Aunt Bonnies Chicken And Rice Recipes

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CHICKEN BREAST WITH DIRTY RICE



Chicken Breast with Dirty Rice image

Provided by Anne Burrell

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 28

3 cups chicken broth
1 cup long-grain white rice
2 cloves garlic, minced
1 bay leaf
1 small bundle thyme, tied with twine
1 tablespoon olive oil
1 rib celery, diced
1/2 onion, diced
1/2 green bell pepper, diced
1 pint chicken livers and hearts, cleaned, diced small
8 ounces andouille sausage, casings removed, crumbled
1 ear corn, shucked, kernels removed
One 15.5-ounce can kidney beans, drained
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
Salt
2 scallions, thinly sliced on the bias
2 tablespoons olive oil
2 airline chicken breasts
Kosher salt
2 tablespoons unsalted butter
1 tablespoon Worcestershire sauce
8 ounces green beans, trimmed

Steps:

  • For the dirty rice: Combine 2 cups of the chicken broth and the rice, garlic, bay leaf and thyme bundle in a medium pot. Bring to a boil. Cover and simmer until the rice is tender, about 15 minutes. Remove the bay leaf and thyme; fluff the rice.
  • Heat the oil in a large cast-iron skillet over medium-high heat. Add the celery, onions and bell peppers and sweat the vegetables for about 5 minutes. Add the chicken hearts and livers, andouille and corn; cook until browned. Add the remaining 1 cup chicken broth and scrape the bottom of the pan to loosen any browned bits. Stir in the kidney beans. Add the garlic powder, paprika, cayenne, onion powder, oregano, thyme, red pepper flakes and 2 teaspoons salt. Simmer until the liquid reduces and everything is cooked through, about 10 minutes. Add the rice to the skillet and stir to combine. Remove from the heat. Sprinkle with the sliced scallions.
  • For the chicken: Preheat the oven to 400 degrees F.
  • Heat 1 tablespoon of the oil in a large ovenproof saute pan over medium-high heat. Sprinkle the chicken breasts with salt all over and place them skin-side down in the pan. Sear both sides until golden brown. Add the butter and Worcestershire sauce and baste the chicken for a minute. With the breasts skin-side down, transfer the pan to the oven and cook until the internal temperature reads 160 degrees F, 10 minutes. Let rest for 5 minutes.
  • Prepare an ice water bath in a bowl. Bring a large pot of salted water to a boil. Add the green beans to the pot and cook until bright green, about 3 minutes. Remove the green beans and immediately shock them in the ice bath to stop cooking; drain. Heat the remaining tablespoon oil in a medium saute pan over medium heat. Add the green beans and cook until warmed through and tender.
  • Serve the chicken with green beans and dirty rice.

RAFFY'S CHICKEN AND RICE



Raffy's Chicken and Rice image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1 pound chicken tenders
1 teaspoon kosher salt
1 large red onion, diced
2 cloves garlic, peeled and smashed
1 cup basmati rice
1/2 teaspoon Calabrian chile paste
1 cup milk
1/2 cup low-sodium chicken broth
3 sprigs thyme
2 sprigs sage
One 2-inch piece Parmesan rind
3/4 cup frozen peas
Freshly grated Parmesan, for garnish
Extra-virgin olive oil, to finish

Steps:

  • Heat a medium straight-sided skillet over medium-high heat. Add the butter and melt until the bubbles subside. Sprinkle the chicken tenders evenly on both sides with 1/2 teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken until golden brown, about 4 minutes per side (don't worry about them being cooked through at this point). Remove the chicken to a plate and set aside.
  • Reduce the heat to medium. Add the onions and garlic to the pan along with the remaining 1/2 teaspoon salt. Cook, stirring often, until softened and beginning to caramelize, about 4 minutes. Add the rice and chile paste and toast for an additional 2 minutes. Add the milk, chicken broth, thyme, sage and Parmesan rind. Stir to combine. Nestle the chicken pieces and their juices back into the pan in the rice. Cover the pan and reduce the heat to low. Simmer for 15 minutes.
  • Turn off the heat and sprinkle with the peas. Cover and allow the mixture to steam for an additional 12 minutes off the heat. Remove the herbs and rind from the pan, fluff the rice with a fork and serve with grated Parmesan and a drizzle of extra-virgin olive oil.

EASY TEX-MEX CHICKEN AND RICE



Easy Tex-Mex Chicken and Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

Steps:

  • In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
  • Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
  • Sprinkle over the cilantro and serve.

AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE



Aunt Anne's Broccoli-Cheese Rice Casserole image

This is everyone's favorite casserole, not least because on Thanksgiving Day it's the only rice dish on the table (and my Korean family loves rice). When my cousin Becky finally learned how to make broccoli-cheese rice casserole from her Aunt Anne, whose Southern food I always thought tasted so good, she usually made two vats of it because it's the one dish everyone wants leftovers of. (It also happens to reheat especially well-a key requirement for any Thanksgiving side dish, in my book.) What I love most is how much this recipe has changed over time. I call it Aunt Anne's Broccoli-Cheese Rice Casserole because she's the catalyst for the dish, but really it's "Eric's interpretation of Becky's Broccoli-Cheese Rice Casserole, which she maybe learned from her mother, Julia, who learned it from her sister Anne." Like a game of telephone, the recipe has been tweaked and misremembered, and now tastes like a mere version of that first casserole we had as kids, which is fine because we're not kids anymore. And I love that. This kind of culinary evolution is what defines Thanksgiving for me. As for the broccoli, sometimes I like to use only florets because that's my favorite part of the vegetable, but my mother likes it the way Aunt Anne makes it, which was often with frozen chopped broccoli (stems and everything). The original had Velveeta cheese, as well, but I enjoy the sharpness of cheddar and the ease of ready shredded cheese, which is what I call for here.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter, plus more for the baking dish
1 medium red onion, diced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 slices white sandwich bread (about 4 ounces), crusts removed and cut into bite-size pieces
2 cups cooked white rice, fresh, day-old, or cold
20 ounces frozen chopped broccoli (do not thaw)
8 ounces shredded sharp cheddar cheese (about 2 cups)
1 cup sour cream
1 cup whole milk, plus more as needed

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
  • In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
  • Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
  • In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
  • Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.

EARLONNE'S CHICKEN AND BROWN RICE



Earlonne's Chicken and Brown Rice image

Layered with savory, satisfying flavors, this one-pan recipe was inspired by a dish Earlonne Woods regularly prepared for himself while incarcerated at San Quentin State Prison. Mr. Woods, a co-host of the popular Ear Hustle podcast, generally relied on kitchen connections to secure a raw chicken hindquarter. He'd boil it in a hot pot with whatever seasonings he had available, then use the resulting broth to rehydrate some instant brown rice. Offered as a cooking lesson to Mr. Woods, who is now an amateur home cook, this version instead relies on chicken legs browned in butter, a vibrant mix of spices and aromatics, and rich, homemade broth to pack in flavor. And just as the dish did when Mr. Woods served it, it may prompt your diner to compliment the meal: "You put your foot in it!"

Provided by Samin Nosrat

Categories     dinner, grains and rice, poultry, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 17

4 whole chicken legs
Fine sea salt and freshly ground black pepper
1 1/2 cups long-grain brown rice
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 teaspoon ground cayenne
4 tablespoons unsalted butter (1/2 stick)
2 medium yellow onions, thinly sliced
2 celery ribs, thinly sliced
3 1/2 cups chicken stock, preferably homemade
2 fresh or dried bay leaves
1 cup sour cream or Greek yogurt
2 tablespoons finely chopped cilantro leaves and tender stems, plus more for garnish
1/2 jalapeño, finely chopped
1 garlic clove, finely grated

Steps:

  • Season the chicken generously with salt and pepper and leave it out at room temperature for at least 30 minutes or up to 1 hour. At the same time, add the brown rice to a bowl, cover with water and set aside to soak for at least 30 minutes or up to 1 hour.
  • Adjust oven rack position to lower third and heat to 375 degrees.
  • Make the spice mix: Add garlic powder, onion powder, coriander, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper to a small jar or other lidded container and whisk to combine. Cover spice mix and set aside.
  • Set a large (10- or 12-inch) cast-iron or other oven-safe skillet (preferably with a lid) over medium-high heat. Add 2 tablespoons butter and allow to melt. Working in batches if necessary to avoid crowding, carefully lay chicken legs in pan in a single layer, skin-side down, and cook until golden-brown, 4 to 6 minutes, then remove from pan and set aside on a plate, skin-side up. Meanwhile, drain the brown rice in a fine-mesh strainer, shaking to remove excess water; set aside.
  • Add onions and celery to pan along with a generous pinch of salt. Reduce heat to medium and cook until vegetables are tender and lightly golden, 12 to 14 minutes.
  • Return heat to medium-high, add remaining 2 tablespoons butter and allow to melt, then add rice and 4 teaspoons prepared spice mix. Toast rice until golden, about 90 seconds, then add stock and bay leaves.
  • Bring to a boil, then taste and adjust for salt - the stock should be a little saltier than you are comfortable with. Turn off flame, nestle chicken legs into the pan, skin-side up, and cover with a lid or foil. (If using foil, take care to create a tight seal to prevent steam from escaping.) Place onto prepared rack in the oven.
  • Check the pan after 15 minutes to make sure the liquid is at a steady simmer and adjust oven temperature as needed. Cook until rice absorbs the liquid and is tender and chicken is falling off the bone, about 80 to 90 minutes.
  • Increase oven temperature to 450 degrees and remove lid or foil from pan. Adjust rack position to upper third of oven, and place pan on rack. Cook for 8 to 10 minutes until chicken skin is deep golden brown. Remove from oven, and allow to cool for 5 minutes before serving.
  • In the meantime, prepare sauce: In a medium bowl, combine sour cream or yogurt, cilantro, jalapeño, garlic and 1/2 teaspoon salt. Stir, taste and adjust seasoning for salt. Serve with chicken and rice; garnish with cilantro.
  • Cover and refrigerate leftover chicken, rice and sauce for up to 5 days. Cover and store remaining spice mix in a cool, dry place for up to 3 months.

AUNT JULES' BALSALMIC CHICKEN WITH PEPPERS



Aunt Jules' Balsalmic Chicken with Peppers image

My aunt made this for Christmas Eve one year -- it's fantastic! I tweaked her recipe just a bit to my taste, and cooked this meal for a date night. We have been together ever since! Adjust the garlic and vinegar to your liking. I happen to believe that garlic should be included in every meal,so I tend to add more depending on my mood. Don't be put off by the smell of the vinegar. As it cooks down, it becomes sweet and not as strong. Your nose may tell you otherwise! I serve a Pinot Grigio and rice pilaf with this dish to round out the meal.

Provided by MellyBelly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
⅓ cup balsamic vinegar, or to taste
1 tablespoon brown sugar

Steps:

  • Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
  • Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
  • Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.

Nutrition Facts : Calories 340.5 calories, Carbohydrate 22.8 g, Cholesterol 71.9 mg, Fat 14.5 g, Fiber 5.4 g, Protein 31.8 g, SaturatedFat 2.5 g, Sodium 109.5 mg, Sugar 12.8 g

SKILLET CHICKEN AND RICE WITH ANCHOVIES AND OLIVES



Skillet Chicken and Rice With Anchovies and Olives image

This one-pan meal is inspired by the flavors of pasta con le Sarde, a classic Sicilian dish made with sardines and fennel. Anchovies take the place of sardines here, for a more assertive, punchy flavor. The brininess of the anchovies and olives is rounded out by the sweetness of the sautéed fennel, orange juice and golden raisins, which plump up beautifully as they cook. Serve with a Sicilian white wine and simply dressed arugula.

Provided by Lidey Heuck

Categories     dinner, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil, plus more for drizzling
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
Kosher salt and black pepper
1 medium fennel bulb, trimmed, cored and diced, plus more fennel fronds, for serving
1 medium yellow onion, diced
1 teaspoon dried oregano
1/4 cup roughly chopped anchovy fillets
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 tablespoon tomato paste
3/4 cup dry white wine, such as pinot grigio
1 cup long-grain white rice
3/4 cup pitted Castelvetrano or other green olives, halved lengthwise
1/3 cup raisins, preferably golden
2 cups low-sodium chicken broth
1 medium navel orange, 1/2 juiced and 1/2 thinly sliced

Steps:

  • Heat the oven to 325 degrees. In a 12-inch skillet with a lid, heat the 2 tablespoons olive oil over medium. Pat the chicken thighs dry with a paper towel and season them with salt and pepper. When the oil is hot, place the thighs in the skillet, skin-side down. Cook, undisturbed, for 8 to 10 minutes, or until the skin is golden brown and the chicken releases easily from the pan. You may need to raise the heat slightly during the last few minutes if the skin isn't browned enough.
  • Flip the chicken thighs and cook for 3 minutes on the other side, then transfer to a plate and set aside.
  • Discard all but about 3 tablespoons fat from the skillet. Add the diced fennel, onion and oregano, and cook over medium for 6 to 8 minutes, stirring occasionally, until the vegetables are tender. Add the anchovies, garlic and red-pepper flakes and cook for 1 to 2 minutes, until the garlic is fragrant.
  • Add the tomato paste and cook, stirring often, until it begins to caramelize and turn rusty brown in color. Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the liquid has almost completely evaporated.
  • Add the rice, olives and raisins to the skillet and cook, stirring, for 1 minute. Add the chicken broth, orange juice and a few grinds of black pepper, and bring to a simmer.
  • Place the chicken thighs on top, skin-side up, nestling them into the liquid so only the skin is above the surface. Cut the orange slices into half-moons and arrange them around the chicken. Drizzle the orange slices with olive oil.
  • Cover and bake for 30 minutes, or until the rice is tender and the liquid has been absorbed. (If you'd like to crisp the chicken skin, pop the pan under the broiler for 2 to 3 minutes.)
  • Top with fennel fronds, more red-pepper flakes and a sprinkle of salt. Serve hot.

GREAT-AUNT NINA'S NOODLES AND CHICKEN



Great-Aunt Nina's Noodles and Chicken image

To a slow cooker chicken, I added an old family noodle recipe. If you want it to be more like a soup, add another quart of broth. This was a fixture at family reunions when I was a child, and the slow cooker makes it even easier.

Provided by Diana Hagewood Smith

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken Noodle Soup Recipes

Time 8h30m

Yield 12

Number Of Ingredients 14

2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1 inch pieces
1 (4 pound) whole chicken
1 teaspoon salt
½ teaspoon ground black pepper
½ cup white wine
¼ teaspoon dried basil
2 eggs, beaten
¼ cup water
1 pinch salt
2 tablespoons shortening
1 cup all-purpose flour, or as needed
2 quarts low salt chicken broth

Steps:

  • Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
  • In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
  • Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
  • When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 10.9 g, Cholesterol 146.6 mg, Fat 26.1 g, Fiber 0.7 g, Protein 32.3 g, SaturatedFat 7.6 g, Sodium 377.3 mg, Sugar 1.6 g

ONE-POT CRISPY CHICKEN AND RICE



One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
  • Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
  • Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

GREAT-AUNT NINA'S NOODLES AND CHICKEN



Great-Aunt Nina's Noodles and Chicken image

To a slow cooker chicken, I added an old family noodle recipe. If you want it to be more like a soup, add another quart of broth. This was a fixture at family reunions when I was a child, and the slow cooker makes it even easier.

Provided by Diana Hagewood Smith

Categories     Chicken Noodle Soup

Time 8h30m

Yield 12

Number Of Ingredients 14

2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1 inch pieces
1 (4 pound) whole chicken
1 teaspoon salt
½ teaspoon ground black pepper
½ cup white wine
¼ teaspoon dried basil
2 eggs, beaten
¼ cup water
1 pinch salt
2 tablespoons shortening
1 cup all-purpose flour, or as needed
2 quarts low salt chicken broth

Steps:

  • Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
  • In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
  • Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
  • When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 10.9 g, Cholesterol 146.6 mg, Fat 26.1 g, Fiber 0.7 g, Protein 32.3 g, SaturatedFat 7.6 g, Sodium 377.3 mg, Sugar 1.6 g

AUNT BONNIE'S CHICKEN AND RICE



Aunt Bonnie's Chicken and Rice image

My beloved Aunt Bonnie always made this for me when she came home for the weekend. She had no children and she always said my mother had me for her......She was the best cook in the world.....always comfort food and always so good...This Chicken and Rice recipe is so simple, but oh so good.......Aunt Bonnie has gone to be with the Lord, but I am sure she is cooking her great dishes in heaven!!!!!!

Provided by Vicki Kiddy

Categories     < 4 Hours

Time 1h30m

Yield 5-6 serving(s)

Number Of Ingredients 5

4 -5 chicken breasts (bone in)
2 cups long grain rice
4 -5 cups chicken broth
1/2 cup real butter
salt and pepper, be sure and use enough salt and pepper

Steps:

  • Boil chicken with 1/2 stick butter, salt and pepper --
  • After chicken is completely done, drain broth and keep.
  • Debone chicken and shred or cut in chunks.
  • Butter a 3 quart oven safe casserole, put rice in bottom of dish, lay chicken on top of rice (I always add more salt and pepper at this time) and pour your reserved broth (I even use canned broth if I need more) over rice and chicken -- cut the remaining stick of butter and put on top and put casserole in a 350 to 400 degree oven and cook until rice is done -- if mixture looks dry, pour in more broth and continue to cook. I usually leave in oven for an hour -- Enjoy!

Nutrition Facts : Calories 663.1, Fat 30.7, SaturatedFat 15.2, Cholesterol 123, Sodium 818.1, Carbohydrate 59.9, Fiber 1, Sugar 0.7, Protein 33.5

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From recipesthatcrock.com


BEST COOKING BUTTER RECIPES: AUNT BONNIE'S CHICKEN AND RICE
4 butter a 3 quart oven safe casserole, put rice in bottom of dish, lay chicken on top of rice (i always add more salt and pepper at this time) and pour your reserved broth (i even use canned broth if i need more) over rice and chicken -- cut the remaining stick of butter and put on top and put casserole in a 350 to 400 degree oven and cook until rice is done -- if mixture looks dry, …
From worldbestbutterrecipe.blogspot.com


AUNT RICE - RECIPES | COOKS.COM
Preheat oven to 350 degrees. ... eggs; add the rice, ricotta, sugar, and vanilla; ... the pie shells and sprinkle with cinnamon.Bake for 1 hour.
From cooks.com


COCONUT FRIED RICE WITH CHICKEN BY AUNT BINA'S KITCHEN
Add this tenderly delicious recipe to your cookbook.How about making this mouth savoring dish which has exemplary taste of rice mix with coconut milk, chicke...
From youtube.com


AUNT BONNIES
Aunt Bonnie uses Organic Full Spectrum Hemp products to support health, happiness, relaxation, Improved sleep cycles, and more. Free Shipping on All …
From auntbonnies.com


RECIPES - AUNT NELLIE'S
PREP TIME: 20 MINUTES | COOK TIME: 2 HOURS Recipe courtesy of Angie McGowan-Eclectic RecipesBeet Lentil Chili Ingredients 2 jars (16 ounces each) Aunt Nellie’s Sliced Beets 2 tablespoons olive oil 1 large onion, diced 4 stalks celery, diced 3 medium carrots, diced 1...
From auntnellies.com


AUNT GAYNELL'S CHICKEN AND RICE CASSEROLE - RECIPE | COOKS.COM
1 c. raw rice 1 can cream of mushroom soup 1 pkg. Lipton onion soup mix 3 c. water 1 cut-up chicken
From cooks.com


SUMMER CHICKEN AND RICE – BONNIE PLANTS
Add rice, stock, and chicken, mixing thoroughly. Simmer for 2-3 minutes, stirring often so rice doesn't stick. Add additional salt to taste, if desired. Stir in cherry tomatoes and remove from heat. Serve immediately. Shopping List. 1 red onion; 1 packet ranch or other herb seasoning blend; 16 oz pre-cooked frozen or "ready" rice; 8 chicken stock
From bonnieplants.com


AUNT BONNIE'S CHICKEN AND RICE RECIPE
Ingredients 4 -5 chicken breasts (bone in) 2 cups long grain rice 4 -5 cups chicken broth 1/2 cup real butter salt and pepper, be sure and use enough salt and pepper Directions
From recipenode.com


BEST CHICKEN AND RICE (ONE PAN) - DOWNSHIFTOLOGY
2020-10-11 Add the rice to the skillet, and stir well to coat the rice with the oil. Pour the chicken stock into the skillet and stir well. Bring this to a simmer on the stove. Arrange chicken thighs on top of the rice, then cover the skillet and place in the preheated oven. Bake for 35 minutes.
From downshiftology.com


NEW ORLEAN'S CHICKEN & RICE SKILLET - AUNT BEE'S RECIPES
Stir in the water, black beans, tomatoes, rice mix & Creole seasoning. Return the chicken to the pan and bring to a boil. Reduce heat, cover & simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Add salt and adjust seasonings to taste. Serve topped with green onions, Asiago cheese along with your favorite cornbread!
From auntbeesrecipes.com


CANAL HOUSE CHICKEN AND RICE - ALEXANDRA'S KITCHEN
2014-02-06 In a large, wide pot or sauté pan, melt the butter over medium heat. Season the chicken well with salt and pepper. Brown skin side down until golden, about 10 minutes.
From alexandracooks.com


22 QUICK AND EASY CHICKEN AND RICE RECIPES - THE SPRUCE EATS
2022-02-08 Our Instant Pot recipe for chicken cooked in a full-flavored adobo sauce is sweet, sour, and salty all at once, and a snap to pull together on busy weeknights. Serve it over hot, cooked white rice to soak up all that amazing sauce, garnished with optional sliced green onions. Continue to 5 of 22 below. 05 of 22.
From thespruceeats.com


92 AUNT BONNIE'S HOUSE IDEAS | COOKING RECIPES, RECIPES, FOOD
Sep 27, 2020 - Explore Debbie Ann Lane's board "Aunt Bonnie's house" on Pinterest. See more ideas about cooking recipes, recipes, food.
From pinterest.com


ONE POT CHICKEN AND RICE - BUDGET BYTES
2022-05-21 Instructions. Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix. Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs.
From budgetbytes.com


FAMILY RECIPES PAST AND PRESENT: MARCH 2014
2014-03-21 3 chicken tenders (cooked and cut into pieces) 1/2lb bag baby carrots (cut in half) 1 celery stalk (chopped) 1/2 small onion (diced) 2 cloves garlic Olive oil Bis quick (make as directed on box) Directions Heat oil in a pan - add carrots, celery, onions and garlic. Cook until onion is tender (5 min). Add chicken, broth, water and soup mix ...
From familyrecipespastandpresent.blogspot.com


CROCKPOT CHICKEN AND RICE - EASY CHICKEN RECIPES
2022-04-04 Instructions. Spray the slow cooker insert with nonstick spray. Add the rice, onion, carrots, garlic, salt, pepper, broth, cream of chicken soup, and diced chicken. Stir until well combined. Cover and cook on high for 3 ½ to 4 hours until both the chicken is cooked through and the rice has absorbed all the liquid.
From easychickenrecipes.com


AUNT BONNIE'S CHICKEN AND RICE - PLAIN.RECIPES
Butter a 3 quart oven safe casserole, put rice in bottom of dish, lay chicken on top of rice (I always add more salt and pepper at this time) and pour your reserved broth (I even use canned broth if I need more) over rice and chicken -- cut the remaining stick of butter and put on top and put casserole in a 350 to 400 degree oven and cook until rice is done -- if mixture looks dry, …
From plain.recipes


HONEY CHICKEN WITH RICE {EASY RECIPE} - BY ANDREA JANSSEN
2021-02-19 Cut 1 red onion and squeeze 3 cloves of garlic. Quarter the cherry tomatoes and slice the mango into small cubes. Take your chicken breast filet and slice cubes of ½ x ½ inch (1 x 1 cm). Step 2 coat the chicken with flour. Put the chicken cubes in a bowl and add flour. Make sure every cube is coated with flour.
From byandreajanssen.com


OLD-FASHIONED SOUTHERN CHICKEN AND RICE - KEY TO MY LIME
2021-08-18 Instructions. Heat a lidded Dutch oven over medium heat. Once hot, add the oil and swirl to coat the bottom of the pot. Add in the chicken thighs and season with salt and pepper. Cook for 4 - 5 minutes per side, or until golden brown and the internal temperature reads 165 F on an instant read meat thermometer.
From keytomylime.com


LEARN WITH RECIPES: AUNT MARYANNS CHICKEN AND RICE
You can use the entire chicken for this recipe but Ive been removing the back and the wings and freezing it for stock. There isnt too much meat there and it will serve me better when I make soup. ... Aunt Maryann’s Chicken and Rice . Serves 4. Ingredients: 2 tbsp. olive oil. 1 – 16 oz. can Delmonte tomato sauce. 1 can water. 1 whole chicken ...
From learncookrecipes.blogspot.com


BOURBON CHICKEN – AUNT BEE'S RECIPES
2017-01-04 Lightly Brown Chicken. (Add more oil as needed) Drain Chicken on a paper towel and pour off any excess oil from the pan. Add the Chicken back to the pan and pour the sauce over the top. Bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes, stirring occasionally. Serve over fried rice and enjoy!
From auntbeesrecipes.com


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