Chicken And Rice With Autumn Vegetables Food

BAKED CHICKEN AND RICE WITH AUTUMN VEGETABLES

Steps:

• Heat oven to 425°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
• In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
• Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. Cover pan with foil.
• Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

CHICKEN AND RICE WITH MIXED VEGETABLES

Steps:

• Cook the rice according to package instructions then drain. Rinse the meat, pat dry and cut into strips. Peel the onion and chop finely. Peel the carrots and celery and thinly slice. Thaw the peas.
• Heat 2 tablespoons oil in a large frying pan and sear the meat on all sides, around 3 minutes. Add the vegetables and sauté for 3 minutes. Add the rice and remaining oil, sauté over high heat, stirring often, for 5 minutes and season with salt and pepper.

30-MINUTE CHICKEN, VEGETABLES AND RICE

Steps:

• Heat oil in large skillet on medium heat.
• Add shallots and garlic, cook until soft; about 1 to 2 minutes.
• Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
• Add vegetables; cook; about 5 minutes, or until veggies are tender.
• note: i always use different vegetables.
• Stir in broth; bring to boil.
• Stir in rice and dressing; cover, reduce heat to low.
• Cook 10 minutes or until liquid is absorbed and chicken is cooked through.

AUTUMN CHICKEN AND RICE

Steps:

• Place carrots, onion, garlic, and celery in crock pot.
• Cook bacon over medium heat in a large skillet, reserving a few tablespoons of bacon fat, crumble and add to crock pot.
• Coat chicken thighs in poultry seasoning and salt and pepper to taste, brown chicken in bacon fat.
• Add chicken pieces, mustard, bay leaves, and liquids to crock pot.
• Cook on high 4 hours, or low 8 hours.
• 30 minutes before serving, add rice and apples. Debone and roughly chop chicken, if desired, or leave pieces whole. Turn heat to high (if not already on high) and allow rice to absorb all liquid.

CHICKEN AND RICE WITH AUTUMN VEGETABLES

Steps:

• Heat oven to 425°. Mix rice, contents of seasoning packet, squash, zucchini and bell pepper in ungreased rectangular pan, 13 9 2 inches.Spray 10-inch skillet with cooking spray heat over medium-high heat. Cook chicken in skillet 5 minutes, turning once, until brown. Remove chicken from skillet.Add water to skillet heat to boiling. Pour boiling water over rice mixture stir to mix. Stir in cheese. Place chicken on rice mixture. Cover and bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.1 Serving: Calories 340 (Calories from Fat 125) Fat 14g (Saturated 7g) Cholesterol 105mg Sodium 320mg Carbohydrate 23g (Dietary Fiber 2g) Protein 32g% Daily Value: Vitamin A 76% Vitamin C 58% Calcium 8% Iron 14%Diet Exchanges: 1 Starch, 4 Lean Meat, 2 VegetableTry ThisButtercup squash can be used if butternut is not available. Butternut squash is a long, tan-colored squash with a bulbous end while the buttercup variety is round with a flat bottom and dark green color. Buttercup has a drier texture, but both are sweet tasting.

AUTUMN CHICKEN WITH HARVEST VEGETABLES

Steps:

• Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
• Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
• Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
• Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
• Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
• In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
• Cook on high for approximately 20 minutes, to thicken the sauce.
• Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).