Kotopoulo Me Pilafi Chicken With Rice Casserole Food

ONE-TRAY CHICKEN WITH RICE PILAF

Steps:

• For the chicken: Preheat the oven to 450 degrees F.
• Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
• Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
• For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

CHICKEN, BROCCOLI AND RICE CASSEROLE

Steps:

• Melt butter over high heat, add chopped mushrooms.
• Cook and stir for about 2 minutes.
• Add onion and chicken pieces.
• Reduce heat to medium high and cook until chicken is just cooked through.
• Stir in garlic and cook for about a minute longer.
• Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
• Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
• Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
• Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
• NOTE: Instant rice makes this a quick and easy recipe.
• Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
• If you prefer other rice then make it ahead of time.

KOTOPOULO PILAFI

Steps:

• Wash chicken and pat dry. Using large Dutch oven, saute chicken pieces in 3 tablespoons butter, turning to brown on all sides. Add onion and saute until golden.
• Add salt, pepper, cinnamon, allspice, garlic, and tomato paste, and cook 2-3 minutes longer, stirring frequently.
• Pour in chicken stock, cover, and simmer for 45 minutes, or until chicken is tender. Remove chicken from pan and keep warm.
• Pour off pan juices and measure, you should have 2 cups. If necessary add water or reduce quickly to make that amount. Return juices to pan and add bring to a boil.
• Add rice, cover, and simmer 20 minutes, or until rice is tender. Heat remaining butter until bubbly and lightly browned in color and pour over rice, tossing lightly with a fork.
• Return chicken to the pan to heat through. Serve with a side dish of yogurt, mixed with mint, if desired.

CHICKEN & RICE PILAF CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Season the chicken pieces with salt and pepper.
• Heat a large skillet.
• When hot, add enough of the oil to cover the bottom of the pan.
• Heat the oil to almost smoking.
• Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
• As the chicken browns, transfer the finished pieces to 2 large baking pans.
• Drizzle liberally with lemon juice.
• If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
• Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
• Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
• Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
• Stir in the broth and water and bring to a boil.
• (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
• Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
• Remove from oven and let rest, still covered, at least 10 minutes before serving.

CHICKEN RICE PILAF

Steps:

• Melt margerine in a casserole dish.
• Brown orzo.
• Add boiling water and chicken broth, and stir.
• Add rice and stir.
• Cook in 350 degree oven for 30 minutes.
• For variation, try adding 1/2 cup mixed vegetables, 1 can mushrooms, or 1 small can peas.
• Use your imagination.

EASY CHICKEN PILAF CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• In a saucepan, melt butter; whisk in flour and fresh garlic (if using), and whisk for 1 minute.
• Gradually stir in half and half cream and chicken broth; bring to a light boil, and simmer for 2 minutes, until thickened; add in grated Parmesan cheese (you can use as much as you desire) salt and pepper.
• Fold in the cooked chicken, rice, mushrooms, peppers and parsley.
• transfer to a prepared casserole dish.
• Cover, and bake for 40-45 minutes, or until the rice is done, and the casserole is bubbly.
• Note: cooked brown rice is great also.

KOTTOPOULA ME PILAFI - CHICKEN AND RICE

Steps:

• In a large saucepan melt butter over medium heat and add chicken.
• Brown on all sides then remove from pan and set aside.
• Add onion and tomato and saute until onion turns translucent.
• Stir in oregano and lemon juice.
• Add rice and stir well to combine and coat all grains of rice.
• Add chicken stock, stir and return chicken to pot.
• Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed.
• Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.

KOTOPOULO ME PILAFI (CHICKEN WITH RICE CASSEROLE)

Steps:

• Rinse and dry the chicken pieces. Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden. Take the chicken out, add and fry the onion and garlic until they are pale brown. Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up. Bring to the boil. Season with salt and pepper, add the chicken pieces, cover and cook slowly for about 1 hour. Stir from time to time and turn the chicken pieces over. When cooked, take the chicken pieces out and, while the sauce is boiling, add the rice, more seasoning and some of the parsley. Stir to amalgamate the tomato sauce and the rice well, cover and simmer very gently, without stirring and disturbing the rice again, for approximately 10 minutes, until the rice feels cooked but is still a little hard. If needed, add a little hot water during the cooking. Replace the chicken pieces on top of the sauce, cover the saucepan first with a tea towel and then its lid and let it stand for 5 minutes before serving, so that the rice still cooks in its steam and fluffs up. Then sprinkle with the remaining parsley. The chicken can be cooked in advance but the rice should be added just before it is to be eaten, otherwise it may become soggy. If the chicken has been cooked in advance, bring back to the boil, place the chicken pieces on a plate, add the rice in the boiling sauce and proceed as above.