mm that sound good?
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mm that sound good?
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depends on what you have in the cupboard!
umm, you can make chicken burritos if you have the ingredients
chicken pasta bake (either with veg in a creamy sauce or with veg in a red sauce - just top with cheese) - we do the red sauce one in the slow cooker - then put it in lasagne dish and top with eitehr lots of cheese or white sauce
enchiladas
sorry - just running through the usual suspects when we defrost chicken!
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That's the problem, BG, I don't have all that much at the mo...gotta go shopping sometime soon!
Could do a pasta bake of some sort, I think I have cheese left...I could make a lasagne thing. I have lasagne sheets, but again not sure how much cheese. Not much I don't think.
Don't have the ingredients for apricot chicken.
Don't feel like a caserole, I made a beef caserole last night, so not tonight.
Risotto sounds delish. Not sure if I have any risotto rice though, but I have normal rice.....might make a chicken ricey thingo...lol to be specific!
Thanks ladies, you've given me some ideas!
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chooken fried rice??
normal rice, whatever veg you have, the chicken browned and tossed through, egg...
knew there was something else we make!
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Mmmmmm, yummo, that's what I would do!!!
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Yep, I think chicken fried rice it will be. DD might even deign to eat it...maybe!
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This is quite nice, and really easy
Baked Moroccan chicken and rice
5 out of 5
Cooking Time 35 minutes
Ingredients (serves 4)
* 1/4 cup apricot jam
* 1 1/2 tablespoons Moroccan seasoning
* 1 garlic clove, crushed
* 1 tablespoon olive oil
* 500g chicken thigh fillets, trimmed, cut into 3cm pieces
* 2 cups long-grain rice, rinsed
* 1 brown onion, thinly sliced
* 1 large tomato, roughly chopped
* 1/2 cup frozen peas
* 2 1/4 cups salt-reduced chicken stock
* 1 lemon, juiced
* steamed green beans, to serve
Method
1. Preheat oven to 220?C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.
2. Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.
3. Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.
It's off the Taste website, if you do a search for it there there's lots of comments from people about changes they've made to it as well and lots of people adjust the cooking time or the rice can be a bit crunchy.
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I just made a chicken casserole with leek, carrot and celery sweated in a pan. Chook added and browned in with it. Add a can of condensed chicken soup and a smidge of water. Boil until chook is cooked and tender. Serve with rice.
Yummmmmmm!!!
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