Asian Style Chicken and Rice Recipe

Asian Style Chicken and Rice

I have two boys and each of them has their own unique food habits. My youngest loves cheese while my oldest has decided that he is currently not eating any. The youngest loves spicy foods, my oldest hates them. They can both agree on a few foods. Rice and chicken are two of their favorite foods. They will literally eat plain rice out of the fridge as a snack. I like rice as much as the next person, but they take it to a whole new level. Since they can be hit or miss with so many other foods I try to make chicken at least once a week and rice is always a popular side dish. This week I tried a new recipe for Asian Style Chicken and Rice from Everyday Food magazine.

This recipe has 9 ingredients. It takes 50 minutes of total time, 20 minutes of which is active and makes 4 servings. This recipe was very straight forward so I only made a few changes. First the sliced shiitake mushrooms that I could find and purchase were 5 ounces. So instead of using the remainder in another recipe I just added all 5 ounces. Since I added more mushrooms I found that my total cooking time was increased by approximately 5 minutes. Also make sure to trim the extra fat from your chicken thighs or your rice will end up greasy. Finally, I made my own chicken stock which I do not salt. This allows me to control the amount of sodium in my recipes.

While the title of this recipe is Asian style, the recipe resembled Southern style chicken and rice. The ginger added flavor, without making the dish taste overly Asian inspired. This would be a recipe that people that like traditional American cooking would enjoy and not even notice the ginger. That being said my family liked this recipe, especially my two boys. The rice turned out perfect and the chicken was very moist.

For the recipe go to Asian Style Chicken and Rice.