Chicken And Rice With Peas And Scallions Recipes

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.

ASIAN CHICKEN AND SCALLIONS

Steps:

• whisk together first 7 ingredients in a small bowl in a wok, heat 1 tsp oil until very hot stir fry the scallions until they start to look golden (30 sec- 1 minute) and remove heat remaining oil, stir fry chicken until it is browned and almost done (2- 3 min).
• remove, pouring any juices over chicken add the mixture from the small bowl to the pan and boil until it gets syrupy add chicken and juices and cook until chicken is done and liquid looks like it is glazing the chicken (about 1 minute) remove from heat and fold in scallions.

HONEY CHICKEN OVER SNOW PEA RICE

Steps:

• Heat a medium saucepan over med-high heat; add 1 tablespoon vegetable oil and the butter to the pot.
• When the butter is melted, add in the rice; season with salt and pepper, lightly brown the rice for 3-4 minutes, stirring often.
• Add in the wine and allow it to evaporate entirely, 1 to 2 minutes.
• Add in 3 cups chicken broth and the lemon zest; bring liquid to a boil; cover and lower heat.
• Cook the rice for 18 -20 minutes or until tender.
• Once the rice has only about 3 more minutes of cook time, remove the lid and add the sliced snow peas (don't stir the rice; just add the snow peas on top and put the lid on.
• The steam will lightly cook the snow peas.
• Once cooked, fluff the rice with a fork and stir in the snow peas; they should have some crunch to them.
• While the rice is cooking, preheat a large skillet over med-high heat with the remaining 2 tablespoons oil.
• Add in the chicken, season with salt and pepper, and brown for 3 minutes.
• Add in the red pepper flakes, onions, garlic, ginger, and honey.
• Stir frequently and continue to cook 3-4 minutes, or until the onions are tender.
• Add the remaining 1 ½ cups chicken broth; bring to a simmer.
• Once at a simmer, combine the cornstarch with a splash of water and mix to create a thin paste.
• Add the cornstarch mixture to the simmering chicken, mix thoroughly and continue to cook for 2 minutes or until the liquid is thickened.
• Add the sliced scallions and lemon juice to the chicken and stir.
• Serve the honey chicken over the snow pea rice.

FRIED RICE WITH PEAS AND CHICKEN

Steps:

• Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
• Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
• Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
• Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.

CHICKEN WITH RICE & PEAS

Steps:

• Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and briefly brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender.
• Meanwhile, tip the rice into a medium-sized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn't starting to catch on the pan. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the chicken (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.