• TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
  • Follow
    • Follow
    • facebook
    • twitter
    • google+
    • instagram
    • youtube
Hearst Corporation
  • TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
Forums
  • Register
  • Login
  • Forums
  • General Discussion Forums
  • Food and Drink
Reheating Chicken Basque
Swanandduck2
14-03-2014
I'm having a couple of friends over for dinner tomorrow night and am planning to cook Delia's chicken basque. I'd prefer to make it in advance and reheat but just wondering a. would this mean the rice would go soggy and b. What temperature and for how long should I reheat?
burton07
14-03-2014
Can't answer without knowing the recipe. Rice shouldn't be re-heated unless it's cooled down quickly and refrigerated.
Swanandduck2
14-03-2014
This is the recipe:


Start by seasoning the chicken joints well with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.

Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.

After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme. Pour in the stock and wine, and add some seasoning. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the liquid). Finally, place the wedges of orange in among the chicken and scatter with the olives.

Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite. Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.

If I brought it to the point where I stirred in the uncooked rice with the herbs and paste would that work okay?
walterwhite
14-03-2014
Originally Posted by burton07:
“Can't answer without knowing the recipe. Rice shouldn't be re-heated unless it's cooled down quickly and refrigerated.”

It shouldn't be no, but I do it all the time and never had a problem.
degsyhufc
14-03-2014
Originally Posted by Swanandduck2:
“This is the recipe:


Start by seasoning the chicken joints well with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.

Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.

After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme. Pour in the stock and wine, and add some seasoning. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the liquid). Finally, place the wedges of orange in among the chicken and scatter with the olives.

Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite. Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.

If I brought it to the point where I stirred in the uncooked rice with the herbs and paste would that work okay?”

Personally I wouldn't reheat the original recipe for a dinner party. I'd happily do it for leftovers for myself but I do think the rice will be a bit stodgy.

I guess you could do it the way you said at the end but how much time will you be saving?

I'd have it cooked on the night. It should sit fine in the pot/oven for a while though so you do have some prep time.
indianwells
15-03-2014
Sounds like the recipe would work even if you cooked the rice separately. Personally I would cook the chicken and sauce the day before and then just cook the rice on the day, either with the chicken and sauce as you re-heat or on it's own and serve on the side.
Yeah_Jackie
15-03-2014
This recipe does not lend itself to reheating. The rice will be stodge and the chicken dry as a bone.
whoever,hey
15-03-2014
I would serve reheated food at a dinner party.
Yeah_Jackie
15-03-2014
Originally Posted by whoever,hey:
“I would serve reheated food at a dinner party.”

I wouldn't with the exception of soup but not often I'd serve soup either.
c4rv
15-03-2014
Originally Posted by indianwells:
“Sounds like the recipe would work even if you cooked the rice separately. Personally I would cook the chicken and sauce the day before and then just cook the rice on the day, either with the chicken and sauce as you re-heat or on it's own and serve on the side.”

the dish would definitely not be the same if you cooked the rice separately, its supposed to absorb the flavours of the dish.

And yes you will be fine to stop at the point where you have to add the rice and then add rice and put in the oven the next day.
degsyhufc
15-03-2014
Originally Posted by whoever,hey:
“I would serve reheated food at a dinner party.”

Originally Posted by Yeah_Jackie:
“I wouldn't with the exception of soup but not often I'd serve soup either.”

It would depend on the meal. If it was a slow cooked stew/bolognaise/chilli/certain curry then it could be even better the next day.

This recipe though just doesn't sound to me like it would be better - even with the two part method.
VIEW DESKTOP SITE TOP

JOIN US HERE

  • Facebook
  • Twitter

Hearst Corporation

Hearst Corporation

DIGITAL SPY, PART OF THE HEARST UK ENTERTAINMENT NETWORK

© 2015 Hearst Magazines UK is the trading name of the National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP. Registered in England 112955. All rights reserved.

  • Terms & Conditions
  • Privacy Policy
  • Cookie Policy
  • Complaints
  • Site Map