Cooking for a Crowd
Kick off a party weekend of fun and football with a big bowl of Chicken-and-Smoked Sausage Pilau. This winning one-pot rice dish from South Carolina's Lowcountry is a Test Kitchens favorite for entertaining.
Recipe: Chicken-and-Smoked Sausage Pilau
Test Kitchens Recipe Box: For more Chicken-and-Rice Recipes,
click here
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Signature Sides
Supermarket shelves are loaded with festive rice mixes that include all
the seasonings for a sensational side dish. Get creative--mix-and-match cooked packages of
similar flavors such as wild rice and brown rice. Add a sprinkling of fresh herbs or a handful
of dried fruit and toasted nuts. The flavor only gets better.
Here a few combinations we enjoy:
Fall Recipes:
- Saffron Rice Pilaf
- Cranberry-Almond Wild Rice
- Pecan Rice
Note: Jim Pleasants of Williamsburg,
Virginia, serves this with his Maple-Balsamic Chicken.
Note: Konriko Wild Pecan Aromatic Rice from Louisiana is one of our favorites. Look for
it in your local supermarket, or order directly from www.konriko.com.
Tips and Tidbits
- Uncle Ben's now has five varieties of great-tasting ready-to-eat rice that can be stored in the pantry--just heat for 90 seconds in the microwave, and serve ($1.69 for an 8.8-ounce package)
- When you don't have time to marinate before grilling, transfer hot, cooked boneless chicken breasts to a shallow dish, pour in your favorite vinaigrette, and let stand 2 to 4 minutes; drain before serving.
- A meat-and-poultry pounder (about $7 at kitchen stores) makes fast work of flattening and tenderizing boneless chicken breasts for quick cooking. For easy cleanup, slip the chicken inside a zip-top plastic bag before pounding.
- Chicken-and-Wild Rice Soup
Fiesta Chowder
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