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Chicken n Rice Plus Key Lime Chum

Course: Main Course
Cuisine: American
Prep: 15 minutes
Burn Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Mouths: 4
Calories: 1041 kcal
Made a typical chicken and rice dish that originally I was gonna incorporate lime in it. Changed my mind because I knew leftovers are lunch and might not want lime chicken for lunch. Poof Key lime Chum was bornded. I baked at 350 for 1.5 hours. You might want to try a higher degree for less cook time. The chum will work on fish too. I’m especially proud of it and frankly surprised. If you want the chum smooth more like a gravy you’ll need to finish it out last minute. The mixing of lime juice and milk solids will attach the solids to each other like a cheese. Keep whisking and they will break smooth. Let cool and it reattaches to make what I call a chum. I’m sure there’s a chef word for the chum even if it’s f****d up, it’s good. Tell’n ya!
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Nuts-n-Bolts

Chicken n Rice Setup

  • 2 lb chicken tenders cleaned and rubber free
  • 14.5 oz chicken broth ='s 1 can
  • 14.5 cream of chicken ='s 1 can
  • 15 oz rice ='s 1.77 cup
  • 1 tbsp Dawgs Bark
  • 1 tsp thyme
  • 1 cup yellow squash optional. sliced

Chum Parts

  • 13 tsp garlic. ='s 1 bulb, rough chopped
  • ½ lb bacon cooked drained chopped
  • 4 tbs butter stick of oe 1/4 cup
  • ½ cup milk
  • 1 oz lime juice

The Build

Build Dinner

  1. Get a pan up to medium heat. You can just make the chicken and rice part if ya want. It’s
  2. Sprinkle or rub Dawgs Bark all over chicken tenders. If you are just making the chicken and rice I’d add more spices to chicken but that’s not necessary either.

  3. Pour in a drizzle of olive oil in hot pan and brown both sides of chicken.
  4. Mix the chicken broth, cream, and thyme in a bowl.
  5. Pour that (#4) in a small Pyrex.
  6. Evenly sprinkle rice in Pyrex.
  7. Lay chicken tenders in or on top of everything in Pyrex.
  8. If using lay sliced squash over the chicken.
  9. Cover Pyrex with aluminum foil and put in oven for 1 hour. Check for rice done-ness and you’ll probably need another 30 minutes in the oven.
  10. For the chum, heat up the pan you browned chicken in.
  11. Drop in butter and garlic and push around until garlic starts a wilt.
  12. Drop in bacon pieces and mix well.
  13. Now for the chemistry experiment.
  14. Pour your lime juice in the bacon, butter, garlic mix.
  15. Pour in the milk and start whisking. You should be seeing the solids come together. Keep whisking until smooth.
  16. If you want a smooth chum you’ll need to wait until end of bake time to start making it.
  17. The original way I was going to use the “chum” was to pour it over the yellow squash and let it go with the bake part. It’s up to you I’m sure both ways would work. I just didn’t want potential 2 lunch days in a row limed chicken 😉
  18. Bone a laugh bo peep!
➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Chicken n Rice Plus Key Lime Chum
Amount Per Serving (355 g)
Calories 1041 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 16g 80%
Cholesterol 216mg 72%
Sodium 2307mg 96%
Potassium 1330mg 38%
Total Carbohydrates 94g 31%
Dietary Fiber 2g 8%
Sugars 3g
Protein 65g 130%
Vitamin A 11.1%
Vitamin C 24.2%
Calcium 11.5%
Iron 14.2%
* Percent Daily Values are based on a 2000 calorie diet.
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