Chicken Sanchez

Like most Man-Food, this is designed to be tasty, filling, quick and have a reasonably long shelf life (2-3 days).

Here is what you will need:

4 large chicken breasts (no bones or skin)
4-6 sausages (not breakfast sausage but the big Brat-type)
1 cup of Pace Picante sause
2 cups of brown rice
Optional: Shredded cheese and Sour cream
1-2 cans of beans (black, kidney or pinto)
1 large bag of tortilla chips

First, start the rice as it will take about 45 minutes to cook.  As will all rice, I use a 2:1 ratio of water to rice. So, if you are using 2 cups of rice, you will be adding that to 4 cups of boiling water.  I find with rice that it is often helpful to add about half a teaspoon of salt and one teaspoon of butter per cup of uncooked rice.

Add the rice after the water is boiling.  Reduce heat to simmer for 20 minutes and then turn off the heat for another 20.  Be sure to taste rice before adding it as sometimes my timing may be off by a bit.  If the rice is not soft, leave it in the hot water longer.

Cut the chicken into sugar-cube sized bites.  Cook until it is done all the way through.  Feel free to add some Monterey Steak Seasoning (I add this to everything).  Once it is cooked, put the chicken into a large pot.

Chop up the sausage (1/4 inch thick slices) and cook for about 10 minutes in a frying pan.  Add cooked sausage to the pot of chicken.

Add the cans of beans to the pot.

Add the Pace Picante sause to the pot.

When the rice is done, add it to the pot.

Crunch up a few handfuls of tortilla chips and add them to the pot.

Stir the contents of the pot together and then serve in bowls.

As desired, top will shredded cheese or sour cream.  I use both.

Eat and enjoy.

Jim

Grease Enhanced Chicken and Rice

Sometimes I like to roast an entire chicken.  Typically, I do this when I'm (a) hungry and (b) have an hour's worth of something else to do while the chicken is cooking.

The problem is always that I can't seem to eat an entire chicken so there is always something left over.  Now, since I typically eat all of the good parts while I'm still hungry, I end up with about a third of a chicken that basically doesn't look entirely edible.

So I came up with another way to cook it.

Here is what you need.

1 big chicken
2 cups of brown rice
3 onions

Spray a big glass cooking pan in PAM (unless  you want to spend a lot of time cleaning up later)

Slice up the onions and line the bottom of the cooking pan with the slices.

Wash the chicken then put it onto the onions.  If you have some, sprinkle some Costco Steak seasoning on the chicken.

Put the chicken in the oven and cook at 350 for about an hour and a half.

Now for the rice.  Boil 4 cups of water (with a tablespoon of butter).  Add the rice, cover and simmer for 45 minutes.

Set  a timer for the rice.  When I don't do that, there is about a 60-40 chance that my brown rice will end up black and stuck to the bottom of yet another pot I need to throw away.

When the chicken is done, remove it from the pan and let it cool.  Take off the skin and feed it to the dog.  My wife disagrees with this, but since you are single, this shouldn't be a problem.

When the chicken has cooled, pull off the meat, cut it into bite-size bits and toss it back into the pan with the onions.  Note, the onion should be sitting in about half an inch of chicken grease from when you cooked the chicken.  Add the rice.

Stir and enjoy.