Chicken Rice For Two Recipe 475 Food

CHICKEN FRIED RICE FOR TWO

Steps:

• In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through., Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.

CHICKEN & RICE FOR TWO

Steps:

• Pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container.
• Cook on high for 7-8 minutes.
• Fluff with fork when done.
• In a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out.
• In a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth.
• Add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix.
• Pour about 2/3 of the soup mix over the rice.
• Put the chicken on top of the rice, and pour the rest of the soup mix over the chicken.
• Cover the pan, and cook in a 400 F.
• oven for 3/4 of an hour.
• Remove cover, and cook for an additional 10 minutes.

CHICKEN AND RICE FOR TWO(COOK'S COUNTRY)

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine ¾ cup broth, rice, and ¼ teaspoon salt in medium bowl and microwave, covered, until liquid is absorbed, 6 to 8 minutes.
• 2. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate.
• 3. Pour off all but 1 teaspoon fat from pot, add onion and ¼ teaspoon salt, and cook over medium-low heat until softened and lightly browned, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add remaining ½ cup broth and wine, scraping bottom of pot to loosen any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Place chicken skin side up on rice, cover, and bake until rice is cooked through and chicken registers 175 degrees, about 25 minutes.
• 4. Remove pot from oven, transfer chicken to platter, and tent loosely with aluminum foil. Fluff rice with fork, cover, and let sit for 10 minutes. Stir parsley into rice and season with salt and pepper to taste. Serve rice with chicken.
• TIP:Chicken and rice is usually made in a wide skillet. But with such a big circumference, even a covered skillet lets too much steam escape. We had better results with a saucepan, which has a smaller circumference, and hence keeps the moisture where you want it: in with the chicken and rice.

HAINANESE CHICKEN RICE MADE EASY FOR TWO

Steps:

• Mince ginger and garlic, if needed.
• Place all the ingredients for the chicken - chicken breasts, ginger, garlic and chicken broth - in a pot (if needed, add water until chicken is covered) and boil until chicken is done. It is done when it comes apart with a fork.
• Take the chicken breasts out of the pot, place on a plate and coat in sesame oil.
• Cool stock.
• Add rice to rice cooker and 3 1/2 cups liquid from the pot to the rice cooker and cook rice according to manufacturer's directions.
• Cut chicken breasts into thin slices, serve on rice with shrimp paste.

CHICKEN & RICE FOR TWO RECIPE - (4.7/5)

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350°F. Combine ¾ cup broth, rice, and ¼ teaspoon salt in medium bowl and microwave, covered, until liquid is absorbed, 6 to 8 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate. Pour off all but 1 teaspoon fat from pot, add onion and ¼ teaspoon salt, and cook over medium-low heat until softened and lightly browned, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add remaining ½ cup broth and wine, scraping bottom of pot to loosen any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Place chicken skin side up on rice, cover, and bake until rice is cooked through and chicken registers 175°F., about 25 minutes. Remove pot from oven, transfer chicken to platter, and tent loosely with aluminum foil. Fluff rice with fork, cover, and let sit for 10 minutes. Stir parsley into rice and season with salt and pepper to taste. Serve rice with chicken. Note: Chicken and rice is usually made in a wide skillet. But with such a big circumference, even a covered skillet lets too much steam escape. We had better results with a saucepan, which has a smaller circumference, and hence keeps the moisture where you want it: in with the chicken and rice.

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.

ITALIAN CHICKEN & RICE FOR TWO

Steps:

• In a large skillet on medium heat, add butter (or olive oil).
• When butter is hot, add onions, red & green bell peppers, garlic, salt, and pepper. Stirring frequently so as not to burn your onions, continue to saute on medium heat until onions are translucent.
• Add wine to skillet and continue to saute for another two minutes.
• Add chicken to skillet and continue cooking until chicken is no longer pink.
• Add stewed tomatoes, basil, and cheese to skillet. Turn heat down to medium-low and simmer while rice is cooking, stirring occasionally.
• In a separate pot, make rice according to package directions.
• When rice is cooked, place one serving of rice on a plate, and cover with chicken saute. Serve hot. Great with Italian bread and a small salad.

CHICKEN CREOLE FOR TWO

Steps:

• In a large saucepan, saute the green peppers, onion, celery and garlic in 1/2 teaspoon oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended., Meanwhile, in a Dutch oven, saute chicken in remaining oil until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired.