30-MINUTE STOVE TOP CHICKEN AND RICE (ONE POT)
Everyone needs the simplest of simple chicken and rice recipes in their weekly meal rotation! This is the easiest stove top chicken and rice recipe you can imagine, but it still has LOTS of flavor, thanks to a few simple tricks and a secret ingredient... saffron! Ready in just 30 minutes!
Provided by Helen
Categories Easy mid-week meal
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan with a lid (I use a cast iron pan). Cook the onion for a few minutes until softened.
- Add the chicken and brown for a couple of minutes on each side on a medium high heat (optional).
- Remove the chicken from the pan to a plate (if you decided to brown it), then add the rice to the onions left in the pan. Stir to moisten the grains of rice.
- Nestle the chicken back in with the rice / onions, then grind over plenty of salt and pepper.
- Pour the chicken broth / stock, white wine (if using) and water over the chicken and rice. Sprinkle in the generous pinch of saffron, then put the lid on the pot and simmer for 20 to 30 minutes, until the rice is cooked and most of the cooking liquid has been absorbed.
- Season again to taste and serve sprinkled with the fresh parsley.
Nutrition Facts : Calories 592 kcal, Carbohydrate 40 g, Protein 29 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 150 mg, Sodium 415 mg, Sugar 1 g, TransFat 0.1 g, Fiber 1 g, UnsaturatedFat 22 g, 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.
CHICKEN RICE STOVE TOP DISH
This is a small but tasty and easy recipe that uses leftover chicken. I like the fact that it does not have any canned creamed soup in it. I usually serve it in a bowl along with Red Lobster Cheddar Bay Biscuits Copycat. Enjoy:)
Provided by WiGal
Categories One Dish Meal
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, saute celery and onion in butter.
- Add broth, carrots, rice, salt, and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Check to see if more broth is needed after 20 minutes.
- Stir in chicken and parsley.
- Cover and simmer 5 to 10 minutes longer or until the rice and vegetables are tender.
ONE-POT CHICKEN AND RICE CASSEROLE
This easy chicken and rice casserole is done in one pot on the stove top for a favorite comfort food dinner that's ready in 30 minutes or less, no oven required.
Provided by Heidi
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Melt the butter in a large skillet or dutch oven over medium to medium-high heat. Add the onion, garlic, 1 teaspoon of the salt and the thyme. Cook until the onion softens, about 5-7 minutes, stirring occasionally. Add the rice and carrot and cook for 2-3 minutes.
- Add the chicken broth and evaporated milk and stir in the chicken, the remaining salt and the black pepper. Bring to a boil then reduce to a simmer. Stir, cover with a lid and cook for about 15 minutes, stirring so the rice doesn't stick to the pot.
- Stir in the peas and add more chicken broth or water if the mixture is too thick. Sprinkle with the cheese and cover with the lid to melt the cheese, and serve.
Nutrition Facts : ServingSize 4 g, Carbohydrate 61 g, Protein 34 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 137 mg, Sodium 1455 mg, Fiber 2 g, Sugar 2 g, Calories 522 kcal
STOVE TOP ONE-DISH CHICKEN BAKE
Discover the ultimate comfort food with this STOVE TOP One-Dish Chicken Bake. Combine chicken, stuffing and sour cream for a delectable dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
- Bake 30 min. or until chicken is done.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
WILD RICE CHICKEN SKILLET
"This fast and easy chicken dish is so tasty and easy, my family just loves it," says Deborah Webb of Kalispell, Montana. She adds, "The boxed rice adds so much flavor. It's great with a side salad to complete this meal in one."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown chicken in oil over medium heat. Sprinkle with salt and pepper. Reduce heat to low; cover and cook for 10-15 minutes or until juices run clear. , Stir in corn and rice; sprinkle with cheese. Cover and cook 3-4 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 341 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 763mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
GRILLED CHICKEN & VEGGIES OVER RICE
Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Blend Spread with Italian seasoning in small bowl.
- Brush chicken and vegetables with seasoning mixture.
- Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.
Nutrition Facts : Calories 840.6 calories, Carbohydrate 18.7 g, Cholesterol 213 mg, Fat 49.6 g, Fiber 7.5 g, Protein 58.9 g, SaturatedFat 16.3 g, Sodium 279.3 mg, Sugar 4.1 g
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- Heat a large cast-iron dutch oven or skillet over high heat. Add the olive oil, and heat until the oil is shimmering. Carefully add the chicken to the hot pan and let it cook on one side without turning until deep golden brown on the bottom, about 5 minutes. Flip the chicken over and cook on the second side for another 5-6 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it on a plate. Set aside.
- Reduce the heat to medium and add the onions, carrots, and apple to the same pan that you just took the chicken out of. Cook, stirring often, until the onions are translucent, about 5 minutes. Add the garlic and rice, and cook for 2 minutes. Add the chicken broth, oregano, and half the parsley and cook, stirring occasionally, until the rice is cooked through, 18 to 20 minutes.
- Remove from the heat and let the mixture rest for 5 minutes. While the rice is resting, slice the chicken against the grain. After the 5 minutes are up, add the chicken, the rest of the parsley, and salt and pepper to taste. Stir to combine and serve hot.
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