Maple Walnut Chicken Thighs And Cheddar Apple Rice Rachael Ray Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR APPLE RICE (RACHAEL RAY)



Maple-Walnut Chicken Thighs and Cheddar Apple Rice (Rachael Ray) image

Make and share this Maple-Walnut Chicken Thighs and Cheddar Apple Rice (Rachael Ray) recipe from Food.com.

Provided by hungrykitten

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 cup walnut halves
2 tablespoons butter
1 1/4 cups long-grain white rice
2 1/2 cups chicken stock
1 apple, peeled seeded and chopped (honeycrisp, gala or golden delicious)
3/4 cup fresh flat-leaf parsley (packed)
1/4 cup packed fresh dill
salt and coarsely ground black pepper
one 6-ounce brick sharp white cheddar cheese, cut into small, 1/4-inch cubes
1 tablespoon extra-virgin olive oil (EVOO)
8 bone-in skin-on chicken thighs
1/4 cup apple cider vinegar
1/2 cup dark maple syrup

Steps:

  • Preheat the oven to 325°. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10 to 12 minutes.
  • In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes.
  • While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Transfer to a serving dish and stir in the cheese.
  • Meanwhile, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Pat the chicken dry and season liberally with salt and black pepper. Add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup and black pepper to taste. Cook until thickened, about 1 minute. Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve the chicken, sauce and nuts with the rice alongside.

Nutrition Facts : Calories 1067.2, Fat 59.3, SaturatedFat 14.5, Cholesterol 177.7, Sodium 424.2, Carbohydrate 89.1, Fiber 4.2, Sugar 31.9, Protein 45.4

MAPLE GLAZED CHICKEN THIGHS



Maple Glazed Chicken Thighs image

While chicken breasts are a staple for me, I enjoy the deeper flavors imparted by thighs. This is a recipe I modified from Eating Well magazine that pairs that richness with a slightly sweet flavorful marinade and sauce. These are fabulous when marinated overnight, but you can go a short as two hours. The thighs can be cooked on an indoor or outdoor grill or broiled.

Provided by justcallmetoni

Categories     Chicken Thigh & Leg

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

4 skinless chicken thighs or 4 boneless skinless chicken thighs, all visible fat removed
3 tablespoons pure maple syrup
3 tablespoons reduced sodium soy sauce
1 tablespoon lemon juice
1 garlic clove, minced (medium sized)
1 1/2 teaspoons minced fresh ginger
1/4 teaspoon fresh ground pepper
1 dash cayenne pepper (optional)

Steps:

  • Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
  • When ready to cook, prepare the cooking surface with a light coating of cooking spray or oil. Remove the thighs from the marinade removing any excess.
  • Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
  • Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
  • Generously brush the chicken with the sauce and serve.

Nutrition Facts : Calories 194.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 68.1, Sodium 874.6, Carbohydrate 23.6, Fiber 0.3, Sugar 18.8, Protein 17.6

CHICKEN SCARPARIELLO - RACHAEL RAY



Chicken Scarpariello - Rachael Ray image

Another winner by Rachael Ray! Serve with Orzo with Parsley and Lemon Zest. The only thing I do differently is thicken the sauce slightly.

Provided by kitchenslave03

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts
salt and pepper
1 teaspoon poultry seasoning
2 tablespoons olive oil
2 red bell peppers, cut in 1-inch pieces
3 hot cherry peppers, drained and chopped
4 garlic cloves, chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup Italian parsley, chopped
2 tablespoons hot pepper juice, from jar

Steps:

  • Heat a large, heavy skillet over med-high. Cut chicken into large chunks and season with salt, pepper, and poultry seasoning.
  • Add 1 T oil to hot pan. Set chicken in pan, and do not turn for 2-3 minute Brown 3 minutes on each side, then remove.
  • Add bell peppers, hot peppers, and garlic to pan. Saute 5 min, tossing and turning frequently.
  • Add wine to pan and reduce 1 minute Scrape up pan drippings. Add broth and bring up to a bubble.
  • Set chicken back in pan. Toss parsley with chicken and peppers, and cook chicken through, 2-3 minute Stir pepper juice into pan.
  • Serve over orzo.

LEMON ROSEMARY CHICKEN THIGHS WITH POTATOES



Lemon Rosemary Chicken Thighs With Potatoes image

Make and share this Lemon Rosemary Chicken Thighs With Potatoes recipe from Food.com.

Provided by brownshawver

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
2 lemons, with 1 zested and juiced and 1 thinly sliced (about 1 1/2 tsp zest, 4 tbsp juice)
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 1/2 lbs red potatoes, cut into 1 inch cubes
1 1/2 lbs bone-in skinless, chicken thighs
4 sprigs fresh rosemary

Steps:

  • Preheat the oven to 425 degrees . In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper.
  • On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer.
  • Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.

Nutrition Facts : Calories 611.6, Fat 40, SaturatedFat 9.2, Cholesterol 143.3, Sodium 203.9, Carbohydrate 30.5, Fiber 3.9, Sugar 3, Protein 33.2

More about "maple walnut chicken thighs and cheddar apple rice rachael ray recipes"

MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR-APPLE RICE
In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to …
From rachaelrayshow.com
Estimated Reading Time 3 mins


10 BEST RACHAEL RAY CHICKEN THIGHS RECIPES - YUMMLY
The Best Rachael Ray Chicken Thighs Recipes on Yummly | Classic Garlic-baked Chicken Thighs, Foolproof Maple-dijon Chicken Thighs, Sweet Bbq Baked Chicken Thighs
From yummly.com


MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR-APPLE RICE
Feb 8, 2012 Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10-12 minutes. In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add …
From silverspatula.blogspot.com


7 MAPLE WALNUT AND RACHAEL RAY RECIPES - RECIPEOFHEALTH
Get the best and healthy maple walnut and rachael ray Recipes! We have 7 maple walnut and rachael ray Recipes for Your choice!
From recipeofhealth.com


MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR APPLE RICE RECIPE
Try this delicious Maple-Walnut Chicken Thighs recipe paired with flavorful Cheddar Apple Rice. A perfect combination of sweet and savory flavors for a satisfying meal.
From pinterest.com


SPICY CHICKEN THIGHS WITH RICE AND STEAMED VEGGIES RECIPE
For the Chicken and Rice: 8 bone-in, skin-on chicken thighs; Salt and Pepper ; Sichuan pepper, Mala Spice or other spicy seasoning blend, optional ; 1 small onion, finely chopped ; 4 T …
From rachaelray.com


MAPLEWALNUT CHICKEN THIGHS AND CHEDDARAPPLE RICE - RECIPEBRIDGE
1 cup walnut halves; 2 tablespoons butter; 1 1/4 cups long grain white rice; 2 1/2 cups chicken stock, divided; 1 Honeycrisp, Gala or Golden Delicious apple, peeled, seeded and chopped; …
From recipebridge.com


MAPLE-WALNUT CHICKEN AND CHEDDAR-APPLE RICE
Nov 26, 2010 8 bone-in, skin-on chicken thighs 1/4 cup apple cider vinegar 1/2 cup dark maple syrup Directions: Preheat the oven to 325°. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10 to 12 minutes. …
From marthacooks.blogspot.com


MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR-APPLE RICE
Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10-12 minutes. In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and …
From yum-o.org


MAPLE WALNUT CHICKEN THIGHS AND CHEDDAR APPLE RICE RACHAEL …
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being …
From tfrecipes.com


MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR-APPLE RICE
Dec 22, 2010 Add the apple and simmer for 8 minutes longer. While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill, and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute …
From tastykitchen.com


MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR-APPLE RICE
This recipe was featured in the October 2010 issue of[ Every Day with Rachael Ray](https: ... Recipes; Tips & Kitchen Hacks; Kitchen Gadgets; Rach’s Cookware & Tabletop; Drinks; More …
From rachaelrayshow.com


MAPLE WALNUT CHICKEN - SEASONAL COOKBOOK
Dec 27, 2019 Prepare chicken with olive oil, thyme, and black pepper by rubbing ingredients onto chicken. Toast walnuts on medium heat for 2 -3 minutes in a non-stick skillet, stirring …
From seasonalcookbook.com


238652 MAPLE WALNUT CHICKEN THIGHS AND CHEDDAR APPLE RICE …
walnut halves, butter, grain white rice, chicken stock, apple, peeled seeded and chopped (honeycrisp, gala or golden delicious), fresh flat-leaf parsley (packed), fresh dill, salt
From recipeofhealth.com


CHICKEN THIGHS - RECIPES, STORIES, SHOW CLIPS + MORE - RACHAEL RAY …
The official website for The Rachael Ray Show. The award-winning daytime TV show where you can find recipes, watch show clips, and explore more Rachael Ray! We’ve got delicious, easy …
From rachaelrayshow.com


MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR APPLE RICE RACHAEL …
Method. Preheat the oven to 325°. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10 to 12 minutes. In a large saucepan with a tight-fitting lid, melt the …
From cookart.us


Related Search