Special Chicken And Rice Recipes
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
SPECIAL CHICKEN AND RICE
This is a dish I've been making for years,It's from an old Minute Rice cook book. I don't use Minutes Rice, I use White or brown Basmati rice. A good quick meal.
Provided by RecipeMonster
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Keep rice warm.
- Cook green peppers, onions, and celery in oil in covered skillet over low heat until tender but not brown.
- Blend cornstarch with small amount of chicken stock.
- Add remaining chicken stock and soy sauce.
- Gently stir chicken and stock into the veggies.
- Cook and stir until sauce is clear and thickened.
- Add tomatoes and cook just until heated through. Serve over rice.
Nutrition Facts : Calories 509.6, Fat 17, SaturatedFat 3.2, Cholesterol 56.1, Sodium 1006.7, Carbohydrate 60.7, Fiber 3.7, Sugar 7.3, Protein 27.3
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