Chicken And Rice Perleu Recipes

TOMATO RICE PILAF

Steps:

• In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth. , Cover and cook on high for 13-15 minutes or until liquid is absorbed. Stir in the green onion, tomato and parsley.

CHICKEN PILAU

Steps:

• Remove giblets, etc. from the chicken cavity (if included). Clean and rinse chicken well and place in a large pot with a tight-fitting lid.
• Add broth, celery, onion, salt and next five ingredients (through bay leaf). Bring to a slow simmer over medium heat. Once broth begins to boil, reduce heat to low, cover tightly and simmer for 1 hour.
• Remove chicken from broth then set aside to cool. Remove skin, bones, etc. from chicken. Cut chicken into bite sized pieces and set aside.
• Strain broth to remove onion, celery and bay leaf then return broth to pot. You should have about 4 - 4 ½ cups of broth after cooking the chicken. If you're unsure, measure to confirm you have at least 4 but not more than 4 ½ cups)
• Cut smoked sausage into bite-sized pieces. Add sausage the broth then bring to a boil.
• Once boiling, add uncooked rice and chicken pieces. Reduce heat to low, cover tightly then cook for 20 minutes or until rice is tender, stirring with a fork a few times the first 15 minutes of cook time. Do not disturb rice the last 5 minutes of cooking.
• Turn off heat then let dish rest, covered, for 10 minutes before serving.

PALEO CHICKEN AND CAULIFLOWER RICE CASSEROLE

Steps:

• Trim the inner core of the cauliflower and break into florets. Transfer to a food processor, filling the processor only 3/4 full. Pulse the food processor in 1-second pulses until cauliflower has broken down into rice-sized grains. Transfer "rice" to a bowl and repeat with remaining cauliflower florets and any large pieces from the first processing. Squeeze the cauliflower rice in a dry, clean dishcloth to remove excess liquid. Transfer the cauliflower rice to a 9" x 13" baking dish sprayed with cooking spray.
• Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and sauté until cooked through, about 7 to 8 minutes per side. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer the chicken to a cutting board to cool. When cool enough to handle, shred into bite-sized pieces. Add the chicken to the cauliflower rice in the baking dish.
• Preheat oven to 325°F. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and sauté until translucent, 1 to 2 minutes. Add the mushrooms and sauté until cooked, about 5 minutes. Add the spinach in batches and cook until wilted, another 1 to 2 minutes. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and remove from heat. Transfer the mushroom-spinach mixture to the baking dish.
• Whisk together the chicken broth, coconut milk, eggs, nutmeg and remaining salt and black pepper. Pour the egg mixture over the chicken and vegetables. Bake for 45 to 50 minutes or until the egg mixture is set and a toothpick comes out clean. Remove from oven and let cool for 5 to 10 minutes before serving.

PALEO CHICKEN WITH SWEET POTATO AND CAULIFLOWER RICE

Steps:

• Run cauliflower florets through the food processor until it resembles grains of rice.
• Season chicken with paprika, salt, and pepper; allow to come to room temperature.
• Heat half the coconut oil in a skillet over medium heat. Stir sweet potato into hot oil until coated; add cinnamon and nutmeg. Cover skillet and cook until potatoes are slightly tender, about 4 minutes. Stir cauliflower 'rice' into sweet potato mixture, reduce heat to low, and cook, stirring occasionally, until sweet potatoes and cauliflower are tender, 10 to 15 minutes.
• Heat remaining coconut oil in a separate skillet over medium heat. Add chicken to hot oil and cook until lightly browned, 3 to 4 minutes. Flip chicken breast and stir cauliflower greens into the same skillet, evenly coating with oil. Cover skillet and cook until chicken is no longer pink in the center and greens are tender, about 3 more minutes. Squeeze lemon juice over chicken mixture.

CHICKEN AND RICE PERLEU RECIPE

Steps:

• Sauté onions in a big skillet with some olive oil. When onions are tender, add mushrooms and sauté until they are tender. Add water, chicken better than bullion, and rice to the skillet. Bring to a boil then reduce to simmer and cover with a lid. When the liquid is just about cooked out, add chicken and peas and cook until rice is tender.