THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
PESTO CHICKEN AND RICE
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
- Add the rice and cook, stirring, until it is toasted, about 2 minutes.
- Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
- Bring a medium saucepan of water to a roaring boil.
- Meanwhile, fill a small bowl with ice water. Set aside.
- Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
- When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
- Remove the basil from the ice water and squeeze out excess water.
- Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
- Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.
PEPSI CHICKEN
Make and share this Pepsi Chicken recipe from Food.com.
Provided by Belinda McManaway
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put Pepsi, margarine, and ketchup into a 6-quart saucepan.
- Stir and heat until margarine melts.
- Add chicken and cook over medium heat for 45 minutes or until meat is done.
- The sauce will thicken as it cools.
- Excellent barbecue taste!
CHICKEN & RICE FOR TWO
This is my Mother's chicken & rice recipe, with slight modifications by me. I've always liked it, and thought it would be nice to pass along
Provided by Robert Byrd
Categories Chicken
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container.
- Cook on high for 7-8 minutes.
- Fluff with fork when done.
- In a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out.
- In a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth.
- Add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix.
- Pour about 2/3 of the soup mix over the rice.
- Put the chicken on top of the rice, and pour the rest of the soup mix over the chicken.
- Cover the pan, and cook in a 400 F.
- oven for 3/4 of an hour.
- Remove cover, and cook for an additional 10 minutes.
PEPSI CHICKEN & RICE
about 8-9 years ago, my daughter and I overheard a fireman telling the butcher about this recipe, sounded so easy and quick, we promptly made it and it's been a favorite since. HOWEVER, my hubby doesn't care for the rice so I always make him some plain rice seperate. The best part about this recipe is you can increase or decrease it depending on your needs.
Provided by podapo
Categories Chicken
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a skillet, cook the chicken until no longer pink.
- Put the rice in a 4 quart casserole.
- Spoon the chicken over this.
- Mix equal parts BBQ sauce and Pepsi.
- I always keep plenty as depending upon how much rice you use, will need to add more.
- Pour this mixture over the rice/chicken.
- Put into oven and slow cook at 250 for 3-5 hours.
- Keep checking and ADDING MORE LIQUID as needed, otherwise the rice will not be tender.
- Make sure to stir occasionally.
- Serve with a salad and breadsticks for an easy meal.
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