Company Chicken And Rice Food

EASY ONE-POT CHICKEN AND RICE RECIPE

Steps:

• In a small bowl, mix the spices to make the spice mixture. Set aside for now.
• Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
• In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
• To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
• Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
• Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
• Remove from the heat, garnish with parsley.

COMPANY CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Coat the chicken breasts in the dressing mix.
• Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
• To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
• In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
• Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

COMPANY CHICKEN WITH DRIED BEEF

Steps:

• In large casserole dish, place a layer of dried beef slices, slightly overlapping each other.
• Wrap a slice of bacon around each chicken breast and place on top of dried beef.
• In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup.
• Heat through until cream cheese is partially melted.
• Pour sauce over chicken.
• Sprinkle each breast with paprika.
• Cover and bake for 2 hours at 350.
• When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in gravy boat or pitcher.

COMPANY'S COMING CHICKEN

Steps:

• Preheat oven to 325*.
• Spray 13x9" baking pan, or lightly grease.
• In medium saucepan, combine soups, water, and butter or margarine.
• Heat through till butter melts, but do not boil.
• Remove from heat.
• Reserve 1 cup sauce.
• Stir in mushrooms (if desired), and stir in rice.
• Pour rice mixture in 13x9" pan,and place chicken pieces on top.
• Pour over reserved cup of sauce.
• Sprinkle with paprika.
• Bake for 2 hours.

CHICKEN AND RICE

Steps:

• Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.

CHICKEN AND RICE

Steps:

• Prepare rice according to package directions.
• When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.