Crispy Lemon Chicken With Rice And Sweet Potato Recipes

LEMON CHICKEN RECIPE

Steps:

• Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
• Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
• Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
• Dish out, top with the white sesame, and serve immediately.

CRISPY CHICKEN AND RICE WITH SWEET POTATO AND LEMON SLICES

Steps:

• Preheat the oven to 375°F (190°C). To prepare the chicken, drizzle 1 tablespoon extra-virgin olive oil into a large baking dish (at least 9 by 12 inches/23 by 30 cm). Add the sweet potato and onion slices, season with salt and pepper, and toss them in the oil. Arrange the potato and onion slices in a single layer in the base of the dish. Place the lemon slices over them. In a small bowl, whisk together the lemon juice, Worcestershire sauce, onion powder, and thyme. Drizzle this mixture all over the chicken and rub into the top and underside of the chicken, coating it as much as you can. Place the seasoned chicken, skin side up, in the center of the baking dish. To prepare the rice, rinse the rice under cold running water and drain. Transfer to a small bowl and stir in the light olive oil, turmeric, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper. Scatter the rice around the chicken in the baking dish. Pour the boiling water directly over the scattered rice (but not over the chicken). Cover the dish tightly with aluminum foil and bake in the oven for 45 minutes. Remove from the oven and uncover. Return to the oven to cook until crispy, 30 minutes longer. Make-Ahead Tip Crispy chicken and rice with sweet potato and lemon slices (without the rice) may be marinated and stored in the fridge for up to 24 hours. Add the seasoned rice and boiling water just before cooking. Can I Freeze It? Do not freeze. How to Reheat Crispy chicken and rice with sweet potato and lemon slices may be reheated, uncovered, in a 350°F (180°C) oven for 10 minutes.

CRISPIEST GREEK LEMON POTATOES RECIPE (PATATES LEMONATES)

Steps:

• Preheat the oven to 200C / 400F
• To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
• Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
• The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don't be afraid of over baking them- they will become even more delicious!

ONE-POT CRISPY CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
• Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
• Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

CRISPY RICE, CHICKEN, AND SWEET POTATOES #RSC

Steps:

• In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces.
• Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water.
• In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds.
• Dissolve the saffron into 3 tablespoons of the chicken stock.
• Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes.
• Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer.
• Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.