European Style Rice And Chicken Recipes

CHICKEN RICE SKILLET

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
• Add water and margarine; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover and let stand about 5 minutes or until water is absorbed.

SPANISH RICE AND CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

EUROPEAN STYLE RICE AND CHICKEN

Steps:

• Half cook the rice.
• Chop the onion and bell peppers and sauté with half of cooking oil.
• Dissolve the tomato paste in water pour into saluted onion and peppers then add salt'n pepper and curry powder cook until bubbles and evaporate the execs water.
• then add cooked chicken or prawn into it cook over medium heat until it's done.

ONE-POT CHICKEN AND RICE WITH GINGER

Steps:

• In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It's OK if the pieces of chicken don't all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute.
• Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking.
• Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.

TRADITIONAL RICE AND CHICKEN

Steps:

• Trim any excess fat from chicken thighs, and cut them into 1-inch chunks.
• Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured paste or pestata.
• Pour the olive oil into a 3-4 quart saucepan, and set over med-high heat.
• Stir in the pestata, and season with 1 teaspoon salt.
• Cook for about 5 minutes, stirring often, until the pestata has dried and begins to stick to the bottom of the pan.
• Toss in the chicken, bay leaf, and remaining salt.
• Tumble and stir the chicken in the pan until browned and caramelized all over, about 4 minutes.
• Increase heat, pour in the wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost evaporated.
• Pour in the hot stock , stirring, then all the rice.
• Bring to a boil over high heat, cover, the pan, and reduce heat to keep the riso bubbling gently.
• Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy.
• Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly incorporated, then stir in the parsley and 1/2 cup grated cheese.
• Spoon the riso into warm pasta bowls and serve immediately, passing additional grated cheese at the table.