Scarletts Chicken And Rice Recipes

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SCARLETT'S CHICKEN CACCIATORE



Scarlett's Chicken Cacciatore image

A great chicken dish full of veggies. You can have it for dinner tonight, or freeze it for later.

Provided by scarlett

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 14

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cubed
1 small onion, diced
½ green bell pepper, diced
2 cups sliced fresh mushrooms
1 clove garlic, crushed
1 (28 ounce) can Italian-style crushed tomatoes
2 tablespoons chopped fresh parsley
1 teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 (8 ounce) package egg noodles
½ cup grated Parmesan cheese

Steps:

  • Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
  • While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.8 g, Cholesterol 76.2 mg, Fat 8.1 g, Fiber 3.3 g, Protein 24.8 g, SaturatedFat 2.4 g, Sodium 836.3 mg, Sugar 1.9 g

SCARLETT'S CHICKEN AND RICE



Scarlett's Chicken and Rice image

Make homestyle chicken and rice for a filling dish perfect for the family.

Provided by Vivian Howard

Categories     Chicken

Time 3h20m

Yield 8 servings

Number Of Ingredients 9

1 large whole chicken (best-case scenario, this would be an old tough bird/laying hen)
cool water, to cover
1 yellow onion, peeled and split
1 bay leaf
3 sprigs thyme
kosher salt
freshly ground black pepper
2 cups white rice
3 tablespoons butter

Steps:

  • Place bird breast side up in a large, heavy bottomed pot, along with the split onion, thyme and bay leaf. Cover the bird, just barely, with cool water. Add 2 tablespoons salt and 2 teaspoons black pepper to the pot. Cover and bring it up to a simmer.. Cook for about an hour or until the bird is "falling to pieces." If using a typical young chicken, it will not take longer than an hour and a half. If it is a laying hen, it could take up to 5 hours.. Once the bird is "falling to pieces," turn off the heat and let it rest in the broth for 30 minutes. Remove and reserve the bird. Discard the onion, bay leaf and thyme.. Tear the chicken meat into medium pieces and add it back to the pot. Bring the broth and chicken up to a simmer. Add the rice. Resist the urge to rinse the rice, as the starch helps make the broth rich and homey.. Cook rice for about 12 minutes, though depending on the variety or brand, time could vary. The rice should be just cooked through and hold its shape. Turn off the heat. Add butter. Taste for seasoning and adjust with additional salt or pepper.

Nutrition Facts :

CHICKEN AND RICE



Chicken and Rice image

Vivian Howard was raised on this humble comfort dish, known as a "bog" in her neck of the woods. Boiling the chicken till it falls off the bone yields a flavorful broth for the rice to soak up, resulting in a rich, silky porridge that's plump with chicken. Think of it as Southern risotto!

Provided by Vivian Howard

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

3 pounds whole chicken
2 1/2 teaspoons freshly ground black pepper, divided, plus more for serving
2 bay leaves (optional)
1 medium yellow onion, halved (optional)
2 teaspoons kosher salt, plus more to taste
2 cups long-grain white rice, may substitute brown rice, quinoa, or a combination
1 cup chicken broth, optional, as needed at the end of cooking
Juice of 1 lemon

Steps:

  • Remove gizzards and liver from chicken and discard; keep the neck (optional). Place chicken-and neck, if using-into a large Dutch oven or pot, breast side up. Add enough cool water to just barely cover the chicken. Over high heat, bring to a boil. While heating, season with ½ teaspoon freshly ground black pepper, and add bay leaves and onion if using. When boiling, reduce to a simmer, cover, and cook, about 1 hour.
  • After an hour, chicken should be fully cooked and falling off the bone. Turn off heat, remove lid, and let rest in the broth, 30 minutes.
  • Remove chicken from the pot and set aside to cool. Meanwhile, season the broth with remaining black pepper and salt. Bring back to a boil and stir in rice; lower heat and simmer uncovered, 1 minute. Stir and cook another 8-20 minutes, depending on the cooking directions of the type of rice you're using.
  • Meanwhile, pull the chicken into sizable chunks, discarding the bones, skin, and fat; pour any juices that run off back into the chicken meat. When the rice is cooked, add chicken back to the pot. Stir, cover, and simmer, 10 more minutes.
  • After 10 minutes, the rice will have absorbed most of the broth, yielding a soupy consistency. (At this point, add more broth if desired.) Season with more black pepper and salt to taste. Stir in the lemon juice. Sprinkle with more black pepper and serve immediately.

SCARLET CHICKEN



Scarlet Chicken image

This is originally a Passover recipe, but it works well for Thanksgiving too, just substitute flour or corn starch for the potato starch. This recipe also freezes well.

Provided by Mirj2338

Categories     Chicken Breast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup dried bing cherry
1/2 cup dried cranberries
6 whole chicken breasts, cut in half
1/2 cup store-bought orange juice
1/2 cup sherry wine
1/2 cup brown sugar
3 teaspoons potato starch

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the dried fruit in a medium bowl filled with hot water and let stand for 10 to 15 minutes.
  • Drain and set aside.
  • Lay the chicken pieces, skin side up, in an oblong baking pan.
  • In a medium bowl, combine the orange juice, sherry and brown suar.
  • Mix well, then stir in the dried cherries and cranberries and potato starch.
  • Stir together, making sure the potato starch is dissolved.
  • Pour the sauce over the chicken pieces and bake, uncovered, for 45 minutes.
  • Baste and bake 30 to 40 more minutes, covering the baking pan with aluminum foil during the last 15 minutes.
  • The chicken should look a little crispy on top, and the sauce should begin to thicken.
  • If the sauce gets too thick, add about 1/4 cup orange juice or water during the last 15 minutes of baking.

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