Dutch oven chicken & rice

MountainGriller · February 2010

I tried Pork Butt Mike's Dutch oven chicken and rice for dinner tonight. It was a big hit - thanks PBM!

cookn biker · February 2010

Looks great!! What's in it?
Thanks!

Big'un · February 2010

That looks awesome! Nice job!

MountainGriller · February 2010

Rice, cream of celery soup, sour cream, water, garlic, onion, celery, boneless chicken thighs.

MountainGriller · February 2010

Thanks - it was fun to try - and it will be good if we get snow/ice tonight

Hoss · February 2010

Now THAT looks good enough to eat!Great job!!!

MountainGriller · February 2010

Oh good 'cause I did eat it - yum yum

DHall · February 2010

Recipie?

Rib Bones · February 2010

Nice cook. Not usually a big fan of rice dishes.... but....this has perked my interest. Gonna go look for the recipe.

Hoss · February 2010

You have mail.

MountainGriller · February 2010

You can find the recipe on page 47 of the 2009 Florida Eggfest

http://www.nakedwhiz.com/cookbook/2009flarecipecollection.pdf

MountainGriller · February 2010

Got your email - thanks - I wrote you back - I've been baking beer bread -

MountainGriller · February 2010

Thanks - I've been wanting to do something with the Dutch oven, so Ithought I would give it a try - turned out to be vey good. You can find the recipe on page 47 of the 2009 Florida Eggfest

You can find the recipe on page 47 of the 2009 Florida Eggfest

Rib Bones · February 2010

Thanks...I was still looking

MountainGriller · February 2010

[/url=http://www.nakedwhiz.com/cookbook/2009flarecipecollection.pdf[url]

MountainGriller · February 2010

how do you post a web link?

DHall · February 2010

Recipie?

DHall · February 2010

Recipie?

MountainGriller · February 2010

PBM’s Dutch Oven Chicken & Rice
by Mike Storno (Pork Butt Mike)
Ingredients :
2 cups Brown Long Grain Rice
2 cans Cream of Celery Soup
2 cans of Water
1 cup Sour Cream
3 cloves Garlic, minced (extra optional)
1 small sweet Onion, diced
3 stalks Celery, diced
1 Tbls. Worcestershire Sauce
8-10 Chicken Thighs (boneless preferred)
1 Tbls. Poultry Seasoning
Your favorite Rub
Salt & Pepper to taste
Preparation :
Generously put rub and poultry seasoning on chicken and let set for 15 to 20
minutes (the longer the better).
In 5 or 6 quart dutch oven add rice, soup, water, sour cream, garlic, celery, onion,
and worcestershire sauce. Stir thoroughly. Place chicken on top of rice mixture.
Cover dutch oven and bake indirect at 350° F. for 90 minutes or until rice is
tender.
Serves 8-10.
47

Hoss · February 2010

YUM!

MountainGriller · February 2010

3 c self-rising flour
1/2 c sugar
12 ounces of beer (I use Bud)
2 T butter (spread over top of bread last 10 minutes)
preheat oven to 350
mix all ingrediendts except butter
pour into greased bread loaf pan
spread melted butter over the top of bread during the last 10 minutes
bake at 350 for 1 hour

Mike in Abita · February 2010

You can either copy the link and paste it in the body of you post like this http://www.nakedwhiz.com/cookbook/2009flarecipecollection.pdf

or you can get fancy by using the URL tag at the top of the message block. Just follow the help block right above the message block and make sure your text is exactly as it appears. When linking to a .pdf file leave off the forward slash after .pdf

For a link to the FL cookbook click here

Hoss · February 2010

OH YEAH!TO DO SOON!!!

Thanks!

MountainGriller · February 2010

Oh - cool, I'll try posting a link to the Chicken and Rice recipe below
You can find the recipe on page 47 of the 2009 Florida Eggfest

http://www.nakedwhiz.com/cookbook/2009flarecipecollection.pdf

MountainGriller · February 2010

Thanks Mike - I was able to post my first link

Pork Butt Mike · February 2010

I am glad you enjoyed it. It's a great comfort food. Whats nice about this dish is you can cook it down and make it thick like you did here or pull it off a bit early and it will be creamer not as thick, thats the way we like it in my house hold. YOucan do so much with this dish also, substitute the cream celrey soup with cream of mushroom soup. Experiment with it.

MountainGriller · February 2010

Thanks for your comments - I pulled it at 90 minutes and the rice was not done yet and it was sorta soupy so I put it back on the egg for about 20 minutes. Pulled it and left the Dutch oven covered. Then, we had to go to a funeral home for the visitation of friends uncle. Anyway, it was over an hour later Dutch oven still warm and the chicken and rice was thicker - we went back for seconds and thirds. I've use the Dutch oven for bread but this is the first cook like this.
Thanks again
Tom

Pork Butt Mike · February 2010

Great Tom, next time if it gets a little to dry just add some water and you can make it creamer again. Good Eats

MountainGriller · February 2010

OK - cool - I may have to water it down for lunch - we are watching a beautiful snow - we need some comfort food.

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