Apple Chicken and Rice

Recipe From: me

This is a recipe-in-progress and I’m only posting it here to record my notes for next time.

Chicken:

What I did–

I marinated four pieces of chicken breast in the juice of three or four apples I’d run through a juicer, plus chicken broth to cover the chicken. I added salt (about 1 1/2 tsps) and pepper, and 1 tbsp brown sugar, and let it all sit for a few hours.

Then I chopped and fried some bacon for my rice dish, and after I removed the bacon I placed the marinated chicken in the bacon grease and fried for 2-4 minutes on one side. Then, after removing about 2 1/2 cups of my marinade to cook the rice in, I poured the rest in a baking dish. I generously sprinkled some chopped green onions in the marinade, and less generally sprinkled in a few squares of the bacon. Then I placed my chicken on top of this with the golden brown side facing up, uncovered by the juice. I baked the chicken at 375 degrees for 30 minutes, and it came out juicy and moist!

What I would do differently next time– the flavor was pleasant and nice, but too mild. I would try using only apple juice instead of diluting with broth, and probably use store-bought apple juice which is more concentrated than it’s homemade counterpart. Also, I would add more brown sugar (2 tbsps? 3?) and more salt. Furthermore, I think I’d get more oniony flavor if I used a regular onion instead of the little green ones, so I might try that next time.

Rice:

What I did–

I added one package of Near East brand wild rice with contents of packet, plus 1 1/2 cups of brown rice. I poured about 2 1/2 cups of my apple marinade in the rice cooker, than used water for the remainder of required liquid, and cooked as usual in the rice cooker. When the button popped, I added the rest of the bacon pieces I’d prepared earlier, along with about 1/2 cup of chopped pecans and lots of chopped green onions. It was really nice (you can’t go wrong with bacon!) but not as sweet as I’d been expecting, and if you weren’t looking for it I don’t think you’d discern the apple flavor at all. Therefore, I’d probably use pure apple juice next time as apposed to my diluted mixture, and use more than 2 1/2 cups. I’d also need to add a little salt if I used pure juice instead of my marinade.

 

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