Thursday, October 10, 2024

Cooking with Blobby

Food. I'm all about the food lately, it seems. 

With me being incapacitated, I've had some time to stray off our normal rotations of dinner. This is good for me, and good for us. There is a certain comfort in the good old stand-bys, but it is also good to not tire of them. 

And it's great to attempt new things, even if they don't alway work out. 

This one, in both of our estimations, worked out. 

I have a few things to work out on this, but I'll address those as we go. I can totally see doing this again - but better. 

It is all fairly simple. I didn't have to go out and buy any ingredients we didn't have. As things come together and cook, clean-up happens along the way, so it's pretty much done except for your final pan and whatever you use to plate your fud. 

Full disclosure: I forgot to put the spinach in the above picture.  Sorry. 


Ingredients

6 Chicken Thighs (boneless/skinless) 
1 French Onion Soup Mix 
3T Olive Oil 
2 Onions, chopped (or 1 large one - like I used)
1.5 cups Long Grain Rice 
2 cups Chicken stock 
3 tbsp sour cream (could use heavy cream or cream cheese) 
1 large handful of spinach leaves 


I forgot to take an image of my onions. But I'm sure you get the idea. 

In a large frying pan, sauté onions with some butter/oil and some salt. Once cooked through (about 7 minutes), remove from pan and set aside. 


Coat your chicken with French onion soup mix.  Next time I'd use a larger bowl to do this. In this shallow bowl things did not evenly distribute. 


Heat 3tbsp of oil in the same large frying pan and sear chicken on both sides (about 2 minutes each side) until nice and golden. Remove from pan. 

There was probably enough oil / butter from the onions. Next time I would not add more oil (or at least not a much) for the chicken. I think the amount I ended up with kept the chicken searing as well as it should. It all turned out ok and all, but you know.......searing will help with the flavour. 


In the same pan, add the rice and cook for 1 minute, stirring. 



Then add the stock, sour cream and salt some and bring to a simmer (3-4 minutes). 

The sour cream will eventually mix better, but at first it looks a bit curdled. Stir or whisk if you please. 



Add the onions and chicken back into the pan; place some spinach into the pan and then cover and continue to simmer for 20-25 minutes

You don't have to stir a thing, not really. The rice is below the spinach and chicken, just make sure to get what you want. 


These thighs were huge - almost breast sized. Joyce DeWitt breasts, not Suzanne Sommers ones. 

The chicken was done well. Temps higher than it should have been,  but still moist. The rice, save one bikte, was cooked well. The one, slightly undercooked. 

The onion soup mix was fine. There was one bit that was a little overpowering. I believe that stemmed from the smaller bowl in which it was mixed. I don't think things were distributed as evenly as it could have been. 

It's a nice warm dish - we had our first really cool fall evening, so it was nicely timed. 

2 comments:

Travel said...

I did something like that recently with saffron as the flavor, and added in a few mushrooms. A nice one dish meal.

James Dwight Williamson said...

Yum