Raffys Chicken And Rice Recipes

RANCH CHICKEN AND RICE

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Drizzle the chicken breasts with olive oil and sprinkle all over with salt and pepper.
• Put the chicken on the lined sheet pan skin-side up and roast until an instant-read thermometer reads 165 degrees F, 25 to 30 minutes.
• In the meantime, turn the heat to medium-low on a braiser or high-sided skillet with a lid. Add the olive oil and onion and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and let cook until the garlic is fragrant, about 30 seconds to a minute. Add the rice, ranch seasoning and turmeric and stir to coat. Add the chicken broth and 2 cups of water. Increase the heat to medium-high and bring to a brisk simmer. Simmer 2 minutes, then add the cream cheese, lemon juice and one scallion. Stir to incorporate.
• Cover the pot and let cook until the rice is tender, 8 to 12 minutes. Remove from the heat, then uncover; fluff the rice, then stir in the peas and carrots. Replace the lid to keep warm until the chicken is done (the residual heat will gently cook the peas and carrots). Remove the chicken from the oven and arrange the chicken on top of the rice skin-side-up.
• Sprinkle with the crushed chips and the remaining scallions and serve.

CHICKEN AND RICE

Steps:

• Prepare rice according to package directions.
• When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

RAFFY'S CHICKEN AND RICE

Steps:

• Heat a medium straight-sided skillet over medium-high heat. Add the butter and melt until the bubbles subside. Sprinkle the chicken tenders evenly on both sides with 1/2 teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken until golden brown, about 4 minutes per side (don't worry about them being cooked through at this point). Remove the chicken to a plate and set aside.
• Reduce the heat to medium. Add the onions and garlic to the pan along with the remaining 1/2 teaspoon salt. Cook, stirring often, until softened and beginning to caramelize, about 4 minutes. Add the rice and chile paste and toast for an additional 2 minutes. Add the milk, chicken broth, thyme, sage and Parmesan rind. Stir to combine. Nestle the chicken pieces and their juices back into the pan in the rice. Cover the pan and reduce the heat to low. Simmer for 15 minutes.
• Turn off the heat and sprinkle with the peas. Cover and allow the mixture to steam for an additional 12 minutes off the heat. Remove the herbs and rind from the pan, fluff the rice with a fork and serve with grated Parmesan and a drizzle of extra-virgin olive oil.

ITALIAN CHICKEN AND RICE

Steps:

• Heat a medium straight sided skillet over medium high heat. Add the butter and melt until the bubbles subside.
• Season the chicken tenders evenly with 1/2 teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken for about 4 minutes per side or until golden brown. Do not worry about them being cooked through. Remove the chicken to a plate and set aside.
• Reduce the heat to medium. Add the onion and garlic to the pan along with the remaining salt. Cook stirring often until softened and beginning to caramelize, about 4 minutes. Add the rice and chili paste and toast for an additional 2 minutes. Add the milk, chicken broth, sage, thyme and parmesan rind. Stir to combine. Nestle the chicken pieces and the juice back into the pan among the rice.
• Cover the pan and reduce the heat to low. Simmer the mixture for 15 minutes. Turn off the heat and allow the mixture to steam for an additional 12 minutes. Remove the herbs and rind from from the pan, fluff the rice with a fork and serve with grated parmesan cheese and a drizzle of extra virgin olive oil.