THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
CHICKEN CHOW MEIN CASSEROLE
This Asian-inspired casserole couldn't be easier to make with fresh veggies, cream of chicken soup, soy sauce, and chow mein noodles to top it all off.
Provided by Amanda Formaro
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375F. Lightly spray the inside of a 9 by 13-inch casserole dish with cooking spray.
- Add the butter to a large, deep skillet over medium heat. Once melted, add the celery, carrot, red bell pepper, and onion, and turn the heat up to high. Cook, stirring constantly until the vegetables are starting to soften, about 3 to 5 minutes.
- Turn the heat back down to medium. Add the garlic and cook 30 seconds, stirring constantly.
- Add the condensed cream of chicken soup, milk, soy sauce, and black pepper. Stir to combine.
- Stir in the chicken and rice.
- Transfer the mixture to the prepared casserole dish. Spread the chow mein noodles evenly on top. Cover the dish with aluminum foil.
- Bake until the casserole is warm throughout, about 30 minutes.
- Serve topped with sliced scallion and minced red bell pepper.
Nutrition Facts : ServingSize 1 serving, Calories 577 kcal, Carbohydrate 81 g, Protein 32 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 1241 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 5 g
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