Daddys Chicken And Rice Recipes

THE BEST CHICKEN AND RICE

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

CHICKEN PERLOO

Steps:

• Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
• Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
• Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
• Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
• Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

DADDY'S CHICKEN AND RICE

Steps:

• Mix soup, water, rice, paprika, tomatoes, and black pepper in a shallow baking dish.
• Stir and allow to sit for 5-10 minutes.
• Add chicken on top on mixture, cover with foil and bake at 375 degrees for approximately 45 minutes.(Temperature and time will most likely vary with oven strength)
• Possible Augmentation(s): Sliced red onion on top of the chicken, Sprinkle grated cheese on the dish during the last five minutes.
• Add any herb or spice (marjoram, sage, thyme, curry, etc.) to the mixture before cooking.
• A way to avoid crunchy rice is to soak the rice for about 15-20 minutes before adding to the mixture.