Chicken and rice recipe for beginners?

[MEmama]

So I’m going to try making chicken for the first time not as a soup. I’m thinking something easy and * fail safe * like a one pot/skillet chicken and rice with peppers and onions? But all the recipes I’m finding have tons of butter or cream or cheese and we would prefer a light dish. I’m not normally a follow-a-recipe person but chicken scares me so I need something I can’t mess up.

Favorites? 

[AmandaVT]

One yummy way to make rice is to saute up onion, celery, carrot, and garlic in olive oil with a bit of salt and pepper. Add in the rice and stir around in the veggies for a minute. Add broth instead of water (chicken or veg). While that's cooking, you can cook up the chicken in another pan and add some swiss chard or spinach and a bit of lemon juice to finish. Not one pot though I bet you could make it one pot.

[MEmama]

3 minutes ago, AmandaVT said:

One yummy way to make rice is to saute up onion, celery, carrot, and garlic in olive oil with a bit of salt and pepper. Add in the rice and stir around in the veggies for a minute. Add broth instead of water (chicken or veg). While that's cooking, you can cook up the chicken in another pan and add some swiss chard or spinach and a bit of lemon juice to finish. Not one pot though I bet you could make it one pot.

This does sound yummy. The place I really get baffled is how to cook the chicken. Truly, I’m clueless and totally afraid of either under or overcooking, or even how to go about it. lol
 

[Lori D.]

For marinating, the longer the more flavorful -- so you can set up the chicken in marinade in the morning before heading to work, so when you get home, just pull the bag of marinating chicken out of the fridge and cook.

No experience with these, but they look easy and tasty!
- Veronica's Kitchen: One Pot Chicken and Rice
- A Saucy Kitchen: One Pot Chicken and Rice
- The Pretty Bee: Easy Skillet Chicken and Rice
- The Cheerful Kitchen: Spanish Chicken and Rice
- Food Pleasure and Rice: Weekend Curry Chicken -- and serve over rice that you cook while making the curry, or use pre-cooked rice from a package

I do this one a lot:
- Trader Joe's: Chicken Taco Soup
While it is not with rice, you could reduce the liquid to make more of a "stew" consistency and serve on top of cooked rice. Also, as a side note: I use boneless chicken thighs and cut into bite-size pieces before adding to the pot so it cooks faster and I don't have to pull out the bones and cut up after cooking.

[MEmama]

16 minutes ago, Lori D. said:

For marinating, the longer the more flavorful -- so you can set up the chicken in marinade in the morning before heading to work, so when you get home, just pull the bag of marinating chicken out of the fridge and cook.

No experience with these, but they look easy and tasty!
- Veronica's Kitchen: One Pot Chicken and Rice
- A Saucy Kitchen: One Pot Chicken and Rice
- The Pretty Bee: Easy Skillet Chicken and Rice
- The Cheerful Kitchen: Spanish Chicken and Rice
- Food Pleasure and Rice: Weekend Curry Chicken -- and serve over rice that you cook while making the curry, or use pre-cooked rice from a package

I do this one a lot:
- Trader Joe's: Chicken Taco Soup
While it is not with rice, you could reduce the liquid to make more of a "stew" consistency and serve on top of cooked rice. Also, as a side note: I use boneless chicken thighs and cut into bite-size pieces before adding to the pot so it cooks faster and I don't have to pull out the bones and cut up after cooking.

These look pretty self explanatory. 
Thanks!

[Lori D.]

24 minutes ago, MEmama said:

...The place I really get baffled is how to cook the chicken. Truly, I’m clueless and totally afraid of either under or overcooking, or even how to go about it...

"How To Tell If Chicken Is Fully Cooked Through"

[Arcadia]

My lazy instant pot meal is three cups of rice, five or six chicken drumsticks, three cups of water, press the rice button on my instant pot and let it do the work. 

[Ausmumof3]

Chicken and rice might be a local name for something I’m not understanding because I can’t imagine never having cooked chicken before.  However if that’s what you’re getting at I’d start with thigh fillets because you can do pretty much anything to them and they still taste ok.  Whole chicken and breast are easier to dry out.  If you’re talking about cooking a whole chicken well that’s taken me a while to get right.  The pre marinated ones are easy you can get away with a lot.  Otherwise for whole i stuff butter and herbs under the skin and rotate and baste a tonne and occasionally it’s still a bit dry.  Crockpot is much more forgiving.  

[popmom]

I second the suggestion for thighs. I prefer them to breasts anyway. I would not attempt to cook the chicken and the rice in the same dish.

Tips for cooking chicken breasts (since you mentioned wanting light): Either bone in skin on or boneless skinless...brine it. 1/4 cup brown sugar and 1/4 cup kosher salt in 4 cups of water. Let it brine over night--up to a couple of days. If you just want plain chicken, you can roast it in the oven at 375 or 400. Invest in one of those meat thermometers that stays in the meat while it's cooking. Mine is digital. I can set the temp I want for doneness, and it beeps when it has cooked to temp. Safe temp for poultry is 165 degrees. The thermometer is really what makes cooking chicken full proof. Overcooked chicken breasts are probably the absolute worst tasting meat ever. Cook just to 165 and let the meat rest for about 10 minutes. Then  you can do what ever you want with it. Soup, casserole, shred and make taco meat out of it...

My favorite way of cooking chicken (that doesn't involve a thermometer) is using a crock pot on low. 7 ish hours. Do NOT add liquid. Just grease the bottom of the pot.

This recipe has never failed me (Allrecipes "easy pilaf"), and you could roast the chicken at the same time.

ETA: even if you want plain chicken, always season it with some salt and pepper before cooking. 🙂

Edited September 22, 2020 by popmom

[Garga]

6 hours ago, MEmama said:

This does sound yummy. The place I really get baffled is how to cook the chicken. Truly, I’m clueless and totally afraid of either under or overcooking, or even how to go about it. lol
 

I didn’t start trying to make chicken (other than chopped up and cooked on the stove top to put into a taco shell or something) until I was about 44 years old.  Whenever I’d try making it in the oven, it would be raw or overcooked. I was afraid I was going to kill my family with salmonella.

The thing is...you just have to do it.  Have a backup plan for if the chicken is a big mess (order pizza, or make a pot of spaghetti.). 

You NEED a meat thermometer and then just make the recipe.  Do you know if your oven cooks faster or slower than normal?  In my old house, I had to add on 10 minutes to anything I baked or it wasn’t done.  In this house, I have to subtract 10 minutes or it burns/overcooks.  

If you’re not sure, just set your timer for a little less time than the recipe calls for and check the chicken with the meat thermometer to see if it’s done earlier than the recipe says.

 

Most likely, you’ll botch the chicken a few times. But keep at it (with your backup meals at the ready).There is a learning curve to get past.  But then, all of a sudden, you won’t botch it anymore. 

Edited September 22, 2020 by Garga

[Garga]

The recipe I finally learned how to cook chicken with.  The first time it was raw...raw...put it in again...raw...then finally done.  The next time, I used a pan that had sides that were too low, and the grease splattered onto the bottom of the oven, and smoke poured out of the oven making the air acrid and horrible.  In the middle of a winter snowstorm.  We opened the windows and it got pretty cold in the house.

But eventually, I figured it out:

 

1 chicken—try to get it as close to 5 pounds as you can, or else you’ll have to monkey with cook times.

1 entire head of garlic, peeled and each clove cut in half

2 lemons, halved

2 onions, thickly sliced

Olive Oil

Salt

1 cup chicken broth (I use a bouillon cubed)

1 TBL corn starch

(Rice, cooked)

 

Remove the weird packet of guts from the chicken.  You do not have to wash the chicken.  Some people say to tie the chicken’s legs together with some sort of string.  Nah. Don’t need to. 

Put the chicken in a pan with sides on it. I use this pampered chef stone baker: https://www.pamperedchef.com/shop/Gifts/For+Her/Rectangular+Baker/1423

I’ve also used this metal baking pan, lined with aluminum foil: https://www.amazon.com/Granite-Ware-F0559-2-Covered-Roasting/dp/B07BZ3KJZD/ref=sr_1_1?dchild=1&qid=1600744492&refinements=p_n_feature_twenty_browse-bin%3A3254109011&s=kitchen&sr=1-1

Stuff 1/2 of a lemon inside the chicken. Shove all the garlic inside the chicken. Then stuff the other 1/2 of a lemon in the chicken.

Put the other halved lemon next to the chicken on the pan.

Bake at 425 for 45 minutes.  (You’re not done at the 45 minute mark.)  Set those thickly sliced onions to the side (or slice them now while the chicken is baking.)  Coat the onions with a few TBLs of oil and sprinkle with a bit of salt. 

After 45 minutes, open the oven, take out the pan, and put the onions next to the sizzling chicken.

Put the chicken and onions back into the oven for 30 minutes.  If you put the onions in earlier, they burn. If you cut them too thin, they burn.

Cook some rice—however much you think your family likes to eat.

After 30 minutes, take the chicken out of the oven and use the meat thermometer to see if it’s done.  If it is, use some sort of utensil to move the chicken onto some sort of plate/pan and let it sit there for 10 minutes.

 

While the chicken is sitting there, use a fork to move all the cooked onions to a bowl or something, and pour all the drippings into a little pot.  Add a cup of broth/bouillon to the pot.  Heat it to boiling.  While waiting for it to heat, mix your TBL of cornstarch with a TBL of cold water.  Once the broth is boiling, slooooowly add the cornstarch to the boiling broth, stirring like a mad woman or you’ll get lumps.  Turn the heat down super fast so that it doesn’t lump up.  The broth should be thickening.  If it’s not...then you need to make another cornstarch/water mixture and add it to the broth (when boiling—has to be boiling.)  You don’t want it as thick as gravy, but you don’t want it to be as runny as water.  

We always remove the skin of the chicken after it’s cooked, so I never care if the skin gets crispy. Your chicken won’t be crispy. I don’t know how to make it crispy. I guess you add oil to it or something.  But the skin is bad for you, so we just take it off before serving it. 

We sort of rip/cut the bird apart, give everyone some of the meat, slap the rice on a plate, toss some of the cooked onions onto the chicken or rice, and cover whatever we want with the broth sauce.

 

I love this chicken dish.  It sounds like a lot, but once you get the hang of it, it’s an easy dish to make.  There’s some excitement at the beginning when you chop the onions, garlic, and lemon.  There’s some excitement at the end when you make the sauce, but otherwise, the chicken just does its thing in the oven for an hour and 15 minutes.

 

ETA: I just remembered that the last time we had this, my dh cooked the entire chicken in the instapot. I have no idea how he did. He must have looked up settings for cooking whole birds.  It was really good, except it was too lemony.  If we did it again, I’d only have the lemon in the bird and not alongside the bird.  He put the onions in the pot at the beginning.  So, chicken, 1 lemon, garlic, and onions all in the pot and then cook according to instapot directions you find online.  (For whomever has an instapot)

 

 

 

Edited September 22, 2020 by Garga

[Garga]

I might have missed if someone else has shared this, but this is the other chicken recipe I can make (I can only make 2 so far.)

It’s suuuuuper easy. But if your’e making it for more than 3 people (tops), you’ll need more food and have to bake it on 2 pans instead of just one.

Again, I had to do this via trial and error.  The chicken was raw and I had to keep cooking it, but eventually it cooked and I have learned how long my oven takes to bake this dish.  You’ll get it if you just keep trying.  

And you MUST have a meat thermometer or you’ll go nuts trying to figure out how to bake chicken.

https://www.myfoodandfamily.com/recipe/208095/one-pan-chicken-and-potatoes-with-snap-peas

[KungFuPanda]

This is pretty foolproof and worth having in your collection if you like the flavor of rotisserie chicken. The hands-on time is very little, but it has to marinate overnight and cook low and slow, so definitely start it a day ahead. 
 

 https://www.allrecipes.com/recipe/45954/roast-sticky-chicken-rotisserie-style/
 

Just make a rice dish separately and serve them together. 

[MEmama]

15 hours ago, Ausmumof3 said:

Chicken and rice might be a local name for something I’m not understanding because I can’t imagine never having cooked chicken before.  However if that’s what you’re getting at I’d start with thigh fillets because you can do pretty much anything to them and they still taste ok.  Whole chicken and breast are easier to dry out.  If you’re talking about cooking a whole chicken well that’s taken me a while to get right.  The pre marinated ones are easy you can get away with a lot.  Otherwise for whole i stuff butter and herbs under the skin and rotate and baste a tonne and occasionally it’s still a bit dry.  Crockpot is much more forgiving.  

I went vegetarian the day I moved out of my parents house for college. Only recently has DS 17 decided to eat a bit of chicken here and there, and I’ve decided to go along for the ride. It’s been a good addition to my diet, even though we don’t have it often. So yeah, other than chicken noodle soup, I’ve never actually cooked it before (or eaten it since I was 18).

Edited September 22, 2020 by MEmama

[MEmama]

14 hours ago, popmom said:

I second the suggestion for thighs. I prefer them to breasts anyway. I would not attempt to cook the chicken and the rice in the same dish.

Tips for cooking chicken breasts (since you mentioned wanting light): Either bone in skin on or boneless skinless...brine it. 1/4 cup brown sugar and 1/4 cup kosher salt in 4 cups of water. Let it brine over night--up to a couple of days. If you just want plain chicken, you can roast it in the oven at 375 or 400. Invest in one of those meat thermometers that stays in the meat while it's cooking. Mine is digital. I can set the temp I want for doneness, and it beeps when it has cooked to temp. Safe temp for poultry is 165 degrees. The thermometer is really what makes cooking chicken full proof. Overcooked chicken breasts are probably the absolute worst tasting meat ever. Cook just to 165 and let the meat rest for about 10 minutes. Then  you can do what ever you want with it. Soup, casserole, shred and make taco meat out of it...

My favorite way of cooking chicken (that doesn't involve a thermometer) is using a crock pot on low. 7 ish hours. Do NOT add liquid. Just grease the bottom of the pot.

This recipe has never failed me (Allrecipes "easy pilaf"), and you could roast the chicken at the same time.

ETA: even if you want plain chicken, always season it with some salt and pepper before cooking. 🙂

Thanks! 
Off to order a thermometer!

[MEmama]

14 hours ago, Garga said:

I didn’t start trying to make chicken (other than chopped up and cooked on the stove top to put into a taco shell or something) until I was about 44 years old.  Whenever I’d try making it in the oven, it would be raw or overcooked. I was afraid I was going to kill my family with salmonella.

The thing is...you just have to do it.  Have a backup plan for if the chicken is a big mess (order pizza, or make a pot of spaghetti.). 

You NEED a meat thermometer and then just make the recipe.  Do you know if your oven cooks faster or slower than normal?  In my old house, I had to add on 10 minutes to anything I baked or it wasn’t done.  In this house, I have to subtract 10 minutes or it burns/overcooks.  

If you’re not sure, just set your timer for a little less time than the recipe calls for and check the chicken with the meat thermometer to see if it’s done earlier than the recipe says.

 

Most likely, you’ll botch the chicken a few times. But keep at it (with your backup meals at the ready).There is a learning curve to get past.  But then, all of a sudden, you won’t botch it anymore. 

Thanks—good tips. My oven is slow so I’ll keep this in mind. I have the same fear! 

[MEmama]

13 hours ago, Garga said:

The recipe I finally learned how to cook chicken with.  The first time it was raw...raw...put it in again...raw...then finally done.  The next time, I used a pan that had sides that were too low, and the grease splattered onto the bottom of the oven, and smoke poured out of the oven making the air acrid and horrible.  In the middle of a winter snowstorm.  We opened the windows and it got pretty cold in the house.

But eventually, I figured it out:

 

1 chicken—try to get it as close to 5 pounds as you can, or else you’ll have to monkey with cook times.

1 entire head of garlic, peeled and each clove cut in half

2 lemons, halved

2 onions, thickly sliced

Olive Oil

Salt

1 cup chicken broth (I use a bouillon cubed)

1 TBL corn starch

(Rice, cooked)

 

Remove the weird packet of guts from the chicken.  You do not have to wash the chicken.  Some people say to tie the chicken’s legs together with some sort of string.  Nah. Don’t need to. 

Put the chicken in a pan with sides on it. I use this pampered chef stone baker: https://www.pamperedchef.com/shop/Gifts/For+Her/Rectangular+Baker/1423

I’ve also used this metal baking pan, lined with aluminum foil: https://www.amazon.com/Granite-Ware-F0559-2-Covered-Roasting/dp/B07BZ3KJZD/ref=sr_1_1?dchild=1&qid=1600744492&refinements=p_n_feature_twenty_browse-bin%3A3254109011&s=kitchen&sr=1-1

Stuff 1/2 of a lemon inside the chicken. Shove all the garlic inside the chicken. Then stuff the other 1/2 of a lemon in the chicken.

Put the other halved lemon next to the chicken on the pan.

Bake at 425 for 45 minutes.  (You’re not done at the 45 minute mark.)  Set those thickly sliced onions to the side (or slice them now while the chicken is baking.)  Coat the onions with a few TBLs of oil and sprinkle with a bit of salt. 

After 45 minutes, open the oven, take out the pan, and put the onions next to the sizzling chicken.

Put the chicken and onions back into the oven for 30 minutes.  If you put the onions in earlier, they burn. If you cut them too thin, they burn.

Cook some rice—however much you think your family likes to eat.

After 30 minutes, take the chicken out of the oven and use the meat thermometer to see if it’s done.  If it is, use some sort of utensil to move the chicken onto some sort of plate/pan and let it sit there for 10 minutes.

 

While the chicken is sitting there, use a fork to move all the cooked onions to a bowl or something, and pour all the drippings into a little pot.  Add a cup of broth/bouillon to the pot.  Heat it to boiling.  While waiting for it to heat, mix your TBL of cornstarch with a TBL of cold water.  Once the broth is boiling, slooooowly add the cornstarch to the boiling broth, stirring like a mad woman or you’ll get lumps.  Turn the heat down super fast so that it doesn’t lump up.  The broth should be thickening.  If it’s not...then you need to make another cornstarch/water mixture and add it to the broth (when boiling—has to be boiling.)  You don’t want it as thick as gravy, but you don’t want it to be as runny as water.  

We always remove the skin of the chicken after it’s cooked, so I never care if the skin gets crispy. Your chicken won’t be crispy. I don’t know how to make it crispy. I guess you add oil to it or something.  But the skin is bad for you, so we just take it off before serving it. 

We sort of rip/cut the bird apart, give everyone some of the meat, slap the rice on a plate, toss some of the cooked onions onto the chicken or rice, and cover whatever we want with the broth sauce.

 

I love this chicken dish.  It sounds like a lot, but once you get the hang of it, it’s an easy dish to make.  There’s some excitement at the beginning when you chop the onions, garlic, and lemon.  There’s some excitement at the end when you make the sauce, but otherwise, the chicken just does its thing in the oven for an hour and 15 minutes.

 

ETA: I just remembered that the last time we had this, my dh cooked the entire chicken in the instapot. I have no idea how he did. He must have looked up settings for cooking whole birds.  It was really good, except it was too lemony.  If we did it again, I’d only have the lemon in the bird and not alongside the bird.  He put the onions in the pot at the beginning.  So, chicken, 1 lemon, garlic, and onions all in the pot and then cook according to instapot directions you find online.  (For whomever has an instapot)

 

 

 

I am seriously impressed! 

[Ausmumof3]

6 hours ago, MEmama said:

I went vegetarian the day I moved out of my parents house for college. Only recently has DS 17 decided to eat a bit of chicken here and there, and I’ve decided to go along for the ride. It’s been a good addition to my diet, even though we don’t have it often. So yeah, other than chicken noodle soup, I’ve never actually cooked it before (or eaten it since I was 18).

Oh that makes perfect sense!

[MEmama]

5 hours ago, Dreamergal said:

A big piece of chicken intimidates me. I have turned out dried and cardboard chicken in my time and eating it was an issue too as I was not used to the size of it.

What works for me especially since you said you wanted rice is chicken curry.

Now there are versions of it and some with coconut milk. I don't have a recipe, I just do it the way my grandma and mom did it, but here is a good one.

https://www.indianhealthyrecipes.com/chicken-curry/

The thing is with this you can add all sorts of veggies. I am not vegetarian, but I put vegetables in anything I can find, so in this curry I usually add hearty veggies like carrot, cauliflower, beans, peas, potatoes, sweet potatoes and bell peppers. You can add brocolli but my kids did not like it so I leave it. 

You don't have to worry about cardboard chicken. 

Serve it with Jeera rice (cumin rice). Sounds a bit weird but it adds another bit of flavor. 

https://www.indianhealthyrecipes.com/jeera-rice-recipe/

I will be back with more.

Ooh delicious! 
DH is severely allergic to coconut so we never have it in the house (none of us eat it ever). How awesome to now have a curry recipe that doesn’t call for it! I’m sure I can adapt the recipe for tofu or chickpeas too....mmmmm! 

[sweet2ndchance]

A lot of recipes call for already cooked chicken. Boiling chicken is really easy. Just toss how ever many chicken breasts you need in a pot of water. Frozen chicken breast is fine and you just need to make sure the water covers the chicken. Toss in appropriate spices and veggies (carrots, onions and celery are good) or just toss in some bullion cubes. Bring to a boil and then simmer for 30 - 40 minutes or until chicken is cooked through. You'll have moist cooked chicken and a whole pot of broth. This is how I start chicken and dumplings or chicken pot pie.

If I just need a couple of chicken breasts, I use this method from The Kitchen. Super easy and pretty fail proof. I also agree with the above, a thermometer is super handy when cooking just about any kind of meat.

Another easy chicken meal we make is sauteed garlic chicken. The key to making this recipe easy is to pound the chicken breasts or tenders to an even thickness. You'll need thawed boneless breasts, half breasts or tenders. Pound your portions to an even thickness with a meat mallet or a heavy drinking glass. Sprinkle generously on both sides with black pepper and garlic powder (lemon pepper spice mix is good too). Heat a skillet over medium heat with some olive oil or butter. Saute your chicken for 5 - 6 minutes on each side or until cooked through. Use a meat thermometer if you are worried about checking for doneness by watching for the juices to run clear.

[KungFuPanda]

If you go with a bird with bones, you can make bone broth with very little effort. Just toss the carcass (After you’ve cooked and eaten the chicken) in the crockpot with onion, carrots, and celery, then cover it with water and cook on low overnight and up to 24 hours. Season to taste. It has so much more flavor than canned broth and you made it with something you were going to throw away. 

[SanDiegoMom]

Budget Bytes has a to die for Lemon Artichoke Skillet meal that is very light and my entire picky family liked.  I was so surprised.  It is one pot (or deep skillet.)

I use chicken thighs all the time.  I defrost them halfway because they are easier to cut if they are still slightly frozen.  Cut them into small chunks and it's safer that way -- they cook more evenly.  Even after cooking chicken for twenty years I sometimes leave the chicken too thick and it doesn't cook all the way through! 

https://www.budgetbytes.com/one-pot-lemon-artichoke-chicken-and-rice/

[EKS]

On 9/21/2020 at 4:52 PM, MEmama said:

The place I really get baffled is how to cook the chicken. Truly, I’m clueless and totally afraid of either under or overcooking, or even how to go about it.

Cooking chicken drives me crazy as well.  One hack is to get a rotisserie chicken from the store, remove the meat, and simply reheat in whatever dish you are making.  Another is to use canned chicken--this works great in chicken and rice casseroles.  I can get relatively inexpensive cans of chicken at Costco.

If you're using boneless skinless chicken breasts, try to get the smallest ones possible.  Also try to avoid meat that looks like it has white streaks in it (these make the chicken tough).  It was much easier to control the cooking 25 or so years ago when the breasts were smaller.  The new gargantuan breasts are ridiculous for so many reasons.  

If you're open to using thighs instead of breasts, the fat in them makes cooking them much more forgiving.

[MEmama]

28 minutes ago, EKS said:

Cooking chicken drives me crazy as well.  One hack is to get a rotisserie chicken from the store, remove the meat, and simply reheat in whatever dish you are making.  Another is to use canned chicken--this works great in chicken and rice casseroles.  I can get relatively inexpensive cans of chicken at Costco.

If you're using boneless skinless chicken breasts, try to get the smallest ones possible.  Also try to avoid meat that looks like it has white streaks in it (these make the chicken tough).  It was much easier to control the cooking 25 or so years ago when the breasts were smaller.  The new gargantuan breasts are ridiculous for so many reasons.  

If you're open to using thighs instead of breasts, the fat in them makes cooking them much more forgiving.

Thanks for the tips! I was starting to feel like quite the culinary failure. Lol

The breasts we bought are small, which makes me feel a little more confident that they will actually cook through correctly. We bought a package from whole foods (delivery!) of 15 breasts for around $10, which considering they are minimally processed (no chlorine!) and supposedly kinda humanely raised seemed like a very good price. For just 2 of us, that’s a lot of meals.
 

I ended up airfrying a few last night and they turned out perfect! DS and I are still alive so I guess putting my trust in the Airfryer worked out. And now I know what it’s supposed to look and feel like so I can try out some of these other recipes with more confidence. 

[EKS]

13 minutes ago, MEmama said:

I ended up airfrying a few last night and they turned out perfect!

Yay!