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.
MOM'S CHICKEN AND RICE SUPREME
This is one of my favorite dishes that my mom made. My kids love it too. The rice is wonderful and the chicken stays moist because of the slow cooking.
Provided by American in Paris
Categories One Dish Meal
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except chicken and spread in a greased, (I use non-stick spray.)13x9 inch pan.
- Place chicken on top (skin side up).
- Season the chicken pieces with salt and pepper.
- Cover tightly with foil.
- Bake at 300 degrees for 2 hours.
- Remove foil. You can place under broiler for a few minutes to brown chicken pieces if you like (my mother did not, but I like my chicken browned so I added this step).
Nutrition Facts : Calories 573, Fat 34.5, SaturatedFat 13.4, Cholesterol 96.7, Sodium 1701.8, Carbohydrate 45.3, Fiber 1.1, Sugar 2.6, Protein 19.8
CHICKEN AND RICE SUPREME
Make and share this Chicken and Rice Supreme recipe from Food.com.
Provided by Sky Valley Cook
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Prepare chicken Rice-A-Roni, per package directions.
- Spread rice evenly in buttered 9x13 baking dish.
- Place uncooked, diced chicken breast on top of rice.
- Mix whipping cream and chicken soup together, and pour on top of chicken and rice.
- Baked, uncovered for 30-40 minutes, or until the juice of the chicken pieces runs clear.
Nutrition Facts : Calories 759.5, Fat 42.2, SaturatedFat 19.3, Cholesterol 164.3, Sodium 2256.4, Carbohydrate 60.4, Sugar 0.9, Protein 33.4
CHICKEN WILD RICE CASSEROLE SUPREME
While this may appear to be just another carbon copy wild rice recipe, there is one key difference...you don't have to cook your chicken ahead of time! Good enough for company or a potluck, but really very simple and total comfort food. It was a big hit in our family and will be a keeper for sure! The base recipe was a Silver award winner from Yankee Magazine recipe contest submitted by Glenna Anderson Muse, with a lot of changes.
Provided by terirose22
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Prepare the rice according to the package directions.
- Place the cut up chicken breasts in the bottom of a greased 13x9-inch casserole dish.
- Combine the rice with all of the remaining ingredients (except the cheese).
- Spoon the rice mixture around the chicken breasts.
- Sprinkle the cheese on the chicken and rice.
- Cover and bake for 30 minutes.
- Remove the cover and cook 15 minutes more, or until the cheese is brown and bubbly and the chicken is cooked through.
Nutrition Facts : Calories 643.5, Fat 34.3, SaturatedFat 10.8, Cholesterol 85.5, Sodium 965.2, Carbohydrate 55, Fiber 6.5, Sugar 10.2, Protein 31.5
EASY CHICKEN SUPREME (CHICKEN WITH STUFFING)
Make and share this Easy Chicken Supreme (Chicken With Stuffing) recipe from Food.com.
Provided by funforu
Categories Beginner Cook
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare stuffing as directed.
- Best if stuffing is leftover or made 1 day in advance.
- Spray an 8 x 8-inch pan or casserole dish with non-stick spray.
- Place breasts in pan.
- Place 1 slice of cheese over top of each breast.
- Spread soup undiluted over top of cheese.
- Layer stuffing over soup.
- Bake at 350°F for 1 hour until bubbly and stuffing is golden.
Nutrition Facts : Calories 585, Fat 27.1, SaturatedFat 10.2, Cholesterol 119, Sodium 1278.5, Carbohydrate 39.1, Fiber 1.4, Sugar 5, Protein 43.7
CHICKEN SUPREME
Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Provided by Esther Clark
Categories Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
- Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
- Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
- Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.
Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium
CHICKEN AND WILD RICE CASSEROLE SUPREME
Make and share this Chicken and Wild Rice Casserole Supreme recipe from Food.com.
Provided by BecR2400
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
- In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
- Spoon the topping mixture evenly over the casserole.
- Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
- Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.
Nutrition Facts : Calories 355.7, Fat 23.9, SaturatedFat 9.8, Cholesterol 82.6, Sodium 783.8, Carbohydrate 18, Fiber 4.7, Sugar 4.2, Protein 19.4
CHICKEN AND WILD RICE SUPREME
This was shared by a friend many years ago. It's an oldie, but still a goodie. The original recipe called for a can of water chestnuts, drained and diced. I omit them, but they're good if you enjoy a little 'crunch' in a casserole. Along with a fruit dish (hot or cold, depending on the season) and rolls, this makes a very nice Sunday dinner.
Provided by highcotton
Categories Poultry
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cook rice according to package directions.
- In a very large bowl, mix rice with next 8 ingredients, stirring well to blend.
- Pour mixture into a lightly-greased 13x9-inch casserole dish.
- Sprinkle shredded cheese evenly over the top.
- Bake, uncovered, for approximately 45 minutes, until mixture is bubbly.
Nutrition Facts : Calories 350.4, Fat 22.2, SaturatedFat 7.3, Cholesterol 73.5, Sodium 1154.3, Carbohydrate 18.2, Fiber 3.5, Sugar 4.4, Protein 20.8
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