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Everyday Cooks and Everyday Foods

 

As you can tell from all of the great recipes my Twitter friends have shared with us, there are a lot of great cooks on Twitter. Today’s Everyday Cook and Recipe is no exception.

Yes, Sookietex is another Twitter friend. She lives in the Big Apple. She is friendly and nice to everyone she meets.

Sookie has her own cooking blog, Recipes Damages In the Kitchen where you will find a lot more fantastic recipes.

I love her philosophy of cooking. Her philosophy on cooking is not only THE way to approach cooking. It is THE way to approach life itself. I have used her philosophy as today’s Quote of the Day at the very end of today’s post. Be sure to check it out.

From the directions and the length of this recipe-post at first glance it might seem this is a hard or time consuming recipe. It is not!!! It just takes longer to write it out than it does to make it.  It  takes 90 minutes to bake. Perfect for cold winter days or even cooler and wetter springs.

Actually this recipe is as easy as one, two, three + one.

With no further ado, I introduce you to Sookietex and her wonderful recipe:

Everyday Cook #9

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Featured Recipe             Ginger Chicken and Rice Pie 

gingerchickenpie2

 

How we get and tweak recipes reminds me of the “telephone” game. This ginger chicken and rice pie recipe is one of my favorites. One of my sisters gave it to me. She got it from a friend. Her friend had gotten it from another friend. And that friend got it from her mom. It was several decades ago when I got the recipe — I was in my teens — and it has gone through many variations.

Truth be told I don’t recall what the original recipe was called, but my version has ginger and a marinade and when I received the recipe, it had neither.

Filling and Lots of Leftovers

Even though the combined prep and cooking time is approx 2 hours [ 30 minutes prep and 90 minutes baking time] this recipe is a favorite of mine for several reasons. One, it is filling, and Two, the pie is a big enough dish that it will yield one or two days worth of leftovers too. Cook once; eat twice is my philosophy! Best of all this dish is even more delicious the second or third day because the flavors have more time to meld.

Cost is Economical Too!

The ingredients, save for one, are economical. The expensive ingredient is Spanish saffron. However, it really is worth it for the flavor, aroma and color it gives the dish.

You will need a deep dish pie plate for this recipe.

One.  Ingredients for the marinade:

2 tablespoons mustard

1 tablespoon Worcestershire sauce

1 teaspoon honey

1 navel orange to make ¼ cup orange juice

What to do:

Mix all ingredients together in a bowl.

Two.  Ingredients for the chicken:

2 pounds of boneless, skinless chicken thighs

All spices to taste:

Poultry seasoning

powdered ginger

jerk seasoning

ground red pepper

ground black pepper

dried parsley

What to do:

Pat the chicken dry with a paper towel. Place it in a large bowl. Season it with poultry seasoning, powdered ginger, jerk seasoning, ground red pepper, ground black pepper, dried parsley to taste.

Next pour the marinade over the seasoned chicken. Place the marinated chicken in the fridge for 10-15 minutes.

seasoned_marinaded_chicken_for_gingerchickenpie

Three.  Ingredients for the rice:

1 cup rice

A pinch of saffron

4 white mushrooms

¼ cup Vidalia onion

¼ cup red onion

¼ cup frozen peas

What to do:

While waiting for the marinade to set, cook the rice according to package directions.

I like and use Texmati’s blend of red, brown, wild, and white rice. But you can use any rice or rice blend you like.

Add the dried saffron to the rice at the start of the rice cooking time.

Dice the mushrooms, Vidalia onion, and red onion.

Add the onions and mushrooms, and frozen peas to the rice AFTER the rice is fully cooked.

+ One   Assemble and bake pie

Ingredients

Pie dough*

3 large eggs

What to do:

*Store bought pie dough is fine. In fact, it is what I use. I use double layers on both bottom and top so you will need 2 packages. Why? The filling is very heavy and with double layers the filling does not break through the dough.

If you prefer you can bake your own pie crust.

Place two prepared pie crusts on the bottom of the pie plate.

Fill the bottom layer of pie crust with ½ of the rice mixture.

Lightly beat 3 large eggs and pour half of the eggs over the rice. The egg helps the rice hold its structure in the pie shell.

While waiting for the egg to settle into the pie bottom, sauté the chicken, 10 minutes on each side.

When sauté is completed place the chicken on top of the rice.

Put the other half of the rice mixture on top of the chicken. Pour the remaining egg over the rice.

Place double top crust over pie’s filling. Flute the crust’s edges and prick the center of the pie with a fork. Bake pie for 90 minutes at 400 degrees.

chickenpiePanorama

Bon appétit!!!

Quote of the Day

Always remember there are no kitchen mistakes – only opportunities for new recipes.

Sookietex

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