ONE-POT CHICKEN AND BROWN RICE
Easy, wholesome dish that is great by itself or paired with veggies.
Provided by mskm0307
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat. Season chicken with salt and pepper and place into the pot. Cook until golden brown on both sides, 10 to 12 minutes total. Add onion and celery. Reduce heat to low, cover, and cook for 20 minutes.
- Add water, carrots, and bay leaf. Stir in rice and season with salt and pepper. Bring to a boil; reduce heat to low. Cover and cook until rice has absorbed almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 363 calories, Carbohydrate 43.2 g, Cholesterol 67.2 mg, Fat 7.6 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 1.6 g, Sodium 140.8 mg, Sugar 3.7 g
CHICKEN AND BROWN RICE
This hearty one-pot meal is perfect for weekend dinners when you have time to let the dish cook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
- Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
- Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
- Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.
ONE-POT CHICKEN AND BROWN RICE
A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
- Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 372 g, Cholesterol 3 g, Fat 14 g, Fiber 4 g, Protein 18 g
CHICKEN AND BROWN RICE SOUP
A low calorie soup that's easy to make.
Provided by grayartist
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h55m
Yield 10
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
- Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 15.4 g, Cholesterol 14.2 mg, Fat 1.2 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 759 mg, Sugar 1.8 g
BROWN RICE AND CHICKEN
Love brown rice with the baked chicken pieces. Make ahead a pop into the oven for a quick supper.This is a favorite from the USA Rice Council.
Provided by Aroostook
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spray 3 quart baking dish with vegetable spray.
- Combine ingredients.
- Place in dish.
- Bake for 15-20 minutes.
TERIYAKI CHICKEN AND BROWN RICE
I got this recipe a few years ago off the back of a Minute Brown Rice box. We have made this not only at home but when we have been camping. It is quick and easy to make. I also use unsalted nuts.
Provided by Ds Darling
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the oil to a skillet and heat.
- Then add the chicken and cook until lightly browned.
- Stir in the garlic powder, teriyaki sauce and water.
- Bring to a boil.
- Add the broccoli, rice and peanuts and stir.
- Cover the skillet and turn the heat to low.
- Cook for 5 minutes or until it is cooked through.
- Remove from stove top and let stand 5 minutes.
- Serve.
Nutrition Facts : Calories 222, Fat 5.3, SaturatedFat 0.9, Cholesterol 65.8, Sodium 85.7, Carbohydrate 13.9, Fiber 0.9, Sugar 0.1, Protein 28.5
CHICKEN, LEEK & BROWN RICE STIR-FRY
Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make
Provided by Samuel Goldsmith
Categories Dinner
Time 19m
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
- Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
- Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.
Nutrition Facts : Calories 398 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium
EARLONNE'S CHICKEN AND BROWN RICE
Layered with savory, satisfying flavors, this one-pan recipe was inspired by a dish Earlonne Woods regularly prepared for himself while incarcerated at San Quentin State Prison. Mr. Woods, a co-host of the popular Ear Hustle podcast, generally relied on kitchen connections to secure a raw chicken hindquarter. He'd boil it in a hot pot with whatever seasonings he had available, then use the resulting broth to rehydrate some instant brown rice. Offered as a cooking lesson to Mr. Woods, who is now an amateur home cook, this version instead relies on chicken legs browned in butter, a vibrant mix of spices and aromatics, and rich, homemade broth to pack in flavor. And just as the dish did when Mr. Woods served it, it may prompt your diner to compliment the meal: "You put your foot in it!"
Provided by Samin Nosrat
Categories dinner, grains and rice, poultry, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the chicken generously with salt and pepper and leave it out at room temperature for at least 30 minutes or up to 1 hour. At the same time, add the brown rice to a bowl, cover with water and set aside to soak for at least 30 minutes or up to 1 hour.
- Adjust oven rack position to lower third and heat to 375 degrees.
- Make the spice mix: Add garlic powder, onion powder, coriander, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper to a small jar or other lidded container and whisk to combine. Cover spice mix and set aside.
- Set a large (10- or 12-inch) cast-iron or other oven-safe skillet (preferably with a lid) over medium-high heat. Add 2 tablespoons butter and allow to melt. Working in batches if necessary to avoid crowding, carefully lay chicken legs in pan in a single layer, skin-side down, and cook until golden-brown, 4 to 6 minutes, then remove from pan and set aside on a plate, skin-side up. Meanwhile, drain the brown rice in a fine-mesh strainer, shaking to remove excess water; set aside.
- Add onions and celery to pan along with a generous pinch of salt. Reduce heat to medium and cook until vegetables are tender and lightly golden, 12 to 14 minutes.
- Return heat to medium-high, add remaining 2 tablespoons butter and allow to melt, then add rice and 4 teaspoons prepared spice mix. Toast rice until golden, about 90 seconds, then add stock and bay leaves.
- Bring to a boil, then taste and adjust for salt - the stock should be a little saltier than you are comfortable with. Turn off flame, nestle chicken legs into the pan, skin-side up, and cover with a lid or foil. (If using foil, take care to create a tight seal to prevent steam from escaping.) Place onto prepared rack in the oven.
- Check the pan after 15 minutes to make sure the liquid is at a steady simmer and adjust oven temperature as needed. Cook until rice absorbs the liquid and is tender and chicken is falling off the bone, about 80 to 90 minutes.
- Increase oven temperature to 450 degrees and remove lid or foil from pan. Adjust rack position to upper third of oven, and place pan on rack. Cook for 8 to 10 minutes until chicken skin is deep golden brown. Remove from oven, and allow to cool for 5 minutes before serving.
- In the meantime, prepare sauce: In a medium bowl, combine sour cream or yogurt, cilantro, jalapeño, garlic and 1/2 teaspoon salt. Stir, taste and adjust seasoning for salt. Serve with chicken and rice; garnish with cilantro.
- Cover and refrigerate leftover chicken, rice and sauce for up to 5 days. Cover and store remaining spice mix in a cool, dry place for up to 3 months.
BROWN RICE & CHICKEN BAKE
How do you make a chicken-and-rice bake exciting? We did it by using brown rice and chicken thighs for a change. Then we added bacon and melty cheese.
Provided by My Food and Family
Categories Chicken Casseroles
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add chicken to reserved drippings; cook 3 min. on each side or until evenly browned. Remove from skillet; set aside. Add carrots and rice to skillet; cook and stir 3 min., adding garlic for the last minute. Stir in broth and dressing; bring to boil. Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken. Cover.
- Bake 1 hour or until chicken is done (165ºF) and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 440, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
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