what's a good meal I could make my family out of chicken, rice, and peas?

Question

I also have an extensive complement of spices, but this is all I have to feed them until thursday, any ideas? Thanks!

Answer 1

You could stew (or fricasee) the chicken and serve it over rice. Peas as a side sish. I put a recipe below. You can sub most of the fresh veggies for ones out of your spice cabinet.

Then any leftovers w/ that, combine to make into a casserole, top w/ cheese of any sort if you have any.


Chicken Fricassee (Serves 6)

4 chicken thighs
4 chicken drumsticks
2 chicken breast halves
Salt, black pepper to season chicken
½ to ¾ cup olive oil
½ cup all-purpose flour
3 cups chopped onions
5 cloves garlic, finely minced
¾ cup chopped celery, also include celery leaves if possible
4 to 5 cups water
1 tsp. dried thyme leaves, crumbled
1/8 tsp. red pepper (optional)
1 tsp. salt
½ cup red wine, optional
1½ bunches green onions, chopped, including tops, reserve 1 tbl. chopped green onion tops for garnish
½ cup plus 2 Tbsp. chopped fresh parsley, divided
Cooked brown or white rice

1. Liberally salt and pepper chicken pieces.
2. Heat olive oil on medium high in a large Dutch oven-type pot or two heavy skillets if you don't have one large pot. It's important when browning the chicken not to crowd the pieces. You have to have lots of room for the chicken to sear and brown on all sides and not steam cook in this step. Go for a dark golden brown crust on the skin.
3. Remove the browned chicken from the hot oil and add in the flour and stir to make a medium-brown roux. Next, stir the onions (not the green ones), garlic and celery into the roux and cook until everything is softened and caramelized with a nice covering of roux.
4. Return chicken to the pot with the roux and vegetables and pour in 4 to 5 cups water. Add seasonings, the thyme, red pepper and salt. Stir everything until gravy is starting to thicken. Reduce heat to low and stir in red wine. (You could probably prep the dish in a Dutch oven or cast-iron skillet and then simmer the gravy in a slow cooker so you don't have to keep watch while it cooks down.)
5. Simmer, covered, for about 2 ½ hours. Check occasionally to make sure the gravy is developing. Add more liquid if needed, but it shouldn't be necessary.
6. Stir in almost all of the green onions and ½ cup of the chopped parsley and simmer covered for an additional 30 minutes.
7. Check for seasoning. Serve over cooked rice. Garnish each serving with a sprinkle of chopped green onion and chopped parsley.

Answer 2

Easy Chicken & Rice

INGREDIENTS
6 boneless, skinless chicken breast halves
1 1/2 cups uncooked instant rice
1/2 cup boiling water
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2 tablespoons onion soup mix
1 (10 ounce) package frozen peas, thawed
1/2 cup minced fresh parsley
DIRECTIONS
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine rice and water. In another bowl, combine soups, soup mix and peas; stir into rice mixture. Spread over chicken. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until chicken juices run clear.

I add some carrots and corn as well and the family loves it.

Answer 3

Try this dish I think you will like it.
1--can cream of chicken soup
1 1/3-- cup water
3/4--cup long grain rice
1/2-- tea spoon onion powder
2--cups fresh or frozen vegetables
4 -- skinless chicken breast
1/2-- cup shredded cheese
Directions
mix togeather soup water and onion powder
add rice and vegetables pour into a greased 9 x 13 in. baking dish place chicken breast on top (I cut chicken breast in to 3 pieces ) -- bake 45 min. at 375*
take out of oven and sprinkle with shreaded cheese. I hope this will help you It's gooood
jim b

Answer 4

U can make bake chicken with rice and peas to make pea soup.

Answer 5

Easy Peasy Rice Bake

INGREDIENTS
2 cups uncooked long grain white rice
6 cups water
2 (14 ounce) cans chicken broth
2 (15 ounce) cans sweet peas, drained
1 (8 ounce) package shredded Cheddar cheese
1 cup crushed buttery round crackers
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 15 minutes.
Stir 1 can chicken broth and the peas into rice. Cover, and continue cooking 5 minutes. Transfer to prepared casserole dish. Pour remaining broth over rice mixture. Sprinkle evenly with cheese and top with crushed crackers.
Bake 40 minutes in the preheated oven, until bubbly and golden brown.







Chicken with Rice

INGREDIENTS
8 boneless chicken thighs, with skin
1/2 cup olive oil
2 cups chopped onion
1 clove garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups converted long-grain white rice
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon saffron threads
1 (28 ounce) can diced tomatoes
1 (4 ounce) can chopped green chiles
1 1/4 cups chicken broth
3/4 cup fresh peas
1 (4 ounce) jar pimentos, drained
1/2 (8 ounce) jar pimiento-stuffed green olives, drained and sliced
1/2 cup water
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.







Creamy Chicken Hot Dish

INGREDIENTS
2 celery ribs, chopped
1 small onion, chopped
1 tablespoon butter or margarine
1 1/2 cups mayonnaise*
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips
DIRECTIONS
In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

Answer 6

Stir fry comes to mind, add a little scrambled egg, soy, sesame oil, onions.

Answer 7

http://southernfood.about.com/od/chickenrice/r/bl30129h.htm

Answer 8

chicken pilaf..