Chicken And Yellow Rice Casserole Vigo Recipes

EASY CHICKEN AND YELLOW RICE RECIPE

Steps:

• Put 5 cups homemade chicken broth in a large pot and bring to a boil.
• Following the instructions on the Vigo rice bag - dump the rice in the boiling broth and stir for 1 minute on boil.
• Lower heat to simmer. Dump in the chicken pieces and stir. Cover and simmer for 20 - 25 minutes.
• Dump the frozen peas on the top, cover and cook for another 10 - 15 minutes.

AWESOME CHICKEN AND YELLOW RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
• Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
• While the chicken is cooking, prepare the yellow rice according to package directions.
• Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.

ONE-POT SPANISH CHICKEN AND YELLOW RICE

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

YELLOW RICE CHICKEN SKILLET

Steps:

• Pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper.
• Heat a large deep skillet over medium heat. Add the oil, then tilt the skillet to spread the oil over the surface. Place the chicken thighs in the skillet, skin side down, and allow to brown before flipping (about five minutes). Flip the thighs and let brown on the second side (another five minutes). Remove the browned thighs to a clean plate.
• If there is excess oil in the skillet, pour it off into a bowl to cool, leaving about 1 tablespoon of oil and fat in the skillet. Add the minced garlic, turmeric, cumin, and cinnamon to the skillet. Sauté for about one minute, or until the garlic is soft and fragrant.
• Pour the chicken broth into the skillet and use a wooden spoon to dissolve any browned bits off the bottom of the skillet. Once the browned bits are dissolved, add the frozen peas and rice, and give it a quick stir to distribute the broth and spices. Nestle the browned chicken thighs into the rice and peas.
• Place a lid on the skillet and turn the heat up to medium-high. allow it to come to a boil. Once it reaches a boil, turn the heat down to low (or just above low) and let the skillet simmer for 25 minutes. After 25 minutes, turn the heat off and let it sit undisturbed for an additional 10 minutes. Finally, remove the lid and fluff the rice with a fork, mixing the peas in as you go. Top with fresh cilantro, if desired.

AWESOME CHICKEN AND YELLOW RICE

Steps:

• preheat oven to 400 degrees.
• salt and pepper chicken.
• dredge chicken in flour.
• fry chicken in medium hot oil to brown and set aside (chicken will not be done).
• clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
• In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
• when it begins to boil, add the rice mix and boil for about a minute.
• put the rice mixture in the casserole or paella pan.
• Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
• Cover and bake for about 1 1/4 hours - 1/1/2 hours.