Рецепт King Ranch Chicken...
noun, plural e·piph·a·nies.
1. ( initial capital letter ) a Christian festival, observed on January 6, commemorating the manifestation of Christ to the gentiles in the persons of the Magi; Twelfth-day.
2. an appearance or manifestation, especially of a deity.
3. a sudden, intuitive perception of or insight into the reality or essential meaning of something, usually initiated by some simple, homely, or commonplace occurrence or experience.
4.a literary work or section of a work presenting, usually symbolically, such a moment of revelation and insight.
Okay, I've done my duty, done my best to enlighten and inform...now it's up to you! Merrymaking, insight, the chance of an appearance by a deity and 12 Drummers Drumming...I just don't know what more I can say?!? Oh, except this...not only is Sunday the 12th day of Christmas...it is a High Holy Day for the mister...as high and as holy as they come...his much beloved Washington Redskins, whom he has loved since he was but a wee boy, will be playing his much beloved Seattle Seahawks...and he cannot decide which team jersey to wear! It's going to be a nail-biter around here...Redskins vs. the Seahawks, possibly two jerseys layered on top of each other...lots of football food and grog...and those 12 Drummers Drumming!! Sorry, didn't mean to make you jealous. Here, let me ease your pain with this amazing dish...King Ranch Chicken...it's dang good, full of amazing flavor and if I had a Comfort Food Gong it would have rang loud and clear!
Red pepper, green pepper, celery, onion and okra give this chicken dish enough oomph to set you right! After the chicken is added, it's sprinkled with shredded Parmesan and then baked into a dish worthy of a King or a Ranch - or a big King on a Big Ranch...it's that good!
- King Ranch Chicken - Pots and Pins
- 6 chicken breasts, skinless, boneless
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 green pepper, diced
- 1 red pepper, diced
- 1 large onion, diced
- 4 stalks celery, finely sliced
- 1 cup fresh okra, sliced, stems removed
- 1 can (28 oz.) diced tomatoes in juice
- 1 can (10 oz.) Cream of Chicken Soup
- 1 can (4.5 oz.) Green Chilies, diced
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 cup shredded Parmesan Cheese, divided
- Cooked rice for serving, optional
(I par-boiled my chicken for this dish because I used frozen chicken breasts, time management is not one of my talents, so I never remember to remove the chicken from the freezer ahead of time! I put frozen chicken breasts into a pan of boiling water and boil them for 20 minutes, then I add the chicken to the sauted veggies. If you can manage your time better than me, then use thawed chicken and skip the par-boil business.)
Preheat oven to 350 degrees. If chicken is frozen, put into pan of boiling water, with enough water to cover chicken, and boil for 20 minutes. Remove. If your chicken is not frozen, skip this step. In a large and deep skillet that is oven-proof, add butter and olive oil and allow to get hot. Add green pepper, red pepper, onion, celery and okra and saute for 10 minutes, stirring frequently. Stir in can of tomatoes, chicken soup, green chilies, garlic powder and then taste before adding salt and pepper; season to taste. Stir in 1/2 cup of the Parmesan cheese. Add the chicken to the vegetable mixture (par-boiled or thawed). Sprinkle remaining 1/2 cup of Parmesan cheese on top and bake in 350 degree oven for 40 minutes. Serve over rice, if desired. Serves 6.