Hey everyone, can somebody show me a simple way to cook a palatable dish of chicken breast wid brown rice?
this is more of the clean bodybuilding meal…
CHICKEN GUMBO
INGREDIENTS:
3 pounds chicken pieces, skinned
4 cups water
3 cups chicken broth
1/4 teaspoon chili powder
1/8 teaspoon pepper
1/2 cup chopped onion
1/2 cup brown rice
1/4 cup chopped parsley
10 ounces frozen sliced okra
2 ribs celery, chopped
3 medium carrots, chopped
1/2 green bell pepper, chopped
1 1/2 cups frozen corn kernels
1 can (14.5 ounces) diced tomatoes
PREPARATION:
Cover chicken with water and broth. Bring to a boil; simmer 20 minutes. Turn off heat. Remove chicken pieces from broth. When chicken can be handled, remove meat from bones and dice. Skim fat from broth. Return diced chicken to the broth. Add remaining ingredients; simmer until rice is cooked and vegetables are tender, about 1 hour.
If desired, thicken broth with a smooth paste made from 3 tablespoons cold water mixed with 2 tablespoons cornstarch or flour. Serve with hot cornbread.
Serves 6 to 8.
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WILD AND BROWN RICE CHICKEN PILAF
Brown rice
12 ounces chicken stock
1 1/2 ounces diced onion
6 ounces brown rice
Wild Rice
7 ounces apple cider
12 ounces chicken stock
6 ounces wild rice
2 ounces shallots
2 ounces dried cranberries
2 ounces dry white wine
Preparation1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
3. To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.
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CHICKEN AND BROWN RICE CASSEROLE
1 c. brown rice, uncooked
Pepper to taste
1 can creamy onion soup, plus water to make 2 3/4 cup liquid (total)
4 boneless, skinless chicken breast halves
Sm. can French fried onion rings
Combine rice with onion soup and water and stir thoroughly. Place in 8″ or 9″ square Pyrex baking dish and cover with plastic wrap. Microwave on high for 5 minutes. Stir thoroughly, cover and return to microwave for 25 minutes at 50% power. Stir thoroughly, add the chicken breast halves and sprinkle with pepper. Cover and return to microwave for 20 minutes more at 50% power. Remove plastic wrap, sprinkle onion rings on top. Return to microwave, uncovered for 5 more minutes at 50% power. Serves 4.
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Wild and Brown Rice Chicken Salad
1 broiler-fryer chicken, cooked, skinned, boned and broken into pieces
1 box (6 ounces) long grain brown and wild rice with seasonings
1/2 cup chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped pickled sweet red pepper
1/2 cup finely chopped celery
1/2 cup sliced green onion
1/2 cup pine nuts
1 package (10 ounces) frozen peas, thawed
Cook rice according to package directions, omitting all butter or margarine; set aside to cool.
Place warm chicken in medium bowl and pour over broth and lemon juice; sprinkle with salt and pepper.
In large bowl, mix together pickled pepper and celery. Add green onion, separating into rings and tossing lightly.
Add rice, stirring gently. Add chicken with juice and broth. Finally add pine nuts and green peas. Mix well, cover and refrigerate until completely chilled. Serve on dark green lettuce leaves.
Makes 6 servings
Brown Rice Prep.wmv
