Special Chicken And Rice Recipes

ONE POT CHINESE CHICKEN AND RICE

Steps:

• Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.
• Cut Chinese broccoli stems cut into 2.5 cm/1" pieces, leafy part 5cm/2.5cm pieces.
• Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!
• Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate.
• Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.
• Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.
• Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.
• Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).
• Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.
• Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!

15 MINUTE CHICKEN AND RICE DINNER

Steps:

• If you have 15 minutes to spare, you can make this perfectly creamy and delicious chicken and rice dinner tonight! This flavor-packed recipe couldn't be simpler or more satisfying. Step 1
• Heat oil in a large, nonstick skillet on medium-high heat. Step 2
• Add chicken and cover. Cook for 4 minutes on each side, or until lightly browned. Remove chicken from skillet and set aside. Step 3
• Add soup, chicken broth and water to skillet. Stir to combine and bring to a boil. Step 4
• Stir in rice, garlic powder and onion powder. Top with chicken; cover. Step 5
• Cook on low heat for 5 minutes, or until chicken is cooked through (170º F). Step 6
• Let sit for 5 minutes, or until liquid is absorbed. Serve sprinkled with chopped parsley, if using.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

OVEN BAKED CHICKEN AND RICE

Steps:

• Preheat oven to 180°C/350°F.
• Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
• Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
• Remove baking dish from the oven. Add rice then mix.
• Place chicken on rice. Then pour chicken broth and water around the chicken.
• Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
• Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

FISH WITH RED WINE SAUCE & ROSEMARY POTATOES

Steps:

• Step 1Place a rack in the center of the oven; preheat to 550° (or as high as your oven will go). Alternatively, preheat the broiler.Step 2Place the potatoes in a large saucepan. Add enough cold water to cover the potatoes. Bring to a boil over high heat. Salt the water and cook the potatoes until just tender on the outside but not quite cooked through, about 8 minutes. Drain the potatoes.Step 3Meanwhile, line a rimmed baking sheet with parchment paper. In a large skillet, heat the oil, about two turns of the pan, over medium. Add the butter and garlic. Cook, stirring often, until fragrant, 2 to 3 minutes. Add the potatoes and toss until coated. Arrange the potatoes, cut-side up, on the baking sheet; season with salt, pepper, and the rosemary. Roast or broil the potatoes until crisp, 10 to 12 minutes.Step 4For the sauce, in a saucepan, heat the oil, one turn of the pan, over medium-high. Add the shallot, garlic, and bay leaf; season with salt and pepper. Stir until softened, about 2 minutes. Add the wine and stock. Boil over high heat until reduced to 1/2 to 1/3 cup, about 15 minutes. Whisk in the butter. Remove from heat. Discard the bay leaf.Step 5While the sauce is reducing, make the fish: Heat a large cast-iron or nonstick skillet over medium-high. Season the fish with salt and pepper. Add the oil, about two turns of the pan, to the skillet. Add the fish, skin-side down. Cook, pressing the fish with a spatula, until the skin is flat and crisp, 4 to 5 minutes. Turn the fish and cook until just opaque in the center, about 2 minutes more. Transfer to plates or a platter. Step 6Spoon the red wine sauce over the fish. Top with chives. Serve with the potatoes.

SPECIAL CHICKEN AND RICE

Steps:

• Keep rice warm.
• Cook green peppers, onions, and celery in oil in covered skillet over low heat until tender but not brown.
• Blend cornstarch with small amount of chicken stock.
• Add remaining chicken stock and soy sauce.
• Gently stir chicken and stock into the veggies.
• Cook and stir until sauce is clear and thickened.
• Add tomatoes and cook just until heated through. Serve over rice.

THE BEST CHICKEN AND RICE

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

SPECIAL CHICKEN AND RICE

Steps:

• Prepare rice as directed on package. Keep warm. Cook green peppers and onions in oil in covered skillet over low heat until tender but not browned. Blend corn starch with small amount of chicken stock; add remaining stock and soy sauce.
• Gently stir chicken and stock into vegetables. Cook and stir until sauce is clear and thickened Add tomatoes and cook just until heated. Serve over rice.