A meal that would blow Honey Boo Boo’s mind!

Luckily I crawled out from under my highbrow rock last night and discovered the pleasures of Honey Boo Boo. Of course I’d HEARD of her, but I’d never SEEN her. What a revelation.

Anyway, the cooking segments from the show particularly caught my attention. Like this one where a regular piece of chicken breast is grilled, smothered in butter-like substance, and shredded into cook-in-the-bag rice, which had about a cup of margarine mixed through it. The final piece-de-resistance was the entire meal being drowned in store bought BBQ sauce. And voila, dinner ready.

And the vegies? Well look, I’m going to give them the benefit of the doubt and assume that they’d already had their 5 serves of vegetables and 2 serves of fruit before dinner preparations began.

The basic concept of their meal doesn’t offend me at all. Chicken & rice is one of life’s great pleasures. We eat it all the time at VSHQ. A regular is this Jerk Chicken which I serve with this Caribbean Rice. Delicious. Or this chicken & brown rice salad. ALSO delicious.

In Vegie Smugglers book 2, there’s a yum ‘red-cooked chicken’ – cooked in Chinese master stock. Served over rice, this will have you swooning. Or also from Book 2 (which will be out of print within months – get in soon if you want a hard copy edition), is this pilaf, which is SO good. And easy enough that Honey Boo Boo’s momma might want to give it a try.

Honey boo boo might leave off the coriander.

Honey boo boo might leave off the coriander.

Easy Chicken pilaf

2 tbsp olive oil
500g chicken thigh fillets, trimmed (chicken breasts are too dry in this dish – you can use them but will need to add extra oil)
1 onion, diced
1 carrot, peeled, grated
1 zucchini, peeled, grated
1 tsp minced garlic
1 tsp minced ginger
1–2 tsp garam masala
1½ cup long-grain rice (try basmati)
3 cups vegetable stock
¼ cup sultanas
1 cup frozen peas

Chopped red chilli, coriander leaves and peanuts (optional),
to serve

Preheat oven to 180°C.

Heat the oil in a large stove-to-oven dish over medium heat. Brown the chicken for 3–4 minutes each side. Remove and set aside.

Add the onion to the dish, stirring until starting to go golden, then add the carrot, zucchini, garlic, ginger and garam masala. Continue to stir for 2 minutes until the vegies are soft. Add a touch more oil if the pan is very dry.

Pour in the rice, coat all the grains well before adding the stock. Return the chicken to the dish. Cover and place in the oven for 20 minutes.

Remove the dish from the oven and stir through the sultanas and peas. Re-cover and set aside for 5 minutes more.

Serve as is for the kids. Top with chili, coriander and peanuts (if using), for the adults.



Toddler Recipes: What (and how) to feed fussy eaters

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13 Responses so far »

  1. 1

    Claire said,

    Oh my goodness, thank you for the education, I had never heard of Honey Boo Boo, now if ever I feel guilty for serving up frozen steamed dim sims for dinner (because I am having a can’t-be-stuffed- day and it’s also one of the littlies favourites, don’t suppose you have thought of doing a VS version? Or have I completely missed it somewhere along the line?) I can just think of her and feel so much better about myself. Another thing that got me, apart for the half a tub of margarine and bottle od BBQ sauce was that almost everything was disposable, the baking tray, the plastic forks, the paper plates, how wasteful.

    Your recipe, however is going on the meals plan for next week, sounds delicious.

    • 2

      wendyblume said,

      We’ve all got a freezer sneaky for ‘those’ days. My kids have on occasion enjoyed a totally nutritious party pie for Friday night dinner. 🙂

      And you’re welcome about honey boo boo. All the cooking clips are a bit awe inspiring.

  2. 3

    Jade Van Alphen said,

    The flavours in this dish were brilliant and the whole family loved it. My only problem is that the rice didn’t cook, even after an extra 10 minutes in the oven. I ended up putting it back on stove and simmering it until the rice was cooked which made it more like a risotto! Do you have any suggestions as to where I went wrong? Maybe my oven isn’t hot enough?

    • 4

      wendyblume said,

      Hmmm. I make this dish often and don’t have this problem, so I would try it with a hotter oven temp and see how you go. Make sure everything in the pot is hot as it goes in so that the rice can just steam away.

      I’m glad it was worth the wait though!

      • 5

        Abbie said,

        Hi there- my rice did not cook either but I realised now that I used room temp liquid stock… And needed another 20mins or so to cook, perhaps if you use hot water and powder stock it would cook in time 🙂

        Love the recipe though, am making again tonight!

      • 6

        wendyblume said,

        Thanks for letting me know Abbie. I’ll clarify in the recipe that the stock needs to be hot!

    • 7

      Rachel said,

      I left the pot on the hot stove until it started simmering, and then placed it in the oven. We had perfect rice. We also used plain long grain rice. Not basmati. First run and my 2 year old scoffed this. Amazing!

  3. 9

    […] the addition of vegetables and spices (for the adults) makes it a balanced meal with a flavour hit. Vegie Smugglers‘ Easy Chicken Pilaf is a brilliant one-pot meal that’s perfect for […]

  4. 10

    Lucy said,

    Would be good to have a print friendly page for the recipe… I just clicked print and it is currently printing page 11 of 13 including whole page pictures……

    • 11

      wendyblume said,

      Hi Lucy, thanks for your comments – I agree that it would be great, but this is a free blog with free content, so you’ll just have to make do – copy and paste the document, or buy the gorgeously laid out cookbooks that keep this blog afloat! thanks, Wendy

  5. 12

    Fey said,

    Hi Wendy,
    Thanks for your recipe, but I just wanted to let you know I stuck to amounts and ingredients and method exactly as you’ve outlined but my pilaf was literally raw! (The rice, I mean). I did use brown basmati rather than white basmati, so maybe that had something to do with it? I had to basically add on another 45 minutes of cooking for the rice: half on the stove and half in the oven. By which time I was starving so badly I’d have eaten it half cooked anyway ; ). I wonder what I did wrong?

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