CHICKEN SALAD WITH ROASTED CHICKPEAS AND CARROTS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450˚. Pat the chickpeas dry with paper towels; toss with the carrots, 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, stirring halfway through, until the chickpeas are browned and crisp and the carrots are tender, 30 to 35 minutes. Sprinkle with 1 1/2 teaspoons za'atar and toss to coat. Let cool slightly.
- Meanwhile, stir the vinegar, honey, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; let sit 10 minutes. Gradually whisk in the remaining 1/4 cup olive oil.
- Remove the carrots to a cutting board and cut into 2-inch pieces; transfer to the bowl with the dressing. Add the chicken, mesclun, snap peas, parsley and feta. Season with salt and pepper and toss gently. Top with the roasted chickpeas and sprinkle with more za'atar.
ONE POT CHICKEN AND RICE WITH PEAS AND CARROTS RECIPE - (4.2/5)
Provided by mytastytreasures
Number Of Ingredients 12
Steps:
- Pat the chicken dry with paper towels, then season with salt and pepper. Heat the oil in a large Dutch oven over medium high heat until just smoking. Add the chicken, skin side down, and cook until golden, about 5 minutes. Transfer the chicken to a plate, leaving the fat in the pot. Add the onion, red pepper flakes and 1/2 teaspoon salt to the fat in the pot and place over medium heat. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and the wine and bring to a simmer. Return the chicken to the pot, skin-side up. Cover, and reduce the heat to low, and cook until the chicken is fully cooked through and registers 160 on an instant read thermometer, about 25 minutes. Transfer the chicken to a serving platter. Pat the peas and carrots dry, then stir into the rice. Stir in the cheddar and let melt for a minute. Season the rice mixture with salt and pepper to taste. Serve with lemon wedges! Cooking tips: Make sure to take chicken out as soon as it reaches 160.. very important for the juiciness of the chicken!! I only needed to season with pepper at the end, salt was good. USE the lemon juice from the wedges.. DELISH!
EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS
Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
- Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
- Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
- Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
- Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g
SPRING CHICKEN WITH CARROTS AND PEAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken wings in a small saucepot and cover with water. Add the lemon and bay leaves, and sprinkle with salt. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes.
- Meanwhile, pat the remaining chicken pieces dry and sprinkle liberally with salt and pepper on both sides. Heat the EVOO in a deep skillet or wide Dutch oven over medium-high heat. Add the chicken, side-down, and cook until crisp, 15 to 18 minutes. Flip the chicken and cook, partially covered with a lid or foil, until cooked through, 8 to 10 more minutes. Remove the chicken to a plate. Lower the heat a bit, then add the shallots and sugar to the skillet and season with salt and pepper. Cook until tender, about 10 minutes. Deglaze the pan with the wine, scraping up the browned bits from the bottom, and cook until reduced by half, 2 to 3 minutes.
- Strain the poaching liquid and add 1 cup of it to the skillet. Add the peas, carrots and herbs, then stir in the butter and season with a little more salt and pepper. Bring to a simmer and cook until the peas and carrots are tender, 6 to 7 minutes. If you are not serving the stew immediately, stop after you add the carrots and peas (do not simmer them). Arrange the chicken on top and cover. Cool and store in the refrigerator. To serve, removed the chicken to a broiler pan and crisp up under the broiler. Simmer the stew until the peas and carrots are tender, 6 to 7 minutes. Return the chicken to the stew.
- Ladle the stew into shallow bowls and top with the chicken. Serve with warm buttered baguette.
- Cook's Note: You can use store-bought chicken stock instead of the poaching liquid if you want to skip that step.
ROTISSERIE CHICKEN CASSEROLE
An easy-to-make, good-for-the-soul dish that can be made in about an hour using rotisserie chicken.
Provided by Jack Fitzpatrick
Categories Pasta and Noodles Noodle Recipes
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Bring 6 cups water to a roaring boil. Add peas, carrots, and egg noodles. Boil until noodles are tender yet firm to the bite, about 10 minutes.
- Pick meat off the bones of the rotisserie chicken and place in a large bowl.
- Strain noodles, peas, and carrots and combine them with the chicken. Add cream of chicken soup, Monterey Jack cheese, Cheddar cheese, milk, salt, and pepper. Stir until well mixed. Pour mixture into prepared baking pan. Cover with aluminum foil.
- Bake in the preheated oven until heated through, about 45 minutes.
- Meanwhile, melt butter in a saucepan and mix in bread crumbs and Parmesan cheese.
- Uncover casserole and spread bread crumb mixture on top. Continue baking, uncovered, until golden brown on the surface, 5 to 10 minutes. Let rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 789 calories, Carbohydrate 60.9 g, Cholesterol 180.7 mg, Fat 43.6 g, Fiber 3.1 g, Protein 44.8 g, SaturatedFat 21.2 g, Sodium 1876.4 mg, Sugar 2.2 g
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- In a sturdy resealable plastic bag, combine the chicken and buttermilk and marinate in the refrigerator for 2 hours.
- Preheat the oven to 425°. Place the flour in a large bowl. In a small bowl, stir the 1 teaspoon of salt with the cayenne and mustard powder. Remove the chicken from the marinade, letting the excess drip off, and transfer the chicken to a large plate. Season the chicken all over with the salt mixture.
- Set a rack over a baking sheet. In a large cast-iron skillet, heat the shortening until it shimmers. Dredge the chicken in the flour, then fry over moderately high heat, turning, until deep golden, 7 to 8 minutes. Transfer the chicken to the rack and bake for about 25 minutes, until crispy and the juices run clear when a thigh is pierced.
- Meanwhile, in a small saucepan of boiling water, blanch the peas for 1 minute. Drain and cool under cold water. Drain well and transfer to a medium bowl. Add the carrots, lemon juice, olive oil and mint. Chop enough carrot tops to make 1/3 cup and add to the bowl. Season with salt and toss to coat.
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