It's Good Though…

Yield: 4 to 6 Servings

/ Simply Recipes

This Skillet Chicken and Rice is a classic one-pot meal, perfect for a weeknight and totally kid-friendly. Serve it on its own or with a salad, and dinner is done!
There is some version of chicken and rice in almost every culture. Some are more finicky than others, requiring special ingredients or equipment. To be honest, I’ve never had a version of chicken and rice that I didn’t like, but the goal of this version is to keep some of those classic flavors, but also make it approachable on a weeknight! And – AND – be very kid-friendly!

• 1lb boneless skinless chicken breast, cut into slices ½-inch thick and 2-3 inches long
• 2TBS olive oil
• ¼tsp salt
• ¼tsp black pepper
• 1small yellow onion, diced
• 2cloves garlic, minced
• 1tsp dried oregano
• 1tsp dried basil
• 1½cups long-grain white rice, rinsed well
• 3-4cups chicken stock
• 1cup frozen sweet peas
• Fresh parsley, garnish

Cook the chicken: Season your sliced chicken with salt and pepper. Heat the olive oil in a large (at least 12-inch) skillet over medium-high heat. Add the chicken and cook for 3 minutes per side, getting a decent sear on both sides. It’s okay at this point if your chicken isn’t cooked all the way through.

Cook the onions: Remove chicken from the skillet and add onions and garlic. Cook for 2-3 minutes, softening veggies. Add dried oregano and basil to the skillet and stir together.

Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Serve! Garnish finished chicken and rice skillet with parsley.

Reheating leftovers: Leftovers keep great in the fridge for up to five days. Reheat in the microwave in 30-second bursts on high or in a skillet over medium-low heat with a splash of water. You can also freeze the chicken and rice for up to three months.

Yield: 4 servings

Chef John / AllRecipes

“I’m not going to say this chicken Kiev is ‘easy to make.’ It’s really not. So, why try? Because, if and when you pull this off, you’ll be enjoying one of the greatest chicken experiences of your life. It’s also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.”

• 2cloves garlic, minced
• salt & pepper
• 2TBS chopped fresh flat-leaf parsley
• 6TBS unsalted butter
• 4(8 oz) boneless, skinless chicken breast halves, pounded to ¼-inch thickness
• salt and pepper to taste
• 1cup AP flour
• 2tsp salt
• 2eggs, beaten
• 2cups panko bread crumbs
• 1pinch cayenne pepper
• 2cups vegetable oil for frying, or as needed

Potatoes:

• 12oz potatoes
• olive oil

Roast Vegetable Medley: (Substitute any vegetables as desired)

• 4oz red onion
• 4oz green beans
• 4oz carrots

Build Kievs:

Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completelyincorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.

Season chicken breasts with salt and pepper. Place ¼ the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth, and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

Prep vegetable medley:

Adjust rack to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim beans, peel and cut carrots into ½-inch thick diagonal pieces, peel, halve and slice red onion into ½-inch wedges.

Add carrots, beans and red onion to sheet pan with a large drizzle of oil, salt, and pepper.

Roast on top rack for 22 minutes.

Cook Potatoes:

Peel, if desired, and chop potatoes into 1/2-inch pieces. Add potatoes to medium saucepan and fill with water to cover by 1 inch, add 1 tsp salt. Bring to a boil, partially cover and reduce heat to a soft boil. Cook for 15-20 minutes until fork tender. Reserve 1/2-cup potato cooking liquid and drain.

Cook Kievs:

Whisk flour and 2 tsp salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko breadcrumbs into another bowl.

Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into breadcrumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.

Heat oil in a large saucepan to 350°F. Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Working in batches, cook chicken, gathered side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.

Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165°F. Let rest for 5 minutes before serving.

Mash potatoes:

Return pot with drained potatoes to medium-low heat. Add 1 1/2 TBS sour cream and 1 TBS butter. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

Serve:

Divide Kievs, mashed potatoes and vegetables between plates.

Side dish suggestions:

Vegetables	Starches
Green Beans & Mushrooms	Couscous
Roasted Asparagus	Mashed Potatoes
Broccoli	Rice Pilaf with Peas
Roast Vegetable Medley	Noodles

Yield: 10 Servings

Adapted from Food.com

Red Lobster Biscuit knock-off. Would fool me.

• 2cups AP flour
• 1TBS plus 2 tsp baking powder (HA: 1 TBS)
• 1TBS sugar
• ½tsp Kosher salt
• 3TBS vegetable shortening at room temperature
  
• 4TBS cold unsalted butter, cut into ½-inch pieces
• 6oz shredded sharp cheddar cheese
• 1cup buttermilk
  

Seasoned butter:

• ¼cup butter, melted
• 1tsp fresh parsley, chopped
• 1clove garlic, smashed

Preheat oven to 450°F.

Seasoned butter: Melt the butter with the garlic in a small saucepan over medium heat, cook for 1 minute.

Mix biscuits:

Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter, pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the buttermilk and pulse just until the mixture is moistened and forms a shaggy dough. Working on a lightly floured surface, knead the dough 3- to 4-times until it comes together. Using a rolling pin, roll the dough into a 1¼-inch thick rectangle. Cut out 10-12 rounds using a 2½-inch biscuit or cookie cutter.

Place on a baking sheet 2 inches apart, and bake until golden, 15 to 20 minutes. Set on a rack to cool.

Serve: Brush the biscuits with the seasoned butter and serve warm.

Yield: 6 Servings

Locke-Ober

November 1991
Locke-Ober (ca.1875-2012), a Boston landmark was the third-oldest restaurant in Boston, Massachusetts. It was once headed by Lydia Shire. It was known for many dishes like this clam chowder.

Note: This is a THIN chowder. You can thicken it if you want, but without thickening it’s about milk consistency. Wonderful flavor, but thin.

• 1TBS butter
• 1large russet potato, peeled, cut into ½ -inch cubes
• 1medium onion, chopped
• 1cup (about) bottled clam juice
• 2cups chopped fresh clams or
• 46½-oz cans chopped clams, drained, liquid reserved
• 1cup whipping cream
• 3TBS chopped fresh dill or chives

Melt butter in heavy large saucepan over medium heat.

Add potato and onion. Cook until onion is tender, about 6 minutes.

Add enough bottled clam juice to reserved clam liquid to measure 2 cups. Add to saucepan. Cover and cook until potato is tender, about 12 minutes.

Thicken: Purée up to 1­ cup of the cooked potato in the pan with a stick blender or with just enough liquid to cover in a food processor or blender  and add it back to the soup.

Add clams, cream and dill. Bring to simmer. Season with salt and pepper.

Yield: 6 Servings

Browne Trading Company, Portland, ME / Bon Appétit

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

• 4oz slab bacon, sliced bacon, or salt pork, chopped
• 2TBS unsalted butter
• 1large onion, finely chopped
• 4celery stalks with leaves, finely chopped
• Kosher salt, freshly ground pepper
• 2large Yukon Gold potatoes (about 1 lb), peeled, cut into ½” pieces
• 1cup clam juice or fish broth
• 1TBS fresh thyme leaves
• 1½lb skinless cod, haddock, or pollock fillets, cut into 2″ pieces
• 4cups half-and-half

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, for 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.

Add butter, onion, and celery to drippings in pot. Season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, for 5–8 minutes.

Add potatoes, clam juice, thyme, and 1 cup water. Bring to a boil, reduce heat, and simmer until potatoes are tender, for 10–15 minutes.

Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, for 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.

DO AHEAD: Chowder can be made 2 days ahead. Let cool; cover and chill.