Chickenonrice Recipes

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CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)



Creamy Chicken and Rice Recipe (a one-pot meal) image

This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 50m

Number Of Ingredients 14

1/4 cup olive oil
4 Tbsp unsalted butter (divided)
1 med onion (finely diced)
2 large carrots (grated or cut into matchsticks)
1 1/2 lbs boneless (skinless chicken thighs, trimmed and cut into 1" pieces)
2 tsp salt (we used sea salt, divided)
1/4 tsp black pepper (freshly ground)
2 bay leaves (optional)
1 cup dry white wine such as Chardonnay
5 cups hot low sodium chicken broth
2 cups medium grain rice such as Jasmine rice (un-rinsed**)
1 head garlic
1/3 cup fresh Italian parsley (finely chopped)
1/2 cup shredded parmesan cheese (plus more for serving)

Steps:

  • Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
  • Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
  • Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
  • Add the hot chicken broth, then stir in the rice.
  • Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
  • Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

THE BEST CHICKEN AND RICE



The Best Chicken and Rice image

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

2 tablespoons canola oil
4 to 6 bone-in, skin on chicken thighs (about 6 ounces each)
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces), sliced 1/4-inch thick
2 large shallots (about 4 ounces), finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
1 cup long-grain rice
4 cups low-sodium chicken stock
1 tablespoon chopped fresh chives

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.

HAINANESE CHICKEN RICE RECIPE BY TASTY



Hainanese Chicken Rice Recipe by Tasty image

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 32

3 lb whole chicken, giblets removed
¼ cup kosher salt, divided
4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
1 bunch fresh scallion
1 gal cold water, plus more as needed
2 tablespoons sesame oil
¼ cup sesame oil
2 tablespoons chicken fat, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon kosher salt
2 cups long grain rice, rinsed and drained
2 cups reserved chicken poaching broth
2 tablespoons sambal
2 tablespoons sriracha
2 teaspoons sugar
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon lime juice
2 tablespoons reserved chicken poaching broth
2 tablespoons fresh ginger, grated
2 tablespoons garlic, finely minced
kosher salt, to taste
3 tablespoons peanut oil
1 tablespoon rice vinegar
reserved fried garlic and ginger
1 tablespoon oyster sauce
3 tablespoons dark sweet soy sauce
1 tablespoon light soy sauce
2 tablespoons reserved chicken poaching broth
2 cucumbers, thinly sliced, for serving
1 bunch fresh cilantro, for serving

Steps:

  • To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  • Remove any excess fat from the chicken and set aside for later.
  • Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  • Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  • Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  • Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  • After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  • In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  • Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  • Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  • While the rice is cooking, carve the chicken for serving.
  • Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  • Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  • Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  • Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams

OVEN BAKED CHICKEN AND RICE



Oven Baked Chicken and Rice image

Dinner doesn't get any easier and better than this oven baked chicken and rice dinner! Juicy, tender, and flavorful chicken baked with fluffy butter rice. This is a family-friendly one-pot complete dinner that your whole family will love!

Provided by Diana

Categories     Main Course

Time 1h20m

Number Of Ingredients 17

2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic granules
6 (2 pounds, 900g) chicken thighs (skinless, bone-in - See notes 1 & 2 below)
1 onion (diced)
2 cloves garlic (minced)
2 tablespoons olive oil
2 tablespoons butter (melted)
1 and ½ cups (375 ml) vegetable or chicken stock (hot, Note 3)
1 and ¼ cups (315 ml) water (hot)
1 and ½ cups (280g) uncooked long-grain rice (Note 4)
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350°F/180°C.
  • To a large mixing bowl, whisk the oil and seasonings, then add the chicken thighs and mix so that the chicken thighs are well coated. Marinate for 15-30 minutes if the time allows.
  • To a baking dish, add onion, garlic, olive oil, butter, hot vegetable stock, hot water, rice, salt, and pepper. And give everything a quick mix.
  • Place the chicken over the rice.
  • Cover with foil and bake covered for 30 minutes.
  • Uncover, spray the chicken with oil and bake for 30 more minutes. Broil for a few minutes to give the chicken golden and crisp edges and crust.
  • Remove from the oven, and allow the chicken and rice to rest for 10 minutes. Fluff the rice (remove the chicken if needed then put it back in), garnish with fresh herbs and serve.

Nutrition Facts : Calories 548 kcal, Carbohydrate 41 g, Protein 22 g, Fat 32 g, SaturatedFat 9 g, Cholesterol 121 mg, Sodium 1137 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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