Chicken With Apple And Rice Recipes

APPLE CHICKEN AND RICE

Steps:

• In a large skillet, cook chicken in 1 tablespoon butter until juices run clear; remove and keep warm. Set seasoning packet from rice mix aside. In the same skillet, saute rice mix in remaining butter for 5 minutes or until golden brown., Add the water, broth, apple juice, apple, mushrooms, onion, cranberries and contents of rice seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender, stirring occasionally. Return chicken to the pan; heat through.

SPICED CHICKEN AND RICE WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F. Drizzle 1 tablespoon of the olive oil in the bottom of a 9x13 baking dish.
• Mix the chicken thighs (take skin off if not already off) in a large bowl with the remaining 2 tablespoons olive oil, 1.5 teaspoons of the kosher salt, 1/4 teaspoon black pepper, the cumin (1 teaspoon), and the cinnamon (1 teaspoon) until well coated. Set aside.
• Add the basmati rice (1.5 cups), the diced onion, the diced apple, the raisins (1/2 cup), the slivered almonds (1/2 cup), and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper to the prepared baking dish. Stir to coat in the oil.
• Pour the chicken stock on top of the rice mixture. Place the chicken thighs on top.
• Cover dish with aluminum foil. Bake at 350 degrees for 40-50 minutes, until chicken is starting to cook and liquid underneath is bubbling. Remove foil; bake for another 20 minutes, or until chicken is completely cooked (you can check that it's 165 degrees with a meat thermometer if you wish).
• Remove the chicken thighs and place on a plate. Stir the rice mixture to fluff up a bit and distribute all the juices.
• Serve.

THE BEST CHICKEN AND RICE

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

SKILLET APPLE CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
• Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

CHICKEN AND APPLE CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
• Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

HARVEST APPLE CHICKEN AND RICE

Steps:

• In a large skillet over medium-high heat, heat 1 Tablespoon Olive Oil. Add chicken; cook 2 minutes per side or until brown. Remove from skillet; set aside. (skip this step if you are going to bake).
• In same skillet over medium heat, saute rice-pasta mix with remaining 1 tablespoon Olive oil until pasta is golden brown.
• Slowly stir in 1-1/4 cups water, rice's spice packet, apple juice, chopped apple, mushrooms, onion and cranberries; bring to a boil. (at this time you can either continue on the stove top or bake)
• Place chicken on rice. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until chicken is no longer pink inside and rice is tender. Let stand 5 minutes before serving.
• OR.
• Transfer the mixture to a 3 qt baking dish for baking.
• Top with chicken and cover dish with foil.
• Bake at 350 for 45 minutes to an hour or until chicken runs clear and rice is cooked all the way through.

CHICKEN WITH APPLE AND RICE

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Add chicken and cook, 2 minutes per side. Remove and set aside.
• Heat remaining butter over medium heat in the same skillet. Saute rice from rice mix in the hot butter until golden brown, 5 to 7 minutes. Stir in water, apple juice, apple, onion, raisins, and seasoning packet from rice mix slowly. Bring to a boil. Place chicken over rice. Reduce heat to low, cover, and let simmer until chicken breasts are no longer pink in the centers and rice is tender, 15 to 20 minutes. Let stand for 5 minutes before serving.

CHICKEN AND APPLE-RICE SKILLET

Steps:

• Melt margarine in 12-inch skillet over medium heat. Cook chicken and apple in margarine 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center.Stir in broth and rice. Heat to boiling reduce heat to low. Cover and simmer about 5 minutes or until rice is tender. Top with additional apple slices.1 Serving: Calories 250 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 70mg Sodium 560mg Carbohydrate 20g (Dietary Fiber 2g) Protein 29g% Daily Value: Vitamin A 4% Vitamin C 2% Calcium 2% Iron 8%Diet Exchanges: 1 1/2 Starch, 3 1/2 Very Lean MeatTry ThisUse Granny Smith, Braeburn, Haralson or Pippin apples for a tart flavor and a crisp texture.

CHICKEN AND RICE DINNER

Steps:

• Preheat oven to 350°. Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat. , In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken. , Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.

CHICKEN AND RICE

Steps:

• Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.

CHICKEN CURRY WITH APPLES

Steps:

• In a large non-stick pot, heat canola oil.
• Salt and pepper the chicken, and brown it in oil.
• Remove chicken.
• Add apples, onions, garlic, curry and cumin.
• Saute, stirring, 5 minutes.
• Add broth and raisins.
• Bring to a boil.
• Add rice and chicken.
• Cover, reduce heat and simmer until rice is tender, about 60 minutes.
• Serve with condiments such as chutney, chopped peanuts, toasted coconut, minced cilantro or sliced scallions.

SWEDISH ROAST CHICKEN WITH SPICED APPLE RICE

Steps:

• Pre-heat oven to 350°F.
• Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again.
• In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint.
• Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat.
• With a mortar and pestle (or with the back of a heavy skillet against a cutting board) lightly crush the cinnamon, cardamom, star anise, cloves, black and white peppercorns (you can use all black if that's what you have) with the teaspoon of kosher salt.
• Add half the spice mixture to the vegetables and reserve the rest.
• Rinse the chicken inside and out and pat dry with paper towels.
• Remove all the excess fat.
• Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string.
• Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture.
• Scatter the remaining vegetable mixture around the chicken.
• Roast for about one hour.
• Remove the vegetables that are loose in the pan and set aside in a bowl.
• Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160°F.
• During this time, if the pan becomes too dry, add water a few tablespoons at a time.
• Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil.
• Keep the vegetables warm.
• Place the roasting pan over heat on the stove top and add the water and stock or white wine.
• Bring liquid to a boil, stirring and scraping to deglaze the pan.
• Pour the liquid into a measuring cup, degreasing as best you can.
• Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm.
• Add, if necessary, water to the remaining de-glazing liquid so that you have one cup.
• Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan.
• Bring to a boil over high heat.
• As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes.
• Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables.
• Season to taste with salt and pepper.
• Combine the remaining yogurt with the pan juices in the sauce boat.
• Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid.

APPLE-GLAZED ROAST CHICKEN AND RICE

Steps:

• GLAZE:
• In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
• Heat; stir over medium heat.
• Bring to boiling.
• Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
• Remove from heat.
• Stir in apple pie spice.
• Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
• CHICKEN:.
• Preheat oven to 325°F
• Skewer neck skin of chicken to back; tie legs to tail.
• Twist wing tips under back.
• Place chicken, breast side up, on a rack in roasting pan.
• Sprinkle with salt.
• Roast, uncovered, 1-1/4 hours.
• Cut string.
• Place apples around chicken.
• RICE:.
• Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
• Brush chicken and apples with some of one portion of glaze.
• Sprinkle with pepper.
• Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
• Stir green onion into rice.
• Transfer rice to platter; top with chicken and apples.
• Cover with foil.
• SAUCE:
• Skim fat from juices in roasting pan; discard.
• Pour remaining glaze portion into the roasting pan.
• Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
• Strain; season to taste with salt and pepper.
• Transfer to gravy boat.
• Garnish with sage. Makes 6 servings.

CHICKEN WITH APPLES AND BRANDY

Steps:

• Add 2 teaspoons of oil to a large fnon-stick rying pan and heat on medium-high. Saute the shallots until soft. Add the apples and saute until lightly browned. Add the apple juice, stir until the apples are tender-about 5 minutes. Transfer to a medium bowl and set aside. Clean the pan.
• Using a large plastic bag, combine the flour and pepper. Add the chicken breasts and coat evenly.
• Again using the frypan- heat the remaining two teaspoons of oil over medium-high heat. Add the chicken breasts (but dont add any excess seasoned flour). Cook on both sides until almost cooked through.
• Return the apple mix to the pan and bring to the boil. Reduce heat and simmer for 2 minutes.
• Stir in the cream. Serve.

CHICKEN AND APPLE CURRY

Steps:

• In a flameproof casserole heat the oil and 1 tablespoon of the butter over moderately high heat until the foam subsides, in it brown the chicken, patted dry and seasoned with salt, and transfer the chicken with a slotted spoon to a plate. Pour off the fat from the casserole, add the remaining 2 tablespoons butter, and in it cook the celery, the onion, and the garlic over moderately low heat, stirring occasionally, until vegetables are softened. Add the apples, cored and chopped, and cook the mixture, stirring occasionally, for 5 minutes. Add the bell pepper, the curry powder, the cinnamon, and the cumin and cook the mixture, stirring, for 1 minute. Stir in the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the broth and the chicken with any juices that have accumulated on the plate, bring the liquid to a boil, and cook the chicken mixture, covered, at a bare simmer for 15 to 20 minutes, or until the chicken is cooked through and tender. Transfer the chicken with a slotted spoon to a serving plate, boil the vegetable mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and season the sauce with salt and pepper. Pour the sauce over the chicken and top it with the parsley. Serve the curry with the rice and the chutney.
• To make steamed rice:
• In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.

CHICKEN WITH CREAMY APPLE-MUSHROOM SAUCE

Steps:

• In a nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic until tender. Stir in the broth, tarragon, pepper and salt; bring to a boil., Add apples and reserved chicken. Reduce heat; cover and simmer until a thermometer reads 170°. Remove chicken to a serving platter., Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken; sprinkle with parsley.

APPLE CIDER CHICKEN WITH WILD RICE

Steps:

• Season chicken cutlets with salt and pepper.
• Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.
• Over high heat, brown the shallots.
• Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.
• Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.
• While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.
• Mix in thyme, mustard, salt and pepper.
• Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.