Hello hello hello everybody it is your doctor of chaos and we are here with our fourth cooking with chaos video uh today we are doing a uh kind of a new take on a chicken and rice uh recipe that I tried out a little bit um I thought it came out really good now I will warn you the chicken looks a little up uh this was chicken that was in like frozen.
Chicken in a bag that was in the bottom my deep freezer that some had skin on it some didn’t and it had been freezer bured before I defrosted it so keep that in mind when you do see the images of me cutting the chicken it does look a Teensy bit uh off but it tastes fine um so I would recommend doing this recipe with uh fresh chicken but we’re going to.
Go ahead and jump into it so we’re going to start out with some cream of mushroom soup uh we’re going to pour that into our Mixing Bowl along with creamstyle corn um next we’re going to start with that uh sweet Vidalia onion the other half that we used uh in our pad tie from the other video uh we’re going to get that diced up nice and small just like.
Normal for me uh just because I don’t like it when it’s Big And Chunky then we’re going to switch gears to our habanero peppers now this time we’ve got nine habanero peppers of varying sizes we’re going to cut the tops off of them we’re going to dice them up nice and small so once we get those diced up we’re going to add them to our mixing.
Bowl and then we’re going to do our chili sanos we’ve got five of those going in as well once again I wanted to make this spicy without making it overpoweringly spicy um so I felt like five and nine was a good number um it wasn’t too too hot but it wasn’t you know it it wasn’t too you know not spicy uh next we’ve got.
Our broccoli uh the other half of our broccoli Crown we’re going to get that stem off get those uh fettes released and then we’re going to switch gears over over to our green onion or green onion um that is definitely a green bell pepper we’re going to switch gears to our green bell pepper we’re going to get it diced up nice and Tiny and then we’re.
Going to go with our orange bell pepper same thing like before we’re going to get all that into the mixing bowl once it’s in the bowl we’re going to go ahead and season it we’re going to start with a little bit of garlic powder uh then we’re going to switch gears once we get the garlic powder in there to I think I didn’t take a uh no there it is uh Cajun.
Seasoning and then a little bit of chili powder so we’re going to get that all nice and mixed up just give it a good stir uh before we start cutting the chicken uh and before we do the rice I forgot that I uh did film The Rice so we’re using um Thai style jasmine rice we’re going to get it soaking in water and we’re actually going to wash this.
Four times um so you’re going to drain it every 20 minutes and then refill it with a little bit of water um so we’re getting our our pan ready with our avocado oil we’re going to get that brushed around so it gives a nice coating and now we’re going to cube up our chicken like I said this chicken does not look the best um it uh it was.
Definitely old chicken and you could tell um like when I first defrosted it I was like is this still okay like I I was worried about it but I mean it tasted fine it just it did not look appealing when I was cutting it especially the parts that still had the skin on it so we’re going to season the chicken with the same seasonings we used on the.
Vegetables and we’re going to add I would say that’s about A4 of a bottle of sriracha to give it a little bit of spice as we’re cooking the chicken now I did forget to film the chicken cooking uh I will be honest with that I thought I had filmed it I set my uh my phone up on the little pedestal and I thought we were filming it but we didn’t.
So um the chicken did get cooked I promis before it went in the chicken got cooked um we just did a pretty quick sear we didn’t want to overcook it um we just made sure all the chicken had changed colors um we kind of cooked it on I’d say medium high heat for about 10 15 minutes uh just making sure that the chicken had some coloring to it um I.
Didn’t want to overcook it or um I guess do like a true pan SE just enough so that when it went into the oven that chicken cooked all the way now we’re going to season the rice with the same same seasonings but we’re going to add black pepper to it so we got the Cajun seasoning the chili powder the garlic P powder and the black pepper um and then.
We’re also going to put a little bit of the avocado oil on the rice I did not film that I’m still working on the whole filming process and then we’re going to get that into the rice cooker and once that gets going now that is the cooked chicken with all the vegetables stirred up nice nicely getting ready for mixing with the.
Rice so so that is the rice all finished up and it came out really fluffy there’s a little crispy parts to the rice that’s fine um it’ll it’ll wind up softening up once it gets into the uh the pan so we’re going to slowly mix everything together in the big mixing bowl once we get all the rice and everything mixed up we’re going to pour it into the.
Casserole dish and then we are going to smooth it all down and then we’re going to cover it with ten foil and we’re going to poke holes in the top the reason why we’re poking holes in the top I don’t want want all the moisture getting trapped in there um we want the dish to be Saucy and moist but we don’t want it to be moist we don’t want it to.
Be soup we want it to be like kind of a good consistency between soupy and not soupy I I don’t really know how I would describe that um so it goes in the oven for about 30 40 minutes at 350 uh when it comes out it should look like this it should have some good color to it everything should look cooked the spinach should definitely be uh broken.
Down uh quite a bit we’re going to reason the top with all the seasonings and then we’re going to cover it with some mozzarella cheese and then we’re going to put it back in the oven on the top rack to broil um I was trying to do about 2 to 3 minutes um to get that nice kind of crispiness to the top of it and I wound.
Up stirring my uh pad tie in the middle of this so it stayed in for a little bit longer and as you can see from the final product right here it did come out a little crispier than what I had originally wanted but overall The Taste was great and you can’t really tell that some of the cheese got a little blacker than it should have um the cheese.
Definitely has like a pizza kind of cheese feel to it it’s one of the reasons I used mozzarella over anything else um I think mozzarella cheese actually goes really good as a top to casseroles but yeah this is my uh my lunch for the week I hope you guys enjoy it and I’ll see you guys when I’m done with.
These two meals for the next cooking with chaos catch you guys later
