Apple Chicken And Rice Recipes

APPLE CHICKEN AND RICE

Steps:

• In a large skillet, cook chicken in 1 tablespoon butter until juices run clear; remove and keep warm. Set seasoning packet from rice mix aside. In the same skillet, saute rice mix in remaining butter for 5 minutes or until golden brown., Add the water, broth, apple juice, apple, mushrooms, onion, cranberries and contents of rice seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender, stirring occasionally. Return chicken to the pan; heat through.

APPLE CIDER AND SAUTEED APPLE BASMATI RICE

Steps:

• Heat a Dutch oven over low heat and add the oil. Add the onions and sweat until translucent, 8 to 10 minutes. Increase the heat to medium, add the apples, tossing well, and cook until they start to brown. Add the rice and thyme. Cook for 1 to 2 minutes, then add the chicken stock, apple juice, butter, vinegar and some salt and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender, about 20 minutes.
• Fluff with a fork and adjust the salt as needed.

CHICKEN WITH APPLE AND RICE

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Add chicken and cook, 2 minutes per side. Remove and set aside.
• Heat remaining butter over medium heat in the same skillet. Saute rice from rice mix in the hot butter until golden brown, 5 to 7 minutes. Stir in water, apple juice, apple, onion, raisins, and seasoning packet from rice mix slowly. Bring to a boil. Place chicken over rice. Reduce heat to low, cover, and let simmer until chicken breasts are no longer pink in the centers and rice is tender, 15 to 20 minutes. Let stand for 5 minutes before serving.

HARVEST APPLE CHICKEN AND RICE

Steps:

• In a large skillet over medium-high heat, heat 1 Tablespoon Olive Oil. Add chicken; cook 2 minutes per side or until brown. Remove from skillet; set aside. (skip this step if you are going to bake).
• In same skillet over medium heat, saute rice-pasta mix with remaining 1 tablespoon Olive oil until pasta is golden brown.
• Slowly stir in 1-1/4 cups water, rice's spice packet, apple juice, chopped apple, mushrooms, onion and cranberries; bring to a boil. (at this time you can either continue on the stove top or bake)
• Place chicken on rice. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until chicken is no longer pink inside and rice is tender. Let stand 5 minutes before serving.
• OR.
• Transfer the mixture to a 3 qt baking dish for baking.
• Top with chicken and cover dish with foil.
• Bake at 350 for 45 minutes to an hour or until chicken runs clear and rice is cooked all the way through.

CHICKEN AND RICE DINNER

Steps:

• Preheat oven to 350°. Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat. , In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken. , Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.

CHICKEN AND APPLE CURRY

Steps:

• In a flameproof casserole heat the oil and 1 tablespoon of the butter over moderately high heat until the foam subsides, in it brown the chicken, patted dry and seasoned with salt, and transfer the chicken with a slotted spoon to a plate. Pour off the fat from the casserole, add the remaining 2 tablespoons butter, and in it cook the celery, the onion, and the garlic over moderately low heat, stirring occasionally, until vegetables are softened. Add the apples, cored and chopped, and cook the mixture, stirring occasionally, for 5 minutes. Add the bell pepper, the curry powder, the cinnamon, and the cumin and cook the mixture, stirring, for 1 minute. Stir in the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the broth and the chicken with any juices that have accumulated on the plate, bring the liquid to a boil, and cook the chicken mixture, covered, at a bare simmer for 15 to 20 minutes, or until the chicken is cooked through and tender. Transfer the chicken with a slotted spoon to a serving plate, boil the vegetable mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and season the sauce with salt and pepper. Pour the sauce over the chicken and top it with the parsley. Serve the curry with the rice and the chutney.
• To make steamed rice:
• In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.

APPLE-GLAZED ROAST CHICKEN AND RICE

Steps:

• GLAZE:
• In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
• Heat; stir over medium heat.
• Bring to boiling.
• Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
• Remove from heat.
• Stir in apple pie spice.
• Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
• CHICKEN:.
• Preheat oven to 325°F
• Skewer neck skin of chicken to back; tie legs to tail.
• Twist wing tips under back.
• Place chicken, breast side up, on a rack in roasting pan.
• Sprinkle with salt.
• Roast, uncovered, 1-1/4 hours.
• Cut string.
• Place apples around chicken.
• RICE:.
• Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
• Brush chicken and apples with some of one portion of glaze.
• Sprinkle with pepper.
• Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
• Stir green onion into rice.
• Transfer rice to platter; top with chicken and apples.
• Cover with foil.
• SAUCE:
• Skim fat from juices in roasting pan; discard.
• Pour remaining glaze portion into the roasting pan.
• Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
• Strain; season to taste with salt and pepper.
• Transfer to gravy boat.
• Garnish with sage. Makes 6 servings.

APPLE AND CHICKEN!!

Steps:

• Heat 2 tablespoons of the oil and fry the onions and garlic in a pot until golden brown on medium heat. Then add the mushrooms and the green peppers. Stir until softened followed by adding one shot of Martini, curry powder and basil. Leave on low heat.
• Meanwhile heat one tablespoon of the oil in a pan on medium heat. Add half of the cubed chicken breast and stir in 2 teaspoons of Tandoori masala. Add one shot of Martini until the chicken is cooked through. Do not forget to stir the pot occasionally.
• Transfer the cooked chicken from the pan to the pot.
• Repeat steps 2 & 3 with the rest of the chicken, Tandoori and one shot of martini.
• Stir thoroughly for 5 minutes all the ingredients in the pot and add the chopped apple. Stir for another five minutes while adding the last shot of Martini.
• Add the couscous and warm water in the pot and mixed thoroughly for 2 minutes. Leave on a low heat for 3 minutes until ready.