In a matter of days we will be in the month of November. This is a month that people start preparing for the holidays and it is a month where many people start to feel the chill of Fall, and they may even experience some snow fall.
What I like to do when it starts to get cold is cook comfort food. One of my favorite dishes to cook during the fall is chicken and rice. However, the way my mom used to cook it was a little fattening so I have modified the recipe to make it lower fat, however, my version doesn’t lose that wonderful rich flavor of the full fat version.
1 small to medium sized chicken, cut up into piece and the skin removed
1 can of non-dairy mushroom soup
1 packet of onion soup
2 cans of water
1 can of brown or white rice
Olive oil spray
Salt and pepper to taste
1 tablespoon of cilantro
Optional: Extra fresh mushrooms
Preheated oven 425 degrees F
- Clean, skin and cut up your chicken. I like to cut up the chicken into similar sized pieces, which means you will need to cut each breast into about three pieces and you will need to separate the thigh from the leg.
- Spray the bottom of an oven safe pot with olive oil spray, or use a tablespoon of regular olive oil. Heat up the oil and start browning your chicken parts. Put the dark meat pieces in first and brown for a few minutes before you put in the breast meat.
Add salt, pepper and cilantro to the chicken to taste. You will want to brown both sides of the chicken pieces. This will create a fond on the bottom of your pot which will add flavor to the dish.
- Once the chicken has brown add the mushroom soup, the onion soup, a can of rice and two cans of water. Stir so that the soup mixes with the water and the rice is distributed throughout the pot.
- Cover the pot with aluminum foil and put the entire thing into a preheated oven for about an hour. After the hour is up check for doneness. If the chicken is cooked then let the pot rest on the top of your stove for about 15 minutes.
- Remove the chicken and cut the meat off the bone. For the most part the chicken will pull easily away from the bones. Cut the meat into bite sized pieces and place the meat back into the pot. Mix with the rice and serve.