Maple Walnut Chicken Thighs And Cheddar Apple Rice Rachael Ray Food

MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR APPLE RICE (RACHAEL RAY)

Steps:

• Preheat the oven to 325°. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10 to 12 minutes.
• In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes.
• While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Transfer to a serving dish and stir in the cheese.
• Meanwhile, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Pat the chicken dry and season liberally with salt and black pepper. Add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup and black pepper to taste. Cook until thickened, about 1 minute. Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve the chicken, sauce and nuts with the rice alongside.

LEMON ROSEMARY CHICKEN THIGHS WITH POTATOES

Steps:

• Preheat the oven to 425 degrees . In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper.
• On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer.
• Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.

CREAMY CHICKEN AND CHEDDAR RICE

Steps:

• Spray nonstick skillet with cooking spray (such as Pam).
• Add chicken, cover and cook 5 minutes or until cooked through.
• Sprinkle with garlic powder (if desired).
• Add soup and milk; Bring to boil.
• Stir in rice and broccoli; cover.
• Reduce heat to low; simmer 5 minutes or until rice is tender.
• Stir in 1/2 cup of cheese; sprinkle with remaining cheese.

MAPLE GLAZED CHICKEN THIGHS

Steps:

• Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
• When ready to cook, prepare the cooking surface with a light coating of cooking spray or oil. Remove the thighs from the marinade removing any excess.
• Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
• Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
• Generously brush the chicken with the sauce and serve.

INSTANT CHEDDAR RICE

Steps:

• Prepare rice according to package instructions, adding salt and pepper to the cooking water.
• Gently stir in remaining ingredients and serve immediately.

CHEDDAR RICE

Steps:

• Combine rice, sour cream, salt, pepper, and 1/2 the cheese. Spoon into a buttered, shallow 1-quart baking dish. Top with remaining cheese. Bake at 350 degrees for about 20 minutes.

APPLE RICE

Steps:

• Start cooking the rice according to box directions, but leave out the seasonings.
• In a large pan over medium heat, cook the sausage until it's about halfway done.
• Add the apples, onions, garlic, carrot, and nuts.
• If the sausage has not released enough grease to coat all the ingredients, add butter.
• When the sausage is done and the apples and onions are beginning to caramelize, add the brown sugar and sprinkle with cinnamon, reducing heat to low.
• When the rice is done, add the rice to the pan with the sausage mixture and add enough butter to coat the rice, and additional brown sugar and cinnamon to taste.
• Cook, stirring occasionally, until all the rice is coated with the butter and sugar and the ingredients are mixed well.
• It should be a fairly sticky consistency.