Chicken And Rice With Brussel Sprouts Recipes

VEGGIE-PACKED CHICKEN FRIED RICE

Steps:

• Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
• Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
• Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
• Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

BAKED RICE WITH BRUSSELS SPROUTS AND CHICKEN

Steps:

• Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat. Add the chicken thighs and sear until browned, about 3 minutes each side. Remove the chicken from the skillet and set aside.
• Preheat oven to 350 degrees. Begin to bring the chicken broth to a boil in a medium saucepan. Meanwhile, add the remaining oil to the skillet. Add the garlic and onion and cook until softened, about 5 minutes. Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the rice and stir constantly for 30 seconds. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
• Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes. Stir in the brussels sprouts and lay the chicken over the rice. Bake, uncovered, until the liquid is absorbed, about 20 minutes. Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Sprinkle with cilantro. Divide the chicken and rice among 4 plates and serve immediately.

CHICKEN AND RICE WITH BRUSSEL SPROUTS

Steps:

• In a large dutch oven, cook bacon til crispy on medium heat. Remove pan and set bacon on plate lined with paper towel to soak grease. Pour all but 2 tsp of bacon fat from pot. Heat fat over medium high heat. Pat chicken dry and season with salt and pepper. Sear chicken until brown on both sides about 5 minutes. Add leeks, garlic, pinch salt, pinch pepper and cinnamon. Stir good, scraping the bottom bits off pan. Add brussel sprouts and stil until combined. Add dijon mustard and thyme and stir well again. Pour in the apple cider and mix good. Cover and bring to boil. Lower heat and add chicken back into pot. Cover and let simmer for 15-20 minutes (just be sure chicken is done cooking). Take chicken, brussel sprouts and thyme springs (if you used fresh thyme) out of pot. Set aside thyme. Put chicken and brussel sprouts in a pretty serving dish. Add maple syrup to sauce and bring to high simmer over medium high heat. Whisk lots until thick enough to coat back of a spoon -- should take 5-8 minutes. Pour sauce over chicken. Garnish with bacon and thyme springs!

MUSTARD CHICKEN WITH WILD RICE AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Place chicken on a large rimmed baking sheet lined with aluminum foil. Add mustard, and toss to coat; season with salt and pepper.
• On another large rimmed baking sheet, toss Brussels sprouts with oil; season with salt and pepper. Place chicken on upper rack and sprouts on lower rack; bake until chicken is cooked through and sprouts are browned around the edges, 25 to 30 minutes, turning chicken halfway through.
• Meanwhile, cook rice according to package instructions. Add thyme, season with salt and pepper, and fluff with a fork. Serve chicken with rice and Brussels sprouts.