Chicken + Rice

[Gibbo997]

Hi all,

I'm sure chicken breast and rice is a staple meal of most people on here, but does anyone have any tips/suggestions on how to make it a bit nicer to eat? I can get through all the rest of my meals plain just fine, but chicken and rice takes some doing! Adding herbs+spices doesn't really help with the dryness, especially when you have to have a pretty hefty amount of rice to get anywhere above 50g carbs. Am I just gonna have to man up and eat it, or does anyone have any things they like to add to make it more interesting? I've tried looking in the recipes thread but can't find anything!

[jakspratt001]

I use salsa or carbonara sause or Alfredo. When you eat that much chicken and rice you have to really have to change things up.

[gbrice75]

Cook the rice in chicken stock instead of water, add a bunch of veggies, etc. how are you cooking your chicken?

Admittedly, chicken isn't the most glamorous meal and I tend to get sick of it too. The key here is variety. Switch things up daily. Lean beef, fish, pork... sometimes I'll make a huge omelette with veggies and Canadian bacon for dinner. I just finished 10oz cod coated in Cajun seasoned cornmeal, fried in coconut oil. Laid over a bed of greens with cucumber and red onion, drizzled with pomegranate vinaigrette. Awesome!

How often are you eating chicken/rice?

[Gibbo997]

Thanks for the help guys! I'd like to use sauces and stuff but I'm conscious of the sugar and gbrice that sounds awesome! And I either cut into cubes and boil, or fry using a 1cal spray. The amount I eat varies, once a day some weeks or sometimes just every other day. Sounds like creativity is key, I like the sound of using the stock

[calstate23]

Hi all,

I'm sure chicken breast and rice is a staple meal of most people on here, but does anyone have any tips/suggestions on how to make it a bit nicer to eat? I can get through all the rest of my meals plain just fine, but chicken and rice takes some doing! Adding herbs+spices doesn't really help with the dryness, especially when you have to have a pretty hefty amount of rice to get anywhere above 50g carbs. Am I just gonna have to man up and eat it, or does anyone have any things they like to add to make it more interesting? I've tried looking in the recipes thread but can't find anything!

Chicken should NEVER be dry! It is dry because we need to learn how to cook BROTHA! Ha ha....

Seriously though, not even messing around...My chicken used to always test like crap and was never consistent but now it's one of my favorite meals I look forward to....It's all about cooking it right...I have found my grove on the grill...

Chicken is much different then steak...Steak you want to cook on HIGH heat and sear both sides while keeping the middle juicy underdone...But you CAN'T DO THAT with chicken unless you like salmonella poisoning..

If you cook your chicken on too high of heat it will heat the outside and make it dry even when the inside isn't done...Or you'll just make the whole chicken dry....

If you BBQ it this way it will taste great -

Before putting the chicken on - Turn on the grill to HIGH HEAT with lid closed...Once the temperature reaches 350 degrees or a little higher put your chicken on the grill and close the lid....Now IMMEDIATELY TURN DOWN THE GRILL to MEDIUM heat....

Let chicken grill WITHOUT opening the lid for 8-10 minutes (Depending on size, bigger pieces 8-10 oz leave on for 10 minutes)....Now flip, and do the same thing 8-10 minutes...

Now take your chicken off the grill and LIGHTLY put foil over the chicken and let it rest for 3-5 minutes...Just like a steak the chicken juice needs to resettle inside the meat....

Now cut into that B*TCH and have the best juiciest chicken AROUND!

[jasc]

Slow-cook your chicken. I put 10 lbs in the slow cooker, add seasoning, and turn it on high for 6 hrs. It comes out soo juicy and tender it falls apart with a fork.

[calstate23]

Slow-cook your chicken. I put 10 lbs in the slow cooker, add seasoning, and turn it on high for 6 hrs. It comes out soo juicy and tender it falls apart with a fork.

Even SKINLESS chicken breast though?

I do that type of cooking with chicken thighs, legs, with skin on which always comes out good....I've also done it with chicken thighs and legs with no skin and turned out okay...But not as good as skin on chicken thighs and legs....

I always figured skinless chicken breasts would turn out dry and horrible because they have no fat.....

But shit, thigh and leg meat almost has as much fat as steak even worse with the skin on....

[MistaHaze]

If you don't have one already I would invest in a Foreman grill; sears the outsides and keeps the insides juicy... I also use tajin seasoning works wonders my friend chipolte n lime juice flavor if u like that kind of stuff... As for the rice I prefer imitation spray butter and some sea salt if I don't cook it in chicken stock as mentioned above... Hope this helps.. Seasoning at tajin.com I believe

[AlinSR]

Slow-cook your chicken. I put 10 lbs in the slow cooker, add seasoning, and turn it on high for 6 hrs. It comes out soo juicy and tender it falls apart with a fork.

I've never thought of that before. It sounds like a great way to make dieting tolerable.