Peek Chicken and Rice

One-pan no peek chicken and rice is sure to become a favorite family meal! Wild rice, soup, and chicken are combined in a single baking dish then baked to creamy chicken and rice perfection!

The antique model of this one-pan creamy bird and rice dish recipe located in my ginormous recipe binder had undeniable ol’ white rice. And even as that might be something my children choose, once in a while you’ve gotta ignore what the children need and make something you want.

INGREDIENTS

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground ginger
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 3/4 cup (180ml) unsulphured or dark molasses
• 3/4 cup (180ml) hot water (about 100°F (38°C))
• 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature1
• 1/3 cup (67g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

Orange Icing

• 1 cup (120g) confectioners' sugar, sifted
• 2-3 Tablespoons (30-45ml) orange juice

INSTRUCTIONS

1. alter the oven rack to the lower 1/3 function and preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan. Set apart.
2. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, salt and pepper together until combined. Set apart. In a separate bowl or dish, whisk the molasses and warm water collectively.
3. In a large bowl using a hand-held or stand mixer geared up with a paddle attachment, beat the butter on high pace till clean and creamy - about 1 minute. add the brown sugar and beat on excessive speed for 1 minute until creamed collectively pretty well. Scrape down the edges and up the bottom of the bowl with a rubber spatula as wanted. On medium-high pace, beat within the egg and vanilla extract till mixed. Scrape down the sides and up the lowest of the bowl as needed. With the mixer on low pace, add the dry substances in 3 additions alternating with the recent water/molasses and mixing each addition simply until integrated. avoid overmixing. Batter may be thin. Whisk out any large lumps.
4. Pour batter into prepared pan. Bake for round 50-60 mins or until the gingerbread loaf is baked through. All ovens are exclusive and your loaf could take a little more or less time. to test for doneness, insert a toothpick into the middle of the gingerbread loaf. If it comes out smooth with simplest a pair wet (not moist) crumbs, it's miles finished. permit to chill absolutely in the pan set on a wire rack before removing from pan.
5. Make the icing: Whisk the confectioners' sugar and orange juice collectively. Drizzle over cooled loaf.
6. Leftover loaf keeps nicely included tightly in the fridge for up to 5 days. The taste receives even higher after a day or two!

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