Grandma TitaÂs Chicken Fricassee Emerald Rice Recipes

EMERALD RICE

Steps:

• Preheat oven to 350°. In a bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake 25-35 minutes or until heated through.

GRANDMA TITA'S CHICKEN FRICASSEE

Steps:

• Season the chicken all over with salt and pepper. Place the chicken breasts in a large pot with the broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, and oregano. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve into another pot. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks.
• Put the pot of broth over medium heat. Add the flour, whisking to avoid getting lumps. Bring the sauce to a simmer stirring constantly so it doesn't stick or burn, until it has thickened slightly, about 10 minutes.
• Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds. Whisk the asparagus water into the thickened broth. Add the cream and capers, stirring to combine. Add the chicken and asparagus to the sauce and stir to coat. Cook a couple of minutes to heat through and bring the flavors together. Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions.

GRANDMA'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
• Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
• Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.

GRANDMA TITA€™S CHICKEN FRICASSEE & EMERALD RICE

Steps:

• Chicken 1. Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 5 to 8 minutes. Reserve 3/4 cup of the cooking liquid and then strain the asparagus. Rinse under cold water and transfer to a paper towel-lined plate. Set aside. 2. Place the chicken breasts in a large pot with the chicken broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, oregano, salt and pepper. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve and set it aside until cooled. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks. 3. Place the flour in a large bowl. Add a little of the chicken’s cooking broth to the flour, whisking it until it forms a smooth paste. Whisk in the remaining broth then pour the mixture into a medium saucepan. Bring the sauce to a simmer over medium heat, stirring constantly so it doesn't stick or burn, until it has thickened slightly, 15 minutes. 4. Whisk in the reserved asparagus cooking liquid, the cream, and the capers. Add the chicken back to the sauce and stir to coat in sauce. Add the asparagus and gently tuck it in to the sauce (the asparagus is very delicate so handle it carefully). Cook a couple of minutes to heat through and bring the flavors together. Rice 1. Pre-heat your broiler to high. 2. Microwave the cooked rice on high in 30 seconds increments until it’s warmed through. Place the rice in a heatproof casserole or baking dish and toss with the melted butter, cilantro, parsley, lime zest and Parmesan cheese. Place the dish under the broiler for 5 - 7 minutes, check often, since broilers vary. Season with salt and pepper and serve.