One Pot Chicken And Rice With Peas And Carrots Recipe 425

ONE POT CHICKEN AND RICE WITH PEAS AND CARROTS RECIPE - (4.2/5)

Steps:

• Pat the chicken dry with paper towels, then season with salt and pepper. Heat the oil in a large Dutch oven over medium high heat until just smoking. Add the chicken, skin side down, and cook until golden, about 5 minutes. Transfer the chicken to a plate, leaving the fat in the pot. Add the onion, red pepper flakes and 1/2 teaspoon salt to the fat in the pot and place over medium heat. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and the wine and bring to a simmer. Return the chicken to the pot, skin-side up. Cover, and reduce the heat to low, and cook until the chicken is fully cooked through and registers 160 on an instant read thermometer, about 25 minutes. Transfer the chicken to a serving platter. Pat the peas and carrots dry, then stir into the rice. Stir in the cheddar and let melt for a minute. Season the rice mixture with salt and pepper to taste. Serve with lemon wedges! Cooking tips: Make sure to take chicken out as soon as it reaches 160.. very important for the juiciness of the chicken!! I only needed to season with pepper at the end, salt was good. USE the lemon juice from the wedges.. DELISH!

RICE WITH CHICKEN AND CARROTS

Steps:

• Wash the chicken and cut them into bite size pieces.
• Cut the carrots into small pieces.
• Dice the onion.
• In a large pan put the vegetable oil on a medium high heat.
• Put the chicken, carrots and onion and stir well until the chicken is browned and the vegetables are softened. While stirring you can add salt and 1/8 tsp pepper (to taste), a tsp of cinnamon.
• Wash the rice and drain well, add to it a 1/4 tsp of pepper and the second tsp of cinnamon and mix well.
• Add the rice to the chicken in the pan and mix well.
• Pour the chicken stock over the chicken mix.
• Leave it on high heat until the stock boils and the rice starts to absorb it.
• Lower your heat and cover the pan and leave it for 20 minutes or until the rice is done.
• You can add some parmesan cheese on top at serving.

ONE POT CHICKEN AND YELLOW RICE

Steps:

• Add the olive oil to a large heavy-bottomed stockpot or Dutch oven set over medium-low heat.
• Add the onions and carrots and cook, stirring, until the vegetables are softened, 5 to 7 minutes.
• Add the garlic and cook, stirring, until fragrant, about 2 minutes.
• Add the chicken thighs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken thighs are no longer pink, about 7 minutes.
• Stir in the turmeric powder, paprika and oregano.
• Add the olives, peas, rice, and stock and stir to combine.
• Increase the heat to medium-high to bring the mixture to a boil. Cover the pot then reduce it to a simmer and cook, undisturbed, until the rice is cooked through, about 30 minutes.
• Uncover the pot, stir and serve.

CHICKEN WITH PEAS AND CARROTS

Steps:

• sautee onions in oil until they soften, and then mix in the spices.
• Add tomatoes, then chicken, then the frozen peas and carrots.
• put them in the oven on medium heat for 1 1/2 - 2 hours.