Rice A Roni Mediterranean Lemon Chicken Recipes

RICE A RONI MEDITERRANEAN LEMON CHICKEN

Steps:

• Sprinkle chicken with paprika and salt and pepper.
• In a large skillet, heat butter over high heat.
• Add chicken and garlic and cook 2 minutes on each side or until browned.
• Remove from skillet and set aside, reserving drippings. Keep warm.
• In same skillet, saute rice-vermicelli in reserved drippings over medium heat until vermicelli is golden brown.
• Add lemon juice with 2 1/4 cups hot water and contents of seasoning packet.
• Bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
• Stir in red pepper and lemon peel.
• Top rice with chicken.
• Cover and continue to simmer 10 minutes or until liquid os absorbed, rice is tender, and chicken is cooked through.

CHICKEN VEGETABLE RICE (LIKE RICE A RONI)

Steps:

• In a large skillet combine Veggies, Onion, Celery, 1 tablespoon Chicken Base and Butter. Let simmer for about 10 minutes.
• In a seperate pot prepare rice as directed after water comes to a boil, add the remaining Chicken Base.
• When Rice is done add it to the skillet along with the Chicken Drippings, Let simmer all together for about 15 minutes
• Serve immediatley.

CHICKEN-RONI CASSEROLE

Steps:

• Cook& drain macaroni.
• Combine with all other ingredients except bread crumbs.
• Put into 1 1/2 quart casserole.
• Top with bread crumbs and dot with butter.
• Bake at 350 for 35 minutes.

MEDITERRANEAN LEMON CHICKEN

Steps:

• Preheat oven to 425°F (220°C).
• In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper.
• Stir until mixed.
• Remove skin from chicken pieces and discard.
• Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish.
• Cover dish and bake for 20 minutes.
• Turn and baste chicken.
• Reduce heat to 400°F (205°C) and bake uncovered, basting every 10 minutes, for about 30 more minutes.
• Serve chicken with pan juices.

CHICKEN RICE-A-RONI®

Steps:

• Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
• Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
• Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
• Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
• Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
• Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
• Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
• Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.