Tender Chicken On Rice Food

EASY ONE-POT CHICKEN AND RICE RECIPE

Steps:

• In a small bowl, mix the spices to make the spice mixture. Set aside for now.
• Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
• In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
• To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
• Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
• Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
• Remove from the heat, garnish with parsley.

TENDER CHICKEN ON RICE

Steps:

• Rinse ham in cold water. In a small saucepan, bring 1 cup of cold water to a boil over high heat. Add ham and return to boil. Reduce heat to medium-low, cover and simmer 20 minutes. Drain ham, set aside to cool. Slice into paper-thin slices, then stack a few at a time and cut into julienne strips to make about 1/2 cup. Soak mushrooms in 1/2-cup cold water for about 30 minutes. When softened, drain and squeeze mushrooms dry, reserving the liquid. Cut off and discard stems, and thinly slice caps. Cut chicken into scant 1/2-inch thick slices and place in medium bowl. Add mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar and pepper and mix with hands to combine. Place rice in a 2-quart saucepan. Wash the rice in several changes of cold water, until water runs clear. Drain. Level the rice and add enough cold water to cover by 1 inch (or add 1 3/4 cups of water). Bring to a boil, covered, over high heat, never stirring. Reduce heat to low and simmer, covered, 7 to 10 minutes or until water almost completely evaporates. Meanwhile, stir 1-tablespoon vegetable oil into the chicken mixture and combine thoroughly. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the remaining 1-tablespoon vegetable oil to the wok, and carefully add chicken mixture, spreading it in wok. Cook undisturbed 1 minute, letting chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute, or until chicken is lightly browned on all sides but not cooked through. Add mushroom liquid and ham and cook, stirring, 30 seconds. Uncover rice and quickly spread chicken mixture and scallion over it. Immediately re-cover rice and cook 5 to 10 minutes more, or until chicken is just cooked through and rice is tender. Bring the pot to the table and serve immediately.

TENDER CHICKEN ON RICE

Steps:

• In a small bowl soak mushrooms in 1/2 cup cold water for about 30 minutes to soften. When softened, drain and squeeze mushrooms dry, reserving the mushroom liquid. Cut off and discard stems and thinly slice caps. Rinse ham in cold water. In a small saucepan, bring 1 cup of cold water to a boil over high heat. Add ham and return to a boil. Reduce heat to medium-low, cover and simmer 20 minutes. Drain ham, and set aside until cool enough to handle. Slice the ham into paper-thin slices. Stack a few slices at a time, and cut into julienne strips to make about 1/2 cup. Cut chicken into scant 1/2-inch-thick slices, place in a medium bowl. Add mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar and pepper and mix with your hands to combine. Place the rice in a 2-quart saucepan. Wash the rice in several changes of water until the water runs clear. Drain the rice. Level the rice and add enough cold water to cover by 1-inch. (Or add 1 3/4 cups of water). Bring to a boil, covered, over high heat, never stirring the rice. Reduce heat to low and simmer, covered, 7 to 10 minutes or until the water almost completely evaporates. Meanwhile, stir 1 tablespoon vegetable oil into the chicken mixture and combine thoroughly. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the remaining 1 tablespoon vegetable oil to the wok and carefully add chicken mixture, spreading it in wok. Cook undisturbed 1 minute, letting chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute or until chicken is lightly browned on all sides but not cooked through. Add mushroom liquid and ham and cook, stirring, 30 seconds. Uncover rice and quickly spread chicken mixture and scallions over it. Immediately re-cover rice and cook 5 to 10 minutes more or until chicken is just cooked through and rice is tender. Bring the pot to the table and serve immediately.

RAFFY'S CHICKEN AND RICE

Steps:

• Heat a medium straight-sided skillet over medium-high heat. Add the butter and melt until the bubbles subside. Sprinkle the chicken tenders evenly on both sides with 1/2 teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken until golden brown, about 4 minutes per side (don't worry about them being cooked through at this point). Remove the chicken to a plate and set aside.
• Reduce the heat to medium. Add the onions and garlic to the pan along with the remaining 1/2 teaspoon salt. Cook, stirring often, until softened and beginning to caramelize, about 4 minutes. Add the rice and chile paste and toast for an additional 2 minutes. Add the milk, chicken broth, thyme, sage and Parmesan rind. Stir to combine. Nestle the chicken pieces and their juices back into the pan in the rice. Cover the pan and reduce the heat to low. Simmer for 15 minutes.
• Turn off the heat and sprinkle with the peas. Cover and allow the mixture to steam for an additional 12 minutes off the heat. Remove the herbs and rind from the pan, fluff the rice with a fork and serve with grated Parmesan and a drizzle of extra-virgin olive oil.

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.

CHICKEN TENDERS WITH LEMON-SPINACH RICE

Steps:

• Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
• Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
• Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.

EASY CHICKEN & MINUTE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees (see baking instructions for alternate methods).
• Mix the 2 cans of soup, 1 can milk, and 1 cup of uncooked rice together. Add salt & pepper to taste.
• Pour above mixture into a 13x9x2 casserole dish.
• Cut the chicken into strips (about the width of a chicken tender/finger).
• Push the chicken strips down into the soup & rice mixture in the casserole dish so they are completely emerged.
• Sprinkle top with lemon pepper/salt/black pepper.
• Bake at 350 degrees 35-40 minutes or until chicken is finished. NOTE that cooking time will vary depending on how you choose to cut up the chicken. If using whole chicken breasts cook at 375 degrees for 45 minutes, or until finished.
• You may also choose to make this in a crock pot, if so, cook on low 7-8 hours.
• My family loves this recipe and it is SOOOO easy to make, plus I usually have all of these ingredients on hand which makes for a quick meal.
• I love the flavors of the rice so much that sometimes I will make it without the chicken as a quick and easy side dish!

SOUTHWEST CHICKEN TENDERS AND RICE

Steps:

• Preheat the oven to 325 degrees. Lay a large piece of aluminum foil on the counter.
• Combine the salt, pepper, cumin, chili powder and oregano in a small bowl.
• Arrange the chicken on the foil in a single layer. Use half the seasoning mixture to sprinkle the tenderloins evenly on both sides.
• Cut one of the limes in half, squeezing all of its juice evenly over the chicken. Sprinkle with 1 tablespoon of the oil. Rub the chicken on both sides to evenly distribute the spices, juice and oil. Let sit for 10 minutes.
• Heat the remaining tablespoon of oil in a 4-quart shallow braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once, until lightly browned on both sides. It's not necessary to cook comletely through. Transfer to a plate; repeat with the remaining chicken.
• Reduce the heat to medium. Add the onion, bell pepper and a pinch of salt to the pan, plus more oil if needed; cook, stirring, for 4 minutes or until the vegetables have softened. Add the tomato paste and the remaining spice mixture; cook, stirring to combine, for 1 minute. Add the rice and stir to incorporate. Add the broth; increase the heat to medium-high and stir to combine; cook until the broth begins to boil.
• Cover and transfer to the oven. Bake for 20 minutes, then remove from the oven and arrange the cooked chicken tenders over the rice. Cover and bake for 8 minutes, then check to see whether the rice has cooked through and all of the broth has been absorbed; if not, bake for 5 minutes or until rice has cooked through. Remove from the oven, uncover and sprinkle with cheese and cilantro.
• Serve right from the cooking vessel at the table, shielding the hot handles with pot holders. Cut the remaining lime into wedges to serve on the side.