rice milk for skin

GRANDMA GEORGIA’S CHICKEN AND RICE CASSEROLE

Did your grandma ever make you Chicken and Rice Casserole? My Grandma Georgia’s version, which she called “Chicken Continental,” was her signature dish—a true comfort food. She used Minute Rice and canned soup, but I’ve updated the recipe to make it from scratch, with a homemade sauce and white rice for a healthier twist. It’s just as easy as the original, and still the perfect old-fashioned meal when you need a warm hug from your dinner!

INGREDIENTS

  • 1 pound bone-in, skin-on chicken thighs (about 3 thighs)
  • 1 pound chicken drumsticks (about 3 drumsticks)

Flour Mixture for Dredging

  • 1/2 cup all-purpose flour
  • 1 tablespoon dried parsley (or 2 tablespoons fresh parsley)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon seasoning salt
  • 1 teaspoon poultry seasoning
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper

To Fry the Chicken

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter

For the White Sauce

  • 6 tablespoons butter
  • 1 medium onion, finely chopped
  • 3/4 cup celery, finely chopped (include some leaves for extra flavor)
  • 1 tablespoon garlic, minced (about 4-5 cloves, or from a jar)
  • 1 1/2 tablespoons Zoup! Culinary Concentrate™ Chicken Bone Broth
  • 1/2 cup of the leftover seasoned flour mixture
  • 1 cup milk
  • 1 cup water (for the onions)
  • 1 3/4 cups water (for the rice)
  • 1 3/4 cups long grain white rice, rinsed until the water runs clear
  • Fresh parsley, chopped, for garnish

INSTRUCTIONS

  • Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease the edges of a 9×13 inch casserole dish and set it aside.
  • Prep the Veggies: Finely dice 1 medium onion and chop 3/4 cup celery (feel free to include some of the leaves for extra flavor). Smash and mince 1 tablespoon garlic (or use jarred minced garlic for convenience).
  • Make the Flour Mixture: In a medium bowl, combine 1/2 cup flour, 1 tablespoon dried parsley, 1 1/2 teaspoons kosher salt, 1 teaspoon seasoning salt, 1 teaspoon poultry seasoning, 3/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/4 teaspoon cayenne pepper. Mix well.
  • Prepare the Chicken: Trim any excess skin from the chicken thighs. Dredge each piece of chicken in the flour mixture, coating it well on all sides. Set aside the remaining seasoned flour.
  • Sear the Chicken: Heat a 12-inch skillet over medium-high heat and add 2 tablespoons vegetable oil. Once hot, add the chicken in a single layer (avoid overcrowding the pan). Sear the chicken for about 2 minutes on each side until golden brown. You’re not cooking the chicken fully here—just browning the edges. Once browned, remove the chicken and set it aside.
  • Make the White Sauce: In the same skillet, reduce the heat to medium and melt 6 tablespoons butter. Add the chopped onion and celery, sautéing for about 4 minutes until softened. Add the minced garlic and cook for another minute.
    Gradually stir in the remaining seasoned flour (about 1/2 cup). Sprinkle it evenly over the onions and celery, stirring constantly.
    Add 1 1/2 tablespoons Zoup! Culinary Concentrate™ Chicken Bone Broth, and mix it in.
    Slowly pour in 1 cup milk, whisking constantly to prevent lumps. Add 1 cup water, continuing to stir until fully combined and smooth. Let the sauce cook for about 2 minutes, then remove from heat.
  • Prepare the Rice: Rinse 1 3/4 cups white rice under cold water until the water runs clear (this helps reduce stickiness). Add the rice to the greased casserole dish. Pour 1 3/4 cups water over the rice, and then stir in the white sauce mixture.
  • Assemble the Casserole: Place the browned chicken on top of the rice mixture, ensuring the chicken is slightly submerged. Cover the casserole tightly with aluminum foil (wrapping the edges to ensure a good seal).
  • Bake: Bake at 375°F (190°C) for 45 minutes. After that, remove the foil and bake for another 30 minutes. Increase the oven temperature to 400°F (200°C) and bake for an additional 20-30 minutes, until the chicken is crispy and golden, and the rice looks bubbly.
  • Check for Doneness: The casserole is done when the rice is soft, the chicken is golden, and the sauce is bubbly. If the rice isn’t fully cooked, let it sit for an additional 10 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  • Let Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with fresh chopped parsley and enjoy!

FILIPINO CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATA)

Here’s the ultimate Filipino Chicken Adobo with Coconut Milk, also known as “Adobo sa Gata.” Unlike the classic adobo, this version has a unique twist that I actually prefer over the traditional recipe. This iconic Filipino dish is packed with bold flavors: it’s salty, tangy, a hint sweet, and made rich and creamy with coconut milk.

INGREDIENTS

  • 2 lbs chicken thighs and drumsticks (optional: remove skin)
  • 1 small can (160 ml) full-fat coconut milk

Adobo Chicken Marinade

  • ⅓ cup cane vinegar (or substitute apple cider vinegar)
  • ⅓ cup low-sodium soy sauce
  • 4 tbsp brown sugar
  • 8 garlic cloves, smashed
  • 3 bay leaves
  • 1 tsp black peppercorns

INSTRUCTIONS

  • Prepare the Marinade: In a bowl with a lid, combine all marinade ingredients.
  • Prep the Chicken: Remove the skin if desired, then add chicken to the marinade. Cover and marinate for at least 1 hour or, ideally, overnight for the best flavor.
  • Brown the Chicken: In a large skillet, brown the chicken on all sides, working in batches to avoid overcrowding.
  • Cook the Adobo: Once the chicken is browned, add the marinade to the skillet and bring it to a boil.
  • Simmer with Coconut Milk: Reduce the heat to low, add the coconut milk, and stir. Let it simmer for about 20 minutes, or until the sauce thickens nicely.
  • Serve: Enjoy with a bowl of rice!

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