I mentioned in passing in my last post what I had made for dinner on Sunday. I thought you might enjoy a couple more recipes.
Both of these recipes are my take on two recipes from Cook’s Illustrated.
Quick Fried Boneless Chicken
4 (6 – 8 ounce) boneless chicken pieces (breasts or thighs work fine)
2 teaspoons kosher salt
1 tablespoon corn oil
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon black pepper
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Using a fork, poke the thickest parts of each chicken piece. This is especially important if you are using chicken breasts. Poke each piece 5 or 6 times. Sprinkle each piece with 1/2 teaspoon of the kosher salt. Transfer chicken pieces to 13 by 9-inch Pyrex baking dish and cover tightly with aluminum foil. Bake until breasts register 145 to 150 degrees, 30 – 40 minutes.
2. Remove chicken from oven and transfer to paper towel-lined plate (Skin side up if it still has the skin on. I use skinless). Pat dry with paper towel. Heat oil in 12-inch skillet over medium-high heat just until smoking. WATCH IT CLOSELY! While skillet is heating, whisk butter, flour, cornstarch, and pepper together in a bowl. Lightly brush tops of chicken with half of the butter mixture. Place chicken in skillet, coated side down and cook until browned, about 4 or 5 minutes depending on the size of the chicken piece and your stove’s own “personality”. While the chicken browns, brush with remaining butter mixture. Flip chicken, reduce heat to medium and cook until second side is browned and chicken registers 160 degrees, about 3 or 4 minutes.
Long-Grain White Rice
2 cups long-grain white rice
1 tablespoon unsalted butter
3 1/4 – 3 1/2 cups water
1 teaspoon salt
2 to 4 tablespoon dehydrated vegetable soup mix (this is in bulk at my local bulk food store)
1. Place rice in fine mesh strainer and rinse under cold running water until water runs clear. Place strainer over bowl and set aside.
2. Melt butter in large saucepan over medium heat. Add rice and cook stirring constantly, until grains become chalky and opaque, about 1 to 3 minutes. Add water, salt and dehydrated vegetable soup mix. Increase heat to high, bring to boil, stirring briefly to blend ingredients. Reduce heat to low, cover, and simmer until all liquid is absorbed, 18 to 20 minutes. Off heat, remove lid and place a kitchen towel folded in half over saucepan; replace lid on pot. Let stand off heat 10 to 15 minutes. Fluff rice with fork and serve.