With me still kicking a cold, and really the end of winter in general, I thought this article really just hit home….y food for me. I thought I’d send along some of my own comfort food into the ether.
This is one of my favorite recipes from my mom. Upon giving it out, she’ll also tell you that they used water because they were poor, and if you really want a good one, replace the water with milk and the chicken with pork chops. That works too. Oddly enough, I’ve never had this one with pork chops.
Chicken & Rice
1 can of cream of mushroom soup
1 can of chicken and rice soup
2 “cans worth” of water
2 “cans worth” of instant rice
4 chicken thighs, 2 skin on, 2 skin removed
Mix first four ingredients in 9×13 Pyrex dish. Put the skin-on thighs in opposite corners and put skin off thighs in remaining corners. Place foil over pan and seal. Bake at 400 degrees for 45 -1 hour until chicken is done.
I’ve been watching a lot of the Olympics this past week. Figure skating, hockey, curling, the biatholon –– it all works up an appetite. So I’m considering cozy recipes from around the world to accompany the Winter Games: comfort food from China, Italy, Thailand, and beyond. I’m talking savory fried rice, and sweet and chewy gluten-free bibingka from The Philippines. Or perhaps classic boeuf Bourguignon, Korean steamed egg custard, or a tray of honey-crisped baklava from Greece.
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