rodentraiser
Head Chef
So tonight I cut up a chicken breast and put it in a dish with 2 cups of chicken broth, some herbs, a couple bay leaves, etc. After about 20 minutes, I started the Rice-a-Roni, browning the vermillon first.
After the vermillion was browned, I added 2 1/2 cups of more chicken broth to the Rice-a-Roni (supposed to be water, but I'm a sucker for chicken broth), seasoned exactly like I had flavored the chicken, and then I fished the chicken out of its pan and added it to the Rice-Roni.
At that point I had a DUH moment (the heat this last week has addled my brain). Why couldn't I use the liquid I poached the chicken in instead of making a whole new 2 1/2 cups of chicken broth to add to the rice? Would it be too fatty from the chicken to use?
Then I was wondering if there is an easier way still? Would I be able to cut up the raw chicken breast, put it in 2 1/2 cups of flavored chicken broth along with the Rice-a-Roni (after I browned the vermillion) and cook the whole thing in the oven? Would the chicken get done after only 20 minutes in the oven?
After the vermillion was browned, I added 2 1/2 cups of more chicken broth to the Rice-a-Roni (supposed to be water, but I'm a sucker for chicken broth), seasoned exactly like I had flavored the chicken, and then I fished the chicken out of its pan and added it to the Rice-Roni.
At that point I had a DUH moment (the heat this last week has addled my brain). Why couldn't I use the liquid I poached the chicken in instead of making a whole new 2 1/2 cups of chicken broth to add to the rice? Would it be too fatty from the chicken to use?
Then I was wondering if there is an easier way still? Would I be able to cut up the raw chicken breast, put it in 2 1/2 cups of flavored chicken broth along with the Rice-a-Roni (after I browned the vermillion) and cook the whole thing in the oven? Would the chicken get done after only 20 minutes in the oven?