Tag Archives: rice

Spanish rice and chicken stew 

I wasn’t sure what to call it. I just whipped dinner in 30 minutes, 10 minutes prepping, 30 minutes thinking about what to cook the whole way home from work. That’s  pretty much my routine. I can’t  follow meal plan, I am more of oh I have this and that let’s make this 😂😂. Even recipe, I can’t  even follow a recipe as is. I have to always make my own twist. Sometimes when I cook, I just throw this and that to the pot and be done. My habit taking picture of my food did not help as I did not write down what I did. So I found myself staring at the pictures and try to figure out what I did. How to make that. 

Now I am better with adding what I do as I make something.  I use this blog as my journal of my cooking journey. 

This meal tonight ended up less than $10 … again. I have a whole young chicken that I bought for $6 and only uses the breast part in this recipe. The rest is just canned tomatoes, tomato paste, seasonings, onion, garlic, rice, frozen peas, chicken broth which I made in Instant pot and freeze tons of them.

Here is the list of ingredients:

  • 1 whole bone in chicken breast
  • 1 (14.5 oz) canned diced tomatoes 
  • 4 cloves of garlic, crushed 
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper

Dumped everything  in instant pot. Closed the lid, sealed the vent, press manual 30 minutes. Once it beeped,  let it sit for 10 minutes before release the little pressure left and shred the chicken,  take the bone  out. I use 2 forks and shred them in the pot.

Now while the chicken  cooking, I started my rice. Into the pot, all ingredients for the rice below. Closed the lid, sealed the vent, press manual 4 minutes then once it beeped let it sit for 6 minutes. Then fluff  the rice. 

  • 2 cups jasmine rice,  coz that’s  what I have and love
  • 1/2 cups diced tomatoes
  • 1 tablespoons tomato paste
  • 1/2 small onion, diced
  • 2 cloves garlic, crushed
  • 1 teaspoons salt
  • 1/4 cups frozen peas
  • 2 cups chicken broth

Serve the chicken with the rice and topped with shredded cheese and a squeeze of lemon juice.

My 11 years old had second. He even finished his dinner before I finished mine. So I guess dinner was a truly winner winner chicken dinner.

Broccoli and chicken rice casserole


When you see rotisserie chicken on sale, I usually grabbed some and freeze them. It was $2.83 When I found it. Grabbed couples and using one today. Well I am using just the breast part today.

Diced up the chicken breast part, add them to the Instant pot along with 3 cups of water, a diced of 1/2 small onion and crushed 3 cloves garlic. Stir, closed the lid, sealed the vent, press rice. Once it beeped, you can release pressure immediately which known as QR ( Quick Release) or leave it for longer like I did today, which known as NPR (Natural Pressure Release).

Stir the rice, add 2 cans of creamed of Chicken soup and 1 can creamed of mushroom soup,  1 cup mayonnaise, juice from 1 lemon, 1/4 cup heavy cream, 2 cups shredded sharp cheddar, 1 can sliced mushroom, 1 pack of frozen broccoli florets. Mix well

Pout mixture in a pyrex pan 9×13, spread them. topped with Panko breadcrumb. Drizzle with melted 1 stick of butter. Baked in preheated 350°f oven for around 25 to 30.minutes until the top is golden brown and bubbly.

We don’t cook things like this often. My son and my husband, both said that it have been a looking time since I cooked this dish. 

When I have time, I make own roux for the chicken soup and mushroom soup. But cans are shortcut.

Hainan Chicken Porridge

 

I always love the hainan chicken rice. Never thought about this chicken porridge until one of my friend from Malaysia cooked this for us. He’s a great cook, we went to the mountain with him and he just pampered us with all the dishes he prepared, and it’s all quick and easy, not to mention yummyyyyyyyyyyy

Ingredients:
1 whole chicken
2 clove of garlic, pounded
1 inch of ginger, pounded
8 cups of water
salt
pepper
2 teaspoon of sesame oil
2 cups cooked rice
3 clove of garlic, minced
1 inch of ginger, sliced into stick
1/4 cups soy sauce
1 tablespoon fish sauce
3 tablespoons vegetable oil
sesame oil
cilantro for garnish
green onion sliced for garnish
fried garlic for garnish
sliced cucumber for garnish

Directions:
Bring the water to boil, stir in garlic and ginger and the chicken. Make sure the broth is clear, discard the scum if any.

Cook the chicken until tender.

Meanwhile, take 2 cups of the cooked rice and put it in a pan, adds on 4 cups of chicken broth to it, and cook in a medium heat until rice is soft and bubbly, stir frequently. Pour into serving bowl and garnish with sesame oil and green onion.

When the chicken is done, sliced it discard the bone. Put the chicken in the serving dishes surrounded by cucumber.

Heat the vegetable oil, stir in garlic and ginger cook until garlic is golden brown, stir in soy sauce, fish sauce, sesame oil, bring to a boil. Pour on the chicken and then garnish with fried garlic and cilantro.

Served with the porridge.

If you like something spicy, make the chili by blending red pepper and garlic, salt and a little bit of water, bring to a boil.