SKILLET CHICKEN AND RICE TWO WAYS: PLAIN AND DIRTY
There's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers.
Provided by Kathy Brennan
Categories Small Plates Dinner Chicken Rice One-Pot Meal Kid-Friendly
Yield Serves 4-6
Number Of Ingredients 26
Steps:
- In a large skillet or high-sided sauté pan with a lid, heat the oil and butter over medium-high heat until the foam from the butter begins to subside. Season the chicken generously with salt and pepper, then put it in the pan skin-side down. Cook-resisting the urge to repeatedly poke, prod, and look underneath-until it doesn't stick to the pan and is golden brown, about 6 minutes.
- Flip the chicken over and cook for 5 minutes more. Transfer to a platter, then pour off all but about 2 tablespoons of the fat from the pan. Add the sausages and livers (if using) and cook over medium-high heat, stirring often and breaking up the meat, until browned, about 3 minutes. Reduce the heat to medium and add the onions and, if using, the peppers, celery, garlic, and cayenne. Cook, stirring occasionally, until the onions are softened, about 8 minutes. Add the rice and bay leaf and cook, stirring often, until the rice is lightly toasted, about 2 minutes.*
- Add the broth, stir to combine, then add the reserved chicken, skin-side up, and any accumulated juices. Bring to a boil, then reduce the heat and simmer, covered, until the chicken is just cooked through and the rice is tender, about 20 minutes (see Tip). Let the pan sit, covered, for 5 to 10 minutes after taking it off the heat. Taste the rice and stir in a little more salt and/or pepper, if needed, then sprinkle with parsley or scallions, if you like.
- Make Ahead
- Prepare up to * and refrigerate, covered, for up to 1 day. Let sit at room temperature for about 20 minutes before continuing with the recipe. You may need to add a few minutes to the cooking time.
- Staggered
- Serve hot or warm. It will keep, covered, in a 200°F (90°C) oven, for about 1 hour.
CHICKEN RICE SKILLET
It's a high-five recipe when you prep 5, cook 5 and let stand 5 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
- Add water and margarine; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover and let stand about 5 minutes or until water is absorbed.
Nutrition Facts : Calories 545, Carbohydrate 54 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 880 mg
CHICKEN RICE SKILLET
Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. -Jan Balata, Kilkenny, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through., Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.
Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 990mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
PERFECT SKILLET CHICKEN AND RICE
Have you tried a recipe like this but came out with dry chicken and overcooked or mushy rice? Throw that recipe away and try this one. It won't fail you for deliciously juicy chicken, perfect rice, and perfectly cooked peas. Modified from America's Test Kitchen.
Provided by AniSarit
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pat the chicken dry with paper towels and season with salt and pepper.
- Dredge the chicken in flour to coat and shake off any excess.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
- Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
- Transfer the chicken to a plate and set aside.
- Add more canola oil to the pan, add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the rice thoroughly and let toast for about 30 seconds.
- Stir in the wine and let the rice absorb it completely, about 1 minute.
- Stir in the broth, scraping up any browned bits.
- Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
- Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
- Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside.
- Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
- Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
- Add the scallions and lemon juice to the rice.
- Season with salt and pepper to taste and serve with the chicken and lemon wedges.
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