Chicken And Rice Recipes

ONE POT CHINESE CHICKEN AND RICE

Steps:

• Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.
• Cut Chinese broccoli stems cut into 2.5 cm/1" pieces, leafy part 5cm/2.5cm pieces.
• Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!
• Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate.
• Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.
• Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.
• Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.
• Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).
• Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.
• Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!

CHEESY CHICKEN MINCE FRITTERS WITH BROCCOLI

Steps:

• Preheat oven to 200C/390F. Line a baking tray with baking paper (or spray with oil).
• Place Fritter ingredients in a bowl, mix to combine.
• Measure out about ¼ cup of mixture and pat into fritter shapes about 6 cm / 2.25" wide, 1cm / 2/5" thick (they shrink a bit and become thicker).
• Place on tray. Spray the top (generously) with oil.
• Bake for 15 minutes, flip, spray with oil again then bake for a further 8 - 10 minutes until golden on top. Serve immediately with Sauce.
• Sauce: Mix ingredients together. Add salt and pepper to taste. Set aside for 20+ minutes.

CHICKEN AND RICE

Steps:

• Prepare rice according to package directions.
• When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

THE BEST CHICKEN AND RICE

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.

OVEN BAKED CHICKEN AND RICE

Steps:

• Preheat oven to 180°C/350°F.
• Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
• Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
• Remove baking dish from the oven. Add rice then mix.
• Place chicken on rice. Then pour chicken broth and water around the chicken.
• Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
• Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

5-INGREDIENT CHICKEN & RICE

Steps:

• Preheat oven to 350.
• Mix soup, water add rice in a large baking pan.
• Arrange chicken over rice and soup mixture.
• Sprinkle with onion soup mix.
• Cover tightly with foil and bake for 2 hours.

FLAVORFUL CHICKEN AND RICE BAKE

Steps:

• First, preheat the oven to 375ºF. Then, prep chicken thighs by patting them dry with a piece of paper towel. Generously sprinkle them with chicken seasoning and set aside.
• Heat 1.5 tablespoons olive oil in a large Dutch oven over medium/high heat. When olive oil is fragrant. Sear chicken thighs on both sides for 2 minutes to get them golden brown. Remove from heat.
• Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan and use a wooden utensil to remove the brown bits from the bottom. Then, add onion, garlic, mushrooms, carrots and a pinch of salt and saute for 2-3 minutes.
• Add in white rice, chicken broth, frozen peas, Worchestershire sauce, and spices, and mix to combine. Turn the heat to high. Once the liquid begins to bubble, immediately remove it from the heat.
• Place the seared chicken thighs on top of the rice and place the top on the Dutch oven.
• Bake at 375ºF for 35 minutes. Remove from the oven. At this point, the liquid should be completely absorbed. If it's not, continue baking for 5-10 minutes until it absorbs. Check the internal temperature of the chicken thighs. It should read at least 165ºF.
• Option to broil the dish on high for around 1-2 minutes to really get the chicken golden brown.
• Top with fresh parsley and then serve immediately.

CHICKEN AND RICE

Steps:

• Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.