Three Pepper Rice And Chicken Pot Food

THREE-PEPPER RICE AND CHICKEN POT

Steps:

• Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
• Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
• While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
• Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
• Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY

Steps:

• Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
• In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
• With a paper towel, carefully wipe out excess fat, leaving the seasoning.
• Preheat your oven to 350˚F (175˚C).
• On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
• Add the rice and stir until it becomes translucent (1-2 minutes).
• Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
• Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
• Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
• Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
• Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
• Enjoy!

RED PEPPER PINEAPPLE CHICKEN ON RICE

Steps:

• Stir Fry up the chicken pieces in the oil in a large skillet.
• Start the rice (follow whatever the box/bag says).
• When the chicken is cooked through add the vegetables and the stir fry seasoning. Continue to fry.
• Add pineapple and peanuts to taste.
• Continue to fry.
• Add red pepper seasoning.
• The longer this is all stir fried together the better the flavor gets into everything.
• Dish yourself some rice and put what you cooked up on top of it. I like to use a lot of rice so that I get lots of left overs. I hope you love this as much as I do!

BAKED CHICKEN AND RICE WITH THREE SOUPS

Steps:

• Preheat oven to 375 degrees.
• Combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
• Place the chicken breasts on top of the rice.
• Sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, Thyme and paprika to taste.
• Place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
• Bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
• Serve immediately.
• This dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. I just make it this way so no one fights over the chicken breasts which they always seem to do if I do it the other way.

CHICKEN PEPPER SKILLET

Steps:

• In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
• Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.
• Add lemon juice, parsley, salt and pepper; toss to combine well and serve.

THREE-PEPPER RICE AND CHICKEN POT

Steps:

• Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
• Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
• While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
• Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
• Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

THREE-PEPPER RICE AND CHICKEN POT

Steps:

• Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
• Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
• While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
• Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
• Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

ONE POT SPANISH CHICKEN AND RICE

Steps:

• Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sautéing for a further 2 minutes.
• Add the onions, garlic and red pepper, and sauté for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.
• Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
• Add the stock and smoked paprika, and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.
• Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
• Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.

THREE-PEPPER RICE AND CHICKEN POT

Steps:

• Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
• Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
• While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
• Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
• Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

LEMON PEPPER CHICKEN BREASTS ON A BED OF RICE

Steps:

• Preheat oven to 350.
• Sprinkle lemon pepper on both sides of breasts. Sprinkle the lemon pepper to your own taste.
• Using a non-greased 9"x13" glass baking dish place the chicken, and melted margarine (or butter) inside. Cover.
• Bake for 30 Minutes.
• Remove from oven. Remove chicken and set aside. Add one cup of long grain white rice, one can of chicken broth (or equal amount of bouillion). Stir together and cover tightly with foil.
• Put pan back in the oven.
• Bake 30 Minutes.
• Remove from oven, and place chicken back inside.
• Cook for another 15 minutes.
• This update to the recipe (11/19/13) brings it back to its roots and eliminates the problems people were having with under cooked rice/overcooked chicken.

THREE-PEPPER RICE AND CHICKEN POT

Steps:

• Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
• Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
• While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
• Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
• Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

ONE-POT CHICKEN, PUMPKIN & PEPPER RICE

Steps:

• Slash all the chicken pieces twice each through the skin using a sharp knife. Tip the garlic, ginger, roughly chopped spring onions, pimento, cinnamon, black pepper, cumin, 2 tsp salt and the thyme into a food processor and blitz until smooth. Rub this over the chicken to coat, pushing it into the slashes and rubbing it in as deeply as possible. Reserve any you don't use.
• Heat the oil in a large, heavy-based, deep saucepan (a cast-iron pot works well) over a medium-high heat and brown the chicken pieces all over. Remove to a plate with a slotted spoon and set aside. Turn the heat down to medium and scrape any browned bits from the base. Add the onion, red pepper, squash, most of the remaining spring onions and cloves, and stir to coat in the oil. Pour in 100ml water and cook for 5 mins more.
• Add any leftover marinade and cook for 1-2 mins, then stir in the rice and cook for 1-2 mins more. Tip the mixture into a large bowl.
• Return the chicken pieces to the pan, skin-side down. Tip over the rice and veg mixture, then pour over the stock. Bring to the boil, then reduce the heat to low, cover with foil and the lid, and cook for 25 mins. When the rice is tender, turn off the heat and leave to rest for 10 mins, then remove the lid and foil, turn up the heat to medium-high and cook for 2 mins, stirring until you can hear the chicken sizzling.
• Spoon the rice and veg onto a large serving platter, top with the chicken and scatter over the rest of the finely chopped spring onion.