One Pot Chicken And Brown Rice Recipes

CHICKEN AND RICE WITH MUSHROOMS

Steps:

• Preheat oven to 375˚F.
• Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
• Add onions to skillet and cook for 2 minutes.
• Season chicken with garlic powder, paprika, and onion powder.
• Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
• Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
• Stir in garlic.
• Add rice and cook for 1 minute.
• Add chicken broth; increase heat to high and bring to a boil.
• Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
• Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
• Remove from oven and let stand 5 minutes.
• Garnish with Parmesan cheese and parsley; serve.

ONE-POT CHICKEN AND BROWN RICE

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
• Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

ONE-POT CHICKEN AND BROWN RICE

Steps:

• Heat oil in a large pot over medium heat. Season chicken with salt and pepper and place into the pot. Cook until golden brown on both sides, 10 to 12 minutes total. Add onion and celery. Reduce heat to low, cover, and cook for 20 minutes.
• Add water, carrots, and bay leaf. Stir in rice and season with salt and pepper. Bring to a boil; reduce heat to low. Cover and cook until rice has absorbed almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

ONE POT MUSHROOM CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees F.
• In a large oven safe skillet with a lid, heat the olive oil over medium heat on the stove.
• Season the chicken thighs with salt and pepper, and add them to the pan. Brown the chicken, about 4-5 minutes per side. The chicken won't be cooked through.
• Remove the chicken from the pan and and drain any excess grease, leaving a teaspoon or two in the pan.
• Add the mushrooms, onions and garlic to the pan and cook, stirring, for 4-5 minutes, or until they are softened.
• Add the parsley, thyme, salt, and pepper and stir to combine.
• Add the chicken broth, cream, and rice and stir. Bring the liquid to a simmer (steaming with small bubbles forming along the edges of the pot, but not quite boiling).
• Place the chicken on top of the rice and put the lid on the skillet.
• Place the skillet in the preheated oven and bake for 35 minutes. Remove the lid and continue baking for another 10 minutes with the lid off, or until the rice is tender.

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
• On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
• Cook an additional 5-6 minutes to brown the other side and remove from the pot.
• Add the garlic and onions to the pot, and cook until the onions are transparent.
• Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
• Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
• Bake for 35-40 minutes, or until the rice is fully cooked.
• NOTE: For a crispy skin, remove chicken thighs and broil.
• Enjoy!

ONE POT MEXICAN CHICKEN AND RICE

Steps:

• Preheat oven to 180C/350F.
• Combine the Mexican Spice Mix ingredients in a small bowl.
• Rub Chicken: Place 2 tbsp of the Mexican Spice Mix in a small bowl with 1 tbsp olive oil and lime juice. Mix to combine. Use your hands to slather the Mexican Spice Mix all over each piece of chicken.
• Heat 1 tbsp olive oil in a deep skillet over medium high heat. Cook chicken in batches for 2 minutes or until browned, then cook the other side for 1 1/2 minutes. Remove chicken onto a plate.
• In the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 2 to 3 minutes until the onion and capsicum start to brown. These will get covered in the brown bits stuck to the fry pan from searing the chicken (adds flavour and colour to the rice).
• Turn the stove down to medium, then add the rice. Stir to coat the rice grains with the onion mixture and oil.
• Add the chicken stock, tomato puree/passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
• Place chicken back in the skillet on top of the rice, skin side up. It should be partially submerged in the liquid but most of the skin should be above the liquid.
• Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.
• Bake for 25 minutes, then remove from the oven and take off the lid/foil.
• Return the skillet to the oven, uncovered, for 10 to 15 minutes until only small puddles of liquid remain on the surface of the rice. This step allows the chicken skin to crisp up and the remaining liquid in the rice to largely evaporate.
• Remove from the oven and allow to rest for 5 to 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
• Squeeze the juice of 1 lime over the chicken and rice.
• Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream and yoghurt also goes well with this.

ONE POT CHICKEN AND BROWN RICE

Steps:

• In a large pot, heat oil over medium-high heat. Season chicken with salt and pepper. Place chicken skin-side down in pot and brown on both sides, about 10 to 12 minutes.
• Pour off all but 1 tbs fat in pot. Add onion and celery. Turn heat down to low. Cover pot and cook 20 minute.
• Add carrots, bay leaf, and water. Add rice and season with salt and pepper to taste. Raise heat and bring to a boil. Reduce heat to low to bring mixture to a simmer. Cover and simmer until rice is done and all the water is absorbed, about 40 minute Let sit for 10 minutes before serving.

ONE POT SAUSAGE, SHRIMP AND RICE

Steps:

• Slice the kielbasa into 1/4" rounds.
• Spray the bottom of a Dutch oven (or large pot) with olive oil spray and turn the heat onto medium high.
• Add the kielbasa slices and cook them for about 10 minutes. They are fully cooked, but we are looking for the outsides to get brown and the flavor to render.
• Dice the peppers and onion and add them to the pot with the kielbasa after the 10 minute cooking time.
• Cook the peppers and onion for 10 minutes or until tender.
• Use the moisture from the peppers and onions to pick up the burnt bits from the bottom of the pot, and use your wooden spoon to scrape them up.
• Add the paprika, onion powder, oregano, cayenne and salt.
• Half the cherry tomatoes and add them to the pot. Stir to combine.
• Add the dry, uncooked rice and stir to combine. Add the broth and stir again.
• Bring this mixture to a boil and then cover the pot, and reduce to simmer.
• Cook for 15-20 minutes or until the rice is cooked and tender (taste to be sure).
• Add the shrimp to the pot, stir to combine, and cover again. Cook for another 5 minutes or until the shrimp is opaque and firm.
• Chop the scallions and toss to combine.
• Taste for seasoning: add more salt if desired, or more cayenne for heat.

ONE-POT CHICKEN AND BROWN RICE

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total.
• Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
• Add carrots, bay leaf, and the water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, 10 minutes before serving.
• nutrition information
• (Per Serving)
• Calories: 372
• Fat: 13.9g (3.3g Saturated Fat)
• Protein: 18.3g
• Carbohydrates: 42.6g
• Fiber: 4.6g