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Old 12-22-2004, 06:58 PM   #1
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Hangover food/Comfort Food

I love this (am about to make it, in fact) - the recipe is trivial: brown a chunked-up chicken breast, slop in the mushroom soup, put some spices - mostly thyme, slather over rice...

Any thoughts on how to zing up this basic idea in a cool and easy way?

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Old 12-22-2004, 09:28 PM   #2
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change the word chicken 'chunks', to chicken 'pieces' first and foremost.

i'd add sage, ground, and a little milk. maybe put the breast in to brine the night before. try over orzo instead of rice. or mix with orzo. add a little worcestershire to soup mixture and a little heavy cream or cream cheese.
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Old 12-22-2004, 09:31 PM   #3
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"pieced-up chicken breast"? lol

What's ground?

EDIT: And you were ok with "slopping" the soup, and "slathering" over rice? LOL
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Old 12-26-2004, 06:30 AM   #4
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hey, you asked, i answered. if you can't take criticism, don't ask. and you know what i mean: 'pieces of chicken'. gimme a break.
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Old 12-26-2004, 11:54 AM   #5
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Quote:
Originally Posted by luvs_food
hey, you asked, i answered. if you can't take criticism, don't ask. and you know what i mean: 'pieces of chicken'. gimme a break.
o no - the language police hath taken umbrage at mine words! lol
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Old 12-27-2004, 12:54 AM   #6
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awww, man, that sucks. that was your last umbrage too, wasn't it?
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Old 12-27-2004, 11:15 AM   #7
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I'd use my basic chicken seasoning, a little thyme, a little sage, and a little paprika. Also, instead of basic white rice, I'd make my basic rice pilaf and serve the chicken over the pilaf. Add a little thyme, sage, and paprika to the pilaf, and use chicken stock.

Yields: 3 – 4 servings

½ c rice
1 T orzo pasta
1 T butter
2 T diced onions
2 mushrooms, diced
½ t garlic, minced
1 bay leaf
one sprig of thyme
1 c stock
salt and pepper to taste

Heat a saucepan. Melt the butter. Add the onions, mushrooms, garlic, bay leaf, thyme, salt, and pepper. Sweat them until the onions are transparent. Add the rice and orzo pasta. Increase heat to medium. Sauté until the orzo browns slightly and the rice begins to pop and “frizzle”. Deglaze the pan with the stock. Check the seasoning, and add some more salt and pepper as needed. Bring to a boil, cover, and simmer for 18 minutes.
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Old 12-27-2004, 11:31 AM   #8
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Cool - thanks Allen!

Hmm... that the second orzo suggestion... guess I'm gonna have look it up and see what exactly it is... lol

Thanks again!
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Old 12-27-2004, 05:54 PM   #9
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Orzo is a pasta that is roughly the same size and shape as rice grains. Depending on the brand, there are slight shape and size differences, but these are all basically the same thing.

Think "Rice-a-Roni", the flavored/seasoned vermicelli/rice packaged junk that you can get at the store. It's based on the classic Rice Pilaf, even down to the cooking method.
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Old 12-27-2004, 05:59 PM   #10
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Quote:
Originally Posted by AllenMI
Orzo is a pasta that is roughly the same size and shape as rice grains. Depending on the brand, there are slight shape and size differences, but these are all basically the same thing.

Think "Rice-a-Roni", the flavored/seasoned vermicelli/rice packaged junk that you can get at the store. It's based on the classic Rice Pilaf, even down to the cooking method.
Ah so... Kinda like couscous then? A bit bigger I suppose... (I think couscous is pasta, isn't it?)
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