Awesome Chicken And Yellow Rice Casserole Food

AWESOME CHICKEN AND YELLOW RICE

Steps:

• preheat oven to 400 degrees.
• salt and pepper chicken.
• dredge chicken in flour.
• fry chicken in medium hot oil to brown and set aside (chicken will not be done).
• clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
• In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
• when it begins to boil, add the rice mix and boil for about a minute.
• put the rice mixture in the casserole or paella pan.
• Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
• Cover and bake for about 1 1/4 hours - 1/1/2 hours.

SOUTHERN CHICKEN AND YELLOW RICE

Steps:

• Cover chicken thighs with water. Water needs to be about 2 inches over thighs. Boil chicken thighs 30 minuter or until no longer pink inside.
• Remove chicken, let cool.
• Reserve 3 cups of broth, and pour in yellow rice.
• Simmer on med-low heat 30 min or until rice is tender.
• While rice is simmering de-bone thighs.
• After rice is done, stir in chicken
• Enjoy. Especially good with collard greens.

AWESOME CHICKEN AND YELLOW RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
• Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
• While the chicken is cooking, prepare the yellow rice according to package directions.
• Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.

AWESOME CHICKEN AND YELLOW RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
• Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
• While the chicken is cooking, prepare the yellow rice according to package directions.
• Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.

AWESOME CHICKEN AND YELLOW RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
• Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
• While the chicken is cooking, prepare the yellow rice according to package directions.
• Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.

ONE-POT SPANISH CHICKEN AND YELLOW RICE

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.