Chicken and Rice has always been one of my favorite meals, that’s why I have 3 different ways to make it on my blog, not counting this one. It’s cheap, easy and I almost always have the ingredients on hand for at least one of the versions I have posted.
If I already have 3 versions of chicken and rice on my blog, why do I need another one? I wanted to put this recipe here on the blog because it is the exactly like chicken and rice my mom used to make me and my brothers as kids. Well, at least, as close to what my mom made as I can remember. I have, literally, been looking for this recipe for years so I thought I would share.
Chicken Skillet Dinner
From the Woman’s Day Cooking For Two Cookbook
2 boneless, skinless Chicken Thighs
2 TBS soy sauce
1 TBS oil
1 small onion, chopped
1/4 lb mushrooms, sliced
1/2 cup uncooked rice
1/2 tsp celery seed
1 1/2 cup celery seed
1/3 cup frozen peas
Salt and pepper, to taste
Cut the chicken into strips. In a bowl, combine the strips wirh the soy sauce for 1 hour.
Heat the oil in a medium skillet and stir fry the chicken for 2 minutes. Add the onion, mushrooms, rice and celery seed; stir fry a few minutes more. Add the broth and bring to a boil. Reduce the heat and simmer for about 12 minutes, without stirring. Add peas and simmer 3 minutes more or until the liquid is absorbed and the rice is cooked. Add salt and pepper, to taste.
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