Chicken Spareribs With Rice Recipes

CHICKEN SPARERIBS

Steps:

• In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan. , In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°-175°, 20-25 minutes. , Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken.

ONE DISH CHICKEN AND RICE BAKE

Steps:

• Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• Bake at 375 degrees F 45 minutes or until done.

EASY TEX-MEX CHICKEN AND RICE

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.

CHICKEN THIGH SPARERIBS(WELL, SORT OF, LOL)

Steps:

• In a large skillet, heat oil.
• Add chicken and brown on both sides, for about 6-7 minutes.
• Set aside cornstarch and the 1 tbsp water.
• In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
• Bring to a boil, cover and reduce heat, simmer for 20 minutes.
• In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.

BAKED CHICKEN BREASTS AND RICE

Steps:

• Wash and dry chicken breasts.
• Place the uncooked rice in the bottom of a 9X11 baking pan.
• Mix soups, sherry and butter together and pour a little over the rice to moisten it.
• Salt the chicken breasts and place the salted chicken breasts on the rice.
• (It is okay if they overlap some).
• Pour the rest of the liquid on the breasts.
• Sprinkle parmesan cheese, almonds and paprika on top.
• Note: Do not add any moisture to the soups.
• The only liquid is the wine.
• Bake 2 1/2 hours uncovered at 275 degrees.

CHICKEN SPARERIBS

Steps:

• In large skillet, heat corn oil.
• Brown chicken strips in oil.
• In bowl, whisk together 1/2 cup water, soy sauce, brown sugar, apple juice, ketchup, vinegar, garlic, red pepper flakes and ginger.
• Pour mixture over chicken.
• Bring to a boil. Reduce heat and simmer 20 minutes.
• Combine cornstarch and 1 tablespoon water.
• Add to skillet. Cook until thickened.

EASY GRILLED STICKY RIBS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
• Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
• Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
• Preheat a charcoal grill until coals are very ashy and hot.
• Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
• Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
• Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
• Remove to a plate and brush over one more application of glaze. Serve.