Chicken Essentials Stovetop Chicken Rice Food

STOVETOP CHICKEN AND RICE

Steps:

• Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
• Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
• Add wine and cook 3-5 minutes or until wine is reduced to half.
• Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
• Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
• Top with Parmesan cheese if using.

THE BEST CHICKEN AND RICE

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.

ONE POT STOVETOP CHICKEN & RICE

Steps:

• Melt the butter over medium heat in a large heavy-bottomed pot or Dutch oven. Add the onion, thyme, and 1/2 teaspoon of the salt, and sauté until the onion is soft and lightly golden, about 8 minutes. Add the rice and cook, stirring occasionally, until it smells toasted and you see some hints of golden color, about a minute or two. Add the broth, milk, and remaining 1 1/2 teaspoons of salt, and season with pepper to taste. (I use about 1/2 teaspoon of pepper and deglaze the pan, incorporating any crusty bits, as I add the liquids.) Raise the heat to bring the mixture to a boil, stirring occasionally so the rice doesn't stick to the pot. Add the chicken, stir to combine, and bring back to a boil. Reduce the heat to medium-low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.*** Remove the pot from the heat. Stir in the peas and 1 cup of the cheese. Taste and adjust seasonings as needed. Sprinkle with the remaining 1/4 cup cheese (feel free to use a half cup on top if you love cheese!), then cover again and rest for 5 minutes to melt the cheese and steam the rice, about 5 minutes. Serve immediately.

CHICKEN ESSENTIALS: STOVETOP CHICKEN & RICE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Sprinkle the chicken with salt and pepper, and reserve.
• 4. Add the oil to a large sauté pan, over medium heat.
• 5. Chef's Note: This pan must have a good lid.
• 6. Add the onions and bell pepper to the pan.
• 7. Sprinkle with a bit of salt and pepper, and cook until the onions soften, about 6 - 10 minutes.
• 8. Chef's Note: At this point I like to add a splash of white wine, and let it evaporate as the veggies are cooking... Totally optional.
• 9. Add the rice to the pan, and stir until the rice is thoroughly coated with the oil.
• 10. Add the peas, and stir to combine.
• 11. Add the chicken and mix in with the rice.
• 12. Pour in the boiling chicken stock.
• 13. Cover and allow to simmer for 20 minutes, or until all the liquid is absorbed.
• 14. Chef's Note: Since the only spices are salt and pepper, do a final tasting and season to taste.
• 15. PLATE/PRESENT
• 16. Serve immediately with a with a wedge of lemon. Enjoy.
• 17. Chef's Tip: The lemon really helps to draw all the flavors together.
• 18. Keep the faith, and keep cooking.

CHICKEN RICE STOVE TOP DISH

Steps:

• In a small saucepan, saute celery and onion in butter.
• Add broth, carrots, rice, salt, and pepper.
• Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Check to see if more broth is needed after 20 minutes.
• Stir in chicken and parsley.
• Cover and simmer 5 to 10 minutes longer or until the rice and vegetables are tender.