The Best Chicken And Rice Food

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!

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

THE BEST BAKED RICE AND BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

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.

THE BEST CHICKEN RICE CASSEROLE

Steps:

• Melt butter in a large dutch oven over medium heat and cook onions, celery and carrots until soft but not brown. Add garlic, seasoned salt, pepper and chile powders and cook until very fragrant. Add flour and mix well. Cook until starting to color.
• Whisk milk and stock into vegetable flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice to sauce and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally. Will take about 20 minutes.
• Preheat oven to 400 degrees. Add raw chicken to the rice and sauce mixture. Cut green beans into 1 inch lengths and stir into the mixture as well. Cook approximately 4 minutes or until the chicken is no longer pink on the outside. Stir in cheese.
• Pour mixture into a 9 x 13 inch casserole, or two 8x8 inch casseroles.
• Combine bread crumbs, cheese and garlic powder and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.
• You really should cool for 10 minutes before cutting. You could garnish with parsley and lemon wedges. Or not :).

CHICKEN & RICE

Steps:

• Preheat oven to 350°F.
• Place rice in a layer on the bottom of a 9x13" glass dish.
• Top with mushrooms and water chestnuts.
• Combine onion soup mix, cream of mushroom soup, and water in a separate bowl, mixing well.
• Place chicken in a layer on top of the rice and vegetables.
• Gently pour soup mixture over the chicken.
• Cook for 1 1/2 hours, or until the chicken is cooked through and rice is ready.

5-INGREDIENT CHICKEN & RICE

Steps:

• Preheat oven to 350.
• Mix soup, water add rice in a large baking pan.
• Arrange chicken over rice and soup mixture.
• Sprinkle with onion soup mix.
• Cover tightly with foil and bake for 2 hours.

CHICKEN AND RICE

Steps:

• In a saucepan, bring 5 cups of water to a boil. Add rice and stir (just once). Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 TBSP margarine in a medium skillet over medium heat; saute onion and celery until tender.
• Preheat oven to 350 degrees F.
• Combine the chicken, rice, onion, celery, mayonnaise and soup in a large bowl, mix well. Transfer the mixture into a 9"x13" baking dish. Top with crushed cornflakes and 2 TBSP melted margarine.
• Bake in preheated oven for 45 minutes, uncovered.

CHICKEN FRIED RICE

Steps:

• In a small bowl, marinate the chicken with the shaoxing wine and soy sauce. Set aside. Then, in a separate bowl, mix together the cooked rice with 1 egg, the ginger powder, garlic, powder, white pepper, and 1 teaspoon of oil. Set aside.
• Lightly beat the remaining egg and season with salt. In a large skillet or wok, heat up a bit of oil over high heat and scramble the eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.
• Add some more oil to the pan and cook the chicken breast over medium high heat, until cooked through and lightly browned. Remove the chicken from the pan and add it to the bowl with the eggs.
• Sauté the onions, stirring occasionally, for 1-2 minutes, adding more oil if needed. Add the rice and cook, breaking up and stirring occasionally, until the rice is crispy and heated through.
• Add the eggs, chicken, peas, and green onions and toss everything together so that everything is evenly distributed. Season with salt or soy sauce and enjoy hot!

THE BEST HAKKA CHICKEN FRIED RICE

Steps:

• Meanwhile, whisk ­­together egg with ¼ tsp sesame oil and ¼ tsp salt. Pour the whisked eggs into the hot wok and cook until the eggs have set, but are still soft and slightly runny. Remove and set aside.
• Add 2 Tbsp of cooking oil to the same wok. Add in the ginger and garlic, sauté for about thirty seconds, until fragrant. Now add the green chilis, onions and half of the chopped green onions. Cook for about one minute, until the onions are translucent, stirring constantly so they don't brown.
• With the heat on medium-high, add in the chicken breast. Cook until the chicken turns white.
• Add in the cabbage and cook for another 2-3 minutes, until the cabbage softens but retains some crunch.
• Add in the cold rice and pour Hakka sauce over top. Break up the grains of rice, ensuring there are no clumps, and mix well.
• Plate and garnish with the remaining green onions, and 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.

CHICKEN AND RICE PAPRIKASH CASSEROLE

Steps:

• Preheat the oven to 350ºF. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.
• Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onions, bell peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.
• Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream.

THE EASIEST AND BEST CHICKEN AND RICE

Steps:

• Mix first four ingredients and pour into a 9x13 baking dish, or dutch oven, or roaster -- Anything really.
• Place chicken on top and nestle into the rice.
• Place in oven and bake for an hour and a half. Cooking time will vary based on temperature.