CHICKEN BREAST WITH DIRTY RICE
Steps:
- For the dirty rice: Combine 2 cups of the chicken broth and the rice, garlic, bay leaf and thyme bundle in a medium pot. Bring to a boil. Cover and simmer until the rice is tender, about 15 minutes. Remove the bay leaf and thyme; fluff the rice.
- Heat the oil in a large cast-iron skillet over medium-high heat. Add the celery, onions and bell peppers and sweat the vegetables for about 5 minutes. Add the chicken hearts and livers, andouille and corn; cook until browned. Add the remaining 1 cup chicken broth and scrape the bottom of the pan to loosen any browned bits. Stir in the kidney beans. Add the garlic powder, paprika, cayenne, onion powder, oregano, thyme, red pepper flakes and 2 teaspoons salt. Simmer until the liquid reduces and everything is cooked through, about 10 minutes. Add the rice to the skillet and stir to combine. Remove from the heat. Sprinkle with the sliced scallions.
- For the chicken: Preheat the oven to 400 degrees F.
- Heat 1 tablespoon of the oil in a large ovenproof saute pan over medium-high heat. Sprinkle the chicken breasts with salt all over and place them skin-side down in the pan. Sear both sides until golden brown. Add the butter and Worcestershire sauce and baste the chicken for a minute. With the breasts skin-side down, transfer the pan to the oven and cook until the internal temperature reads 160 degrees F, 10 minutes. Let rest for 5 minutes.
- Prepare an ice water bath in a bowl. Bring a large pot of salted water to a boil. Add the green beans to the pot and cook until bright green, about 3 minutes. Remove the green beans and immediately shock them in the ice bath to stop cooking; drain. Heat the remaining tablespoon oil in a medium saute pan over medium heat. Add the green beans and cook until warmed through and tender.
- Serve the chicken with green beans and dirty rice.
CHICKEN AND RICE
Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!
Provided by R.E. Vincent
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Prepare rice according to package directions.
- When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g
APRIL'S CHICKEN FRIED RICE
A simple way to make fried rice that is better than in some Chinese restaurants! Boneless chicken breasts are stir fried with white rice, scrambled eggs, mushrooms, green onions and soy sauce.
Provided by APRIL42578
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
- Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
- In a separate skillet, scramble eggs.
- To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 53.2 g, Cholesterol 112.7 mg, Fat 5.1 g, Fiber 1 g, Protein 25.7 g, SaturatedFat 2.1 g, Sodium 241.4 mg, Sugar 0.5 g
FREEBOOTER'S CHICKEN & RICE
A quick and easy to make meal that will satisfy both family and friends. The delicious sauce enhances all the lovely ingredients in this tasty dish. It will leave you wanting more.
Provided by Baby Kato
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Heat the olive oil and butter in pan over medium heat, add the garlic, shallot, sweet onion and mushrooms and stir for 2 - 3 minutes.
- Now add the chicken pieces, cook for 5 - 7 minutes, stirring until chicken is no longer pink. Remove mixture and set aside until needed.
- Pour the wine into the same skillet and allowing it to simmer for 2 minutes then add the mustard, both cheeses and the whipping cream and stir until the cheese melts, then reduce the heat and simmer for 3 - 5 minutes.
- Add the chicken mixture, tomatoes, sugar, black olives, salt, pepper and thyme into the cream mixture and simmer for 5 minutes.
- Put the asparagus in salted boiling water for 2 - 3 minutes, drain and add the asparagus to the creamed chicken mixture, mixing well.
- Serve on top of hot steamed rice.
Nutrition Facts : Calories 1297.8, Fat 83.5, SaturatedFat 43.4, Cholesterol 295.4, Sodium 1020.1, Carbohydrate 85.6, Fiber 3.5, Sugar 5.6, Protein 41.9
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