Quick and easy one dish suppers like this are great for weeknights and especially during these weeks in the run up to Christmas when we don’t know when we are coming or going we are so busy!
The original recipe used a packet of ranch salad dressing mix. We don’t get that over here, so I just made up a mix of herbs/spices to approximate the flavour, and it worked very well. If you can get the ranch dressing mix and want to use it instead. Use one packet of it in place of the dried parsley, onion powder, dill weed, and salt.
I like to poach my chicken to use in this. It is a lot moister when I do it and I like that. Chicken breasts can tend to be dry sometimes. I just pop them into a saucepan, cover them with cold water, add a bit of salt, a bay leaf, some peppercorns and bring to the boil. Simmer for 5 minutes, then let it sit in the water to cool down. It will be perfectly cooked and tender, ready to cut into chunks and proceed as per the recipe. Otherwise, just cut the raw chicken into cubes and brown it along with the onion, until it is no longer pink.
I like to make a salad to serve along with it. I just cut up some iceberg lettuce and add some crumbled cooked bacon, red onion (very thinly sliced), frozen peas (thawed), chopped tomatoes and cucumber, and a bit of grated cheese.
I make a simple dressing using about 2 TBS each oil, cider vinegar and oil, some salt and black pepper, 2 TBS of mayonnaise and about 1/2 TBS of sugar or to taste. Sometimes I also add a pinch of dill weed. It’s great! I just whisk them all together until smooth and toss it along with the salad ingredients.
You could also use lemon juice instead of the cider vinegar and honey instead of sugar, its up to you. Its really tasty either way.
The chicken and rice cook all together in one pan along with the onion and seasonings . . . in some stock. I use chicken bouillon cubes or stock gels. Do be judicious when adding any salt as there will be plenty of salt in the seasoning mix, cheese and bacon.
You just simmer this all together for about 15 to 20 minutes until all of the liquid has been absorbed by the rice.
Give it a stir. Add the cheese and bacon and give it another stir. Dinner is done.
There is no other word for this than delicious. I love this stuff. I have been known to have the leftovers for breakfast. (Shhh!)
Bacon Ranch Chicken & Rice
Juicy chicken, crisp bacon, rice and cheese. I like to poach my chicken first in some water with some peppercorns, salt and a bay leaf, before cutting it into chunks, but if you are in a hurry you can just chop it up and cook it from raw.
6 slices streaky bacon
1/2 TBS olive oil
1 large onion, peeled and diced
4 boneless skinless chicken breast, poached and cut into chunks
1 tsp garlic powder
1 tsp dried parsley
1/2 tsp onion powder
1/2 tsp dill weed
1/2 tsp salt
1/4 tsp black pepper
210g raw long grain rice (1 cup)
590ml chicken stock (2 1/2 cups)
120g grated cheddar cheese (1 cup)
Pre-heat the oven to 220*C/ 425*F/ gas
mark 7. Line a baking tray with foil. Lay your bacon on the tray and
then cook in the heated oven until crisp (about 8 to 10 minutes). Remove
and set aside.
Heat the oil in a large
skillet which has a lid. Add the onion. Cook, stirring until
translucent. Add the chicken and all of the herbs, spices, seasonings.
Cook, stirring for a few minutes. (If your chicken is raw, stir and cook
until no longer pink) Add the rice and stir. Pour over the stock and
bring to the boil. Reduce to low, cover and cook over low heat for 17 to
20 minutes until all of the liquid has been absorbed. Remove from the
heat. Crumble the bacon and stir it into the rice mixture, along with
the cheese. Serve immediately.
If quick, easy and delicious works for you, then you are going to love this! Bon Appetit!