Veronicas Rice And Chicken Combo Bake Recipes

ONE POT CHICKEN AND RICE

One Pot Chicken and Rice image

Let's make the whole dinner in ONE POT! This delicious chicken thighs, marinated with lime and garlic, pan seared, and then baked together with rice, is so aromatic and full of flavor! And only one pan to wash!

Provided by Veronika's Kitchen

Categories Dinner

Time 1h10m

Number Of Ingredients 9

Ingredients

4 chicken thighs (skin on, bone in)
2 limes (zest and juice)
2 cloves garlic (minced)
salt and pepper to taste
1 tablespoon olive oil
1 cup white rice
1 3/4 cup chicken stock (I prefer to use Homemade Chicken Stock)
1/2 cup water
parsley to garnish

Steps:

In a small bowl, mix all the marinade ingredients (lime zest, lime juice from 2 limes, 2 cloves minced garlic, salt, and pepper).
Wash and pat dry chicken thighs.
Put the meat and marinade in a Ziploc bag and refrigerate for 30 min- 12 hours.
When the ready to cook, preheat the oven to 350°F.
Take the meat out of the Ziploc, but reserve the marinade.
Heat 1 tbsp of olive oil in a heavy skillet over medium/high heat. Brown the chicken from both sides, starting with the skin down. Then remove to a plate and set aside.
Add rice, the reserved marinade, chicken broth, and water to the skillet. Season with salt and pepper and stir.
Place the chicken on top of the rice and cover with foil or a lid.
Bake it covered with foil or lid for 35 minutes, then take the lid off and cook uncovered for another 10 minutes (total of 45 minutes) until the rice is fully cooked and the liquid is absorbed.
Take out of the oven, garnish with chopped parsley and serve.

Nutrition Facts : Calories 464 kcal, Sugar 1 g, Sodium 468 mg, Fat 23 g, SaturatedFat 6 g, Carbohydrate 41 g, Fiber 2 g, Protein 22 g, Cholesterol 111 mg, ServingSize 1 serving

ONE DISH CHICKEN AND RICE BAKE

One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

CHICKEN VERONIQUE

Chicken Veronique image

"I found this recipe in a gardening book. My family just loves it, and it's super easy! We think it's excellent served with rice pilaf on the side." -Anita Dudiwka of Akron, Ohio

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
4 teaspoons butter
2/3 cup white wine or reduced-sodium chicken broth
2 tablespoons orange marmalade spreadable fruit
3/4 teaspoon dried tarragon
2 teaspoons all-purpose flour
1/2 cup half-and-half cream
1-1/2 cups green grapes, halved

Steps:

Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned., In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

RAFFY'S CHICKEN AND RICE

Raffy's Chicken and Rice image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons unsalted butter
1 pound chicken tenders
1 teaspoon kosher salt
1 large red onion, diced
2 cloves garlic, peeled and smashed
1 cup basmati rice
1/2 teaspoon Calabrian chile paste
1 cup milk
1/2 cup low-sodium chicken broth
3 sprigs thyme
2 sprigs sage
One 2-inch piece Parmesan rind
3/4 cup frozen peas
Freshly grated Parmesan, for garnish
Extra-virgin olive oil, to finish

Steps:

Heat a medium straight-sided skillet over medium-high heat. Add the butter and melt until the bubbles subside. Sprinkle the chicken tenders evenly on both sides with 1/2 teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken until golden brown, about 4 minutes per side (don't worry about them being cooked through at this point). Remove the chicken to a plate and set aside.
Reduce the heat to medium. Add the onions and garlic to the pan along with the remaining 1/2 teaspoon salt. Cook, stirring often, until softened and beginning to caramelize, about 4 minutes. Add the rice and chile paste and toast for an additional 2 minutes. Add the milk, chicken broth, thyme, sage and Parmesan rind. Stir to combine. Nestle the chicken pieces and their juices back into the pan in the rice. Cover the pan and reduce the heat to low. Simmer for 15 minutes.
Turn off the heat and sprinkle with the peas. Cover and allow the mixture to steam for an additional 12 minutes off the heat. Remove the herbs and rind from the pan, fluff the rice with a fork and serve with grated Parmesan and a drizzle of extra-virgin olive oil.