CHICKEN AND RICE FOR TWO(COOK'S COUNTRY)
Make and share this Chicken and Rice for Two(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories One Dish Meal
Time 1h15m
Yield 1 pot, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine ¾ cup broth, rice, and ¼ teaspoon salt in medium bowl and microwave, covered, until liquid is absorbed, 6 to 8 minutes.
- 2. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate.
- 3. Pour off all but 1 teaspoon fat from pot, add onion and ¼ teaspoon salt, and cook over medium-low heat until softened and lightly browned, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add remaining ½ cup broth and wine, scraping bottom of pot to loosen any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Place chicken skin side up on rice, cover, and bake until rice is cooked through and chicken registers 175 degrees, about 25 minutes.
- 4. Remove pot from oven, transfer chicken to platter, and tent loosely with aluminum foil. Fluff rice with fork, cover, and let sit for 10 minutes. Stir parsley into rice and season with salt and pepper to taste. Serve rice with chicken.
- TIP:Chicken and rice is usually made in a wide skillet. But with such a big circumference, even a covered skillet lets too much steam escape. We had better results with a saucepan, which has a smaller circumference, and hence keeps the moisture where you want it: in with the chicken and rice.
Nutrition Facts : Calories 653.6, Fat 32.2, SaturatedFat 8.7, Cholesterol 157.9, Sodium 195.7, Carbohydrate 44.1, Fiber 1.4, Sugar 2.1, Protein 39.5
CHICKEN & RICE FOR TWO
This is my Mother's chicken & rice recipe, with slight modifications by me. I've always liked it, and thought it would be nice to pass along
Provided by Robert Byrd
Categories Chicken
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container.
- Cook on high for 7-8 minutes.
- Fluff with fork when done.
- In a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out.
- In a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth.
- Add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix.
- Pour about 2/3 of the soup mix over the rice.
- Put the chicken on top of the rice, and pour the rest of the soup mix over the chicken.
- Cover the pan, and cook in a 400 F.
- oven for 3/4 of an hour.
- Remove cover, and cook for an additional 10 minutes.
CHICKEN & RICE FOR TWO RECIPE - (4.7/5)
Provided by CarolineNGa
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350°F. Combine ¾ cup broth, rice, and ¼ teaspoon salt in medium bowl and microwave, covered, until liquid is absorbed, 6 to 8 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate. Pour off all but 1 teaspoon fat from pot, add onion and ¼ teaspoon salt, and cook over medium-low heat until softened and lightly browned, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add remaining ½ cup broth and wine, scraping bottom of pot to loosen any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Place chicken skin side up on rice, cover, and bake until rice is cooked through and chicken registers 175°F., about 25 minutes. Remove pot from oven, transfer chicken to platter, and tent loosely with aluminum foil. Fluff rice with fork, cover, and let sit for 10 minutes. Stir parsley into rice and season with salt and pepper to taste. Serve rice with chicken. Note: Chicken and rice is usually made in a wide skillet. But with such a big circumference, even a covered skillet lets too much steam escape. We had better results with a saucepan, which has a smaller circumference, and hence keeps the moisture where you want it: in with the chicken and rice.
CHICKEN FRIED RICE FOR TWO
Asian inspiration hits the table tonight, and it costs even less than take-out! You'll love the ease of this tasty stir-fry any night of the week. Taryn Kuebelbeck - Plymouth, MN
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through., Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.
Nutrition Facts :
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