RAFFY'S CHICKEN AND RICE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
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.
OVEN BAKED CHICKEN AND RICE
Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!
Provided by Nagi@RecipeTinEats
Categories Dinner
Time 1h20m
Number Of Ingredients 15
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!
Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g
CHICKEN RICE-A-RONI®
Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!
Provided by Chef John
Categories Rice Main Dishes
Time 3h
Yield 4
Number Of Ingredients 23
Steps:
- Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
- Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
- Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
- Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
- Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
- Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
- Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
- Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.
Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg
CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)
Make and share this Chicken Bonnie Prince Charlie (Chicken with Drambuie Sauce) recipe from Food.com.
Provided by Molly53
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Flour and season the chicken breasts and saute in hot butter in both sides.
- When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
- While the chicken is cooking, peel and core the apples.
- Cut them into thick slices and cook gently until tender in butter- avoid mashing.
- Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
- Heat just until hot (not boiling).
- Add the roasted flaked almonds.
- Cover the chicken with sauce and garnish with the sliced apple.
Nutrition Facts : Calories 611.2, Fat 44.9, SaturatedFat 25.4, Cholesterol 196.6, Sodium 266.2, Carbohydrate 23.2, Fiber 4.2, Sugar 15.2, Protein 31.3
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OVEN BAKED CHICKEN AND RICE - CAFE DELITES
From cafedelites.com
4.8/5 (52)Total Time 1 hr 20 minsCategory DinnerCalories 513 per serving
- In a shallow bowl, mix together the olive oil, sugar, oregano, paprika, onion powder, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set aside, allowing the flavours to absorb into the meat. If time allows, marinade overnight for a deeper flavour.
- Spray a large baking dish (10-inch x 15-inch OR 25 x 35 cm) with nonstick cooking oil spray. Add the onion, garlic, oil, salt, pepper, HOT boiled broth, hot water and butter into the dish. Mix well to melt the butter and combine. Stir in the rice.
- Arrange thighs in the dish over the rice, cover with foil and bake for 30 minutes. Uncover, spray chicken with oil and bake for an additional 25-30 minutes or until the chicken is cooked right through to the bone and rice is soft. Change oven setting to broil to brown the chicken and crisp rice (only needs 3-5 minutes).
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