Ybor City Chicken And Yellow Rice Recipes

CHICKEN AND YELLOW RICE SKILLET

Steps:

• Mix the seasoning ingredients together, and generously rub them onto the chicken thighs.
• Heat the oil in a large non-stick skillet. Add the chicken and sear for about 4-5 minutes on each side.*
• Remove the chicken from the skillet. Add the rice, turmeric, lemon juice, and chicken stock.**
• Return the chicken to the skillet, bring to a boil, reduce the heat to low, and cover with a tight lid. Cook until the liquid is fully absorbed and the rice is cooked through, about 20 minutes.
• Turn off the heat, and let in rest with lid on, for another 5 minutes. Serve.

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.

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.

YBOR CITY CHICKEN AND YELLOW RICE

Steps:

• Preheat the oven to 325, and put the saffron in the hot water to "bloom.".
• Coat the chicken pieces in oil, salt and pepper, and bake about 30 minutes, or until they reach 165.
• Melt the butter In a large oven safe skillet.
• Add the onion and pepper and saute until the onion is translucent.
• Add the rice. Stir the rice around in the oil with the onion and pepper until it starts to take on a slight golden color.
• Add the chicken stock, saffron and its water, salt, and bay leaf.
• Place rice skillet in oven, and bake until all the water is absorbed.
• Cook the peas, just until hot, and still crisp.
• To serve, you can either leave the chicken pieces whole and serve on a bed of rice, or tear the chicken into small pieces and mix with rice. both are good. Either way, rice goes on the bottom, then peas, then chicken, then roasted peppers. It makes a colorful, impressive stack of yummy.

CHICKEN AND YELLOW RICE WITH BROCCOLI AND CHEDDAR CHEESE

Steps:

• Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken; set aside.
• Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook and stir 4 minutes or until softened. Add water; bring to boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.
• Place broccoli and chicken over rice; cover. Cook 5 minutes longer or until broccoli and chicken are heated through.
• Sprinkle cheese over top; cover. Remove from heat. Let stand 5 minutes or until cheese is melted.

COLUMBIA RESTAURANT GOOD RICE

Steps:

• Melt butter and saute' onion until transparent. Add rice and stir constantly until it turns into a caramel color. Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large two-tined fork. Serves 6 to 8.