CHICKEN AND RICE WITH SUN-DRIED TOMATOES by CHEF DAN:
Serves 30-40
INGREDIENTS:
3 whole chickens
6 tablespoons Italian seasoning, divided
Course salt and freshly ground black pepper
3 cups sun-dried tomatoes cut into strips
3 tablespoons olive oil
3 tablespoons butter
12 cloves garlic, crushed
16 cups chicken broth
4 (10oz) cans cream of chicken soup or mushroom soup
2 cups milk
DIRECTIONS:
1. Pre-heat oven to 375 degrees.
2. Season chicken with 3 tablespoons of Italian seasoning and salt and pepper.
3. Place chicken on baking sheet with parchment paper and cook for about 75 minutes.
4. Let cool and chop into bite size pieces.
5. Meanwhile, in a saucepan fill halfway with water and bring to a boil.
6. Cook sun-dried tomatoes in boiling water until soft, about 10 minutes, use water in the stock.
7. Remove from water, let cool, and puree in a blender until smooth.
8. Heat butter and a little oil in a skillet over medium-heat.
9. Cook garlic until garlic turn brown, 3-5 minutes.
10. Stir in cream of chicken soup and milk.
11. Cook 5-7 minutes, stirring frequently.
12. In a stock pot add chicken broth over medium-high heat and bring to a boil.
13. Lower heat and bring to a low simmer, add garlic and cream soup mixture.
14. Season with 3 tablespoons Italian seasoning, salt and pepper.
15. Stir in the chopped chicken and pureed tomato and simmer for about 20 minutes.
16. Make sure that the chicken is completely cooked.
ENJOY DAN: hallelujah
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