Chicken Essentials Stovetop Chicken Rice Recipes

CHICKEN ESSENTIALS: STOVETOP CHICKEN & RICE

Chicken Essentials: Stovetop Chicken & Rice image

This dish is simple, fast, and easy to assemble. That makes this a great cold-weather dinner that can be on the table in 30 minutes or less. I was tempted to add more spices; however, I decided to go with salt and pepper, and let the natural flavors of the chicken come through. I'm glad that I did. So, you ready... Let's...

Provided by Andy Anderson !

Categories Chicken

Time 35m

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
2 large chicken breasts, boneless, skinless, cut into bite-sized pieces, about 1 pound
salt, kosher variety, to taste
black pepper, freshly ground, to taste
4 Tbsp grapeseed oil, or other non-flavored oil
1/2 medium yellow onion, chopped
1 medium red bell pepper, chopped
1 1/2 c long-grain white rice, uncooked
1/2 c peas, frozen variety
2 1/2 c chicken stock, not broth, boiling hot

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Sprinkle the chicken with salt and pepper, and reserve.
4. Add the oil to a large sauté pan, over medium heat.
5. Chef's Note: This pan must have a good lid.
6. Add the onions and bell pepper to the pan.
7. Sprinkle with a bit of salt and pepper, and cook until the onions soften, about 6 - 10 minutes.
8. Chef's Note: At this point I like to add a splash of white wine, and let it evaporate as the veggies are cooking... Totally optional.
9. Add the rice to the pan, and stir until the rice is thoroughly coated with the oil.
10. Add the peas, and stir to combine.
11. Add the chicken and mix in with the rice.
12. Pour in the boiling chicken stock.
13. Cover and allow to simmer for 20 minutes, or until all the liquid is absorbed.
14. Chef's Note: Since the only spices are salt and pepper, do a final tasting and season to taste.
15. PLATE/PRESENT
16. Serve immediately with a with a wedge of lemon. Enjoy.
17. Chef's Tip: The lemon really helps to draw all the flavors together.
18. Keep the faith, and keep cooking.

STOVETOP ESSENTIALS: SPICY CHICKEN & RICE

Stovetop Essentials: Spicy Chicken & Rice image

I put together two skillets of this recipe, for a brunch on Sunday. Mostly threw it together from bit-and-bobs I had in the walk-in. Surprisingly, turned out rather good, and there were no leftovers... that is a really good sign :-) It has a nice spicy level of flavor that is not too hot for the Summer months, but just enough to give it a satisfying smack. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 17

Ingredients

PLAN/PURCHASE
2 tablespoon(s) sweet butter, unsalted
1/4 medium yellow onion, diced
2 medium carrots, sliced
2 clove(s) garlic, minced
2 medium boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon(s) dried parsley flakes
1 teaspoon(s) cajun seasoning, i prefer tony chachere's
1 teaspoon(s) chili powder, i prefer mexene's
1 teaspoon(s) ground cumin
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 1/2 cup(s) long-grained white rice, like jasmine
3 1/4 cup(s) chicken stock, not broth
1/2 cup(s) green peas, frozen is fine
OPTIONAL ITEMS
1 tablespoon(s) tamari sauce, or liquid aminos, added when you add the chicken stock

Steps:

PREP/PREPARE
Use good quality rice - no Minute Rice. If you use a cheap, or pre-cooked rice, you will not have a rice casserole, you will have rice mush...
I vary the spices on this recipe according to the seasons. The spices, as listed, are perfect for a warm Summer's Eve out by the pond. However, in the Autumn and Winter months, I kick up the spices; including adding a bit of cayenne.
Gather your ingredients (mise en place).
Add the butter to a large skillet, over medium heat.
I do not have photos for the next few steps (my bad), so follow along with my wonderful description: Add the onion, and let it simmer in the melted butter until softened, not browned, about 2 - 3 minutes. Add the carrots, and stir for an additional 2 - 3 minutes. While the carrots and onions, are cooking, season with a bit of salt and pepper. Add the garlic and stir until fragrant, 30 - 60 seconds.
A slight browning of the veggies is acceptable; however, do not let them get more than a light brown.
Slightly reduce the heat, and add the chicken to the pan.
Stir until most of the pink is gone from the chicken, about 3 - 5 minutes.
Add all the dry spices, and the rice, and stir to combine.
Add the chicken stock, and the peas, bring to the boil and then immediately reduce to a simmer.
Cook, covered, until the rice is tender, about 18 - 20 minutes.
Take the pan off heat, and allow to rest, covered, for 5 additional minutes.
PLATE/PRESENT
Serve while still warm with some nice crusty bread. Enjoy.
Keep the faith, and keep cooking.

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