Mamas Chicken And Rice Food

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.

MAMA'S ASIAN CHICKEN AND RICE

Steps:

• In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
• Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
• While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
• Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

MAMA'S CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees and prep your 13x9 casserole dish with foil and spray.
• Rinse the dried beef slices under cold water and ring dry. Line the bottom of your dish with your slices.
• Season chicken with salt and pepper and arrange in the dish on top of the beef slices. Place remaining slices on top of the chicken.
• In a seperate bowl mix together cream of mushroom soup with the cream cheese. If this looks a little too thick for your taste add a dash of milk. Only a little at a time though, you don't want it runny. If you have trouble getting the cream cheese to break up all the way put it in the microwave for 30 second intervals until everything creams together smoothly.
• Pour this mixture over the chicken, making sure its even. It is actually very important that it is even --
• Cover with foil and bake for two hours. It seems long but if you get impatient you can tell the difference. 2 Hours makes this perfectly creamy and the chicken moist.
• Serve this over hot white rice and enjoy!

MAMAW'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

MAMA'S CHICKEN AND RICE SOUP

Steps:

• Combine the first 9 ingredients in a large pot. Bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer chicken and carrots to a platter; cool slightly. Pull chicken meat off the bones in bite-sized pieces. Discard the bones. Thinly slice carrots and reserve.
• Strain broth; discard the solids in the strainer. Pour 2 cups broth into a heavy medium-sized saucepan. Bring to a boil. Add rice and bring to a boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 to 25 minutes.
• Return remaining broth, chicken meat pieces, and sliced carrots to the same large pot used to cook the chicken. Bring to a simmer. Stir in the cooked rice. Season with salt and pepper.
• Ladle soup into bowls. Sprinkle with parsley, if desired, and serve.

BIG MAMA'S CHICKEN AND YELLOW RICE

Steps:

• Preheat oven to 350 degrees.
• Cook rice according to package directions, using broth instead of water. Add olive oil prior to adding rice.
• When rice is done dump in chicken breast
• Add soup, butter, and frozen peas
• Place in 350 degree oven for 20 minutes.