Bloody Mary Chicken Rice Recipes

Steps:

• 1. Heat 2 Tbsp olive oil in one pan, and 2 Tbsp olive oil in another.
• 2. Season flour with 1 Tbsp salt, 1 Tbsp pepper and the parmesan cheese. Lightly dredge chicken through flour, shake off excess, and drop into one of the pans.
• 3. Dice tomatoes, celery and olives (remember reserve some olives for garnish). Drop in other hot pan. Add the rest of the salt, pepper, cayanne, celery salt, worcestershire and lemon juice. Set to medium heat. Stir occasionally.
• 4. At the same time, stir your chicken; chicken is done when browned and no longer pink in center.
• 5. When tomato mix has been sauteeing for about 15 minutes (done when tender). Add chicken to tomato pan, stir and cover for 1-2 minutes.
• 6. Spoon bloody mary chicken into serving dish and top that with horseradish and chopped olives. (I like to add another extra dash of celery salt to the top before I put my dollop of horseradish on). Good with rice, crusty bread on the side, or some mashed potatoes, or just by itself for a quick meal! Enjoy!

Steps:

• Rinse chicken with cold water and pat dry with paper towels. Remove any fat from the chicken and place in the slow cooker.
• Pour the Bloody Mary mix over the chicken breasts and add the chopped vegetables. Cook on low for 8 hours. Serve with rice or hot noodles.

Steps:

• Place chicken breasts into a slow cooker.
• Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture.
• Cook on Low for 8 hours.

Steps:

• Making the Chicken: In a large resealable plastic bag or a large covered bowl, combine chicken, Bloody Mary mix, prepared horseradish and Worcestershire; chill for at least 2 hours, turning bag occasionally.
• Prepare grill for low heat.
• Remove chicken from marinade.
• Grill chicken until tender, 10-15 minutes.
• In a small saucepan, bring marinade to a boil over medium heat; transfer sauce to a serving pitcher and set aside.
• Making the Rice.
• In a medium skillet, melt butter over medium-high heat.
• Add onion and celery to the skillet; cook for 5 minutes.
• Add rice and spaghetti; stir until rice is golden, about 3 minutes.
• Add hot water, a little at a time, to the skillet; stir in bouillon cubes, bay leaf, 1 teaspoon lime zest and pepper.
• Bring rice mixture to a boil, stirring until bouillon cubes are dissolved.
• Reduce heat to low; cover skillet and simmer rice until tender, about 15 minutes.
• Remove bay leaf; stir in remaining lime zest.
• Serving the Chicken and Rice.
• Transfer rice to individual plates; top with chicken.
• Garnish with celery leaves and lime wedges; serve with reserved sauce.

Steps:

• Brown chicken in oil in large skillet. Remove from pan and set aside.
• Sautee onion until translucent and tender.
• Add bloody mary mix and rice to pan and stir to blend. Bring to a boil.
• Return chicken to pan with rice mixture and reduce heat, cover and simmer 5 minutes or until rice is done.
• Excellent when served with steamed broccoli and garlic toast.
• Spicy vegetable juice may be substituted for the bloody mary mix.

Steps:

• Place chicken in crock pot.
• Pour mix over and cook on low for 8 hours.
• Serve with rice or noodles.

Steps:

• Mix together the sherry, vodka, vegetable juice, horseradish sauce, tabasco, worcestershire sauce, celery salt, onion flakes & lemon juice.
• Roll the chicken thighs in the Bloody Mary mixture, seal in a zip-loc bag & leave in the refrigerator overnight (if pushed for time, a 4hr soak is the minimum).
• If cooking outdoors - Grill the chicken pieces over a gentle barbecue - that point when the coals go very grey & the flames are just a memory is perfect.Start the meat with the skin-side down & leave for about 5-8 mins, then turn & keep a watchful eye in case they burn. They will take a further 8-10 minutes.
• Of if cooking indoors - Preheat grill to high, line pan with foil and cook thighs on a rack for 8-10 minutes per side, starting with skin side down.
• Test if it is cooked by cutting a thigh in half; there should be no sign of pink.
• Rest the meat for 5 mins somewhere warm before eating.
• You can make your own red sauce by boiling the remaining marinade in a saucepan and reducing until syrupy. Adjust the seasoning & add a dollop of honey. Excellent served with steamed rice and green salad.

Steps:

• Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.

Steps:

• Saute the chicken breasts in 2 tablespoons of the butter.
• When golden brown, remove them to the crockpot.
• Add the rest of the butter to the skillet and saute the onions and cook them until tender.
• Sprinkle the flour over the butter and onion mix to form a paste, then add the tomatoes, brown sugar, steak sauce, celery, and the Bloody Mary Mix.
• When heated through, pour the sauce over the chicken breasts in the crockpot.
• Cover and cook on LOW for 8 hours.
• Serve Chicken and sauce over hot cooked noodles.

Steps:

• Combine Bloody Mary Mix, water, Tabasco Sauce, crumbled bacon, butter, garlic, onion, and celery and bring to boil.
• Add rice, reduce heat to simmer, cover and cook about 25 minutes until all liquid is absorbed.