Ranch Or Caesar Chicken Rice Recipe 445 Recipes

RANCH (OR CAESAR) CHICKEN & RICE RECIPE - (4.4/5)

Ranch (or Caesar) Chicken & Rice Recipe - (4.4/5) image

Provided by gMinor

Number Of Ingredients 13

Ingredients

6 chicken thighs, boneless (skin on preferred, but not required)
Olive oil
Kosher salt, as needed
Black pepper, as needed
1 teaspoon cayenne
1 tablespoon onion powder
1/2 cup Ranch (or Caesar) dressing
3 cloves garlic, minced
1 onion
2 1/4 cups chicken broth
1 cup kale
1 cup baby spinach
1 1/2 cups white rice

Steps:

Season the chicken with the salt, pepper and cayenne. Use your best judgement. If you want start with about 1 teaspoon of each. Can always add more later. Add the Dressing and let that sit for 10 to 15 minutes. In a large skillet, put in 2 tablespoons of oil (or enough to cover once hot) and set to medium-high heat. Then sear the chicken thighs skin side down for about 5 minutes. Once golden brown, remove to a plate and set aside. Turn heat down to medium and cook the onions until they start to soften, then add the garlic. Cook for about 2 minutes more. Add the Rice and stir so that it soaks up all the juices. Add in the chicken broth, kale, onion powder, more salt (1 teaspoon) and more pepper (1/2 teaspoon) and additional Dressing if you want (I just use leftover from the marinade since it will be cooked). Place the Chicken into the mixture with the browned side up and then simmer on medium to low heat for about 20 minutes (or the rice is tender). Stir in Baby Spinach and once wilted (in like 1 minute) it's ready. Enjoy!

RANCH CHICKEN AND RICE

Ranch Chicken and Rice image

Provided by Valerie Bertinelli

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 bone-in, skin-on chicken breasts
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups long-grain white rice
One 1-ounce package ranch seasoning powder
1/2 teaspoon ground turmeric
1 cup chicken broth
2 ounces cream cheese, cubed
1 tablespoon fresh lemon juice
2 scallions, thinly sliced
1 1/2 cups frozen peas and carrots, thawed
1/4 cup crushed ranch-flavored or plain corn chips

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Drizzle the chicken breasts with olive oil and sprinkle all over with salt and pepper.
Put the chicken on the lined sheet pan skin-side up and roast until an instant-read thermometer reads 165 degrees F, 25 to 30 minutes.
In the meantime, turn the heat to medium-low on a braiser or high-sided skillet with a lid. Add the olive oil and onion and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and let cook until the garlic is fragrant, about 30 seconds to a minute. Add the rice, ranch seasoning and turmeric and stir to coat. Add the chicken broth and 2 cups of water. Increase the heat to medium-high and bring to a brisk simmer. Simmer 2 minutes, then add the cream cheese, lemon juice and one scallion. Stir to incorporate.
Cover the pot and let cook until the rice is tender, 8 to 12 minutes. Remove from the heat, then uncover; fluff the rice, then stir in the peas and carrots. Replace the lid to keep warm until the chicken is done (the residual heat will gently cook the peas and carrots). Remove the chicken from the oven and arrange the chicken on top of the rice skin-side-up.
Sprinkle with the crushed chips and the remaining scallions and serve.

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