Rustic Chicken Rice Recipes
RUSTIC PARMESAN CHICKEN AND RICE
Make dinner easier with this Parmesan chicken and rice dish. Rustic Parmesan Chicken and Rice features fresh veggies, tangy sauce and lots of cheese.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
- Add remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in pasta sauce; cook 1 min. or until heated through, stirring frequently.
- Spoon rice onto platter; top with chicken, sauce and cheeses.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
RUSTY CHICKEN THIGHS
I'm going to show you how to make this incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 3h40m
Yield 8
Number Of Ingredients 9
Steps:
- Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.
- Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.
- Preheat charcoal grill to high heat.
- Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.
- Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 4 g, Cholesterol 71.4 mg, Fat 10.8 g, Fiber 0.3 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 310.9 mg, Sugar 2.5 g
RUSTIC ROASTED GARLIC CHICKEN WITH ASIAGO GRAVY
A rustic one pot roast chicken with whole cloves of garlic is a super tasty asiago gravy!
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, about 3-5 minutes per side, before setting aside.
- Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.
- Sprinkle in the thyme and flour and cook for a minute.
- Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
- Mix the asiago into the sauce and season with salt and pepper to taste.
- Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.
Nutrition Facts : Nutrition Facts Calories 524, Fat 33.6g (Saturated 12.3g, Trans 0), Cholesterol 116mg, Sodium 464mg, Carbs 20.9g (Fiber 3.5g, Sugars 6.9g), Protein 32.2g Nutrition by
RUSTIC CHICKEN & RICE
"Chicken and rice" goes rustic with bacon, peppers, onions and spaghetti sauce. Topped with gooey cheese, it will quickly become a family favorite.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove from skillet; drain.
- Add chicken to skillet; cook 3 to 4 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add pasta sauce, vegetables and bacon to skillet; cook 5 min. or until heated through.
- Serve chicken over rice; top with sauce and cheeses.
Nutrition Facts : Calories 400, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g
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RUSTIC CHICKEN PICCATA MEATBALLS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
Estimated Reading Time 6 mins
- MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. When the ingredients are combined, add the ground chicken and mix until *just* combined. Just be sure you don't overwork the meat. Roll into 20-22 meatballs using a cookie scoop (affiliate link) or about 1 1/2 tablespoons each.
- SEAR: Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don't all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. We'll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.
- SAUCE: Add 1 tablespoon of butter to the skillet along with the garlic and cook for 30 seconds or until fragrant. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand. Add the caper brine, capers, lemon juice, and allow the sauce to gain a simmer. Then add the meatballs reduce the heat to medium and let thicken, about 5-7 minutes. Lower the heat to low, add the remaining 3 tablespoons of butter and allow them to slowly melt into the sauce as you stir. The butter will help thicken the sauce further. Serve with additional chopped parsley on top if desired.
ASIAN GROUND CHICKEN RICE BOWLS RECIPE - THE RUSTIC FOODIE®
From therusticfoodie.com
Estimated Reading Time 9 mins
- Mince 6 cloves of garlic and 6 green onions (aka scallions). Peel 1-inch of fresh ginger. Place these ingredients into a small mixing bowl.
RUSTIC CHICKEN SOUP RECIPE - OLD WORLD GARDEN FARMS
From oldworldgardenfarms.com
Estimated Reading Time 4 mins
- Heat a large stock pot or dutch oven over medium high heat with just enough olive oil to lightly cover the bottom.
- Add the chicken leg quarters to the pot and brown on each side (approximately 4 minutes per side)
- With the chicken drippings still in the pot, add in the carrots, celery, onions, garlic, salt and pepper. Saute the vegetables until the onions become translucent.
RUSTIC MEXICAN RICE AND BEANS SKILLET DINNER • HIP FOODIE MOM
From hipfoodiemom.com
Estimated Reading Time 3 mins
- Using a large sauté pan over medium high heat, heat the olive oil and add the onions and sauté for a few minutes. Add the bell peppers and continue to cook for other 2 to 3 minutes. Season with salt and pepper.
- In the same pan, pour in the Knorr Selects Rustic Mexican Rice & Beans Rice, the chicken stock and stir together. Bring to a boil, then lower the heat to medium and boil, uncovered, for about 10 minutes, while stirring frequently until your rice is tender and the sauce is creamy. Within the last 5 minutes of cooking, add in the beans and mix together with the rice.
- Divide the cooked Knorr Selects Rustic Mexican Rice & Beans between 3-4 bowls, top with fresh cilantro, radish slices, avocado, diced tomatoes and tortilla chips if desired. Serve and enjoy!
RUSTIC CHICKEN WITH GARLIC GRAVY - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Estimated Reading Time 6 mins
- Preheat the oven to 400F. In a stove-top and oven-safe Dutch oven or oven-safe skillet, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes, then remove chicken to a plate. You can remove and discard some of the fat in the pan if you have lots, but do leave a bit to cook the garlic in the next step.
- Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pan, COVER, and bake for about 15 minutes in the pre-heated 400° oven (If you pan or skillet doesn't have a lid, you can tightly cover the top with tin-foil instead.) Be sure to cook until the chicken is cooked to 165F internal temperature. *Chicken breasts will take longer.
- Remove the pan from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pan to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute to cook off the alcohol. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until the gravy thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.
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RUSTIC SLOW COOKER CHICKEN - CRAVING TASTY
From cravingtasty.com
- Pat dry chicken thighs with paper towels to remove surface moisture. Sprinkle with a little bit of salt on each side and set aside.
- Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over medium-high heat. Add the chicken, skin side down, and cook for about 3-5 minutes, until deep golden brown. Remove from the pan and transfer to the slow cooker, placing the chicken pieces skin side up.
- Add the onions, garlic and ginger to the same the skillet. There should be plenty of oil and fat left in the pan, but if not, add another tablespoon of oil or butter. Saute the vegetables until deep golden brown, constantly stirring, about 3-5 minutes (see note).
- Add the water, salt and the pepper to the skillet. Stir well and taste for salt. Adjust if necessary. The liquid should be salted just right. Very little liquid will evaporate during slow cooking under a lid so no need to under-salt. Transfer the contents of the skillet to the slow cooker.
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- Prepare 1 cup of wild rice according to package instructions (can also use an unseasoned gluten free wild rice blend). Wild rice usually requires a water ratio of 3:1 but each brand may differ slightly.You can also use leftover wild rice if you have some on hand.
- Combine ⅓ cup mayo, 2 Tbsp. Dijon mustard, 2 Tbsp. white wine vinegar, and ⅛ tsp. each of kosher salt and pepper in a small bowl.
- Place the diced rotisserie chicken, 3 cups cooked wild rice, and minced garlic and shallots in a large bowl. Drizzle with desired amount of the dressing. Stir until completely combined.
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