Rustic Chicken Rice Recipes

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RUSTIC PARMESAN CHICKEN AND RICE



Rustic Parmesan Chicken and Rice image

Make dinner easier with this Parmesan chicken and rice dish. Rustic Parmesan Chicken and Rice features fresh veggies, tangy sauce and lots of cheese.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 cup KRAFT Tuscan House Italian Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 onion, sliced
1 zucchini, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
1 red pepper, cut into strips
1-3/4 cups CLASSICO Tomato and Basil Pasta Sauce
2 cups hot cooked long-grain brown rice
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in pasta sauce; cook 1 min. or until heated through, stirring frequently.
  • Spoon rice onto platter; top with chicken, sauce and cheeses.

Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

ITALIAN CHICKEN MINESTRONE



Italian Chicken Minestrone image

This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

2 teaspoons extra-virgin olive oil
1 medium yellow onion, diced small
2 garlic cloves, minced
1 can (15 ounces) diced tomatoes
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
3/4 cup small pasta shells
3 medium carrots, cut into 1/4-inch rounds
1 Parmesan rind, plus grated Parmesan (optional)
1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
1 medium zucchini, diced medium
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

Steps:

  • In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 8 g, Protein 38 g, SaturatedFat 3 g

RUSTIC CHICKEN & RICE



Rustic Chicken & Rice image

"Chicken and rice" goes rustic with bacon, peppers, onions and spaghetti sauce. Topped with gooey cheese, it will quickly become a family favorite.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 slices OSCAR MAYER Center Cut Bacon, chopped
4 small boneless skinless chicken breasts (1 lb.)
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
2 cups hot cooked long-grain brown rice
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove from skillet; drain.
  • Add chicken to skillet; cook 3 to 4 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add pasta sauce, vegetables and bacon to skillet; cook 5 min. or until heated through.
  • Serve chicken over rice; top with sauce and cheeses.

Nutrition Facts : Calories 400, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g

RUSTIC ROASTED CHICKEN



Rustic Roasted Chicken image

This is one pot cooking at it's tantalizing best. You start by rubbing an organic chicken with lemon and butter. Then stuff the cavity with sprigs of thyme, rosemary and tarragon, setting the bird on a bed of vegetables, which soak up the herb scented juices as they cook. After an hour the skin is crisp, the meat is tender and the vegetables are perfectly roasted.

Provided by MarieRynr

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 -1 1/2 lb fingerling potato, washed and halved
2 large carrots, peeled and cut into 1 inch ieces
2 large parsnips, peeled and cut into 1 inch pieces
10 shallots, peeled and halved
5 cloves garlic, peeled
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 lemon
2 (3 1/2 lb) organic chicken
4 tablespoons unsalted butter, room temperature
4 sprigs fresh tarragon
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup dry white wine or 1 cup chicken broth
sea salt, to serve

Steps:

  • Preheat oven to 425*F.
  • Toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan.
  • Cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
  • Place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
  • Arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour, or until the chickens are cooked and the skin is crisp, basting the chickens every 20 minutes.
  • If the birds are not crisp, increase the oven temperature to 475*F for the last 10 to 15 minutes of cooking.
  • Remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes.
  • Remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the wine or broth and season to taste with salt and pepper.
  • Sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.

Nutrition Facts : Calories 1390, Fat 94.3, SaturatedFat 28.6, Cholesterol 417.2, Sodium 406.9, Carbohydrate 22.5, Fiber 2.8, Sugar 2.7, Protein 101.1

RUSTIC ITALIAN CHICKEN



Rustic Italian Chicken image

Savory chicken thighs are slow cooked to perfection along with fresh vegetables and Italian seasoning. A simple recipe that requires little effort or time in the morning, ready and waiting for you when you come home after a long day.

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 6h20m

Yield 6

Number Of Ingredients 10

2 pounds boneless skinless chicken thighs
2 large carrots, cut into 1/2-inch slices
1 medium red bell pepper, chopped
1 cup sliced fresh mushrooms
4 garlic cloves, minced
2 tablespoons Italian seasoning
Salt and black pepper to taste
1 (14.5 ounce) can RED GOLD® Diced Tomatoes
1 (28 ounce) can RED GOLD® Crushed Tomatoes
3 cups penne pasta, cooked and drained

Steps:

  • Spray slow cooker with cooking spray. Place chicken in slow cooker and top with remaining ingredients, except pasta and garnish.
  • Cover and cook on LOW for 6 to 8 hours. Serve chicken over pasta and garnish with cheese and parsley.
  • Garnish Options: Parmesan cheese and chopped fresh Italian parsley.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 40.9 g, Cholesterol 85.1 mg, Fat 15.9 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 4.4 g, Sodium 608.1 mg, Sugar 10.8 g

EXOTIC CHICKEN AND RICE CASSEROLE



Exotic Chicken and Rice Casserole image

Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.

Provided by Chef John

Time 5h40m

Yield 8

Number Of Ingredients 26

⅓ cup plain yogurt
1 medium lime, zested and juiced
2 teaspoons kosher salt
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 (2 to 3 pound) whole chicken, cut into 8 pieces
1 pinch saffron
2 ¼ cups chicken broth, divided
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 ½ cups basmati rice
1 drizzle olive oil
salt to taste
½ cup plain yogurt
2 cloves garlic, crushed
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
salt to taste
1 tablespoon water, or as needed

Steps:

  • Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
  • Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
  • Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
  • While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
  • Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g

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