One Pot Crispy Chicken And Rice Recipes
ONE POT MEXICAN CHICKEN AND RICE
Chicken seared with Fajita flavours then baked with seasoned rice. This is a flavour explosion in one pot! This recipe makes more rice than for the prescribed number of servings because it is difficult to make less using this method of cooking. So you will probably have leftovers. The rice keeps very well in the fridge for up to 3 days (as does the chicken).
Provided by Nagi | RecipeTin Eats
Categories Dinner One Pot Rice
Time 55m
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 442 g, Calories 713 kcal, Carbohydrate 61.2 g, Protein 40.8 g, Fat 33.9 g, SaturatedFat 1.1 g, Cholesterol 144 mg, Sodium 1612 mg, Fiber 7.4 g, Sugar 6.1 g
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
FLAVORFUL CHICKEN AND RICE BAKE
A flavorful chicken and rice recipe made with juicy chicken thighs and the most flavorful rice medley you've ever had! And, yes, it includes tons of veggies!
Provided by Lee Funke
Categories Dinner
Time 50m
Number Of Ingredients 17
Steps:
- First, preheat the oven to 375ºF. Then, prep chicken thighs by patting them dry with a piece of paper towel. Generously sprinkle them with chicken seasoning and set aside.
- Heat 1.5 tablespoons olive oil in a large Dutch oven over medium/high heat. When olive oil is fragrant. Sear chicken thighs on both sides for 2 minutes to get them golden brown. Remove from heat.
- Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan and use a wooden utensil to remove the brown bits from the bottom. Then, add onion, garlic, mushrooms, carrots and a pinch of salt and saute for 2-3 minutes.
- Add in white rice, chicken broth, frozen peas, Worchestershire sauce, and spices, and mix to combine. Turn the heat to high. Once the liquid begins to bubble, immediately remove it from the heat.
- Place the seared chicken thighs on top of the rice and place the top on the Dutch oven.
- Bake at 375ºF for 35 minutes. Remove from the oven. At this point, the liquid should be completely absorbed. If it's not, continue baking for 5-10 minutes until it absorbs. Check the internal temperature of the chicken thighs. It should read at least 165ºF.
- Option to broil the dish on high for around 1-2 minutes to really get the chicken golden brown.
- Top with fresh parsley and then serve immediately.
Nutrition Facts : ServingSize 1/6, Calories 536 calories, Sugar 3, Fat 24, Carbohydrate 34, Fiber 4, Protein 43
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