Simple Yellow Rice With Chicken Legs Recipes

EASY CHICKEN AND YELLOW RICE RECIPE

Steps:

• Put 5 cups homemade chicken broth in a large pot and bring to a boil.
• Following the instructions on the Vigo rice bag - dump the rice in the boiling broth and stir for 1 minute on boil.
• Lower heat to simmer. Dump in the chicken pieces and stir. Cover and simmer for 20 - 25 minutes.
• Dump the frozen peas on the top, cover and cook for another 10 - 15 minutes.

RIDICULOUSLY EASY BAKED CHICKEN WITH RICE

Steps:

• 1. Preheat oven to 350°F. Set the oven rack in the middle of the oven.
• 2. Spray a 9" X 13" glass or heavy metal pan with vegetable release spray.
• 3. Sprinkle one teaspoon of Lawry's Garlic Salt evenly in the bottom of the pan.
• 4. Wash and pat dry the leg quarters. If the pieces are extra-large, cut the legs and thighs apart. Place the chicken pieces on top of the garlic salt, being careful not to crowd them.
• 5. Sprinkle the rest of the Lawry's Garlic Salt on top of the chicken.
• 6. Sprinkle the teaspoon of paprika over the chicken pieces.
• 7. Bake at 350°F for approximately one hour, or until juices in the pieces run clear and the skin is crispy.
• 8. After the chicken has been in the oven for 30 minutes, prepare the rice.
• 9. Melt 1-2 tablespoon butter in a 2 quart covered saucepan. Once the butter has melted, sauté the uncooked rice, stirring carefully until all the rice grains are coated with the butter.
• 10. Next, stir in the chicken broth and water. Bring to a boil, then cover and simmer the rice for 15-20 minutes. Keep warm until the chicken is done.
• 11. Remove the chicken from the oven. Measure out one tablespoon of the drippings, and stir them into the cooked rice. The cook needs to taste the rice and add salt as needed.
• 12. Serve the chicken and rice with a side salad or steamed broccoli.

ONE-POT SPANISH CHICKEN AND YELLOW RICE

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

SIMPLE YELLOW RICE WITH CHICKEN LEGS

Steps:

• Boil chicken legs in water until fully cooked, retaining at least 2 cups of resulting broth. Remove chicken meat from bones.
• Cook rice according to directions, using broth instead of water.
• About 5 - 10 mins prior to rice being fully cooked, put chicken meat in pan, adding more broth or water if needed. Stir.
• When rice is cooked, stir to mix thoroughly, then serve with vegetable of choice, or salad.

CHICKEN AND YELLOW RICE RECIPE

Steps:

• Add smoked paprika, dried thyme, black pepper, garlic powder, onion granules, and salt into a bowl then mix it till it is well combined.
• Use paper towels to pat the chicken dry, and season with the spice mix.If you have the time, let the chicken marinate in the fridge for at least 30 minutes.
• Put a pot on the stove on medium heat, then add 2 tablespoons of oil. When the oil is heated, arrange the chicken thighs in it smooth side down.
• Brown the chicken on that side for 2-3minutes without moving them then turn the chicken and fry the other side for another 2-3 minutes.
• When browned, transfer the chicken to a plate and set aside.
• Wash the rice till the water runs clear.
• Add butter then pour in the rice, turmeric, garlic powder, onion granules, and black pepper then toast the rice for 1-2 minutes.
• Add chicken broth then deglaze the bottom of the pot by scraping the brown bits at the bottom of the pot. Taste for salt and adjust accordingly.
• Transfer the chicken on top of the rice.
• Cover the pot and cook the rice and chicken for 20 minutes or till the broth is dried and the rice tender.
• When it's cooked, take the pot off the stove, and garnish with fresh chopped parsley. Leave it for 5 minutes then fluff the rice with a fork.
• Serve and enjoy.

EASY CHICKEN AND YELLOW RICE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
• Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
• Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.