Moms Chicken With 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.

MOM'S CHICKEN & RICE

Steps:

• Preheat oven to 350 degrees.
• Cut the chicken breast into small, uniform bite-size pieces.
• In a large bowl, add chicken breast, soup mix, cream of chicken soup, water, and rice. Mix well until combined.
• In a lightly sprayed casserole dish, add the chicken and rice mixture. Cover tightly with tin foil.
• Place into the oven for 1 hour.
• After removing from the oven, fluff the rice with a fork. Serve and enjoy!

MOM'S CHICKEN AND RICE SUPREME

Steps:

• Mix all ingredients except chicken and spread in a greased, (I use non-stick spray.)13x9 inch pan.
• Place chicken on top (skin side up).
• Season the chicken pieces with salt and pepper.
• Cover tightly with foil.
• Bake at 300 degrees for 2 hours.
• Remove foil. You can place under broiler for a few minutes to brown chicken pieces if you like (my mother did not, but I like my chicken browned so I added this step).

MOMS CHICKEN WITH RICE

Steps:

• preheat oven to 325.
• combine rice, soup, water, soup mix and mushrooms in a casserole dish.
• place chicken on top.
• sprinkle with parsley and paprika.
• Bake at 325 F for 1 1/2 hours.

MOM'S CHICKEN AND RICE CASSEROLE

Steps:

• Sprinkle a layer of uncooked rice at the bottom of a baking dish.
• Wash and cut up whole chicken (or use whatever pieces you like -- a pack of thighs would be suitable.
• Slice onion and celery stalks and toss these with some baby carrots over the rice.
• Season the veggies with salt and pepper.
• Place the chicken over the veggies and season with salt, pepper, garlic powder, and paprika.
• Add water, cover tightly and bake about an hour at about 375.

BUSY MOM CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 325F.
• Grease a 9x13-inch baking dish.
• Sprinkle rice over bottom of dish, spreading evenly.
• Pour soups and milk into a saucepan, and heat over medium heat until heated through (do not boil), stirring occasionally.
• Pour soup mixture over rice, and stir until rice is completely coated.
• Lay pieces of chicken over rice, skin sides up.
• Sprinkle dry soup mix over chicken pieces, cover tightly with aluminum foil, and bake for 2 hours and 15 minutes, or until juices run clear from chicken when pierced with a fork.

MOM'S HEARTY CHICKEN AND RICE SOUP

Steps:

• Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
• Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.

MOM'S CHICKEN AND RICE

Steps:

• In a bowl mix together rice, celery soup, and milk. Pour into 13 x 9 baking dish.
• Add chicken to dish and top with the dry soup mix. Cover with foil.
• Bake at 350°F for about 1 hour 15 minutes. Remove foil and bake additional 15 minutes or until chicken is done.