Ricerogers Recipes

CHICKEN - RICE ROGER

Chicken - Rice Roger image

This is a recipe that came from an old 50's cookbook - The I Hate To Cook Book - this is a delicious recipe -

Provided by Chef mariajane

Categories One Dish Meal

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup flour
2 tablespoons vegetable oil
2 1/2 lbs chicken thighs
3/4 cup uncooked rice
salt and pepper
1 tablespoon onion, grated
1/2 garlic clove, minced
1 (6 ounce) can mushrooms
2 chicken bouillon cubes, dissolved in 1 3/4 cups hot water

Steps:

Flour then brown chicken in a skillet with a little vegetable oil.
While it browns, put rice, salt and pepper in a greased casserole and strew the grated onion and garlic about.
Pour in the can of mushrooms, juice and all. Arrange chicken artfully on top, then pour bouillon over it. Cover and bake in a 350F oven for 1 hour.

CHICKEN RICE ROGER

Chicken Rice Roger image

Elegant enough for a Dinner Party or Holiday Meal yet simple and quick to put together ahead of time. Recipe can easily be doubled or tripled as needed.

Provided by Judith N.

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (2 1/2 lb) fryer chickens
3/4 cup uncooked wild rice or 3/4 cup white rice
salt and pepper
1 (3 ounce) can sliced mushrooms
1/4 cup butter
1 tablespoon chopped onion
1 3/4 cups clear chicken broth (13 3/4 oz. can)

Steps:

Rinse chicken and dust with flour.
Brown chicken in a little oil.
Spray a casserole dish lightly with Pam or cooking oil.
Put in rice, salt and pepper to taste, and strew onion about.
Add mushrooms, juice and all.
Arrange chicken artfully on top, pour the chicken broth over all.
Dot with butter.
Cover and bake for 1 hour in a preheated 350 degree oven.

Nutrition Facts : Calories 909.7, Fat 51.1, SaturatedFat 18.3, Cholesterol 280.2, Sodium 663.9, Carbohydrate 23.8, Fiber 2.1, Sugar 1.6, Protein 84.8

EASY ONE-PAN CHICKEN FRIED RICE

Easy One-Pan Chicken Fried Rice image

When you need a meal to feed the entire family and are short on time and groceries, try this easy, one-pan fried rice dish made with with leftover chicken and rice. A handful of veggies add color and texture while a few pantry staple spices and condiments add flavor to this simple stir-fry dish the whole family will love.

Provided by NicoleMcmom

Time 35m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1 teaspoon sesame oil
⅓ cup diced carrots
¼ cup sliced green onions, white and lighter green parts
½ teaspoon garlic powder
½ teaspoon ground ginger
3 cups cooked rice, cooled
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup shredded cooked chicken
½ cup frozen peas
2 tablespoons butter
2 large eggs, beaten
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 tablespoons sriracha mayonnaise (Kikkoman)
1 tablespoon sliced green onions, or to taste

Steps:

Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
Serve immediately topped with Sriracha mayo and green onions.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.5 g, Cholesterol 138.1 mg, Fat 22.3 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 6.9 g, Sodium 1124.1 mg, Sugar 2.2 g

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