ONE POT CHICKEN AND RICE
Let's make the whole dinner in ONE POT! This delicious chicken thighs, marinated with lime and garlic, pan seared, and then baked together with rice, is so aromatic and full of flavor! And only one pan to wash!
Provided by Veronika's Kitchen
Categories Dinner
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 464 kcal, Sugar 1 g, Sodium 468 mg, Fat 23 g, SaturatedFat 6 g, Carbohydrate 41 g, Fiber 2 g, Protein 22 g, Cholesterol 111 mg, ServingSize 1 serving
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
VERONICA'S STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
- Preheat the oven to 375 degrees F.
- Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
- Serve with a grating of Parmesan, if desired.
OVEN BAKED CHICKEN AND RICE
Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!
Provided by Nagi@RecipeTinEats
Categories Dinner
Time 1h20m
Number Of Ingredients 15
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!
Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g
CREAMY WILD RICE AND CHICKEN BAKE
This rice dish is absolutely delicious, I have made it quite a few times and my family just goes wild over it! Prep time does not include pre-boiling the long grain and wild rice. I have even added in chopped jalapenos. If you cannot find uncooked long grain and wild rice use two (250 gram each) packages Uncle Ben's Bistro Express Long Grain and Wild rice with Fine Herbs, it is already precooked, do not preheat the package of rice just add to the recipe as directed. This complete recipe can be doubled, use three packages of the precooked rice for this, not four if you are doubling the recipe.
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 568, Fat 38.4, SaturatedFat 17.7, Cholesterol 147.3, Sodium 528.9, Carbohydrate 19.6, Fiber 2.8, Sugar 3.4, Protein 36.9
CHICKEN VERONIQUE
"I found this recipe in a gardening book. My family just loves it, and it's super easy! We think it's excellent served with rice pilaf on the side." -Anita Dudiwka of Akron, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned., In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken.
Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN VERONIQUE
A quick and easy, low fat, low calorie chicken dish: chicken sautéed with garlic and mushrooms and served in a classic French wine sauce. Adapted from Rodale's "Terrific Chicken: 100 Great Meals in Minutes".
Provided by bluemoon downunder
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
- Add the chicken breast halves and sauté for about 3 minutes.
- Turn the chicken breast halves over, add the garlic and mushrooms and sauté for another 3 minutes, or until the garlic and mushrooms soften and the chicken is golden brown.
- Remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil.
- Add the sugar and half of the wine to the pan, stirring to dissolve the sugar.
- Add the remaining wine and simmer until the wine is reduced by half.
- Mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
- Return the chicken to the sauce.
- Add the grapes and simmer for a further 2 minutes, or until the juices run clear.
- Serve over rice or noodles with your favourite side dish.
Nutrition Facts : Calories 431.1, Fat 17.7, SaturatedFat 4.6, Cholesterol 94.6, Sodium 183.1, Carbohydrate 24, Fiber 0.8, Sugar 17.5, Protein 33.1
CHICKEN AND RICE CASSEROLE BAKE
Make and share this Chicken and Rice Casserole Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a 2-quart baking dish (or a larger dish if desired).
- In a saucepan, over medium heat, melt 1/4 cup butter.
- Whisk in flour; stir for 1 minute.
- Add in the minced garlic; stir for 1 minute.
- Whisk in the evaporated milk or half and half cream (if using), and the broth; keep whisking until smooth and thick (about 2-3 minutes).
- Add in the 1/4 cup Parmesan cheese, season with salt and pepper.
- Add in the cooked rice, chicken, mushrooms, green pepper and pimiento; mix to combine.
- Transfer the mixture to a prepared baking dish.
- Sprinkle with more grated Parmesan cheese if desired.
- Bake, uncovered for 30-35 minutes, or until bubbly, and heated through.
Nutrition Facts : Calories 426.5, Fat 19, SaturatedFat 10.1, Cholesterol 88.1, Sodium 612.9, Carbohydrate 36.6, Fiber 1.9, Sugar 0.7, Protein 26.8
ONE DISH CHICKEN AND RICE BAKE
This recipe goes together in 5 minutes and bakes in 45. Best of all it is mixed and baked in the same casserole! Enjoy this recipe from American Century Cookbook.
Provided by Bev I Am
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.
- Lay chicken on top and sprinkle with remaining paprika and pepper.
- Cover and bake until bubbly and chicken shows no signs of pink in the center--about 45 minutes.
VERENIKA
Cheese-filled dumplings served with ham and cream gravy.
Provided by Cindy Droke
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 30
Number Of Ingredients 16
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.
Nutrition Facts : Calories 126.6 calories, Carbohydrate 14.9 g, Cholesterol 35.1 mg, Fat 4.2 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 254.4 mg, Sugar 1.8 g
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4.8/5 (52)Total Time 1 hr 20 minsCategory DinnerCalories 513 per serving
- In a shallow bowl, mix together the olive oil, sugar, oregano, paprika, onion powder, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set aside, allowing the flavours to absorb into the meat. If time allows, marinade overnight for a deeper flavour.
- Spray a large baking dish (10-inch x 15-inch OR 25 x 35 cm) with nonstick cooking oil spray. Add the onion, garlic, oil, salt, pepper, HOT boiled broth, hot water and butter into the dish. Mix well to melt the butter and combine. Stir in the rice.
- Arrange thighs in the dish over the rice, cover with foil and bake for 30 minutes. Uncover, spray chicken with oil and bake for an additional 25-30 minutes or until the chicken is cooked right through to the bone and rice is soft. Change oven setting to broil to brown the chicken and crisp rice (only needs 3-5 minutes).
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