Pan Roasted Chicken Rice Recipe By Tasty Food

HAINANESE CHICKEN RICE RECIPE BY TASTY

Steps:

• To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
• Remove any excess fat from the chicken and set aside for later.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
• Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
• After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
• In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
• While the rice is cooking, carve the chicken for serving.
• Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
• Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
• Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
• Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!

ONE POT CAJUN CHICKEN & RICE RECIPE BY TASTY

Steps:

• Rub chicken breasts with olive oil and then the cajun spice mix (store-bought or homemade)
• Sear the chicken breasts on each side for about 2 minutes, then remove from the pan.
• Add some more oil and fry the onions and peppers until softened.
• Add the black beans and fry for a couple of minutes. Add the rice and fry for a further minute.
• Place the chicken back on and cover in chopped tomatoes.
• Add chicken stock and more cajun spice (to taste).
• Bring to boil, then cover and simmer for 25 minutes.
• Enjoy!

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
• On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
• Cook an additional 5-6 minutes to brown the other side and remove from the pot.
• Add the garlic and onions to the pot, and cook until the onions are transparent.
• Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
• Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
• Bake for 35-40 minutes, or until the rice is fully cooked.
• NOTE: For a crispy skin, remove chicken thighs and broil.
• Enjoy!

OVEN BAKED CHICKEN AND RICE

Steps:

• Preheat oven to 180°C/350°F.
• Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
• Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
• Remove baking dish from the oven. Add rice then mix.
• Place chicken on rice. Then pour chicken broth and water around the chicken.
• Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
• Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

PAN-ROASTED CHICKEN RICE RECIPE BY TASTY

Steps:

• Mix together ingredients listed for marinade (outside of chicken) well. Then, coat chicken pieces in marinade and refrigerate for minimum 1 hour (maximum overnight).
• In a pan on medium flame, add 1 tbsp oil, 1 tbsp garlic, and ½ tsp jalapenos. Once slightly sauteed, add bell peppers and carrots and stir fry for 4 minutes on medium heat. Then, add cabbage, spring onion, soy sauce, and vinegar and saute.
• In a separate pan, roast marinated chicken pieces between medium and high heat. While this is cooking, in a third pan, add oil, garlic, and jalapenos (from rice ingredients) and saute for a few minutes without burning. Then, add rice, chicken stock, and salt to taste. Cook on medium flame. Simultaneously, ensure that chicken pieces don't burn.
• Cover the pan with the chicken in it, cooking on low. Then, reduce the heat of the rice to low and cook until soft but not mushy.
• Combine sauce ingredients in a separate bowl and set aside.
• To assemble, layer rice, vegetables, chicken, and garnish with sauce.
• Serve warm.

ONE-PAN WINTER CHICKEN ROAST RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• On a baking sheet, toss the sweet potato, Brussels sprouts, and sliced apples so they're evenly distributed.
• Lay the chicken thighs on top.
• Drizzle the olive oil over the chicken, fruit, and veggies, and season with salt and pepper.
• Sprinkle with the garlic, rosemary, and thyme.
• Turn the chicken over and season on the other side, then return to skin-side up.
• Bake for 30 minutes, then broil for 5 - 10 minutes so the chicken skin gets golden brown and crispy.
• Enjoy!

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.

ONE-PAN HONEY GARLIC CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C)
• Season chicken thighs with salt and pepper.
• Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
• Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
• Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
• Return chicken to the skillet. Coat the chicken in the sauce.
• Add green beans to skillet.
• Bake for 25 minutes or until chicken is cooked through.
• Enjoy!

PAN-ROASTED CHICKEN BREASTS

Steps:

• Season chicken on both sides with salt and pepper.
• Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
• Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

ROAST CHICKEN RECIPE BY TASTY

Steps:

• Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
• Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
• Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
• Preheat the oven to 450˚F (230˚C).
• Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
• Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
• Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
• Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
• Let the chicken rest at room temperature for 20 minutes.
• To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
• If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
• Enjoy!

PAN FRIED ROASTED CHICKEN WITH RICE

Steps:

• First, trim excess fat from thighs.
• Combine flour, oregano, thyme, cayenne pepper, garlic powder, salt, and pepper together and place in a bowl for dipping.
• Heat butter in skillet on stove on medium/high heat.
• Lightly flour each chicken on both sides then place in skillet.
• Combine cream of chicken and water then set aside.
• Cook in skillet for around 8-14 minutes turning a few times.
• When cooked thoroughly, slide chicken all to one side and add the wet mixture. Stir the mixture in and slide the chicken back.
• Cover and simmer 5-8 minutes.
• Enjoy.

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY

Steps:

• Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
• In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
• In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
• Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
• Enjoy!