cooking question

[readinggeek451]

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

Comments

[readinggeek451]

I've always used brown rice (grew up on it). It never occurred to me that proportions would need to be different for baking than steam cooking, but it makes sense. And I counted the oil as liquid this time; it was only 1.5-1 if you just count the water. It sounds like that was probably the problem. I may increase the cooking time a little next time, too.

Thanks!

[purpleajuga]

The standard proportions of brown rice to water are 1:2 (Dad makes that 2.1 to offset some evaporation before he turns down the heat), whether you are cooking the rice in water, steam, or baking. You might want to check the family chicken with rice recipe and see what that says. You probably could use the baking time from the family recipe, too.

[readinggeek451]

I did use the baking time from the family recipe, but judging how much water it calls for is difficult since it's measured in soup cans and covers 1-2 cups of rice without adjusting the water.

I probably shouldn't have counted the oil in the marinade as part of the liquid cooking the rice. In any event, the answer seems to be that I didn't have enough water.