Anitas Famous International Chicken And Rice Dish Recipes

CLASSIC CHICKEN AND WILD RICE HOTDISH

Classic Chicken and Wild Rice Hotdish image

Provided by Amy Thielen

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1/2 cup natural wild rice
Fine sea salt
1 bay leaf
6 tablespoons salted butter, plus more for the baking dish
2 leeks, white and light green parts, diced
3 stalks celery, diced
Freshly ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole milk
2/3 cup heavy cream
3/4 cup low-sodium chicken stock
3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/4 teaspoon grated nutmeg
2 cups roughly chopped cooked chicken
4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups)
2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)
2 tablespoons extra-virgin olive oil

Steps:

Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

ANITA'S FAMOUS INTERNATIONAL CHICKEN AND RICE DISH

Anita's Famous International Chicken and Rice Dish image

I found this recipe in a Newspaper many years ago and I believe that it is an African dish if my memory is correct, although don't quote me on it. "This takes a little while to make but it's VERY delicious and worth the effort." The flavors are unique and wonderful!

Provided by Recipe USA

Categories Chicken

Time 1h45m

Yield 12

Number Of Ingredients 17

Ingredients

3 lbs cooked chicken
1 tablespoon garlic salt
4 garlic cloves
3/4 cup vegetable oil (olive)
1/2 cup yellow onion, finely chopped
1 teaspoon ground ginger
1/2 green pepper, finely chopped
1 (16 ounce) can tomatoes
2 (6 ounce) cans tomato paste
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 teaspoon crushed red pepper
2 cups white rice (Jasmine)
5 cups water or 5 cups chicken stock
1/2 cup yellow onion, sliced
1 teaspoon poultry seasoning

Steps:

In a 10 inch skilled saute chicken which has been skinned, deboned, and cut-up; with garlic salt and 1/2 cup oil until lightly browned. Set aside.
In a 4 quart kettle saute chopped yellow onions, ginger and green pepper in 1/4 cup oil until onions are soft.
Add tomatoes and simmer 5 minutes. Add salt, black pepper thyme, tomato paste and simmer 10 minutes.
Add the cooked meat and crushed red pepper. Simmer 20 minutes.
In a 2 quart saucepan cook rice, chicken stock and onions until tender.
Serve the rice on a platter arranging the meat/sauce in the center.
I have made this and mixed all ingredients together with rice for my daughter to take to school for a sharing of African ethnic cooking. It was a big hit. Nearly everyone asked for the recipe.
This takes a little while to make but its delicious and well worth the effort.".

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