oven or a crock pot, it’s simple enough on it’s own and there’s myriad things you can do to fancy it up! I’ll give you the basic recipe, and put the fancy-it-ups in parentheses. I make this stuff for church potlucks and there’s rarely any left. Here we go (no pictures, as I forgot to take any while it was being put together).

White Trash Chicken

4 cups chicken broth (I used 1 tablespoon Better Than Bouillion chicken base in 4 cups water)
1 can cream of mushroom soup (or 2 cups homemade bechamel with chopped shiitake mushrooms*)
2 cups rice (a blend of brown and wehani rice)- white rice is fine

8 chicken thighs, skinned (boneless, cut into bite sized pieces) or 4 chicken breasts. (I prefer thighs, plus they’re cheaper and I love cheap)
1 tablespoon dried tarragon**
black pepper

Pour the broth and cream of mushroom soup in a greased casserole or a large crockpot and stir until well mixed. Add the rice and stir a bit more.
Put the chicken on top of the rice (it will be covered with the broth mix) and sprinkle the seasonings on top. The broth is salty, so I wouldn’t add any salt to it. People can always salt it to their taste. Bake it at 350 degrees for an hour, covered with foil. Then uncover and bake for about 15 minutes longer. Check to make sure the rice is done and all the liquid is absorbed. OR (and this is how I did it) Put everything in the crockpot in the order above. Cover and set on low to cook for 10-12 hours (overnight) or on high to cook for 6-8 hours.

*Bechamel sauce is just milk gravy made with roux:
1/2 cup butter
1/2 cup flour
2 cups milk
1/2 cup chopped shiitake mushrooms
melt the butter in a pot and stir in the flour. Stir over medium heat for 2 or 3 minutes, until the flour *just* starts to brown. Stir in the milk, and stir constantly until it starts to thicken. Stir in the mushrooms and cook for a couple more minutes, then take off the heat, and mix it in with the recipe above.

**I love tarragon with chicken, but you can use oregano, basil or dried mixed Italian Blend. You can add sun dried tomatoes in with the rice if you like, and/or garlic, dried onions or sliced green onions. It is essentially a blank palate where seasonings are concerned. You could slide in a Mexican direction by adding corn to the rice and sprinkle something like Mrs. Dash Southwest Chipotle seasoning on top, or an Italian way with Mrs. Dash Italian Medley (can you tell I’m a fan?).


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