Best Chicken And Rice Recipes

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THE BEST CHICKEN AND RICE

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14



The Best Chicken and Rice image

Steps:

  • Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
  • Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
  • Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

2 tablespoons canola oil
4 to 6 bone-in, skin on chicken thighs (about 6 ounces each)
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces), sliced 1/4-inch thick
2 large shallots (about 4 ounces), finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
1 cup long-grain rice
4 cups low-sodium chicken stock
1 tablespoon chopped fresh chives

TEX-MEX SKILLET CHICKEN AND RICE

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12



Tex-Mex Skillet Chicken and Rice image

Steps:

  • Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
  • Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
  • Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

Nutrition Facts : Calories 570, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 78 milligrams, Sodium 1264 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams

3/4 cup salsa verde
1/2 cup sour cream
2 tablespoons extra-virgin olive oil
1 12-ounce bag small broccoli florets (about 4 cups)
1 large red bell pepper, diced
3 scallions, sliced (white and green parts separated)
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
2 cups shredded rotisserie chicken, skin removed
3 cups frozen cooked brown rice, heated as directed
1 1/4 cups shredded Mexican cheese blend

CHICKEN AND RICE

Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!

Provided by R.E. Vincent

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 6

Number Of Ingredients 3



Chicken and Rice image

Steps:

  • Prepare rice according to package directions.
  • When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g

2 cups instant rice
1 (5 ounce) can chicken chunks, drained
1 (10.75 ounce) can condensed cream of chicken soup

THE BEST CHICKEN RICE CASSEROLE

This recipe is based on the Cook's Illustrated recipe from their Cover and Bake cookbook. As with all their recipes it is the best. But mine is better :) Like all casseroles this one freezes well once prepared to just before you put it in the oven.

Provided by Alyss05

Categories     Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19



The Best Chicken Rice Casserole image

Steps:

  • Melt butter in a large dutch oven over medium heat and cook onions, celery and carrots until soft but not brown. Add garlic, seasoned salt, pepper and chile powders and cook until very fragrant. Add flour and mix well. Cook until starting to color.
  • Whisk milk and stock into vegetable flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice to sauce and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally. Will take about 20 minutes.
  • Preheat oven to 400 degrees. Add raw chicken to the rice and sauce mixture. Cut green beans into 1 inch lengths and stir into the mixture as well. Cook approximately 4 minutes or until the chicken is no longer pink on the outside. Stir in cheese.
  • Pour mixture into a 9 x 13 inch casserole, or two 8x8 inch casseroles.
  • Combine bread crumbs, cheese and garlic powder and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.
  • You really should cool for 10 minutes before cutting. You could garnish with parsley and lemon wedges. Or not :).

4 tablespoons butter
1 medium onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 garlic cloves, chopped fine
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon mild chili powder
1/4 teaspoon cayenne pepper
4 tablespoons all-purpose flour
3 1/2 cups chicken stock
3 1/2 cups whole milk
1 1/2 cups long-grain rice
2 lbs boneless skinless chicken breasts, cubed
2 2/3 cups cheddar cheese, shredded
1 cup green beans
2/3 cup breadcrumbs
2/3 cup cheddar cheese or 2/3 cup parmesan cheese, shredded
2 teaspoons garlic powder

MY BEST CHICKEN AND RICE IN WINE

Easy to make. A good mixture of flavors. One of our favorites. This is from Pierre Franey, my favorite chef. If you like you can add a bay leaf with the mushrooms.

Provided by MizzNezz

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 8



My Best Chicken And Rice In Wine image

Steps:

  • Brown chicken in butter in a dutch oven.
  • Scatter onion and garlic over chicken.
  • Add mushrooms,and cook 5 minutes.
  • Add chicken broth.
  • Add wine, cook another 5 minutes.
  • Add rice, cover and cook 20 minutes.

Nutrition Facts : Calories 343.4, Fat 5.9, SaturatedFat 3, Cholesterol 78.5, Sodium 298, Carbohydrate 33.1, Fiber 1, Sugar 1.6, Protein 31.8

4 boneless skinless chicken breast halves
4 teaspoons butter
1/2 cup minced onion
2 teaspoons minced garlic
1 cup fresh mushrooms, sliced
1 cup chicken broth
1/2 cup dry white wine
3/4 cup rice

BASIC CHICKEN AND RICE DINNER FOR CATS

Be sure to add your cat's daily supplements to each meal in the quantities recommended for each on the packages. A good quality vitamin/mineral supplement. A bone meal supplement. This can be either nutritional grade bone meal, finely crushed eggshells or a calcium lactate supplement. 250 to 500 mg. of taurine per day. Many owners will also provide oat grass or wheat grass plants for their cats to chew on. (Check to make sure that the grass you select is not toxic to cats. Several are.) Preparation and cooking times are approximate.

Provided by NoeleenCleary

Categories     < 4 Hours

Time 1h5m

Yield 6 cups, approximately

Number Of Ingredients 6



Basic Chicken and Rice Dinner for Cats image

Steps:

  • Place chicken livers in a large pot. Cover with water.
  • Bring to boil. Reduce heat. Cover and simmer for 30 minutes or until livers are cooked through.
  • Drain, rinse and cool completely. Cut into bite-sized pieces.
  • Return to pot. Add prepared rice or oatmeal, eggs, vegetables, salmon or fish oil and Vitamin E oil.
  • Stir well to combine.
  • Divide into serving-size portions. This should stay good in the refrigerator for 3 days. Freeze any portion that will not be used within that time.

Nutrition Facts : Calories 552.8, Fat 9.7, SaturatedFat 3.1, Cholesterol 593.9, Sodium 129.3, Carbohydrate 77.5, Fiber 1.4, Sugar 0.2, Protein 34.2

2 lbs chicken livers, cooked, chopped bite-size
3 cups rice, cooked. Cooked oatmeal can be substituted
2 hard-boiled eggs, chopped bite-size
1/2 cup chopped vegetables, cooked and pureed
1 tablespoon fish, oil. salmon oil can be substituted
1 teaspoon vitamin E, oil

THE EASIEST AND BEST CHICKEN AND RICE

Make and share this The Easiest and Best Chicken and Rice recipe from Food.com.

Provided by LeahBurgoon

Categories     One Dish Meal

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 5



The Easiest and Best Chicken and Rice image

Steps:

  • Mix first four ingredients and pour into a 9x13 baking dish, or dutch oven, or roaster -- Anything really.
  • Place chicken on top and nestle into the rice.
  • Place in oven and bake for an hour and a half. Cooking time will vary based on temperature.

Nutrition Facts : Calories 526.7, Fat 22.9, SaturatedFat 6.5, Cholesterol 112.5, Sodium 1072.8, Carbohydrate 44.7, Fiber 1.3, Sugar 0.5, Protein 32.3

1 cup uncooked rice
2 1/2 cups water or 2 1/2 cups chicken broth
1 tablespoon soy sauce
1 (1 1/4 ounce) package onion soup mix
6 pieces chicken

CROCK POT CHICKEN AND RICE

Threw this together one morning and what a wonderful dinner. Served with peas and dinner buns. Please note: I didn't leave the chicken breast whole, I cut each breast into 3 pieces.

Provided by CookingMonster

Categories     Chicken Breast

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 8



Crock Pot Chicken and Rice image

Steps:

  • Mix dry soup to wet soup and rice and milk in a bowl.
  • Lay chicken in lightly greased crock pot. Place 1 tablespoons butter on top of each piece of chicken.
  • Pour over soup mixture.
  • Season with pepper and sprinkle the parmesan cheese on top.
  • Cook in crock pot for 8-10 hours on low or 4-6 hours on high.
  • Enjoy!

6 tablespoons butter
6 boneless skinless chicken breasts
1 (2 ounce) package onion soup mix (dry)
1 cup rice
1/4 cup parmesan cheese
1 1/2 cups milk
2 (10 ounce) cans cream soup (mushroom or celery)
1/2 teaspoon black pepper

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