Chicken And Rice With Lemon Peas And Scallions Recipes

EASY BAKED LEMON CHICKEN AND RICE

Steps:

• Preheat the oven to 200°C/390°F.
• Season chicken thighs with paprika, thyme, salt and pepper on both sides.
• Cook the thighs in an oven-proof pan set over medium-high heat, skin-side down until the skin is crisp and golden.
• Flip over and cook for another 5 minutes. Remove from the pan and set aside.
• Saute the onion and garlic in the same pan until fragrant then add the rice, lemon zest, lemon juice and stock/water.
• Bring to a simmer then place the chicken back on top. Cover with a lid then place in the oven.
• Bake the chicken and rice for 20-25 minutes until the chicken is cooked through and the rice is fluffy and tender.
• Scatter over chopped parsley and serve with lemon wedges.

CHICKEN AND RICE WITH LEMON, PEAS, AND SCALLIONS

Steps:

• Preheat oven to 350ºF and adjust rack to middle position. Season the chicken generously with salt and pepper. Heat a dutch oven over medium heat for 2 minutes. Add ghee and then place chicken in pan, skin-side down. Cook chicken until golden brown, about 6 minutes. Transfer the chicken to a casserole dish, skin-side up, and bake until it reaches 160ºF on a meat thermometer, about 30 minutes.
• Meanwhile, add the onion to the pot and cook until translucent, about 3 to 4 minutes. Add the rice and cook, stirring often, until the rice begins to turn a milky white. Stir in the garlic and zest and cook for about 30 seconds until fragrant. Add the stock, scraping any brown bits off the bottom of the pan. Bring to a boil, turn heat down to low, cover, and cook until all of the liquid is absorbed, about 45-90 minutes. Remove the pot from the heat. Sprinkle the peas over the rice and drape a clean towel over the pot and put the lid on. (The towel absorbs the moisture so the rice remains fluffy.) Allow the rice to stand for 10 minutes. Season to taste with salt and pepper.
• When ready to serve, fold in the scallions. Serve rice with chicken and lemon wedges.

LEMON CHICKEN AND RICE

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.

LEMON CHICKEN WITH RICE AND SCALLIONS

Steps:

• Heat 2 teaspoons of olive oil in an ovenproof paella pan or large, deep skillet over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the skillet and season with 1/2 teaspoon of salt and pepper to taste. Lower the heat to medium. Add the remaining olive oil, the garlic and the scallions and cook, stirring, until softened, about 1 minute.
• Preheat oven to 350 degrees. Bring the broth to the boil in a medium-size saucepan. Add the rice to the garlic and scallions and stir for 30 seconds. Add the broth, wine and 1 1/2 teaspoons of salt. Turn the heat to low and simmer slowly, stirring frequently, until most, but not all, of the liquid is absorbed, about 15 minutes. Push the lemon slices down into the rice and lay the chicken over it. Bake, uncovered, until the liquid is absorbed, about 20 minutes.
• Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Top with the mint and parsley. Divide among 4 plates and serve immediately.

CHICKEN AND RICE WITH PEAS AND SCALLIONS

Steps:

• Pat chicken dry with paper towels and season with salt and pepper.
• Dredge chicken in flour to coat and shake off excess.
• Heat oil in a large nonstick skillet over med-high heat until just smoking.
• Brown chicken well on one side, about 5 minutes.
• Transfer chicken to plate and set aside.
• Add butter to skillet and return to medium heat until melted.
• Add onion and 1/2 teaspoon salt; cook until softened, about 5 minutes.
• Stir in rice, garlic, and red pepper flakes; cook until fragrant, about 30 seconds.
• Stir in broth, scraping up any browned bits.
• Nestle chicken into rice, browned-side up.
• Cover and cook on med-low heat until liquid is absorbed and thickest part of chicken is 160° on instant-read thermometer, about 10 minutes.
• Transfer chicken to clean plate.
• Off heat, sprinkle peas over rice and cover, let warm through, about 2 minutes.
• Add scallions and lemon juice and gently fold into rice.
• Season with salt and pepper to taste and serve with chicken.

JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON

Steps:

• Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
• Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
• Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.

SPANISH RICE WITH CHICKEN & PEAS

Steps:

• In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan., In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir until onion is tender, 2-4 minutes. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Place browned chicken over rice (do not stir in). Cook, covered, until rice is tender and chicken is cooked through, about 5 minutes longer.