Little help with some spices, please

[Alan]

This is pretty late notice, but I'm planning to make a chicken and rice casserole for dinner tonight. My wife informed me that there more in the world to eat than meat and potatoes, I think she just made that up, can't be true.

I'll post a link to the recipe below. I using the rest of a chicken I smoked yesterday, about 3/4 of a bird. A lot of the reviews I read said they added spices to give the dish more flavor, I believe this recipe could use it. I'm thinking maybe chili powder or cumin, but the amount(s) would only be a guess.

Any suggestions on what to add and how much? Here's the link.

:tiphat: Alan

http://allrecipes.com/Recipe/Salsa-Chic ... etail.aspx

 

[3waycross]

Personally I wouldn't ad anything to it. The smoky flavor of the chicken should carry the dish pretty well.

HOWEVER if you want to jazz it just a little you could always add just a little bit of curry powder.

be advised though that i am a minimalist when it comes to seasoning. I prefer to let the natural flavors of the meat to carry the dish. The exception is a bit more salt on my meat. Especially anything cooked on the grill.

 

[alisonb]

Don't think cumin and chili powder will compliment the dish especially seeings mushroom soup is included. If I really wanted to add something to it, it would be mushrooms and asparagus

 

[Kingfisher]

Catsup. Oh wait that's not what you were looking for. How about some rosemary or thyme?

 

[HDRider]

Garlic. Garlic and then a little garlic.

 

[Alan]

Garlic. Garlic and then a little garlic.

:nod: :nod: :nod:

Great thoughts and suggestions, thanks you everyone. This is really helping me develope a plan. But catsup? :? :lol:

Thanks to all!
:tiphat:

 

[Anonymous]

Spoon it inside some heated corn tortillas and top it with some crystal hot sauce and some shredded 3 cheese

 

[HDRider]

Garlic. Garlic and then a little garlic.

:nod: :nod: :nod:

Great thoughts and suggestions, thanks you everyone. This is really helping me develope a plan. But catsup? :? :lol:

Thanks to all!
:tiphat:

No, Ketchup. :bs:

 

[Alan]

Tried it last night with some home made French bread. I took many of your guys advice, added nothing and the flavor of the smoked chicken with the marinade I used did carry the dish. The only thing I added was minced garlic. It was pretty good, I seemed to like it better with each bite, but it was very, very filling. Tonight is leftovers on a warm tortilla shells.

It was my third attempt at making bread ...... I do seem to be getting closer. :?

No catsup. :lol:

 

[CottageFarm]

Alan, I didn't get to add my :2cents: worth in time for your dinner. Next time you make it though, try these changes to the recipe.

Eliminate the cream of chicken soup and cook the rice in chicken broth rather than plain water.

Eliminate the canned cream of mushroom soup and replace with the following:
Melt several tablespoons of butter in a saute pan. Rub with one whole garlic clove. Saute fresh mushrooms and minced onion until golden brown. Remove mushrooms from pan. Deglaze with a splash of brandy and cook until alcohol is evaporated(minute or so). Whisk a couple of tablespoons flour into the butter. You're building a roux. When the roux is lightly browned, add about 2 cups of cream or half and half to the pan. Whisk until thickened, remove from heat and stir mushrooms into cream sauce. You now have your own homemade cream of mushroom soup. Far superior flavor to the canned stuff and only takes about 15-20 minutes to make. You can also use any combination of mushrooms you like.

I also would not have added any additional spice to the recipe if using smoked chicken. I would have added a bit of fresh cilantro as a garnish. For the original recipe, I think I would have brined and probably marinated the chicken. I also would have pan fried or grilled it instead of boiling it.

So there's my belated :2cents:

 

[pdfangus]

my go to addition to anything is Salsa

also known in some circles as the husbands friend....

 

[Alan]

Thanks cottage for the tip, I think the broth and roux would be a excellent change to the dish. It's really a pretty good dish. I'm looking forward to leftovers tonight.

Pdfangus, the salsa makes for a tasty twist on things.

I think the key to the dish was the leftover chicken I used. Jo interduced me to Dale's steak seasoning. A few nights ago I marinated a whole bird in it for about four hours, as instructed, let it glazed and smoked it with apple chips to a temp of 165, 170 degree. Lots of flavor to the bird and the leftover chicken really carried the rice dish.

Okay I gotta go get some tortillas. :mrgreen:

 

[gonzo]

Tried it last night with some home made French bread. I took many of your guys advice, added nothing and the flavor of the smoked chicken with the marinade I used did carry the dish. The only thing I added was minced garlic. It was pretty good, I seemed to like it better with each bite, but it was very, very filling. Tonight is leftovers on a warm tortilla shells.

It was my third attempt at making bread ...... I do seem to be getting closer. :?

No catsup. :lol:

Catsup would be an insult to the cook

 

[greybeard]

Ketchup overpowers other flavors--doesn't enhance anything.

I've made chicken and rice a lot--sometimes use cream of broccoli soup instead of cream of mushroom. Sometimes sub pork chops for the chicken. I didn't read you recipe link, but I always at least brown the meat beforehand. My wife does not--uses raw chicken or pork. We also put just a LITTLE olive oil in the bottom of the casserole dish, place the meat in, then, in a large bowl, mix all the spices, liquids and rice together good---then pour the mixture in over the meat before placing it in the oven. Makes it all an even mixture for cooking and you don't get one spoonful that is not as spiced or 'mushroomy' as the rest.

This is a good use for leftover turkey too.