Italianchickenricefortwo Recipes

ITALIAN CHICKEN AND RICE SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in skillet; cook 6 to 8 minutes, turning once, until browned on both sides. Remove chicken from skillet. Reserve 2 tablespoons drippings in skillet.
• Reduce heat to medium. Add onion, garlic, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Add rice; cook and stir 1 minute. Stir in tomatoes and broth; heat to boiling. Reduce heat to low.
• Place chicken thighs on top of rice; cover and cook 35 to 40 minutes or until chicken is cooked through (at least 165°F) and rice is tender. Transfer chicken to serving plates. Stir 2 tablespoons of the basil into rice; serve with chicken. Garnish with Parmesan cheese and remaining 2 tablespoons basil.

ITALIAN RICE WITH CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
• Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

DUMP-AND-BAKE ITALIAN CHICKEN AND RICE

Steps:

• Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
• Stir marinara sauce, tomatoes (in their juice), and uncooked rice together in the prepared dish (or in a separate bowl).
• In a small bowl, combine diced, uncooked chicken with Italian seasoning and salt.
• Add seasoned chicken to the rice mixture and stir to completely combine. Transfer to prepared baking dish.
• Cover tightly with foil or with a lid.
• Bake for 35 minutes, remove the cover, and give the dish a good stir. At this point the chicken should be cooked through and the rice should be just about tender (but still slightly al dente). If the rice is too hard, cover the dish and return to the oven for 5-10 more minutes, or until it's ready.
• Once the rice is just about tender, sprinkle mozzarella and Parmesan cheeses over top. Return dish to the oven, uncovered, for about 5 more minutes, or just until cheese is melted and rice is completely done.
• Garnish with parsley before serving.

ITALIAN CHICKEN & RICE FOR TWO

Steps:

• In a large skillet on medium heat, add butter (or olive oil).
• When butter is hot, add onions, red & green bell peppers, garlic, salt, and pepper. Stirring frequently so as not to burn your onions, continue to saute on medium heat until onions are translucent.
• Add wine to skillet and continue to saute for another two minutes.
• Add chicken to skillet and continue cooking until chicken is no longer pink.
• Add stewed tomatoes, basil, and cheese to skillet. Turn heat down to medium-low and simmer while rice is cooking, stirring occasionally.
• In a separate pot, make rice according to package directions.
• When rice is cooked, place one serving of rice on a plate, and cover with chicken saute. Serve hot. Great with Italian bread and a small salad.

ITALIAN CHICKEN IN A SKILLET

Steps:

• Cut chicken into bite sized pieces.
• In lg skillet, brown chicken in oil.
• Add onion and peppers, cook for 5 minutes.
• Add broth, tomatoes, and spices.
• Cook 2 minutes.
• Add pasta, reduce heat and simmer, covered, for 10 min or until pasta is done.

ITALIAN CHICKEN AND RICE

Steps:

• In a shallow bowl, combine the first four ingredients. Place 1/3 cup milk in another bowl. Dip chicken in milk, then coat with the cheese mixture. , In a greased 13x9-in. baking dish, combine the water, rice, salt if desired and remaining milk. Top with chicken. Drizzle with butter. , Bake, uncovered, at 425° for 25-30 minutes or until the rice is tender and a thermometer reads 170°:.