MENU Member Login
On the waterfront in Downtown Toronto since 1894 From novice to old salt, there is a place for everyone at National Yacht Club.
One-Skillet Meals: Spicy Chicken & Rice
March 19th, 2012 @ 12:35 PM EST by admin
[ I was very flattered to hear that some members were interested in more recipes from my collection. In keeping with the recent format, I have put together another series of step-by-step recipes that can be easily prepared on-board or dockside with basic cooking equipment. All the recipes in this second series are One-Skillet Meals. - Damon ]
In the first of this series, let’s prepare Spicy Chicken & Rice. What you will need:
¼ C. all purpose flour 2 – 14 oz cans chopped tomatoes (un-drained) 1 tsp Seasoning Salt 1¼ oz Taco Spice Seasoning (1 pouch) 6-8 skinless chicken pieces 2 tbsp vegetable oil 1 C. long grain rice 1 C. thinly sliced celery stalks ½ C. finely chopped onion ¼ C. finely chopped fresh parsley
These easy steps: In a plastic bag, combine flour, Seasoning Salt, and chicken pieces. Shake to coat chicken evenly. In a large heavy-bottomed skillet, brown chicken pieces in hot oil. Reduce heat to low and continue cooking, uncovered, for about 15 minutes. Raise temperature to high, add remaining ingredients (except parsley), blend well, and bring to a boil. Once boiling, reduce heat to low again, cover, and simmer undisturbed for 20 minutes longer (or until liquid is completely absorbed and chicken is cooked through). Sprinkle generously with chopped parsley and serve immediately.   About the main ingredient: “Chicken pieces” is a generic term and can mean a whole chicken cut up or just the parts you are particularly fond of. The important thing is to have skinless and bone-in for this recipe. Skinless ensures very little fat permeates the dish and bone-in ensures maximum flavour and moisture retention. With prices skyrocketing, be smart… roll up your sleeves, buy whole, cut up and skin your own chicken… its not that difficult and you really can’t screw it up. Once cooked, no one will notice any imperfections. If you have a friendly butcher, buy whole and ask him to cut and skin it for you… usually at no charge. Purchasing skinless and precut product can almost double the cost.   Wine Pairing: As with the last series, I will suggest all Canadian wine pairings for each recipe and try to bring you interesting local wines that you may not have tried before. Alvar Semillon Sauvignon Blanc 2009, Ontario VQA is priced at $12.95. Pale straw in colour and very nicely balanced with a hint of grapefruit. A touch of herbaceous and roundness on the finish to let you know that there is some Sauv Blanc in there. The blend is 80% Semillon. (An alvar is a biological environment based on a limestone plain with thin or no soil and, as a result, sparse vegetation.)   Hints and tips: A good quality skillet is an invaluable piece of hardware for your kitchen. I won’t tell you what to buy but I will tell you what I swear by for my own personal use… a 30cm Le Creuset Iron Skillet. The inner cooking surface is satin black enamel that seals in juices. The uniform heating of cast iron ensures completely even cooking across the pan surface. It can easily go from burner or oven to table… not cheap but it will last literally a lifetime.   Damon G. Beggs, owner of CATERWAITER Event Catering & Service Staff located in downtown Toronto.