Veronica S Rice And Chicken Combo Bake Food

CREAMY WILD RICE AND CHICKEN BAKE

Steps:

• Set oven to 400 degrees.
• Butter a 2-quart casserole dish (use a large dish if you are doubling the recipe).
• Cook the rice according to package directions; set aside.
• In a skillet melt butter, add in onion, drained mushrooms and garlic, cook stirring until soft (about 5 minutes).
• Stir in flour, salt, pepper, half and half cream and broth; cook stirring until thickened (about 5 minutes).
• Stir in Parmesan cheese, and cook for another 2-3 minutes.
• Add in cooked chicken, pimiento, parsley, nuts and the cooked rice; mix well with a wooden spoon to combine.
• Spoon into a casserole dish.
• Sprinkle with more grated Parmesan cheese.
• Bake uncovered for about 25-30 minutes.
• Delicious!

ONE POT CHICKEN AND RICE

Steps:

• In a small bowl, mix all the marinade ingredients (lime zest, lime juice from 2 limes, 2 cloves minced garlic, salt, and pepper).
• Wash and pat dry chicken thighs.
• Put the meat and marinade in a Ziploc bag and refrigerate for 30 min- 12 hours.
• When the ready to cook, preheat the oven to 350°F.
• Take the meat out of the Ziploc, but reserve the marinade.
• Heat 1 tbsp of olive oil in a heavy skillet over medium/high heat. Brown the chicken from both sides, starting with the skin down. Then remove to a plate and set aside.
• Add rice, the reserved marinade, chicken broth, and water to the skillet. Season with salt and pepper and stir.
• Place the chicken on top of the rice and cover with foil or a lid.
• Bake it covered with foil or lid for 35 minutes, then take the lid off and cook uncovered for another 10 minutes (total of 45 minutes) until the rice is fully cooked and the liquid is absorbed.
• Take out of the oven, garnish with chopped parsley and serve.

VERONICA'S CHICKEN IN CREAM SAUCE

Steps:

• Combine the first four ingredients and rub over both sides of chicken breasts.
• In a large skillet, brown both sides of chicken.
• Drain oil and fat and return chicken to SKILLET.
• In separate bowl, add the soup, wine and water.
• Mix well.
• Pour soup mixture over chicken breasts, and bring to boil.
• Reduce heat to medium, cover and simmer for 25 minutes or until chicken is done.
• Thicken sauce if desired.
• Serve with Veronica's Potato Chip Potatoes.

DOMINICAN RICE AND CHICKEN

Steps:

• Before starting to cook: Remove skin from chicken and wash under warm water. Rub with wedges of lemon and cut into small pieces.
• Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.
• In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil. Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning. Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.
• Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir, before adding remaining oil. Cover and wait another 5 minutes. Taste rice for doneness; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.

PORTABELLA MUSHROOM FAJITAS

Steps:

• Spray large skillet with olive oil cooking spray.
• Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently.
• Sprinkle with cilantro and lime juice.
• Cook an additional 2-3 minutes.
• Spoon approximately 1/2 cup mushroom mixture onto each warm tortilla and roll up.
• Serve with sour cream and salsa.

VERENIKA

Steps:

• In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
• In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
• On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
• Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
• Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
• While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.