Apple Glazed Roast Chicken And Rice Recipes

Steps:

• In a large skillet, cook chicken in 1 tablespoon butter until juices run clear; remove and keep warm. Set seasoning packet from rice mix aside. In the same skillet, saute rice mix in remaining butter for 5 minutes or until golden brown., Add the water, broth, apple juice, apple, mushrooms, onion, cranberries and contents of rice seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender, stirring occasionally. Return chicken to the pan; heat through.

Steps:

• GLAZE:
• In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
• Heat; stir over medium heat.
• Bring to boiling.
• Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
• Remove from heat.
• Stir in apple pie spice.
• Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
• CHICKEN:.
• Preheat oven to 325°F
• Skewer neck skin of chicken to back; tie legs to tail.
• Twist wing tips under back.
• Place chicken, breast side up, on a rack in roasting pan.
• Sprinkle with salt.
• Roast, uncovered, 1-1/4 hours.
• Cut string.
• Place apples around chicken.
• RICE:.
• Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
• Brush chicken and apples with some of one portion of glaze.
• Sprinkle with pepper.
• Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
• Stir green onion into rice.
• Transfer rice to platter; top with chicken and apples.
• Cover with foil.
• SAUCE:
• Skim fat from juices in roasting pan; discard.
• Pour remaining glaze portion into the roasting pan.
• Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
• Strain; season to taste with salt and pepper.
• Transfer to gravy boat.
• Garnish with sage. Makes 6 servings.

Steps:

• For the apple and red chile mole: Heat the oil in a medium Dutch oven over medium-high heat. Add the garlic and onions and cook until slightly softened, about 3 minutes. Add the ancho powder, allspice, chiles de arbol, cloves, apples and cinnamon sticks and some salt and pepper. Cook, stirring, for about 3 minutes. Stir in the chipotle puree, then the almonds, tortilla chips and raisins. Add the chicken stock, 1 cup of the apple cider, the tomatoes and cider vinegar. Bring to a boil, reduce the heat and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes.
• Stir in the brown sugar, honey and maple syrup and cook, stirring, another 10 minutes. Stir in the chocolate to melt. Remove the cinnamon sticks and discard. If the mixture seems too thick to blend easily, add a little extra cider. Transfer the mixture to a blender and, starting on very low speed, blend until smooth. Again, if the sauce seems too thick, thin it with a bit more cider. Return the sauce to the pot and cook very gently for another 10 minutes. Taste and adjust the seasoning as needed. Cover to keep warm while you cook the chicken.
• For the roasted cider-glazed chicken: Preheat the oven to 400 degrees F.
• Season the chicken on both sides with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat until it begins to shimmer. Working in batches if necessary to avoid crowding the pan, add the chicken skin-side down and cook until the fat renders and the skin begins to turn golden brown. Turn, cook for a few minutes to start browning the second side, and then transfer to the oven.
• While the chicken cooks, whisk together the cider, honey and thyme in a small saucepan over medium heat. Bring to a boil, and then remove from the heat.
• After the chicken has cooked for about 10 minutes, brush with the glaze. Continue to cook, brushing with glaze occasionally, until the chicken reaches 160 degrees F on an instant-read thermometer, about 15 minutes total for the breasts, 20 to 25 minutes for the thighs and drumsticks.
• Ladle some of the mole onto a platter and top with the chicken pieces. Spoon some more mole over the top, sprinkle with scallions and serve.

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

Steps:

• Heat oven to 375 degrees; be sure racks are positioned to allow for roasting a whole chicken.
• Whisk together apple juice concentrate, corn starch and cinnamon in saucepan over medium heat. Cook until thickened, stirring constantly. Remove from heat.
• Spray roasting pan with non-stick spray. Remove skin from breast portion of chicken and top of drumsticks. Place in pan, breast-side up.
• Spoon some of the apple-cinnamon glaze over chicken breast and drumsticks, enough for a thin coating **To avoid bacterial contamination, never touch the spoon to the raw chicken; you may wish to use a basting brush to spread the glaze around on the chicken, but never bring this into contact with the remaining glaze.**.
• Roast uncovered for 1-1/4 to 1-1/2 hours until cooked through and juices run clear. It is best --but not crucial-- to reapply the glaze every 20 minutes or so.
• Heat remaining glaze in microwave and serve alongside chicken.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
• Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
• Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
• Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
• Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.

Steps:

• Pre-heat oven to 350°F.
• Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again.
• In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint.
• Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat.
• With a mortar and pestle (or with the back of a heavy skillet against a cutting board) lightly crush the cinnamon, cardamom, star anise, cloves, black and white peppercorns (you can use all black if that's what you have) with the teaspoon of kosher salt.
• Add half the spice mixture to the vegetables and reserve the rest.
• Rinse the chicken inside and out and pat dry with paper towels.
• Remove all the excess fat.
• Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string.
• Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture.
• Scatter the remaining vegetable mixture around the chicken.
• Roast for about one hour.
• Remove the vegetables that are loose in the pan and set aside in a bowl.
• Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160°F.
• During this time, if the pan becomes too dry, add water a few tablespoons at a time.
• Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil.
• Keep the vegetables warm.
• Place the roasting pan over heat on the stove top and add the water and stock or white wine.
• Bring liquid to a boil, stirring and scraping to deglaze the pan.
• Pour the liquid into a measuring cup, degreasing as best you can.
• Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm.
• Add, if necessary, water to the remaining de-glazing liquid so that you have one cup.
• Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan.
• Bring to a boil over high heat.
• As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes.
• Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables.
• Season to taste with salt and pepper.
• Combine the remaining yogurt with the pan juices in the sauce boat.
• Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid.

Steps:

• Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40-45 minutes.
• Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.
• When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.