SKILLET CHICKEN AND RICE TWO WAYS: PLAIN AND DIRTY
There's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers.
Provided by Kathy Brennan
Categories Small Plates Dinner Chicken Rice One-Pot Meal Kid-Friendly
Yield Serves 4-6
Number Of Ingredients 26
Steps:
- In a large skillet or high-sided sauté pan with a lid, heat the oil and butter over medium-high heat until the foam from the butter begins to subside. Season the chicken generously with salt and pepper, then put it in the pan skin-side down. Cook-resisting the urge to repeatedly poke, prod, and look underneath-until it doesn't stick to the pan and is golden brown, about 6 minutes.
- Flip the chicken over and cook for 5 minutes more. Transfer to a platter, then pour off all but about 2 tablespoons of the fat from the pan. Add the sausages and livers (if using) and cook over medium-high heat, stirring often and breaking up the meat, until browned, about 3 minutes. Reduce the heat to medium and add the onions and, if using, the peppers, celery, garlic, and cayenne. Cook, stirring occasionally, until the onions are softened, about 8 minutes. Add the rice and bay leaf and cook, stirring often, until the rice is lightly toasted, about 2 minutes.*
- Add the broth, stir to combine, then add the reserved chicken, skin-side up, and any accumulated juices. Bring to a boil, then reduce the heat and simmer, covered, until the chicken is just cooked through and the rice is tender, about 20 minutes (see Tip). Let the pan sit, covered, for 5 to 10 minutes after taking it off the heat. Taste the rice and stir in a little more salt and/or pepper, if needed, then sprinkle with parsley or scallions, if you like.
- Make Ahead
- Prepare up to * and refrigerate, covered, for up to 1 day. Let sit at room temperature for about 20 minutes before continuing with the recipe. You may need to add a few minutes to the cooking time.
- Staggered
- Serve hot or warm. It will keep, covered, in a 200°F (90°C) oven, for about 1 hour.
PIRI-PIRI CHICKEN WITH SPICY RICE
Use a lime-spiked spicy marinade to coat thighs and drumsticks then roast and serve with paprika rice for a cheap and healthy supper
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 3 times, so the marinade can really flavour the meat. Pour over the sauce and leave in the fridge to marinate, if you have time. If not, mix well and arrange, skin-side up, in a roasting tin. Cook for 30 mins, then increase heat to 220C/200C fan/gas 7 and cook for about 15 mins more until the skin is crispy and golden.
- When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for 5 mins. Tip in the purée and paprika, stir, then add the rice, breaking up with a wooden spoon so all the grains are coated well. Use a high heat and scrape any that sticks off the bottom so you get some soft and some crispy parts. Heat until piping hot. Scatter the green parts of the spring onion on top and serve with the chicken, and some vegetables or salad, if you like.
Nutrition Facts : Calories 606 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
CHICKEN BREASTS ON RICE
Make and share this Chicken Breasts on Rice recipe from Food.com.
Provided by jswinks
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together soup and milk, reserve 1/2 cup.
- Stir together soup mixture, rice, 1/2 package onion soup mix, and mushroom pieces.
- Pour into baking dish.
- Lay chicken pieces on top.
- Pour 1/2 cup reserved soup mixture over chicken, and sprinkle remaining 1/2 package soup mix over all.
- Cover and bake at 350 for 1 hour. (NOTE: takes longer when using brown rice).
- Uncover and bake additional 15-30 minutes (Stir rice when uncovering.).
Nutrition Facts : Calories 522.7, Fat 21.1, SaturatedFat 6.8, Cholesterol 104, Sodium 1367.6, Carbohydrate 43.1, Fiber 1.3, Sugar 2.1, Protein 38.1
ONE DISH CHICKEN AND RICE BAKE
Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
- Bake at 375 degrees F 45 minutes or until done.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g
CHICKEN AND DIRTY RICE CASSEROLE
Chicken-and-rice casserole gets jazzed up with andouille sausage, fire-roasted tomatoes, and the trinity of Cajun cooking-green pepper, onion and celery-for a weeknight-easy spin on a classic that'll spice up your dinner menu.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add bell pepper, onions, celery, 1/2 teaspoon of the Cajun seasoning, the paprika and red pepper; cook 2 to 3 minutes, stirring occasionally, until onions start to soften. Add sausage; cook 4 to 5 minutes or until sausage is heated through.
- Add sausage mixture, rice, tomatoes and broth to baking dish; stir to combine. In medium bowl, mix chicken, remaining 2 teaspoons oil and remaining 1 1/2 teaspoons Cajun seasoning; stir to coat. Place chicken on top of rice mixture; cover with foil.
- Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with parsley.
Nutrition Facts : Calories 400, Carbohydrate 27 g, Cholesterol 120 mg, Fat 2, Fiber 3 g, Protein 42 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 6 g, TransFat 0 g
SEARED CHICKEN BREAST WITH RICE PILAF
Steps:
- For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
- Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
- Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
- For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
- To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.
SMOTHERED CHICKEN AND RICE
Enjoy Smothered Chicken and Rice that you can make part of a healthy eating plan. Featuring bacon, carrots and Neufchatel cheese-based sauce, you will love Smothered Chicken and Rice.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large nonstick skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
- Stir in remaining broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
- Spoon rice onto serving plate; top with chicken, sauce and bacon.
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
BAKED CHICKEN AND DIRTY RICE RECIPE
Provided by LimericksLady
Number Of Ingredients 6
Steps:
- Put rice in the bottom of a covered oven safe pan. Arrange chicken over top of rice. Mix water, onion soup, mushroom soup and salt and pepper and pour over chicken. Cover and bake at 350 F for 1 hour.
ONE-POT DIRTY RICE
Classic Southern dish. Perfect pairing for any fried food.
Provided by Brian Genest
Categories Rice Side Dishes
Time 1h15m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rinse rice in a wire mesh strainer until water runs clear. Drain and set aside.
- Melt butter in a large, oven-proof casserole over medium-high heat. Add ground beef, country sausage, and chicken livers; cook and stir until browned, 5 to 7 minutes. Drain, leaving a little grease in the casserole.
- Add onion, celery, and bell pepper to the meat mixture; saute until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Stir in rice, chicken stock, water, 2 tablespoons parsley, Cajun seasoning, bay leaves, salt, pepper, thyme, and cayenne. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove from the oven and discard foil. Remove bay leaves and stir. Serve immediately garnished with parsley.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 39.7 g, Cholesterol 56.3 mg, Fat 6.1 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 759 mg, Sugar 0.7 g
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- To prepare rice, heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); sauté 4 minutes. Add rice, paprika, 1/4 teaspoon red pepper, and garlic; sauté 1 minute. Add 2 cups water and 1/4 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer 12 minutes. Let stand 5 minutes.
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- Heat 2 Tbsp olive oil in 12-inch nonstick skillet over medium-high heat, add chicken and brown, stirring occasionally.
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