Drews Favorite Lemon Chicken With Rice And Peas Recipes

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.

DREW'S FAVORITE LEMON CHICKEN WITH RICE AND PEAS

Steps:

• PREP CHICKEN Dice chicken breasts in to 1 inch pieces Salt and pepper chicken Put flour on a plate an dredge chicken shaking off excess flour. COOK RICE Bring 1 1/2 cups of chicken stock to a boil in a medium sauce pan. Add rice & peas and bring back up to boil. Turn off heat and cover. MEANWHILE COOK CHICKEN Heat olive oil in a large skillet over medium-high heat Add chicken pieces and lemon zest. Cook turning occasionally until chicken is browned. Add remaining 1 cup of chicken stock and garlic stir to combine. Lower heat to medium and cook until bubbly and sauce is thick - about 4-5 minutes. FINISH MEAL Add butter to chicken and sauce mix. Turn off heat. Add lemon juice and stir to combine. Serve chicken and sauce over rice and peas.

LEMON CHICKEN AND RICE

Steps:

• In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink.
• In a bowl, combine cornstarch, broth, lemon juice, and salt (if desired) until smooth.
• Add to skillet; bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Stir in rice and peas.
• Remove from heat; cover and let stand for 5 minutes.

EASY LEMON CHICKEN WITH RICE

Steps:

• Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken.
• Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts.
• Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time).
• Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD.
• Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil.
• Stir in corn starch that has been dissolved in 1/2 Celsius cold water.
• Wait for a reboil, and then add the chicken breasts back into the gravy mixture.
• Wait for another reboil and then cover the skillet, and turn the heat to low.
• Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you'll have to adjust based on your needs and equipment).
• Serve chicken over rice.

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.

LEMON RICE WITH PEAS

Steps:

• Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
• Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.