Elliott Sadlers Bbq Chicken And Brown Rice Recipes

ELLIOTT SADLER'S BBQ CHICKEN AND BROWN RICE

Steps:

• Chicken: In a medium size bowl, combine the BBQ sauce, sugar, pepper, seasoned salt and vinegar. Whisk until combined. Place chicken in a resealable plastic bag and add sauce. Seal bag and refrigerate overnight.
• When ready to cook; Heat charcoal or gas grill to medium-low heat. Heat oven to 375°. Grill chicken over medium-low heat for 45 minutes, or until meat registers 170°.
• Brown Rice: In a medium size baking dish, combine beef broth, consomme, rice, onion and butter. Bake at 375° for 45 minutes. Allow chicken and rice to rest 5 minutes before serving.

STIR-FRIED CHICKEN WITH BROCCOLI & BROWN RICE

Steps:

• Put the kettle on to boil and tip the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.
• Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

CHICKEN AND BROWN RICE SOUP

Steps:

• Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
• Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.

CHICKEN RICE CASSEROLE

Steps:

• Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
• Gradually stir in broth and milk, stirring until thick and smooth.
• Stir in chicken and add salt and pepper; set aside.
• Grease a 1 1/2 quart shallow baking dish.
• Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
• Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
• Bake at 400° until hot and bubbly, about 20 to 25 minutes.