Thursday, May 9, 2013

Chicken w/ Rice and Peas

I've been cooking this flavorful soup dish for years.  My family gobbles it up and rushes back to the pot for seconds thirds.  HaHa Enjoy!


One whole chicken chopped (without skin) Or 3-4 large pieces of breast meat.
5 cups water
1 1/2 cups long grain rice
2-3 tbsp red cooking wine to taste
1 lrg and 1 sm can of campbells cream of chicken soup
1 can peas or 1 cup of frozen peas
Salt or goya adobo seasoning salt to taste
Grind peppercorn medley to taste
2 cubes chicken broth or 2 tbsp chicken granules

This is my cooking wine of choice it adds just the right amount of flavor to the dish.

My favorite! I use this pepper medley in almost every dish I make. (Grind it baby)


*In large quarter pot add liquid, chicken and chicken broth to med heat, let simmer for 20 mins.
*Add rice, cream of chicken soup, red wine and peas. 
*Season with salt and peppercorn to taste.
*Thoroughly mix all the ingredients.  Close lid and let it simmer for 10-15 mins.
*The broth should have a nice and creamy texture to it.
*Serves 4-6 people with enough for seconds.

This photo is not mine it's one I found online but  it's the closest to what the dish looks like.  Mine however would have specs of cracked black peppercorn and would be a tad bit colorful with the added red cooking wine.  When I get a chance to make my own Queens Chicken w/rice & peas I'll delete this pix and add mine... 

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