Chicken Rice That Wins The Internet Recipes

WEEKNIGHT FANCY CHICKEN AND RICE

Steps:

• In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.
• Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.
• Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.

ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON

Steps:

• Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
• Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
• Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
• Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
• Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
• You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.

MY BEST CHICKEN AND RICE IN WINE

Steps:

• Brown chicken in butter in a dutch oven.
• Scatter onion and garlic over chicken.
• Add mushrooms,and cook 5 minutes.
• Add chicken broth.
• Add wine, cook another 5 minutes.
• Add rice, cover and cook 20 minutes.

CHICKEN & RICE THAT WINS THE INTERNET

Steps:

• Pre-heat the oven to 400 degrees.
• Cut the chicken into small, bite-sized pieces.
• Spray a casserole dish with non-stick spray, or line with non-stick aluminum foil.
• In your casserole dish, put down a bed of the rice. Pour the cream of chicken onto the rice, and stir well. Use cream of whatever floats your boat if you're not huge on cream of chicken.
• OPTIONAL - You can add a little bit of water to thin out the cream of chicken if it seems a little thick - I usually fill the can of cream of whatever halfway with water and stir that in, but you can add more or less to your tastes.
• Lay the chicken pieces onto the bed of rice & soup.
• Sprinkle all the spices on top. Raid your pantry and add whatever else you feel like using. Add more garlic and less red pepper flakes, use Mrs. Dash if you want to; this is where you get to make the recipe your own.
• No need to stir everything up just yet, but you can if you want. Bake at 400 degrees for twenty minutes.
• Take the casserole dish out of the oven and give everything a nice stir.
• Bake another 15-20 minutes, or until the chicken is at temperature.
• Give everything another stir once it's out of the oven, serve it up, & enjoy.