Old Orchard Chicken And Rice Food

THE BEST CHICKEN AND RICE RECIPE

Steps:

• Using a large skillet or dutch oven, melt butter and saute onion and celery until translucent.
• Add in the chicken and cook until the veggies are soft and the chicken is browned. Be sure to fully cook the chicken. This can take 20-30 minutes.
• Remove chicken, let cool, and cut into bite-size pieces.
• Add rice and garlic to pan. Cook until rice has a translucent appearance.
• Add chicken broth to pan and deglaze.
• Return chicken to pan and bring to a boil. Cover the pan and lower the heat.
• Cook for approximately 20 minutes or until rice is fully cooked.
• Remove from heat and let sit 10 minutes.
• Salt and Pepper to taste.
• Top with freshly chopped parsley.

CHICKEN AND RICE

Steps:

• Remove gizzards and liver from chicken and discard; keep the neck (optional). Place chicken-and neck, if using-into a large Dutch oven or pot, breast side up. Add enough cool water to just barely cover the chicken. Over high heat, bring to a boil. While heating, season with ½ teaspoon freshly ground black pepper, and add bay leaves and onion if using. When boiling, reduce to a simmer, cover, and cook, about 1 hour.
• After an hour, chicken should be fully cooked and falling off the bone. Turn off heat, remove lid, and let rest in the broth, 30 minutes.
• Remove chicken from the pot and set aside to cool. Meanwhile, season the broth with remaining black pepper and salt. Bring back to a boil and stir in rice; lower heat and simmer uncovered, 1 minute. Stir and cook another 8-20 minutes, depending on the cooking directions of the type of rice you're using.
• Meanwhile, pull the chicken into sizable chunks, discarding the bones, skin, and fat; pour any juices that run off back into the chicken meat. When the rice is cooked, add chicken back to the pot. Stir, cover, and simmer, 10 more minutes.
• After 10 minutes, the rice will have absorbed most of the broth, yielding a soupy consistency. (At this point, add more broth if desired.) Season with more black pepper and salt to taste. Stir in the lemon juice. Sprinkle with more black pepper and serve immediately.

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.

OLD-FASHIONED CHICKEN AND RICE (OAMC)

Steps:

• In large Dutch oven, bring broth to a boil. Add remaining ingredients. Mix well and return to boil. Reduce heat to medium; cover tightly and cook 20 minutes or until chicken is no longer pink and rice is tender.
• To Freeze: Place in labeled freezer bags; freeze.
• To Serve: Place into large skillet; heat over med heat until heated through. Serve.