CHICKEN AND RICE WITH LEMON, PEAS, AND SCALLIONS
If you are taking this dish to some one's home, put the scallions and lemon wedges in a small bowl to serve on the side. Pour the rice into a large baking dish and top with the chicken. If you'd like to make this dish grain-free, you can replace the rice with 3 cups of riced cauliflower. Add the cauliflower rice after you add the garlic and zest. Omit the water, add the peas and cook until hot. Adapted from [The Quick Recipe|http://www.amazon.com/Quick-Recipe-Best/dp/0936184663/ref=sr_1_1?s=books&ie=UTF8&qid=1299026641&sr=1-1].
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF and adjust rack to middle position. Season the chicken generously with salt and pepper. Heat a dutch oven over medium heat for 2 minutes. Add ghee and then place chicken in pan, skin-side down. Cook chicken until golden brown, about 6 minutes. Transfer the chicken to a casserole dish, skin-side up, and bake until it reaches 160ºF on a meat thermometer, about 30 minutes.
- Meanwhile, add the onion to the pot and cook until translucent, about 3 to 4 minutes. Add the rice and cook, stirring often, until the rice begins to turn a milky white. Stir in the garlic and zest and cook for about 30 seconds until fragrant. Add the stock, scraping any brown bits off the bottom of the pan. Bring to a boil, turn heat down to low, cover, and cook until all of the liquid is absorbed, about 45-90 minutes. Remove the pot from the heat. Sprinkle the peas over the rice and drape a clean towel over the pot and put the lid on. (The towel absorbs the moisture so the rice remains fluffy.) Allow the rice to stand for 10 minutes. Season to taste with salt and pepper.
- When ready to serve, fold in the scallions. Serve rice with chicken and lemon wedges.
EASY BAKED LEMON CHICKEN AND RICE
One pan baked lemon chicken and rice is a delicious, easy dinner recipe made in less than an hour from start to finish, with simple ingredients.
Provided by Alida Ryder
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/390°F.
- Season chicken thighs with paprika, thyme, salt and pepper on both sides.
- Cook the thighs in an oven-proof pan set over medium-high heat, skin-side down until the skin is crisp and golden.
- Flip over and cook for another 5 minutes. Remove from the pan and set aside.
- Saute the onion and garlic in the same pan until fragrant then add the rice, lemon zest, lemon juice and stock/water.
- Bring to a simmer then place the chicken back on top. Cover with a lid then place in the oven.
- Bake the chicken and rice for 20-25 minutes until the chicken is cooked through and the rice is fluffy and tender.
- Scatter over chopped parsley and serve with lemon wedges.
Nutrition Facts : Calories 417 kcal, Carbohydrate 52 g, Protein 34 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 139 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEMON CHICKEN AND RICE
On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. -Kat Thompson, Prineville, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
Nutrition Facts : Calories 370 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 746mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic exchanges
SLOW-COOKER LEMON PEPPER CHICKEN
Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that's simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you'll turn to time and again.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
- Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
- Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.
Nutrition Facts : Calories 240, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
LEMON CHICKEN WITH RICE
Start the night right with this mouthwatering dish from our Test Kitchen! Lemon pie filling is the secret ingredient to the moist chicken's full-flavored sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the biscuit mix, seasoned salt and pepper. Add chicken, one piece at a time, and shake to coat., In a large skillet, brown chicken in oil on both sides; drain. Transfer to a 13x9-in. baking dish. In a small bowl, combine the pie filling, water, vinegar and soy sauce; pour over chicken. , Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 170°., In a large saucepan, bring the water, bouillon and pepper to a boil. Stir in the rice, tomato and parsley. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Serve with chicken.
Nutrition Facts : Calories 969 calories, Fat 28g fat (6g saturated fat), Cholesterol 269mg cholesterol, Sodium 1850mg sodium, Carbohydrate 109g carbohydrate (58g sugars, Fiber 2g fiber), Protein 67g protein.
SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS
This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, poultry, roasts, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
- Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.
LEMON RICE WITH SCALLIONS
Delicious side dish with fish from a local church cookbook. I used 1 good shake of dried parsley since my kids don't like the flecks. Tastes great!
Provided by Oolala
Categories Long Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat broth, salt, and garlic in a heavy saucepan to boiling.
- Stir in rice, cover, and simmer until liquid is gone; about 20 minutes.
- Remove from heat and mix in the zest of one whole lemon and let stand for 5 minutes.
- Gently stir in butter and parsley (or dill).
- Season with pepper to taste and place in a serving bowl.
- Sprinkle scallions over top of rice and sprinkle with paprika if desired.
Nutrition Facts : Calories 259.9, Fat 7, SaturatedFat 4, Cholesterol 15.3, Sodium 779.2, Carbohydrate 41.2, Fiber 1.9, Sugar 1.6, Protein 7.3
CHICKEN AND RICE WITH SCALLION-GINGER SAUCE
Chicken and rice is a favorite combination around the world. This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list. Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cooked. The most essential step when cooking rice on the stovetop is to resist the urge to peek under the lid; the telltale sign that the rice is done is when the steam rising from under the lid has subsided. (In the early stages of cooking rice, there may be visible steam escaping the saucepan, but as the moisture is absorbed by the rice, you may notice less steam.)
Provided by Sue Li
Categories dinner, weeknight, grains and rice, one pot, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
- Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
- Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.
EASY LEMON CHICKEN WITH RICE
This chicken is so easy to make! I typically serve it with a long grain Basmati rice, and then a salad or other green vegetable. I don't know if "Lemon Chicken" is the best description, but it does call for lemon juice! I wanted to find a good chicken recipe, and I ended up tweaking until it was just perfect!
Provided by beckman03
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken.
- Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts.
- Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time).
- Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD.
- Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil.
- Stir in corn starch that has been dissolved in 1/2 Celsius cold water.
- Wait for a reboil, and then add the chicken breasts back into the gravy mixture.
- Wait for another reboil and then cover the skillet, and turn the heat to low.
- Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you'll have to adjust based on your needs and equipment).
- Serve chicken over rice.
GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME
These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper on both sides.
- Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
- Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
- Meanwhile, thinly slice two scallions; set aside.
- Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
- Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
- Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams
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