CHICKEN RICE ROGER
This is a fast and easy way to cook chicken. We double it when company comes. Serve with salad, a veggie and buns. I found this in the "I Hate to Cook Book"
Provided by Chippy
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Flour and brown the chicken in oil.
- Put rice, salt and pepper in a greased casserole or roasting pan and put onion on top.
- Add the mushrooms with the juice.
- Put chicken on top.
- Pour bouillon over and dot with marg.
- Cover and bake at 350 for 1 hour.
Nutrition Facts : Calories 804.8, Fat 49, SaturatedFat 13.5, Cholesterol 212.9, Sodium 747.6, Carbohydrate 30.6, Fiber 0.8, Sugar 1.1, Protein 56.5
CHICKEN RICE ROGER RECIPE - (5/5)
Provided by PRBixler
Number Of Ingredients 7
Steps:
- Flour and then brown the chicken in a little oil. While it browns, put the rice salt, and pepper in a greased casserole and strew the onion about. Put in the mushrooms, juice and all. Arrange the chicken artfully on top, pour the bouillion over it, and dot with the butter. Cover and bake at 350 degrees for an hour.
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
CHICKEN - RICE ROGER
This is a recipe that came from an old 50's cookbook - The I Hate To Cook Book - this is a delicious recipe -
Provided by Chef mariajane
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Flour then brown chicken in a skillet with a little vegetable oil.
- While it browns, put rice, salt and pepper in a greased casserole and strew the grated onion and garlic about.
- Pour in the can of mushrooms, juice and all. Arrange chicken artfully on top, then pour bouillon over it. Cover and bake in a 350F oven for 1 hour.
CHICKEN RICE ROGER
Elegant enough for a Dinner Party or Holiday Meal yet simple and quick to put together ahead of time. Recipe can easily be doubled or tripled as needed.
Provided by Judith N.
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken and dust with flour.
- Brown chicken in a little oil.
- Spray a casserole dish lightly with Pam or cooking oil.
- Put in rice, salt and pepper to taste, and strew onion about.
- Add mushrooms, juice and all.
- Arrange chicken artfully on top, pour the chicken broth over all.
- Dot with butter.
- Cover and bake for 1 hour in a preheated 350 degree oven.
Nutrition Facts : Calories 909.7, Fat 51.1, SaturatedFat 18.3, Cholesterol 280.2, Sodium 663.9, Carbohydrate 23.8, Fiber 2.1, Sugar 1.6, Protein 84.8
HEALTHY GRILLED CHICKEN-AND-RICE FOIL PACKS
If you're looking to grill something besides burgers and dogs on your next campout, this low-fat chicken dinner will do the trick. Be sure to use converted rice instead of regular for this recipe (each grain contains tiny pinholes so it cooks faster than conventional rice). If you're in the wilderness, wash out your pie dish after dinner and use it to pan for gold.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat.
- Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
- Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
- Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.
Nutrition Facts : Calories 370 calorie, Fat 3.5 grams, SaturatedFat 1 grams, Cholesterol 55 milligrams, Sodium 970 milligrams, Carbohydrate 58 grams, Fiber 4 grams, Protein 25 grams, Sugar 11 grams
CHICKEN STIR FRY RICE
Make and share this Chicken Stir Fry Rice recipe from Food.com.
Provided by Sageca
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Stir together ginger, soy sauce, hot pepper sauce and garlic. Add to chicken and refrigerate unitl ready to use.
- Saute onions, red peppers and celery in hot oil for 3-4 minutes. Add chicken stock, 1 tsp soy sauce, broccoli and bean sprouts. Cook another 4 minutes.
- Stir in seasonned chicken and cooked rice.
- Stir fry until piping hot.
- Serve.
Nutrition Facts : Calories 254.6, Fat 6.7, SaturatedFat 1.3, Cholesterol 27.1, Sodium 785, Carbohydrate 33.2, Fiber 5.3, Sugar 11, Protein 18.1
5-INGREDIENT CHICKEN & RICE
I think this chicken and rice recipe is a favorite to my family because of the onion soup mix that is sprinkled on top. It gives the dinner a little 'zing'. Much different than the other chicken and rice dinners I've made. Even better because it's so simple to make.
Provided by jen k
Categories One Dish Meal
Time 2h10m
Yield 1 casserole dinner, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Mix soup, water add rice in a large baking pan.
- Arrange chicken over rice and soup mixture.
- Sprinkle with onion soup mix.
- Cover tightly with foil and bake for 2 hours.
Nutrition Facts : Calories 724.9, Fat 42.3, SaturatedFat 12.1, Cholesterol 193.6, Sodium 1498.3, Carbohydrate 31.4, Fiber 1.1, Sugar 0.9, Protein 50.9
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