tarragon chicken and rice

This was a song that always brought me warm fuzzy feelings as a child. It also just happens to bring to mind recipes like this one. hehe Enjoy, and cook it e-Sally!!

i told you once, i told you twice
all seasons of the year are nice
for eating chicken soup,
eating chicken soup with rice
chicken soup, chicken soup with rice

written by King, Carole/Sendak, Maurice

Tarragon Chicken & Rice
makes 4 servings


4 chicken thighs (bone in, skin on)
2 cups rice
1 lg lemon (thinly sliced)
1 tbsp dried tarragon
1/2 cup dry white wine (optional)
extra chicken broth (for browning)
8 cups water
salt/pepper to taste

in dutch oven, bring chicken, sliced lemon, tarragon, salt and pepper to boil on med high heat. turn heat down to med low and simmer 45 minutes. remove chicken and let cool. turn heat back up to med high and let boil again. once boiling, add rice and stir. cover and lower heat to med low for 23-25 mins (follow package instructions). while rice is cooking, de-bone chicken and set aside. when rice is done (not all liquid will be absorbed yet) uncover, stir in chicken and turn heat back up to med high. this is where you may need to add more liquid for the browning process to take effect. if the rice is too dry, it will scorch (and nobody likes scorched rice!). stir rice and liquid together then leave for 5 minutes. go back and stir again, adding about a cup of broth if it's dry and then leave another 5 minutes. repeat this process until rice comes to a moist creamy consistency and it achieves the right level of golden brown for your taste!

P.S. this is one of those things that just gets better after a night in the fridge, but I don't recommend eating at anything cooler than room temperature! ;)

Our Aloo Gobi.. if you've never had it, IT'S WORTH IT!!!

This is something I'd never heard of, but my mother was very interested in so we went for it. She was telling me more or less how to do it and I cringed a little inside, it just sounded like SO much work but it sounded good, so away we went. As it turns out, it really is a lot of work, but the end result was way more than just worth it. It was SO good!!! If it sounds like too much work, or if you get a little scared.. don't worry. I'll be right here to hold your hand through it! It can be done, e-Sally! :)

1 1/2 tbsp olive oil

1 1/2 tsp cumin seeds

1 tbsp jar ginger

2 tsp jar garlic

1 c frozen chopped onions (thawed and dried)

1 head cauliflower, cut into florets

2 med russet potatoes, diced into cubes

1 tsp chili powder

2 tsp coriander powder

2 tsp turmeric powder

chopped fresh cilantro leaves

1 small can chopped mild green chili's

2 + tsp salt

measure out onion, garlic, ginger, chili's and have ready. chop cauliflower and potatoes (but leave separate, will be cooked at different times). I chopped to just about 1/2 inch pieces. measure out cumin seeds. measure out chili powder, coriander and turmeric (to be put in together). Trust me, doing all this ahead of time will save your sanity!!!

in large wok or dutch over (i used dutch oven), over med heat, add olive oil and cumin seeds. toast until seeds begin to pop, then add turmeric and toast for few seconds more. add garlic, ginger and green chili's and saute until aroma arises. (about 30 seconds) add onions and stir to combine and saute for 8-9 minutes. add cauliflower to onion mixture and stir to combine. now add about tsp salt, chili powder and coriander powder and combine. leave cooking 5-6 minutes, then add potatoes and stir to ensure that everything is coated with spices. cover and reduce heat to med low for 30 to 45 minutes, stirring every 5 or 6 minutes to ensure that everything gets browned evenly, and until potatoes are fork tender. add another tsp salt and taste, add more if needed. add in chopped cilantro and combine, remove from heat and serve. makes about 6 servings

variations: I stirred in about 3 cups chopped dark meat chicken to make meal complete. feel free to use boneless skinless chicken breasts if you prefer, but I'm telling you, the flavor from dark meat will make this the best you'll ever have!