Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.
3. Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Add the uncooked rice to the skillet and stir to coat it with the oil and juices from the chicken.
5. Pour in the chicken broth and stir to combine.
6. Add the frozen peas and carrots to the skillet and stir to distribute them evenly.
7. Season with salt and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
9. Simmer for 18-20 minutes, or until the rice is cooked through and the chicken is tender.
10. Remove the skillet from the heat and let it sit for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, then low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 45g
Protein: 30g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Fresh or canned peas and carrots can be used instead of frozen.
- Chicken thighs can be used instead of chicken breasts.
Variations:
- Add diced bell peppers or mushrooms for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of soy sauce or hot sauce for a different flavor profile.
Tips and tricks:
- Make sure to brown the chicken pieces well before adding the rice to the skillet.
- Stir the rice occasionally while it's cooking to prevent it from sticking to the bottom of the skillet.
- If the mixture seems too dry, add a little more chicken broth or water.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the leftovers on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Gerber Chicken and Rice in bowls or on plates, garnished with chopped fresh parsley or cilantro.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
- A simple green salad with vinaigrette dressing
- Steamed broccoli or green beans
- Garlic bread or dinner rolls
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini or squash
- Corn on the cob
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a little more chicken broth or water and continue simmering until it's tender.
- If the mixture seems too soupy, remove the lid and let it simmer for a few more minutes to evaporate some of the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Gerber Chicken and Rice is a classic comfort food dish that has been enjoyed by families for generations.
Flavor profiles:
Savory, comforting, and satisfying
Serving suggestions:
Serve the Gerber Chicken and Rice as a main course for lunch or dinner.
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Taste: Savory, Herby, Comforting, Mild, Balanced