One Pot Chicken Dish over Cheesy Rice (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
6 bacon slices, roughly chopped |
1 pound boneless, skinless chicken breasts, cut into strips |
1 teaspoon essence, recipe follows |
1 tablespoon unsalted butter |
1 cup finely chopped yellow onions |
1/4 teaspoon freshly ground black pepper |
2 teaspoons minced garlic |
8 ounces button mushrooms, wiped clean and thinly sliced |
1 teaspoon chopped fresh thyme |
1 cup chicken stock, or canned low-sodium chicken broth |
1/4 cup minced green onions |
cheesy rice pilaf, recipe follows |
2 tablespoons minced parsley, garnish |
3 tablespoons unsalted butter |
1/2 cup finely chopped yellow onions |
1/2 cup finely chopped yellow bell peppers |
1 cup long-grain rice |
1 teaspoon salt |
1 bay leaf |
2 cups chicken stock |
1/2 cup frozen peas |
1/4 cup chopped fresh parsley |
1/2 pound fontina or mozzarella, diced |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer to a plate.
2. Melt the butter in the pan. Add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
3. Cheesy Rice Pilaf:
4. In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
5. Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.
6. Yield: 4 servings
7. Essence (Emeril's Creole Seasoning):
8. Combine all ingredients thoroughly and store in an airtight jar or container.
9. Yield: about 2/3 cup
10. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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