Chicken And Rice With Brussel Sprouts Food

BAKED RICE WITH BRUSSELS SPROUTS AND CHICKEN

Steps:

• Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat. Add the chicken thighs and sear until browned, about 3 minutes each side. Remove the chicken from the skillet and set aside.
• Preheat oven to 350 degrees. Begin to bring the chicken broth to a boil in a medium saucepan. Meanwhile, add the remaining oil to the skillet. Add the garlic and onion and cook until softened, about 5 minutes. Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the rice and stir constantly for 30 seconds. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
• Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes. Stir in the brussels sprouts and lay the chicken over the rice. Bake, uncovered, until the liquid is absorbed, about 20 minutes. Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Sprinkle with cilantro. Divide the chicken and rice among 4 plates and serve immediately.

MUSTARD CHICKEN WITH WILD RICE AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Place chicken on a large rimmed baking sheet lined with aluminum foil. Add mustard, and toss to coat; season with salt and pepper.
• On another large rimmed baking sheet, toss Brussels sprouts with oil; season with salt and pepper. Place chicken on upper rack and sprouts on lower rack; bake until chicken is cooked through and sprouts are browned around the edges, 25 to 30 minutes, turning chicken halfway through.
• Meanwhile, cook rice according to package instructions. Add thyme, season with salt and pepper, and fluff with a fork. Serve chicken with rice and Brussels sprouts.

SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS

Steps:

• Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
• Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
• Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
• Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
• Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
• Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.

CHICKEN AND RICE WITH BRUSSEL SPROUTS

Steps:

• In a large dutch oven, cook bacon til crispy on medium heat. Remove pan and set bacon on plate lined with paper towel to soak grease. Pour all but 2 tsp of bacon fat from pot. Heat fat over medium high heat. Pat chicken dry and season with salt and pepper. Sear chicken until brown on both sides about 5 minutes. Add leeks, garlic, pinch salt, pinch pepper and cinnamon. Stir good, scraping the bottom bits off pan. Add brussel sprouts and stil until combined. Add dijon mustard and thyme and stir well again. Pour in the apple cider and mix good. Cover and bring to boil. Lower heat and add chicken back into pot. Cover and let simmer for 15-20 minutes (just be sure chicken is done cooking). Take chicken, brussel sprouts and thyme springs (if you used fresh thyme) out of pot. Set aside thyme. Put chicken and brussel sprouts in a pretty serving dish. Add maple syrup to sauce and bring to high simmer over medium high heat. Whisk lots until thick enough to coat back of a spoon -- should take 5-8 minutes. Pour sauce over chicken. Garnish with bacon and thyme springs!

BRUSSELS SPROUTS RICE CASSEROLE

Steps:

• Preheat oven to 375°.
• Place brussel sprouts in a microwave safe bowl and sprinkle with water, cover and microwave on high for 2 minutes, or until heated through.
• Melt margarine in saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; simmer 3 minutes over medium heat until it is thick and bubbly, stirring constantly.
• Stir in salt and pepper. Set aside.
• Coat a 9-inch baking dish with cooking spray. Pat cooked rice into bottom of dish; arrange Brussels sprouts on top of rice.
• Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto.
• Combine breadcrumbs and cheese; sprinkle over sauce.
• Bake at 375° for 20 minutes or until lightly browned.

ASIAN CHICKEN WITH BRUSSELS SPROUTS

Steps:

• Combine the soy sauce, vinegar, sugar, ginger, and chicken broth in a medium saucepan and bring to a boil.
• Add the chicken and carrots and simmer for 6 minutes. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more.
• Divide among individual bowls and top with the scallions.
• Upgrade: Add more flavor to this dish by drizzling it with aromatic toasted sesame oil just before serving.