I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Saturday, January 16, 2016

Chicken and Rice (Pilau)

1 cup rice
3 1/2 cups good chicken broth (see recipe for Chicken Soup, Chicken and Dumplings, or Chicken Pot Pie
Salt and pepper to taste
1 to 1 1/2 cups cooked chicken, torn into bite size pieces
Salt and pepper

Bring broth to boil.  Add rice.  Cover and cook on lowest temperature until rice is almost tender.  Add chicken and cook until chicken is heated through and rice is tender.  This should be quite moist, even slightly soupy, and rice should be just done, not gummy.  Season liberally with salt and pepper.

I like to eat Chicken Pilau with English peas and cottage cheese.  Just call me weird.  If you want to know how to cook chicken and rice in large quantities, ask Tom Dunaway.

 
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