Chicken And Rice With Spring Vegetables Food

SKILLET CHICKEN WITH SPRING VEGETABLES

Steps:

• Add the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside.
• Sprinkle the chicken thighs all over with salt and pepper. Add the oil to a large cast-iron skillet and heat over medium-high. Once the oil begins to shimmer, sear the chicken, skin side down, until golden brown and crispy, about 5 minutes. Turn the thighs over and cook until brown, about 5 minutes more. Remove from the pan to a plate, skin side up, and set aside.
• After the chicken is removed from the pan, add the cracked coriander and toast, stirring frequently, until fragrant, about 1 minute. Add the leeks and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Nestle the bok choy into the leeks and add 2 tablespoons of water. Bring to a simmer and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Nestle the chicken, skin side up, into the vegetables and cook for a few minutes until the thighs are 165 degrees F in the thickest part. Remove from the heat and sprinkle with the chives. Serve right from the pan!

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.

CRISPY CHICKEN THIGHS WITH SPRING VEGETABLES

Steps:

• Preheat oven to 450°F. Using kitchen shears, remove bones from chicken thighs, keeping skin and flesh intact; discard bones. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper.
• Toss asparagus, potatoes, radishes, 2 Tbsp. oil, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer everything but the asparagus to a rimmed baking sheet and roast 15 minutes.
• Meanwhile, grease another rimmed baking sheet with 1 tsp. oil. Heat remaining 1 tsp. oil in a large skillet over medium-high. Working in batches, sear chicken skin side down until skin is crisp and golden brown, 5-7 minutes. Transfer skin side up to prepared sheet. After all chicken is seared (reserve fat in skillet), transfer baking sheet to oven and roast until chicken is cooked though, 8-10 minutes.
• When you open oven to roast chicken, remove baking sheet with vegetables, arrange asparagus over potatoes and radishes, then continue to roast until asparagus is crisp-tender and potatoes and radishes are well browned and tender, 8-10 minutes more (it should take the same amount of time to finish as the chicken).
• Meanwhile, carefully pour off excess fat from reserved skillet, leaving browned bits on the bottom. Add garlic, anchovy paste, and 1 Tbsp. butter to skillet and cook over medium heat until garlic is softened and fragrant, about 1 minute. Add wine, scraping up browned bits with a spatula or wooden spoon, and continue to cook, stirring, until reduced by half, about 2 minutes. Remove pan from heat and stir in lemon juice. Add remaining butter one piece at a time, swirling and stirring after each addition to fully emulsify sauce. Stir in 1 Tbsp. parsley.
• Transfer chicken and vegetables to a platter, then pour sauce over. Top with more parsley before serving.

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.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Steps:

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
• Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
• Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

CHICKEN AND RICE WITH SPRING VEGETABLES

Steps:

• Toast orzo in Dutch oven over medium-high heat until deep brown, about 5 minutes. Transfer to bowl. Heat 1 tablespoon oil in now-empty pot until shimmering. Cook asparagus until lightly browned and nearly tender, about 3 minutes. Transfer to plate.
• Season chicken with salt and pepper. Heat remaining oil in now-empty pot until just smoking. Cook chicken until lightly browned, about 3 minutes per side. Transfer chicken to plate, leaving fat in pan. Add rice, onion, and 3/4 teaspoon salt to pot and cook until rice is sizzling and toasted, about 3 minutes. Add three-quarters garlic and cook until fragrant, about 30 seconds. Stir in toasted orzo, broth, and wine and bring to simmer. Nestle chicken into rice and pour in any juices accumulated on plate. Cover pot, reduce heat to low, and simmer until chicken is cooked through, about 12 minutes.
• Working quickly, transfer chicken to plate and cover loosely with foil. Stir rice, replace cover, and continue cooking until rice is tender and liquid is absorbed, about 12 minutes. Off heat, gently fold in peas, basil, zest, remaining garlic, and reserved asparagus. Cover and let sit until heated through, about 2 minutes. Transfer to serving platter and top with chicken. Serve.
• *note The rice will cook unevenly if the pot is uncovered for too long, so work quickly in step 3.

CHICKEN WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
• Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
• Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.