Chicken And Rice Healthy Cheap And Tasty Too Recipes

Steps:

• Put the chicken and water in a large pot.
• Bring to a boil on high, then skim the white foamy stuff off the top. Reduce heat to med-high and add all of the seasonings.
• Cook 20-30 minutes, until chicken is cooked (bone-in chicken usually takes 30, bone-out takes 20).
• Remove chicken from pot and place on a plate until it's cool enough to handle.
• While it is cooling, skim the fat off of the broth. I use a measuring cup to do this, but if you have a fat seperator they work even better. You can leave some in, as it gives it more taste (but is less healthy). Make sure you have at least 4 cups of liquid left in the pot.
• When the chicken is cool enough to handle, remove fat and bones. Tear into bite sized pieces. Put the torn chicken back into the pot.
• Bring to a boil, then add the rice. Reduce to med-high and cook for 20 minutes, without the lid. During the last 5 minutes, stir more often as it usually starts sticking.
• Taste then season with additional salt and pepper if needed.
• Enjoy!

Steps:

• Heat sesame oil in a skillet, and cook garlic until softened.
• Add the chicken, salt, and pepper, and sauté for 5 minutes.
• Add the carrots and broccoli, and sauté until tender.
• Add the rice, soy sauce, and peas, and mix thoroughly.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
• On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
• Grate both zucchinis with a box grater.
• Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
• Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temperature reads 165˚F (75˚C).
• Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
• Serve chicken on bed of rice mixture.
• Enjoy!