NEED RECEIPE chicken and rice without cream of chicken or mushroom?

Use one part condensed tomato soup to one part milk.


Is this for a casserole? or soup? you can add vegetables. It would be kind of like a creamy minestrone with chickenNEED RECEIPE chicken and rice without cream of chicken or mushroom?
Use chicken brothNEED RECEIPE chicken and rice without cream of chicken or mushroom?
';Arroz con Pollo'; (Rice with Chicken) - 4 to 6 servings





1 (3 1/2 lb.) broiler-fryer; cut up


1 tsp. salt


1/8 tsp. pepper


1/8 tsp. paprika


1/4 cup olive oil


1 cup sliced mushrooms


1 medium onion; chopped


1 large clove garlic; minced


3 1/2 cups chicken broth


1 (28 oz.) can tomatoes; chopped


1/2 tsp. oregano leave; crushed


1/4 tsp. saffron; crushed


1 bay leaf


2 cups raw regular long-grain rice


1 (10 oz.) pkg. frozen peas


1/4 cup pimento strips





1) Season chicken with salt, pepper and paprika. In 5-quart Dutch oven or large pot over medium-high heat, in hot oil, cook chicken pieces, a few at a time, until browned on all sides; set aside.


2) Over medium heat, in hot drippings, cook mushrooms, onion and garlic until onion is tender, stirring occasionally. Stir in broth, tomatoes, oregano, saffron and bay leaf; heat to boiling.


3) Add rice and chicken. Reduce heat to low; cover and simmer 30 minutes or until chicken is almost fork-tender. Add peas and pimento; cook 15 minutes more or until chicken is fork-tender. Discard bay leaf.
Singapore Chicken Rice


INGREDIENTS


1 (4 pound) whole chicken


3 cloves garlic


2 (1 inch) pieces fresh ginger root, peeled


2 green onions


1/2 teaspoon salt


2 tablespoons sesame oil


3 tablespoons vegetable oil


1 tablespoon sesame oil


2 shallots, finely chopped


5 cloves garlic, minced


1 (1 inch) piece fresh ginger root, peeled and chopped


1/2 cup chopped cilantro


4 cups chicken stock


1/2 teaspoon salt


3 cups long grain rice, rinsed and drained


cilantro sprigs


sliced green onion


1 cucumber, thinly sliced


2 fresh tomatoes, chopped


DIRECTIONS


Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.


Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.


While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.


When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice
try cream of celery, that works well too.
Same results with an old approach. Instead of using cans of cream of chicken soup or cream of mushroom soup, make the soup from scratch. Will give that ';home made'; taste.
u should make it this way.





half of a cup of water, soy sauce, and sugar. Put 1 spood of galic.


First fries the galic until it is brown and then mixe in water soy sauce and then mixe it well. Wait till the water is hot and then add in sugar and mixe it well. Then put the chicken breasts in and cook it.


that is good and easy


cook it until u think is right.