College Cooking Tips
Raw chicken can carry some pretty nasty bacteria so it needs to be handled accordingly. The rule is: "Don't Cross Contaminate". So, if you use a cutting board for the chicken, don't use the same cutting board for cutting raw vegetables like salad greens. If you only have one cutting board, thorougly wash the cutting board with soap and hot water before using for any other foods. It's a very good idea to keep a spray bottle in your kitchen that has about 1/4 teaspoon of bleach per quart of water. Spray the cutting boards, counters and sink after working with raw chicken.
The same cross contamination rules apply when cooking with raw eggs.
Take a 3 minute review of how to do this fundamental task of cooking. You'll be glad you did.
Chicken and Rice Casserole
Preheat the oven to 350°
In your large frying pan over medium-low heat:
- Saute one diced onion in 4 Tbs of butter until it’s soft. (this will take about 10 min) The onion will begin to smell sweet!
4 Tbs is a 1/2 cube, note the little marks on the paper butter wrapper that show tablespoons
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1/8 tsp garlic powder
Cook for 3 min. (cooking the spices makes their flavors bloom)
- 2 more Tb of butter to the onion and spice saute. Melt, then add
- 3 Tbs of flour
Stir in thoroughly with a wire whisk and cook for 5-6 min.
- 1 cup of milk and cook another 5-8 min until the mixture has thickened a bit.
If you don’t cook it long enough you’ll taste the flour!
- the drained can of mushrooms and
- frozen zucchini zoodles (use the whole 12 oz. bag) The zucchini will add a subtle sweetness in addition to great nutrition.
- 1 pint sour cream
- 2 cups of uncooked rice
- 1 qt. box of chicken stock or a quart of your homemade stock.
It will look runny, but remember the rice will absorb the moisture.
Stir it all together.
Pour the veggie/rice mixture into a greased 9x13 pan
- Place the 8/chicken thighs (if you froze the chicken it must be thawed) on top of the casserole, nesting them down a bit into the rice mixture.
- Cover with foil.
- Bake for 1 hour at 350°.
- Remove the foil after an hour and check the rice to see if it’s done.
- If not, cook another 10 minutes without the foil.
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