cooking question
I've been marinating chunks of boneless chicken breast in various seasoning mixes, plus oil and water and sometimes vinegar, as called for on the seasoning packet. Then I dump the whole thing in a frying pan to cook, adding some frozen vegetables (corn or beans) at the last minute. It turns out well, for fairly minimal effort.
Today, I decided to try baking the chicken-and-marinade, in the glass dish that I marinate it in. I added more water before I put it in the oven, so that I could also throw in a cup of rice. (Thus somewhat resembling the family chicken-with-rice dish, which I've stopped making because Lipton changed their onion soup mix and it doesn't taste right anymore.) The proportions I used were twice as much liquid (1/4 oil, 3/4 water) as dry rice.
It came out good--the chicken was well done, the flavor permeated everything, neither too dry nor too wet--except the rice was a bit crunchy. It doesn't seem to have absorbed the liquid properly. Should I have added more water? Left out the oil? Given the rice a chance to soak before putting it in the oven? Cooked it longer? Shorter? Some combination of the preceding? Something else I haven't thought of? (It's brown rice, if that matters.)
I'll make this again, but I'd be happier if I knew how to make the rice behave. Chicken with rice never had this problem.
Crossposted from dreamwidth, where there are
comments. Comments welcome here or there.
Today, I decided to try baking the chicken-and-marinade, in the glass dish that I marinate it in. I added more water before I put it in the oven, so that I could also throw in a cup of rice. (Thus somewhat resembling the family chicken-with-rice dish, which I've stopped making because Lipton changed their onion soup mix and it doesn't taste right anymore.) The proportions I used were twice as much liquid (1/4 oil, 3/4 water) as dry rice.
It came out good--the chicken was well done, the flavor permeated everything, neither too dry nor too wet--except the rice was a bit crunchy. It doesn't seem to have absorbed the liquid properly. Should I have added more water? Left out the oil? Given the rice a chance to soak before putting it in the oven? Cooked it longer? Shorter? Some combination of the preceding? Something else I haven't thought of? (It's brown rice, if that matters.)
I'll make this again, but I'd be happier if I knew how to make the rice behave. Chicken with rice never had this problem.
Crossposted from dreamwidth, where there are
comments. Comments welcome here or there.