COUNTRY CHICKEN AND RICE SOUP
Provided by Food Network
Yield 2 to 3 servings
Number Of Ingredients 4
Steps:
- Heat rice according to package directions. In medium microwave-safe bowl, combine chicken, broth and vegetables. Microwave on high for 5 minutes. Stir in rice.
- Cooks' notes:
- You can adjust the amount of ingredients based on your tastes. Save leftovers for lunch the next day!
30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
- Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
- Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.
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.
SOUTH CAROLINA CHICKEN & RICE
Chicken Bog is the traditional name for this South Carolina low country dish. We always make a big batch the day after Thanksgiving, when we're working on our family's Christmas tree farm. -Jean Cochran, Lexington, SC
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a 6-quart stockpot, cook chicken in 2 cups broth over medium heat until a thermometer reads 170°, turning halfway through cooking. Remove chicken; set aside to cool. Add sausage, onion and remaining broth to stockpot; bring to a boil. Add rice. Reduce heat; simmer, uncovered, 15-18 minutes or until rice is almost tender (mixture may be soupy)., Shred chicken; add to rice. Cook, covered, until rice is tender. Season with salt and pepper to taste.
Nutrition Facts : Calories 528 calories, Fat 24g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 1402mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
COUNTRY CHICKEN-RICE BAKE
A great comfort casserole. You can adjust the vegetables, if you wish. This is a great week-night recipe.
Provided by VickyJ
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine rice, celery, diced red pepper, onions, butter, parsley and seasonings.
- Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast.
- Combine soup, Miracle Whip and milk, mixing until blended.
- Pour over chicken and bake 45 minute
- Add carrots, top with shredded cheddar and bake 15 minutes longer or until chicken is tender.
Nutrition Facts : Calories 458.6, Fat 20.4, SaturatedFat 8.3, Cholesterol 76, Sodium 959.1, Carbohydrate 44.8, Fiber 3.1, Sugar 5.6, Protein 23.6
CHICKEN AND RICE FOR TWO(COOK'S COUNTRY)
Make and share this Chicken and Rice for Two(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories One Dish Meal
Time 1h15m
Yield 1 pot, 2-3 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 653.6, Fat 32.2, SaturatedFat 8.7, Cholesterol 157.9, Sodium 195.7, Carbohydrate 44.1, Fiber 1.4, Sugar 2.1, Protein 39.5
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