Apple Chicken And Rice Recipes

SPICED CHICKEN AND RICE WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F. Drizzle 1 tablespoon of the olive oil in the bottom of a 9x13 baking dish.
• Mix the chicken thighs (take skin off if not already off) in a large bowl with the remaining 2 tablespoons olive oil, 1.5 teaspoons of the kosher salt, 1/4 teaspoon black pepper, the cumin (1 teaspoon), and the cinnamon (1 teaspoon) until well coated. Set aside.
• Add the basmati rice (1.5 cups), the diced onion, the diced apple, the raisins (1/2 cup), the slivered almonds (1/2 cup), and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper to the prepared baking dish. Stir to coat in the oil.
• Pour the chicken stock on top of the rice mixture. Place the chicken thighs on top.
• Cover dish with aluminum foil. Bake at 350 degrees for 40-50 minutes, until chicken is starting to cook and liquid underneath is bubbling. Remove foil; bake for another 20 minutes, or until chicken is completely cooked (you can check that it's 165 degrees with a meat thermometer if you wish).
• Remove the chicken thighs and place on a plate. Stir the rice mixture to fluff up a bit and distribute all the juices.
• Serve.

GRANDMA'S APPLES AND RICE

Steps:

• Cook rice according to package directions. Stir 2 tablespoons butter into hot rice. Add applesauce, apples, brown sugar, 1-1/2 teaspoons cinnamon and salt. Spoon into a greased deep 2-qt. baking dish. Dot with remaining butter; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 35 minutes or until heated through. Serve warm or cold.

APPLE-GLAZED ROAST CHICKEN AND RICE

Steps:

• GLAZE:
• In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
• Heat; stir over medium heat.
• Bring to boiling.
• Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
• Remove from heat.
• Stir in apple pie spice.
• Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
• CHICKEN:.
• Preheat oven to 325°F
• Skewer neck skin of chicken to back; tie legs to tail.
• Twist wing tips under back.
• Place chicken, breast side up, on a rack in roasting pan.
• Sprinkle with salt.
• Roast, uncovered, 1-1/4 hours.
• Cut string.
• Place apples around chicken.
• RICE:.
• Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
• Brush chicken and apples with some of one portion of glaze.
• Sprinkle with pepper.
• Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
• Stir green onion into rice.
• Transfer rice to platter; top with chicken and apples.
• Cover with foil.
• SAUCE:
• Skim fat from juices in roasting pan; discard.
• Pour remaining glaze portion into the roasting pan.
• Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
• Strain; season to taste with salt and pepper.
• Transfer to gravy boat.
• Garnish with sage. Makes 6 servings.

APPLE CIDER CHICKEN WITH WILD RICE

Steps:

• Season chicken cutlets with salt and pepper.
• Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.
• Over high heat, brown the shallots.
• Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.
• Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.
• While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.
• Mix in thyme, mustard, salt and pepper.
• Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.

HARVEST APPLE CHICKEN AND RICE

Steps:

• In a large skillet over medium-high heat, heat 1 Tablespoon Olive Oil. Add chicken; cook 2 minutes per side or until brown. Remove from skillet; set aside. (skip this step if you are going to bake).
• In same skillet over medium heat, saute rice-pasta mix with remaining 1 tablespoon Olive oil until pasta is golden brown.
• Slowly stir in 1-1/4 cups water, rice's spice packet, apple juice, chopped apple, mushrooms, onion and cranberries; bring to a boil. (at this time you can either continue on the stove top or bake)
• Place chicken on rice. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until chicken is no longer pink inside and rice is tender. Let stand 5 minutes before serving.
• OR.
• Transfer the mixture to a 3 qt baking dish for baking.
• Top with chicken and cover dish with foil.
• Bake at 350 for 45 minutes to an hour or until chicken runs clear and rice is cooked all the way through.

CHICKEN AND APPLE CURRY

Steps:

• In a flameproof casserole heat the oil and 1 tablespoon of the butter over moderately high heat until the foam subsides, in it brown the chicken, patted dry and seasoned with salt, and transfer the chicken with a slotted spoon to a plate. Pour off the fat from the casserole, add the remaining 2 tablespoons butter, and in it cook the celery, the onion, and the garlic over moderately low heat, stirring occasionally, until vegetables are softened. Add the apples, cored and chopped, and cook the mixture, stirring occasionally, for 5 minutes. Add the bell pepper, the curry powder, the cinnamon, and the cumin and cook the mixture, stirring, for 1 minute. Stir in the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the broth and the chicken with any juices that have accumulated on the plate, bring the liquid to a boil, and cook the chicken mixture, covered, at a bare simmer for 15 to 20 minutes, or until the chicken is cooked through and tender. Transfer the chicken with a slotted spoon to a serving plate, boil the vegetable mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and season the sauce with salt and pepper. Pour the sauce over the chicken and top it with the parsley. Serve the curry with the rice and the chutney.
• To make steamed rice:
• In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.