Cast Iron & What to do with lots of Chicken

This post may be a little bit stranger than my average post and well... we're all strange but strange is relative... lol

ok
Lots of chicken to cook 'whole cut up frozen chicken 4-5 lbs' worth of lots of chicken to cook.

1/2 of it gets browned in a cast iron dutch oven with only 1 T olive oil and a chopped clove of garlic and all the chicken gets salted and peppered as it browns.  Then put the lid on the dutch oven and put it in a preheated 350 degree oven for 1 hour.

Looks like this when it comes out


and chicken like this needs rice and gravy




and stir fried veggies


the rest of the chicken went in this pot


and got turned into soup, chicken salad sandwiches, and added to bread pizza

the soup used the leftover rice and stir fried veggies too :)

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Too easy Rice Pilaf

The Knorr cilantro cubes in the box are a recent discovery and I am loving them.  The bag of dried veggies came from the San Francisco Herb Co.

It's their dried soup blend.

For 1/2 pot of rice (1 cup water - 1/2 cup rice)  I've been adding 2 teaspoons of the dried vegetables and 1 Knorr cilantro cube.  As soon as the water starts to boil, add them before the rice.  Stir well after adding the rice, then cover and simmer.

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Chicken skillet

nothing like making it all up as you go along

ingredients:

1 large boneless skinless chicken breast

1 carrot, long angled slices cut in half

1 garlic clove, chopped small

1 tbsp olive oil

2 sm to med green onions chopped

1 tbsp chopped fresh chives

1 tbsp chopped fresh parsley

1 large tbsp veg. dip & soup mix

1/2 c rice

~1 tsp cajun spice blend or whatever u prefer

1 c water

salt & pepper to taste

heat oil & garlic, med to med high - cut chicken into chunks, add to skillet, add cajun spice, salt & pepper to taste - once chicken is no longer pink add carrots, cook and stir for another minute or 2, then add the rice and the dip mix, stir well until rice is coated well, add water - bring skillet to a boil, reduce heat to low - med low - cover & cook for 20 - 25 min

stir in chopped onion, chives, & parsley before serving