STOVETOP CHICKEN AND RICE
This Chicken & Rice dish is super flavorful & budget-friendly, it's the perfect weekday meal!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
- Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
- Add wine and cook 3-5 minutes or until wine is reduced to half.
- Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
- Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
- Top with Parmesan cheese if using.
Nutrition Facts : ServingSize 1.5 cups, Calories 462 kcal, Carbohydrate 48 g, Protein 33 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 89 mg, Sodium 768 mg, Fiber 3 g, Sugar 4 g
CHICKEN ESSENTIALS: STOVETOP CHICKEN & RICE
This dish is simple, fast, and easy to assemble. That makes this a great cold-weather dinner that can be on the table in 30 minutes or less. I was tempted to add more spices; however, I decided to go with salt and pepper, and let the natural flavors of the chicken come through. I'm glad that I did. So, you ready... Let's...
Provided by Andy Anderson !
Categories Chicken
Time 35m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Sprinkle the chicken with salt and pepper, and reserve.
- 4. Add the oil to a large sauté pan, over medium heat.
- 5. Chef's Note: This pan must have a good lid.
- 6. Add the onions and bell pepper to the pan.
- 7. Sprinkle with a bit of salt and pepper, and cook until the onions soften, about 6 - 10 minutes.
- 8. Chef's Note: At this point I like to add a splash of white wine, and let it evaporate as the veggies are cooking... Totally optional.
- 9. Add the rice to the pan, and stir until the rice is thoroughly coated with the oil.
- 10. Add the peas, and stir to combine.
- 11. Add the chicken and mix in with the rice.
- 12. Pour in the boiling chicken stock.
- 13. Cover and allow to simmer for 20 minutes, or until all the liquid is absorbed.
- 14. Chef's Note: Since the only spices are salt and pepper, do a final tasting and season to taste.
- 15. PLATE/PRESENT
- 16. Serve immediately with a with a wedge of lemon. Enjoy.
- 17. Chef's Tip: The lemon really helps to draw all the flavors together.
- 18. Keep the faith, and keep cooking.
STOVETOP ESSENTIALS: SPICY CHICKEN & RICE
I put together two skillets of this recipe, for a brunch on Sunday. Mostly threw it together from bit-and-bobs I had in the walk-in. Surprisingly, turned out rather good, and there were no leftovers... that is a really good sign :-) It has a nice spicy level of flavor that is not too hot for the Summer months, but just enough to give it a satisfying smack. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 17
Steps:
- PREP/PREPARE
- Use good quality rice - no Minute Rice. If you use a cheap, or pre-cooked rice, you will not have a rice casserole, you will have rice mush...
- I vary the spices on this recipe according to the seasons. The spices, as listed, are perfect for a warm Summer's Eve out by the pond. However, in the Autumn and Winter months, I kick up the spices; including adding a bit of cayenne.
- Gather your ingredients (mise en place).
- Add the butter to a large skillet, over medium heat.
- I do not have photos for the next few steps (my bad), so follow along with my wonderful description: Add the onion, and let it simmer in the melted butter until softened, not browned, about 2 - 3 minutes. Add the carrots, and stir for an additional 2 - 3 minutes. While the carrots and onions, are cooking, season with a bit of salt and pepper. Add the garlic and stir until fragrant, 30 - 60 seconds.
- A slight browning of the veggies is acceptable; however, do not let them get more than a light brown.
- Slightly reduce the heat, and add the chicken to the pan.
- Stir until most of the pink is gone from the chicken, about 3 - 5 minutes.
- Add all the dry spices, and the rice, and stir to combine.
- Add the chicken stock, and the peas, bring to the boil and then immediately reduce to a simmer.
- Cook, covered, until the rice is tender, about 18 - 20 minutes.
- Take the pan off heat, and allow to rest, covered, for 5 additional minutes.
- PLATE/PRESENT
- Serve while still warm with some nice crusty bread. Enjoy.
- Keep the faith, and keep cooking.
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