Apple Cider Chicken With Wild Rice Recipes

CHICKEN WITH APPLE AND RICE

Chicken with Apple and Rice image

I found this apple juice-chicken recipe years ago, made it for my husband, and he loves it.

Provided by unicorn9621

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter, divided
2 medium skinless, boneless chicken breast halves
1 (6.9 ounce) package chicken-flavored rice mix (such as RICE-A-RONI®)
1 ¼ cups water
1 cup apple juice
1 apple - peeled, cored, and chopped
1 onion, chopped
¼ cup raisins

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.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 58.4 g, Cholesterol 47.6 mg, Fat 8 g, Fiber 3.1 g, Protein 17.5 g, SaturatedFat 4.1 g, Sodium 803.5 mg, Sugar 19 g

APPLE CIDER CHICKEN WITH WILD RICE

Apple Cider Chicken with Wild Rice image

Apple slices, cider, thyme and mustard bring incredible, rich flavors to this easy chicken dinner. Wild or brown rice makes a perfect side dish.

Provided by Nestle(R) Beneful(R)

Categories Trusted Brands: Recipes and Tips Nestle® Beneful®

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

3 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
salt and ground black pepper to taste
1 tablespoon canola oil or other neutral-flavor cooking oil
¼ cup shallots, minced
1 tablespoon apple cider vinegar
2 cups sweet apple cider
1 tart apple, such as Granny Smith - peeled, cored and thinly sliced
1 sweet apple, such as Gala or Fuji - peeled, cored and thinly sliced
1 cup chicken broth
3 teaspoons cornstarch
2 tablespoons fresh thyme leaves
1 teaspoon Dijon mustard
salt and pepper to taste
3 cups cooked wild rice or brown rice, or combination of the two

Steps:

Season chicken cutlets with salt and pepper.
Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.
Over high heat, brown the shallots.
Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.
Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.
While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.
Mix in thyme, mustard, salt and pepper.
Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 56.2 g, Cholesterol 45.1 mg, Fat 5.9 g, Fiber 4 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 404.5 mg, Sugar 22.9 g

APPLE CIDER CHICKEN

Apple Cider Chicken image

Provided by Sunny Anderson

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider

Steps:

Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

APPLE CIDER AND SAUTEED APPLE BASMATI RICE

Apple Cider and Sauteed Apple Basmati Rice image

Provided by Trisha Yearwood

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/2 large sweet onion, finely diced
2 Fuji or Gala apples, diced
1 1/2 cups basmati rice
2 tablespoons fresh thyme leaves
2 1/2 cups chicken stock
1/2 cup apple juice
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
Kosher salt

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.

HERBED CHICKEN WITH WILD RICE

Herbed Chicken with Wild Rice image

My family is always very busy. With three kids involved in many different after-school and evening activities, it's nice to come home to a meal that's already prepared and ready to eat! -Becky Gifford, Conway, Arkansas

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (6 ounces) long grain and wild rice mix
6 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon canola oil
1 teaspoon butter
1/2 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
3 bacon strips, cooked and crumbled
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon

Steps:

Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken., In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until chicken is tender.

Nutrition Facts : Calories 351 calories, Fat 11g fat (3g saturated fat), Cholesterol 88mg cholesterol, Sodium 890mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

APPLE CHICKEN AND RICE

Apple Chicken and Rice image

The first time we tried this apple chicken, I knew I'd be making it for a long time to come. I serve it with a salad and bread. -Nadene MacLeod, Springfield, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons butter, divided
1 package (6 ounces) chicken-flavored rice mix
1-1/4 cups water
1/2 cup chicken broth
1/2 cup apple juice
1 medium apple, chopped
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup dried cranberries

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.

Nutrition Facts : Calories 391 calories, Fat 8g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 818mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges

APPLE-GLAZED ROAST CHICKEN AND RICE

Apple-Glazed Roast Chicken and Rice image

The glimmering, crispy skin of this chicken dish gets its flavor from a sweet-tart blend of apple jelly and cider vinegar. Tip: To save time, cook the rice and chicken together in a casserole dish with a tight-fitting lid. That way the rice will remain moist as it bakes.

Provided by Annacia

Categories Whole Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup apple cider vinegar
1 cup apple jelly
1 teaspoon apple pie spice
5 lbs whole roasting chickens
6 small tart baking apples, cored
1 (6 ounce) package long grain and wild rice blend
2 1/4 cups water
1 tablespoon butter
1/2 teaspoon fresh ground black pepper
3 green onions, thinly sliced
sage leaf (optional)

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.

Nutrition Facts : Calories 782.1, Fat 40.9, SaturatedFat 12.3, Cholesterol 183.3, Sodium 207.1, Carbohydrate 60.8, Fiber 4.4, Sugar 44.5, Protein 42.5

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APPLE CIDER CHICKEN - A FAMILY FEAST®

2022-02-27 Instructions. The morning of service, or (ideally) the night before, place two cups of cider in a medium sauce pan and add two tablespoons of salt, two sprigs of rosemary, one cinnamon stick, two whole cloves and the sliced apple. Bring to a boil then simmer five minutes. Remove from heat and add the ice water, then let sit until cooled.
From afamilyfeast.com

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