Chicken and Yellow Rice

This recipe is one that was handed down to me from my mother.  I have tweaked it here and there, but it largely remains the same as it was when I was a kid.  This meal is good and hearty, as well as relatively healthy.  I prefer to use boneless chicken thighs because it is less messy during the shredding stage, but you can make it with bone-in if that is what you prefer.

Ingredients:

1 1/2 lbs boneless chicken thighs
10 oz bag of Vigo yellow rice
1 can baby peas
1 cup baby carrot slices
1 tbsp onion powder
1 tbsp garlic powder
1 tsp salt
1 tsp pepper


1.  In 6 cups of water, add the onion powder, garlic powder, salt and pepper, and the chicken thighs.  Bring to a boil.  Reduce heat to medium and continue to cook chicken for about 25 minutes.

2.  In a small mixing bowl, add a handful of ice and some water.  Then remove the chicken from the water and place in the bowl of ice water.  ( I do this so that I can shred it without burning my fingers on it.

3.  If you haven't already, cut your baby carrots into slices.  Then add the yellow rice and the carrots to the boiling water on the stove.  While your rice and carrots cook, start shredding your chicken.  Add shredded chicken to pot.  Let this cook for 15 minutes.

4.  Add your can of peas, and let it cook for about 5 minutes more.  The mixture should be thick, with all of the water absorbed by the rice.  If it is not, continue cooking until desired texture is reached.  Season to taste and serve.

Chicken Parmesan

This was one of the first things that I was able to call my recipe.  Always good and hearty, chicken parm tops my list of favorites.  This meal takes a while to prepare, but is well worth all the trouble once its done.  I recommend pairing it with some noodles and sauce and some garlic bread.

Ingredients:

4 boneless skinless chicken breasts
1 egg
1 jar of your favorite spaghetti sauce
(I use Ragu)
1 cup Italian breadcrumbs
1 cup Parmesan cheese (from the green jar)
2 tbsp extra virgin olive oil
8 oz shredded mozzarella cheese
8 oz package of your favorite pasta

1.  Preheat your oven to 350°.  Preheat your frying pan to medium.  Add one tbsp of oil to it.  Add cooking spray to your glass baking dish.

2.  Trim and discard the fat from your chicken.  Mix your Parmesan cheese and breadcrumbs together in a small mixing bowl.  Beat your egg until mixed well.  Dip chicken in egg and then coat with breadcrumb mixture and place in your preheated pan.

3.  Cook about 10 minutes, or until golden brown, turning occasionally.  Place your chicken in a glass baking dish.  Top your chicken with about 2 tbsp of spaghetti sauce.  Add a large handful of shredded mozzarella cheese to each chicken breast.

4.  Place chicken in oven and cook for about 20 minutes.  During this time, I usually boil my noodles and cook my garlic bread, so that it all gets done about the same time.