Chicken Rice Hotpot Recipes

ONE-POT CRISPY CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
• Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
• Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

CHICKEN RICE HOT DISH

Steps:

• In a small saucepan, saute celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Stir in chicken and parsley. Cover and simmer 5-10 minutes longer or until the rice and vegetable are tender.

CHICKEN & RICE HOTPOT

Steps:

• Preheat oven 350°F (175°C).
• Heat the water in a wok, toss in chicken and steam until completely cooked, stirring occasionally. Drain.
• Pour chicken into a large casserole dish, add the rice, soup and seasoning. Mix.
• Mix the cheese with the bread and sprinkle over the top of your mixture.
• Cook in the preheated oven for 20 minutes or until cheese is bubbly and bread is crunchy.

CHICKEN AND RICE HOTPOT RECIPE

Steps:

• Heat the oil in a pan and add the onion. Fry it gently for 3 mins, then add the chicken drumsticks or thighs, and fry them until lightly browned on all sides.
• Add the rice and cook for 1 min, stirring continuously. Stir in the chicken stock, carrots, bay leaf and salt and pepper.
• Simmer the mixture gently for 35-40 mins, or until the chicken is tender. Serve with a mixed salad, if liked. (Not suitable for freezing).