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Recipe Chicken Rice Cream Of Mushroom
im looking for a mushroom and rice bake, do you know this one?

i made it once and it was amazing, but now i cant really remember how to make it.
i recall having to brown the rice in a pan with butter, then putting it in a glass pan with sliced mushrooms and chicken broth. cover with tin foil and bake
but i cant remember how much chicken broth or for how long to cook it. i have tried looking for it, but all the recipes i looked up call for cream of some thing, or onion soup…..this one just had chicken broth.

Could this be close? http://www.foodandwine.com/recipes/brown-rice-pilaf-with-mushrooms

What is the purpose of adding butter to chicken in the oven?

Just curious. Was looking up some chicken and rice recipes and several had small slabs of butter on the chicken in the oven.

“Basting” a bird with butter or any fluid for that matter is a waste of time. It’s done in the hope of moistening the meat but the skin prevents an infiltration of the basting liquid. What chefs do instead is work butter UNDER the skin of the bird before roasting so there is direct contact with the meat. It’s also a good idea to mix the butter with some herbs and seasonings before spreading it around under the skin.

As for a chicken/rice recipe, here’s my recipe for Arroz con Pollo, a Latin classic:

ARROZ CON POLLO

For the sofrito:

1 large tomato
1 small or half a large poblano pepper
1 small jalapeno
Half of a small onion
2 garlic cloves
1 small batch cilantro and/or culantro

Coarsely chop the tomato, peppers and onion. Place all of the ingredients in a blender and pulse to a rough puree.

For the chicken and rice:

1 tablespoon achiote (annatto) seeds
¼ cup olive oil
4 chicken thighs, skin on
Goya® adobo, or garlic salt, as needed
Ground black pepper, as needed
1 link chorizo sausage, diced
1 link Italian sausage, diced
1 batch scallions, greens and whites separated, chopped
1 shallot, chopped
1 small poblano pepper, chopped
1 small jalapeno, chopped
Goya® adobo, or garlic salt, as needed
3 cloves garlic, chopped
6 oz. dry white wine
2 cups long grain rice
1 (14.5-oz.) can chicken broth
Sofrito from above recipe
1 tablespoon paprika
1 small batch cilantro, chopped

Preheat the oven to 350 degrees. Place the achiote seeds and oil in a heavy Dutch oven or other oven-proof pot. Heat the seeds and oil over low to medium heat until the seeds gently sizzle and release their color. This only takes a couple of minutes. Stop cooking before the seeds turn black. Remove the pot from the heat. Remove the seeds with a slotted spoon and discard. Generously sprinkle the chicken thighs with the adobo and black pepper. Return the pot to the stove and heat the oil. Sear the chicken thighs, skin side first, in the oil on both sides. Remove the chicken and reserve. Add the sausage and cook until browned. Remove the sausage with a slotted spoon and reserve. Add the white parts of the scallions, shallot, poblano and jalapeno pepper to the pot and sauté. Sprinkle in some adobo and/or salt, and black pepper to taste. Remember the adobo already has salt in it. Add the garlic and sauté another minute. Deglaze the pot with the white wine, scraping all the browned bits off the bottom. Cook until the wine is almost evaporated. Add the rice and cook for a minute or two. Return the chicken and sausage to the pot. Add the chicken broth, sofrito and paprika. Cover and bring to a boil and then place the pot in the oven for 20 minutes. Just before serving add the green parts of the scallions and the cilantro.

http://www.foodforthoughtonline.net/

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Recipe Chicken Rice Cream Of Mushroom

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