Onepanchickenrice Recipes

ONE-PAN CHICKEN RICE CURRY

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

ONE-POT CRISPY CHICKEN AND RICE

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.

ONE PAN CHICKEN AND RICE

Steps:

• Sprinkle chicken with steak seasoning.
• Melt butter in a large thick skillet.
• Add chicken and brown for 5 minutes.
• Turn.
• Add onion, garlic, mushrooms and bay leaf.
• Stir vegetables and cook for 5-10 minutes.
• Add wine.
• Allow to boil and reduce until it is almost all evaporated.
• Add rice, tomatoes and water.
• make sure all the rice is in the liquid.
• Cover and cook for 20 minutes.

ONE PAN CHICKEN & RICE

Steps:

• (My new favorite for this recipe is the Foster Farms frozen"Chicken Tenders"- you can usually find them in the meat section at the grocery store, I cook up about 1/2 the bag for this recipe).
• Spray large frying pan with Pam cooking spray and cook chicken breasts until done.
• Cook onion with chicken if onions are desired.
• Cut chicken into bite size pieces.
• Add the can of cream of chicken soup.
• Add water to soup and chicken mixture and mix until creamy.
• Bring to a boil.
• Add rice and stir to mix.
• Return to a boil then reduce heat to simmer.
• Simmer for 5 minutes stirring occasionally so rice does not stick to the bottom.
• Turn off heat and let sit, covered, for an additional 5 minutes.
• This makes 4"hefty" servings but would easily serve 6 with side dishes.
• I have mixed broccoli in to this as well for a truly"one dish meal" and it is good.