Aunt Bonnies Chicken And Rice Food

RAFFY'S CHICKEN AND RICE

Steps:

• Heat a medium straight-sided skillet over medium-high heat. Add the butter and melt until the bubbles subside. Sprinkle the chicken tenders evenly on both sides with 1/2 teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken until golden brown, about 4 minutes per side (don't worry about them being cooked through at this point). Remove the chicken to a plate and set aside.
• Reduce the heat to medium. Add the onions and garlic to the pan along with the remaining 1/2 teaspoon salt. Cook, stirring often, until softened and beginning to caramelize, about 4 minutes. Add the rice and chile paste and toast for an additional 2 minutes. Add the milk, chicken broth, thyme, sage and Parmesan rind. Stir to combine. Nestle the chicken pieces and their juices back into the pan in the rice. Cover the pan and reduce the heat to low. Simmer for 15 minutes.
• Turn off the heat and sprinkle with the peas. Cover and allow the mixture to steam for an additional 12 minutes off the heat. Remove the herbs and rind from the pan, fluff the rice with a fork and serve with grated Parmesan and a drizzle of extra-virgin olive oil.

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.

BONNIE'S MANDARIN CHICKEN WITH RICE SO NICE

Steps:

• 1. I use the rice cooker to make the rice on the long grain rice setting. My rice cooker has a warming setting which will keep the rice hot while you finish cooking the rest of your meal. Wash the long grain rice thoroughly and add it to the rice cooker with two cups of water, one cup of washed rice and a teaspoon of salt. Add the mushrooms and frozen vegetables, If your mixed vegetables contain green beans, chop them in three pieces.
• 2. Melt butter in a nonstick skillet over medium low heat. Cut each chicken breast into 6 chunks and saute in the butter.
• 3. Brown the chicken on both sides. About ten minutes.
• 4. Meanwhile, drain the oranges into a small bowl and save the juice. Reserve 1/4 of the orange slices and set aside.
• 5. While the chicken is browning, whisk the cornstarch into the juice until it is smooth, and then add the rest of the ingredients and whisk to blend. Pour the sauce over the browned chicken in the skillet.
• 6. Gently scrape up the bits and pieces in the bottom of the skillet with a wooden spoon.
• 7. Cook the sauce covered over medium low heat for 30 minutes, and stir and turn chicken in the sauce several times.
• 8. The sauce should thicken at the end of 30 minutes. Add the reserved orange slices and cook five minutes more and then serve. Here is how it looks.
• 9. Serve the Mandarin Chicken over the Rice So Nice... Enjoy!

CHICKEN AND RICE

Steps:

• Remove gizzards and liver from chicken and discard; keep the neck (optional). Place chicken-and neck, if using-into a large Dutch oven or pot, breast side up. Add enough cool water to just barely cover the chicken. Over high heat, bring to a boil. While heating, season with ½ teaspoon freshly ground black pepper, and add bay leaves and onion if using. When boiling, reduce to a simmer, cover, and cook, about 1 hour.
• After an hour, chicken should be fully cooked and falling off the bone. Turn off heat, remove lid, and let rest in the broth, 30 minutes.
• Remove chicken from the pot and set aside to cool. Meanwhile, season the broth with remaining black pepper and salt. Bring back to a boil and stir in rice; lower heat and simmer uncovered, 1 minute. Stir and cook another 8-20 minutes, depending on the cooking directions of the type of rice you're using.
• Meanwhile, pull the chicken into sizable chunks, discarding the bones, skin, and fat; pour any juices that run off back into the chicken meat. When the rice is cooked, add chicken back to the pot. Stir, cover, and simmer, 10 more minutes.
• After 10 minutes, the rice will have absorbed most of the broth, yielding a soupy consistency. (At this point, add more broth if desired.) Season with more black pepper and salt to taste. Stir in the lemon juice. Sprinkle with more black pepper and serve immediately.

AUNT WOOFIE'S MEAT-N-RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch cake pan or large covered baking dish.
• Set aside.
• Bring water to a boil.
• Stir in the rice and bring it to a boil.
• Lower heat.
• Boil rice for 15 minutes or until it is done, and set aside.
• In a large skillet, brown the meat you are using.
• If you are using ground turkey, you may need to add a little bit of water to get it to cook easily and to make it less dry no need to drain if using ground turkey.
• If there is any grease drain it.
• Add the soup, sour cream and mayonnaise to the meat.
• Stir together and heat until it is bubbly.
• Stir in the rice and mix thoroughly.
• If mixture is too thick add a little bit of water or milk to desired consistency (about 1/4-1/2 cup).
• Pour mixture into the greased pan or baking dish.
• Cover with cheddar cheese.
• If using a cake pan, cover with foil.
• If using a covered baking dish cover it with the lid.
• Bake in oven for 45-60 minutes or until hot and bubbly and cheese is melted.
• Remove from oven and let stand for about 5 minutes before serving.
• Serve with salad and/or vegetables.