Corn Chowder Chicken
Corn Chowder Chicken
This is not "Chicken Corn Chowder", rather it is a recipe for serving chicken with a corn-chowder-style sauce.
Tools
1 Skillet
1 Rice Cooker
1 Saucier
1 Knife
1 Cutting Board
1 Whisk
Ingredients
2-4 Boneless, Skinless CHICKEN Breasts
2 cups MILK, half-and-half, or cream
1-2 cups of CORN kernels (11oz. vacuum-packed can or similar)
2-3 rashers of thick, strongly-flavored BACON (Dakin Farms or similar)
1 small ONION, frenched and diced
2 tbsp. BUTTER
2 tbsp. FLOUR
1/2 tsp. dried PARSLEY
1 cup RICE
2 cups WATER
Pinch of ground or rubbed SAGE
Pinch of ground PAPRIKA
Salt and Pepper to taste.
Directions
Fry bacon in skillet until cooked but not crispy. Remove meatiest parts after a few minutes and set aside. Return fatty parts of bacon to skillet and render fat until fatty bits curl. Add onion and saute until translucent with some browning. Remove onion to a small bowl. Chop half of bacon meat into bowl. Chop remaining bacon meat into a rice cooker. Discard remaining fatty bacon.
Sprinkle salt, pepper, sage, and paprika on chicken and brown in skillet. Add rice and water to rice cooker and engage cycle. Melt butter in saucier, allow water to cook out, but do not brown butter. Whisk in flour to form a crumbly roux. Add more flour if needed, but do so slowly, whisking carefully. Let roux cook 1-2 minutes, chop up with whisk, cook 1-2 more minutes, but do not brown. Slowly whisk in milk, forming first a paste, then a thick liguid, then a liquid. Add bacon, onions, parsley, and pepper then stir. Allow to cook on low heat until sauce thickens.
Finish cooking chicken and allow to rest 5 minutes. Cube chicken into bite-sized morsels, paying attention to pieces that may need extra cooking. Stir corn into sauce. Add fully-cooked chicken bites to sauce. Serve over bacon rice.
This is not "Chicken Corn Chowder", rather it is a recipe for serving chicken with a corn-chowder-style sauce.
Tools
1 Skillet
1 Rice Cooker
1 Saucier
1 Knife
1 Cutting Board
1 Whisk
Ingredients
2-4 Boneless, Skinless CHICKEN Breasts
2 cups MILK, half-and-half, or cream
1-2 cups of CORN kernels (11oz. vacuum-packed can or similar)
2-3 rashers of thick, strongly-flavored BACON (Dakin Farms or similar)
1 small ONION, frenched and diced
2 tbsp. BUTTER
2 tbsp. FLOUR
1/2 tsp. dried PARSLEY
1 cup RICE
2 cups WATER
Pinch of ground or rubbed SAGE
Pinch of ground PAPRIKA
Salt and Pepper to taste.
Directions
Fry bacon in skillet until cooked but not crispy. Remove meatiest parts after a few minutes and set aside. Return fatty parts of bacon to skillet and render fat until fatty bits curl. Add onion and saute until translucent with some browning. Remove onion to a small bowl. Chop half of bacon meat into bowl. Chop remaining bacon meat into a rice cooker. Discard remaining fatty bacon.
Sprinkle salt, pepper, sage, and paprika on chicken and brown in skillet. Add rice and water to rice cooker and engage cycle. Melt butter in saucier, allow water to cook out, but do not brown butter. Whisk in flour to form a crumbly roux. Add more flour if needed, but do so slowly, whisking carefully. Let roux cook 1-2 minutes, chop up with whisk, cook 1-2 more minutes, but do not brown. Slowly whisk in milk, forming first a paste, then a thick liguid, then a liquid. Add bacon, onions, parsley, and pepper then stir. Allow to cook on low heat until sauce thickens.
Finish cooking chicken and allow to rest 5 minutes. Cube chicken into bite-sized morsels, paying attention to pieces that may need extra cooking. Stir corn into sauce. Add fully-cooked chicken bites to sauce. Serve over bacon rice.