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Recipe for Polish Chicken & Rice (requested)


ColtMann

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Polish Chicken and Rice

 

Ingredients:

*        6 chicken breasts
*        ½ cup uncooked rice
*        1 can cream soup
*        1 can sliced mushrooms
*        1 cup sour cream
*        ½ cup white wine
*        shredded cheese
*        paprika

Directions:

Preheat the oven to 350º F (180º C). Spray a baking or casserole dish with non-stick cooking spray (I use a Dutch oven). Combine the soup, mushrooms, including liquid from the can, sour cream, and wine. Stir until fully blended.

Put a few tablespoons of the mixture on the bottom of the pan, then spread rice over it. Place meat on top of that, then the rest of the sauce, sprinkling liberally with shredded cheese and paprika. Cover and bake for approximately one hour.

+++++++++++++++++

Colt Notes (similar to Clif Notes):

This recipe is most successful if the cook is Polish. Pork can be substituted for chicken. I have omitted the instruction to put 1 cup of wine into the cook. Any sort of soup, cream of cheese, cream of chicken, or cream of mushroom, can be used.

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@ColtMann:  Sounds delish.  A couple of comments or questions from someone who's reasonably competent in the kitchen but didn't inherit the born-a-chef gay gene (although if I'd even just inherited the cooking genes of my Southern grandmothers, I'd be deliriously happy):

1.  Sounds like combining the soup, mushrooms, etc., should be done in a separate bowl or other container, not in the baking/casserole dish/Dutch oven, since you need to put down a few tablespoons of the mixture on the bottom of the latter, then layer the meat, etc.

2.  Is there a particular type of shredded cheese that you prefer?  (If cream of cheese soup is used, cheddar cheese on top of that might be too much of a good thing.)

3.  Paprika:  I assume you mean one of the standard US supermarket brands (Schilling, Durkee, McCormick, etc.)?  Do you recommend a particular amount?  (With an unfamiliar recipe, the instruction "season to taste" leaves me stumped if the seasoning is added prior to cooking.)

  • Poles probably have paprikas of various degrees of spiciness readily available to them, from mild (like US supermarket brands) to even-the-aroma-makes-your-forehead-breakout-in-sweat.  So if the recipe calls for "authentic" paprika, the amount becomes critical.
6 hours ago, ColtMann said:

I have omitted the instruction to put 1 cup of wine into the cook.

A gross oversight, IMHO. 😉

WineForY9.jpg

WineForY5.jpg

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17 minutes ago, JackFTwist said:

@ColtMann:  Sounds delish.  A couple of comments or questions from someone who's reasonably competent in the kitchen but didn't inherit the born-a-chef gay gene (although if I'd even just inherited the cooking genes of my Southern grandmothers, I'd be deliriously happy):

1.  Sounds like combining the soup, mushrooms, etc., should be done in a separate bowl or other container, not in the baking/casserole dish/Dutch oven, since you need to put down a few tablespoons of the mixture on the bottom of the latter, then layer the meat, etc.

2.  Is there a particular type of shredded cheese that you prefer?  (If cream of cheese soup is used, cheddar cheese on top of that might be too much of a good thing.)

3.  Paprika:  I assume you mean one of the standard US supermarket brands (Schilling, Durkee, McCormick, etc.)?  Do you recommend a particular amount?  (With an unfamiliar recipe, the instruction "season to taste" leaves me stumped if the seasoning is added prior to cooking.)

  • Poles probably have paprikas of various degrees of spiciness readily available to them, from mild (like US supermarket brands) to even-the-aroma-makes-your-forehead-breakout-in-sweat.  So if the recipe calls for "authentic" paprika, the amount becomes critical.

A gross oversight, IMHO. 😉

WineForY9.jpg

WineForY5.jpg

one of the reasons I should proof anything I write is, I always know what I am talking about, even if it is not clear to the reader. of course, I recommend making the sauce in a separate vessel - I have a gigantic pouring cup, which makes pouring a breeze. I am not picky about the cheese, as I always say, the cheesier the better. and paprika is walmart's cheapest. sorry. I am not that much of a perfectionist. just dust the top of the casserole and enjoy :Yes:

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On 4/17/2021 at 7:17 PM, ColtMann said:

I have omitted the instruction to put 1 cup of wine into the cook.

A word of warning from Central Europe - if the cook is Polish, you might need more than 1 cup of wine. :m1205:

On 4/18/2021 at 1:55 AM, JackFTwist said:

cheddar cheese on top of that might be too much of a good thing.

In my opinion "too much cheese" is an oxymoron. 🧀

Edited by majikthis
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You open Bottle have 1 Cup, turn oven on have 1 Cup, after each step have 1 Cup, by the time the meal is done, your done 🙂

So you need to buy 2 bottles of Wine!!

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