Fried/Baked Chicken and Rice Casserole

Thank you for being a part of my kitchen.

www.nmcookbookmariabaca.com

My Authentic New Mexico Cookbook
Comidas De Mi Familia

Margaret’s Kitchen NM
P.O. Box 12334
Albuquerque, NM 87195

My Amazon Storefront link

https://amzn.to/4iawMK3​

#margaretskitchennm​ #newmexicogreenchile​ #newmexicoredchile

#margaretskitchennm​
#wholefoods
#Campbellssoup

Good morning everyone. Yes, it’s morning here in beautiful Albuquerque, New Mexico. Welcome to Margaret’s Kitchen. Come zi familia. I am today I am making a chicken, rice, vegetable uh casserole, baked casserole. And so right now what I did is I have a few cups of flowers of flour flowers three cups of flour. I put a tablespoon of salt, tablespoon of garlic powder, tablespoon of onion powder, and a tablespoon of white pepper. And so what I’m doing is I’m going to do I’m going to I use um chicken uh chicken thighs. I love chicken thighs. So that’s what I use. So, right now I have my oil on and it’s when you know your oil’s ready. I’m going to put some buttermilk in here because I want to coat my chicken a little different because I I like I like that crust at the same time. And so, yes, I’m going to use my hands. Um anyway, so that’s what I’m doing. Oh my goodness. Just mixing it up a little bit. I have a about 20 pieces of thighs in here. And that’s just buttermilk. And my chicken’s cold. I wanted it cold, cold, cold. And so anyway, so what I’m going to do is Oh, yeah. See, it’s all nice and coated. And with it cold, it makes a difference for me. It does anyways, you know. So anyways, that’s what I’m doing. So now what I’m going to do, hold on, wash my hands. And then I know lately everybody’s been so critical about how I do things. My goodness, I’ve been cooking. I’m 63 years old and I’ve been cooking all my life. Seems like anyways. And I’ve never gotten anybody sick. I’ve never nothing. I mean, this is how we cook. I mean, you know, um I guess, but when you know, at the same time, I guess when you’re so perfect, you know, you have to tell other people how imperfect they are, right? And so wrong. You don’t need to say that. So, anyways, I get a pinch of my flour and let me see. Want to make sure that you get it all. And look, it’s sizzling. So now what I’m going to do, I’m going to get my my chicken. I’m going to coat it in here. I’m going get a few pieces. And I’m just I’m almost just like flash uh frying them. Not um I’m not going to cook it all the way because I’m going to still put the casserole in the oven. And so you’ll put that in for 30 minutes and the last 30 to 45 minutes it’ll um it cooks really nicely. But I want that little bit of a crust. So I’m going to put this in here. See? Okay. Let’s wait until it’s done. Then we’ll turn it. So, let’s see. I didn’t want I don’t want it crowded in here at all. So, just look at this. Just a quick, you know, couple of minutes on each side. So, I just want that crust. I’m just using three at a time because I didn’t cut them. So, then I have my screen and my old baking sheet is what I use here. So, then in the meantime, I’m going to add some more in here. So, a couple of times a week I try to go and take my mom food and and my in-laws and and stuff like my sweous and my mother and um cuz you know they they don’t need They don’t know what to cook anymore at their age, you know? It’s like they’re tired and and it helps when their kids help by cooking something and taking it to them or even cooking at their house. I used to cook at my mom’s all the time. Okay, so now I’m going to turn that chicken. Look how pretty it looks. It has a really, really, really pretty crust on it. And I just want a little crust because when I put it on top of the rice ve and the vegetables, which you’ll see me do that in a minute as soon as we get this going, but I want to drain that little bit of fat even though, and this is boneless, skinless chicken thigh. And I did not trim any fat cuz I want a little bit of that fat. Okay. Want a little bit of ext. Three more pieces. See how pretty that looks? And like I said, I just And I put a lot of buttermilk to where it’s soaking, you know, to where it’s like dripping off. No, just enough just to coat. And thank you to everyone that has just supported me and supported my channel. You don’t know what it does to me how much I appreciate it. I really, really do. Okay. So, I have this little bit ready. Now, we’re going to turn that. I’m going to rinse my hand again. I rinse my hands with Okay. And so once I’m done with that, then what we’re going to do is we’re going to make the we’re going to do the mixture. I call it the mixture for the the rice and vegetables and um and everything else. And then you bake it at a 350°ree oven. Okay. there. Okay, we’ll be back when I’m done finishing frying all this. Okay, I just removed my rice from my rice cooker. And I have three cubes of butter cuz I like to butter it up. And it’s still hot. So, we got to still let this cool down. And the chicken’s cooking. You can hear the sizzle. And I’ll show you how I make this part. And you can use I use a cream mushroom. And sometimes if I just have cream of chicken, I use that. But today I’m using cream of mushroom because since we’re doing all, you know, the veggies in here. Okay. Okay, I’m just getting it in here. And then one for my in-laws and then one for my mom. So then what I’m going to do is I’m going to add a little bit of white pepper. And I’m not going to put a lot of seasoning because the chicken has a lot of seasoning. And I’m going to put a little bit of garlic powder. And this is all to your liking. And then onion powder. I didn’t add salt. So you just do that little bit of a sprinkle. Let it sit for a second. Okay, let it sit just so it can all penetrate in there. All this seasoning. And I use jasmine rice. No, no, I’m sorry, not jasmine. Basodtomy bas bas basamati rice can never pronounce that word but anyways it’s my favorite in the ganis okay now we’ll add the rest of the ingredients okay so now I’m going to add two cans of the campbell’s cream of mushroom soup okay don’t start throwing me daggers I know everybody a lot of everybody buys this stuff and I love it. I don’t find nothing wrong with it. So, you know what? Not everybody wants, you know, makes cream soups and stuff and it’s easy this way. And there’s times I will, but I’m not today. This is what I have and this is what I’m using. Makes it easy for you and your family. Whatever is easier for you and your family. So then clean this can out really well. And you know Campbell makes good soup. They make very good soup. Okay. So now what I’m going to do is I’m going to add some milk to it. And probably about a cup or so of milk. Yeah. and I just use a 2% because that’s what I have to mix it really well. And I do have a lot of rice. So, 16 cups of rice. I should just add it one more can. No. Yeah, I think I’ll add one more can of it. No, I think this is what four cups almost five cups with the milk and the soups. Okay. Then you add it all in here. And remember, don’t hit your your spoons on your pans. You know, you can wipe, but don’t hit your spoons. I mean, on your on your on your dishes. I mean, you see a lot of people and everything’s nicked and whatnot, you know, so don’t do that. Okay. So, now mix it all in really well. Oh, yeah. And I can always add a little bit more milk to this if I need to. That’s a good little hearty meal, too. All in one pan. you know, you bake it all in one time. And then u let me turn my chicken. And remember that your chicken, you don’t want it to um to cook all the way cuz you want that. You want it to stay juicy, but it’ll cook in the in the oven. Okay. See how nice this is? And you just want all your rice coated. Okay. And then we’re going to add some frozen vegetables to it. And then for my grandson Zachary, I got to make sure that I only have white rice plain for him. No vegetables cuz he doesn’t eat vegetables. Not even like this. How pretty that looks. See, you don’t want to overpower the vegetables either. Overpower the rice either with vegetables. So, this is perfect. About a cup and a half, I guess, to the vegetables. Okay. Wow. This looks good, huh? Okay, now we’re going to just let it sit so it could all marry into each other and continue with the chicken. And now let’s we’ll start to layer. Okay, so now what I’m going to do is I’m going to add add rice to this. I’m just adding a little bit of rice. Okay. Just a little bit. Like I said, this is for my in-laws and for my mom. So, it’s only them. So, and my mom, my brother goes over, you know, he goes over and he always eats with my mom with our mother. So, she always has to share. She always has stuff to share. So it’s not real thick for them. Okay. Okay, now the chicken that’s already cooked, well, flashcooked, and I’m going to add it to here. It’ll take four pieces. on top. And you want that little bit of a crust. Okay. Just like this. Ain’t that pretty? Okay, we’ll do the next one. And these this one’s a little bit bigger pieces. I think I’ll save this one too big. Okay. And since it’s not so thick, you’ll just put it in the oven for 30 minutes until the soup cooks and everything marries each other. And then what I’m going to do is Look at how pretty that looks, you guys. Isn’t that just beautiful? Beautiful, huh? I love it. Okay, now I’m going to place it in my preheated oven for about 30 minutes. Isn’t that beautiful? Okay, we’ll wait 30 minutes. Set the timer for 30 minutes. Okay, it’s been 30 minutes. Turn off my timer. And now let’s Oh my goodness. Look at how delicious that looks. Look at that. Sorry. Thought I had turned it off. Look at that. Doesn’t that look delicious? Look at that. That’s nice and nice and juicy. Now I’ll put the coil on it and we’ll go deliver it. Look at that. Perfect. Look at how beautiful those look. Beautiful. Right. So now what I’m doing is I’m sprinkling some New Mexico red chili powder. And it’s the hot. Some people use paprika. I’ll use chili powder. So for the color cuz you want that color. Wow, that looks scrumptious. Delicious. Amazing. And then this is going to one of our friends, my precious friend, Emily and her family. Um, their sister’s pretty sick and so we’re going to go see her sister and and the family for a little bit and I’m going to take him a little bit of a meal. So, I made an extra one. Plus, I made our dinner as well. Look at how good this looks. tell me that doesn’t look perfect, you know, and everything just cooks all together. And so, you know what, you guys, thank you so much for being a part of my kitchen. If you haven’t purchased my cookbook, um, it’s right there. And, you know, thank you. Thank you. Don’t forget, please give me a thumbs up. And don’t forget to subscribe to my channel. It does not cost to subscribe. And um just thank you guys. Thank you for everything, you know. Thank you for loving my channel. Thank you for praying for me and my family. And don’t forget wmc cookbook mariaaka.com or my PO box P Box 12334 Albuquerque, New Mexico 87195. We’ll talk to you soon. Adios. And remember, if you don’t got nothing nice to say, don’t say it at all. Okay, talk to you later. Bye. Adios. Love you all. Bye.