Apple Chicken And Rice Food

APPLE CHICKEN AND RICE

Steps:

• In a large skillet, cook chicken in 1 tablespoon butter until juices run clear; remove and keep warm. Set seasoning packet from rice mix aside. In the same skillet, saute rice mix in remaining butter for 5 minutes or until golden brown., Add the water, broth, apple juice, apple, mushrooms, onion, cranberries and contents of rice seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender, stirring occasionally. Return chicken to the pan; heat through.

THE BEST CHICKEN AND RICE

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.

APPLE CHICKEN

Steps:

• Sprinkle chicken with thyme, salt and pepper.
• In large frypan, heat half of the oil over medium high heat; brown chicken all over.
• Transfer to plate.
• Add remaining oil to frypan.
• Cook apples and onion, stirring occasionsally, until golden, about 5 minutes.
• Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
• Return chicken to frypan.
• Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
• Transfer chicken to serving platter.
• Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
• Pour over chicken.

CHICKEN WITH APPLE AND RICE

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Add chicken and cook, 2 minutes per side. Remove and set aside.
• Heat remaining butter over medium heat in the same skillet. Saute rice from rice mix in the hot butter until golden brown, 5 to 7 minutes. Stir in water, apple juice, apple, onion, raisins, and seasoning packet from rice mix slowly. Bring to a boil. Place chicken over rice. Reduce heat to low, cover, and let simmer until chicken breasts are no longer pink in the centers and rice is tender, 15 to 20 minutes. Let stand for 5 minutes before serving.

HARVEST APPLE CHICKEN AND RICE

Steps:

• In a large skillet over medium-high heat, heat 1 Tablespoon Olive Oil. Add chicken; cook 2 minutes per side or until brown. Remove from skillet; set aside. (skip this step if you are going to bake).
• In same skillet over medium heat, saute rice-pasta mix with remaining 1 tablespoon Olive oil until pasta is golden brown.
• Slowly stir in 1-1/4 cups water, rice's spice packet, apple juice, chopped apple, mushrooms, onion and cranberries; bring to a boil. (at this time you can either continue on the stove top or bake)
• Place chicken on rice. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until chicken is no longer pink inside and rice is tender. Let stand 5 minutes before serving.
• OR.
• Transfer the mixture to a 3 qt baking dish for baking.
• Top with chicken and cover dish with foil.
• Bake at 350 for 45 minutes to an hour or until chicken runs clear and rice is cooked all the way through.

HONEY-MUSTARD CHICKEN AND APPLES

Steps:

• Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
• Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
• Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
• Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

CHICKEN CURRY WITH APPLES

Steps:

• In a large non-stick pot, heat canola oil.
• Salt and pepper the chicken, and brown it in oil.
• Remove chicken.
• Add apples, onions, garlic, curry and cumin.
• Saute, stirring, 5 minutes.
• Add broth and raisins.
• Bring to a boil.
• Add rice and chicken.
• Cover, reduce heat and simmer until rice is tender, about 60 minutes.
• Serve with condiments such as chutney, chopped peanuts, toasted coconut, minced cilantro or sliced scallions.

APPLE-GLAZED ROAST CHICKEN AND RICE

Steps:

• GLAZE:
• In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
• Heat; stir over medium heat.
• Bring to boiling.
• Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
• Remove from heat.
• Stir in apple pie spice.
• Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
• CHICKEN:.
• Preheat oven to 325°F
• Skewer neck skin of chicken to back; tie legs to tail.
• Twist wing tips under back.
• Place chicken, breast side up, on a rack in roasting pan.
• Sprinkle with salt.
• Roast, uncovered, 1-1/4 hours.
• Cut string.
• Place apples around chicken.
• RICE:.
• Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
• Brush chicken and apples with some of one portion of glaze.
• Sprinkle with pepper.
• Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
• Stir green onion into rice.
• Transfer rice to platter; top with chicken and apples.
• Cover with foil.
• SAUCE:
• Skim fat from juices in roasting pan; discard.
• Pour remaining glaze portion into the roasting pan.
• Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
• Strain; season to taste with salt and pepper.
• Transfer to gravy boat.
• Garnish with sage. Makes 6 servings.

HARVEST APPLE CHICKEN & RICE

Steps:

• In a large skillet over medium-high heat, melt 1 tablespoon margarine. Add chicken; cook 2 minutes per side or until brown. Remove from skillet; set aside. In same skillet over medium heat, saute rice-pasta mix with remaining 1 tablespoon margarine until pasta is golden brown.
• Slowly stir in 1-1/4 cups water, apple juice, apple, mushrooms, onion and cranberries; bring to a boil. Place chicken on rice. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until chicken is no longer pink inside and rice is tender. Let stand 5 minutes before.