Sounds easy. And it’s only 1 hour!
- 6:15 pm I start cooking since Mr. Sauce, Esq. wanted dinner after 7.
- I do some prep–slice the zucchini, measure the rice, and cut the sausage into pieces.
- 6:45 pm this is when I start cooking in earnest and brown the chicken
- 7 pm brown the sausage. It called for “smoky link,” and these are the ones I bought. THE RED ONES!
- 7:05 pm rice and tomato are in the skillet and covered to simmer.
I move to the oven to bake the biscuits.
There aren’t any biscuits in the timeline, but LOOK! In the original photo, they are peeking out from the warming drawer!
I’m always happy to have a reason to use the warming tray. There are so few occasions.
I bring this out every year for Holly Ball and I put platters of spinach balls on it, but it is either too hot or not hot enough to be useful.
But, it does give the buffet table some levels, so at least there’s that.
45 minutes later, at 7:50, Dinner is Served!
Now, how was Card No. 169?
I really can’t say. I’m posting dishes I made last calendar year.
This chicken and rice is reminiscent of a dish my mum made when I was a kid—Spanish Chicken.
But Spanish Chicken also featured a lot of red and yellow peppers and onions. Chorizo, clams, or shrimp could be added to make a poor man’s paella.
It was super good.
Now I want Spanish Chicken.
Mum, send me the recipe!
A warming tray with a drawer? Mind. Blown.
I think I have the same warming trays — both the DiS and yours (I love the “swingy” bun drawer)! They were used for trays of rumaki, stuffed mushrooms, etc. at my parents’ cocktail parties back in the 60s and early 70s. Plus, there was a smaller, square one that was used for the crock of hot crab and shrimp dip. The dinner looks delicious and pretty straightforward as well. Thanks for a fun trip down memory lane.
Oooh, rumaki!
As I was reading this I was thinking Oh, paella/jambalaya.
Great minds!