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Easy Chicken And Rice


chicken thighs seared, then simmered with brown rice until tender and so flavorful. i threw this together one night and have been making it every since. the recipe will have less fat and fewer calories than listed if you remove the extra fat as in the directions. the nutritional information has many more calories and fat than the actual recipe, since the chicken skin and most of the fat are removed before cooking.

Time: 55 minutes


  • to make the brine combine 1 qt cold water and 1 / 4 cup salt in a 2 qt or larger bowl or pitcher
  • stir to dissolve the salt
  • add the chicken thighs to the brine and place in the refrigerator for 1 hour
  • drain the chicken and either use immediately or store covered in the refrigerator until ready to cook
  • dry the chicken
  • trim any excess skin and remove the fat on top and between the muscles on the underside
  • season heavily with pepper on both sides , pulling back the skin to season the top
  • season with salt heavily if unbrined
  • heat a heavy pot to medium and brown the chicken skin side down until dark brown
  • lightly brown the underside of the chicken
  • remove the chicken from the pot and pour off all but 1 / 2 t of the grease from the pot
  • remove the skin and any remaining fat from the chicken
  • wrap each thigh in paper towels and squeeze to degrease
  • with the pot on medium , add the onion and sautee until softened
  • if needed , add 1 / 4 cup water if the fond begins to burn
  • add the water or stock and deglaze the pan
  • add the rice
  • nestle the chicken , face up , into the rice and water
  • bring to a simmer
  • add the thyme
  • turn the chicken over about half way through cooking
  • simmer covered until the rice is tender , about 40 minutes
  • add the salt to taste and gently stir
  • serve with a whole thigh angled on top of a bed of rice
  • sprinkle with chopped fresh thyme if desired
  • with any leftovers i shred the chicken into large pieces and mix with the rice

easy chicken and rice image

Number Of Ingredients: 7


  1. chicken thighs
  2. onion
  3. brown rice
  4. water
  5. salt
  6. pepper
  7. dried thyme


Progresso® chicken broth provides a simple addition to this chicken and rice recipe made using vegetables - a delightful dinner ready in 30 minutes.

Recipe From

Provided by By Betty Crocker Kitchens

Time 30m

Yield 6


  • Cook rice in water as directed on package.
  • Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
  • Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.

Easy Chicken and Rice image

Number Of Ingredients: 12


  • 1 cup uncooked regular long-grain white rice
  • 2 1/4 cups water
  • 2 tablespoons olive oil
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 2 small red or yellow bell peppers, cut into bite-size strips (about 2 cups)
  • 8 medium green onions with tops, finely chopped (1/2 cup)
  • 3 cloves garlic, finely chopped
  • 1 cup tomato pasta sauce
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 cup shredded Parmesan cheese (4 oz)
  • 3 tablespoons chopped fresh parsley


You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser. For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.) You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.

Recipe From

Provided by Mark Bittman

Time 30m

Yield 4 to 6 servings


  • Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
  • Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
  • Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.

Easy Chicken With Rice image

Number Of Ingredients: 8


  • 3 tablespoons olive oil
  • 2 medium onions, about 8 ounces, peeled and sliced
  • Salt and freshly ground black pepper
  • 1 chicken, cut up into serving pieces
  • 1 1/2 cups white rice
  • Pinch saffron, optional
  • Freshly minced parsley or cilantro for garnish
  • Lemon or lime wedges

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