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
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.
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
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
ONE DISH CHICKEN AND RICE BAKE
Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
- Bake at 375 degrees F 45 minutes or until done.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g
CHICKEN AND RICE POT PIE
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees
- Mix rice, vegetables, pepper, soup, water, milk and chicken in a casserole dish.
- Cover in foil and bake in oven for 30 minutes.
- Uncover and top with puff pastry dough, and bake for another 20 minutes.
- Serve hot.
KURNIK (CHICKEN AND RICE PIE)
Chicken in a creamy sauce topped with a flaky crust. Rich and lemony classic Russian dish. Cooking time includes refrigeration time for the pie crust. You can cut out a lot of the time and effort by using ready-made pie crust and chicken broth, but it's much better this way.
Provided by littleturtle
Categories Savory Pies
Time 5h
Yield 1 9x12, 9-12 serving(s)
Number Of Ingredients 27
Steps:
- Pie Crust:.
- In a large, chilled bowl, combine the butter, shortening, flour and salt.
- Working quickly, rub the flour and shortening together using your fingertips until it looks like flakes of coarse meal.
- Pour 7 tbsp of ice water over the mixture all at once, toss together lightly and gather the dough into a ball.
- If it crumbles add up to 3 more tbsp of ice water by drops until the dough sticks to itself.
- Dust the dough lightly with flour and wrap in wax paper.
- Refrigerate for at least 2 hours, or until firm.
- Chicken Stock:.
- In a heavy 6-8 quart casserole dish, combine the onions, celery, garlic, peppercorns, cloves, bay leaf, salt, chicken and giblets, and pour in enough water to cover the chicken by about an inch.
- Bring to a boil over high heat, skimming off all of the foam and scum as it rises to the surface.
- Then reduce to low heat and simmer partially covered for 1 1/2 hours, or until the chicken is tender, but not falling apart.
- Transfer the chicken to a large platter, and strain the stock through a fine sieve into a bowl, pressing down hard with a spoon on the herbs and vegetables before discarding them.
- Set the stock aside.
- Filling:.
- With a small, sharp knife, remove the skin from the chicken and cut the meat away from the bones, cutting the meat into 1" pieces and return them to the casserole dish.
- In a 10-12" skillet, melt 4 tbsp of butter over high heat, and add the mushrooms.
- Reduce to medium heat and cook 3-5 minutes, or until the mushrooms are soft.
- Transfer them to the casserole dish with a slotted spoon.
- Add the parsley, lemon juice, nutmeg, cream and 1/2 cup of the chicken stock.
- Stir thoroughly, taste for seasoning, and set aside.
- In a saucepan, combine the rice with 2 cups of the chicken stock, and bring to a boil over high heat, stirring occasionally.
- Then cover the pan, lower the heat, and simmer for 15-18 minutes, or until the rice has absorbed all of the liquid.
- Set aside, away from heat.
- In a large skillet, melt the remaining 4 tbsp butter over high heat, and add the onions.
- Lower the heat, and cook until the onions are soft and golden.
- Stir the onions into the rice, and toss until they are well mixed.
- In a separate bowl, combine the eggs with the dill.
- Preheat the oven to 400°F.
- With a pastry brush and the 2 tbsp of softened butter, lightly coat the bottom and sides of a 2" deep 9x12" baking dish.
- Spread 1/3 of the rice mixture on the bottom of the dish and cover with 1/2 of the chicken mixture.
- Top the chicken with 1/2 the egg mixture and repeat the layers, ending with the last of the rice.
- On a lightly floured surface, roll the dough in to 1/8" thick rectangle (about 10x14").
- Drape the dough over the rolling pin, lift it up and unfold it slackly over the pan.
- Firmly press the edges of the crust against the sides of the dish, pinching the edges to seal them.
- With a small, sharp knife, cut out a 1" circle from the middle of the dough.
- Brush the crust with the cream and yolk mixture and bake in the middle of the oven for 15 minutes.
- Reduce the temperature to 350°F and bake for another 30-40 minutes, or until the crust is golden brown.
- Serve immediately.
Nutrition Facts : Calories 675.5, Fat 44, SaturatedFat 24.4, Cholesterol 235.2, Sodium 769.3, Carbohydrate 59, Fiber 3.1, Sugar 4.8, Protein 12.5
CHICKEN AND RICE POT PIE
Make and share this Chicken and Rice Pot Pie recipe from Food.com.
Provided by Boo Chef in West Te
Categories Savory Pies
Time 40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
- Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
- Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.
Nutrition Facts : Calories 537.2, Fat 32.3, SaturatedFat 13.8, Cholesterol 93.2, Sodium 203.7, Carbohydrate 36.6, Fiber 1.9, Sugar 0.6, Protein 25.3
CHICKEN AND RICE PIE
This is a modified version of a recipe from 365 Ways to Cook Chicken. It is my standard meal to take to new moms. Nearly everyone asks for the recipe! Not only does it taste delicious, the pie looks impressive, too!
Provided by Kana6615
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven: 375.
- Put first pie crust in pie plate.
- Melt butter over medium heat.
- Cook onion, celery, and garlic about 3 minutes.
- Add soup, milk, chicken, parsley, lime juice, nutmeg, and pepper.
- Stir and heat.
- You will be making two layers of rice each topped with a layer of chicken sauce.
- Start by spreading a layer of rice on pie crust.
- Then follow with chicken sauce.
- Repeat.
- Top with remaining pie crust.
- Brush with a beaten egg, if desired.
- Bake 30 minutes-1 hour, depending on your oven.
Nutrition Facts : Calories 763.6, Fat 45, SaturatedFat 13.7, Cholesterol 44.6, Sodium 1081.2, Carbohydrate 70.5, Fiber 2.3, Sugar 3.5, Protein 18.8
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
CHICKEN AND RICE
Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 358 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1080mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.
CHICKEN AND RICE DINNER
My family lines up seconds of this hearty main dish from my mother-in-law, Mary Lou Baumert-a great cook! In this easy tasty recipe, the chicken bakes to a beautiful golden brown.-Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat. , In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken. , Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 541 calories, Fat 23g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 504mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 1g fiber), Protein 38g protein.
BAKED CHICKEN AND RICE
My family loves this recipe I got from my Mom when I got married. It's one of my favorites. I usually double or triple the rice part of this recipe my kids love it and there's not enough of it if I don't. Hope you love it as much as we do!
Provided by DeeMiddleton
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken breast, skinned and rinsed and patted dry into 13x9 pan.
- Brush tops and bottoms of chicken well with vegetable oil and place chicken meaty side up in pan. Discard remaining oil.
- Sprinkle with 3/4 tsp salt, 1/3 tsp garlic salt and 1/4 tsp pepper.
- Bake uncovered at 350 degrees for 30 minutes.
- In a sauce pan combine 1 3/4 cup water, 2 chicken bouilion cubes, 1/3 cup chopped onion, 1 tsp parsley flakes, 1/2 bay leaf, 2/3 tsp salt and 10 drops yellow food coloring.
- Bring just to a boil.
- Remove chicken from pan, dump sauce pan ingredients into pan with chicken drippings. Sprinkle 3/4 cup long grain rice evely over broth mixture.
- Place chicken on top of rice with meaty side down this time and cover tightly with foil.
- Bake at 350 for 40 minutes. Remove bay leaf and discard. Enjoy!
Nutrition Facts : Calories 503, Fat 27.3, SaturatedFat 5.7, Cholesterol 92.8, Sodium 919.6, Carbohydrate 29.2, Fiber 0.8, Sugar 0.6, Protein 33
CREAMY CHICKEN & RICE POT PIE/CASSEROLE
A great way to use up at that leftover chicken or turkey. We always have some leftover chicken after grilling and love to find new ways to make supper. I looked at Food.com and Bisquick.com for some ideas but in the end ended up taking 5 different recipes and making our own to taste. This is one of those hearty stick with you suppers. Serve with a great salad and bread (if you don't make it into a pot pie). We have also made this with different kinds of rice (wild, brown, and white). All very tasty! Enjoy!
Provided by Beach Dreamin Mom
Categories Chicken Thigh & Leg
Time 55m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a 5 qt pot:
- 1) Cook chopped onions and celery in the butter for 10 minutes on medium heat.
- 2) Preheat oven to 350 degrees.
- 3) Add both cans of soup, chicken stock,sage, and thyme to pot and mix thoroughly, turn heat down to med-low.
- 4) Add Chicken, Rice, and Veggies mix thoroughly and heat to a simmer.
- 5) Using a 9x13 pan (we use glass) (lightly spray if using metal) pour heated filling into pan.
- 6)Bake covered for 30-40 minutes or until bubbling.
- 7) Remove from oven and let stand for 5 minutes until serving.
- **Optional Cheese or Pot Pie Topping**.
- At step 6 , uncover sprinkle with cheese and return to oven until cheese melts. Continue with step 7 and Enjoy!
- For Pot Pie Crust.
- After step 4, while filling is warming to a simmer mix the Bisquick, Milk, Sage and Thyme. After pouring the hot filling into your pan spread the top with your Bisquick mixture. Bake at 350 for 35-40 minutes uncovered or until Bisquick crust has risen and lightly browned. Remove from oven and let sit for 5 min before serving.
- ***Cooks Note***.
- Play with the recipe and make it your own. If you and yours like garlic (like we do!) add some to the filling mix and the Bisquick crust mix to your liking. We have also added onion powder, red pepper flakes if you like some heat, mixed the cheese in and still used the Bisquick crust. Really your imagination is your limitation. :o) If you don't have time for baking you could serve this right out of your 5 qt pan once heated through and the frozen veggies hot. We have done this too on those busy, got to get there nights.
- Wishing you and yours a hearty enjoyable meal!
- *** All ovens cook differently, the times given are a good rule of thumb but make sure you check periodically while baking to see what time frame works in your oven).
Nutrition Facts : Calories 771.9, Fat 34.6, SaturatedFat 14.8, Cholesterol 129.9, Sodium 1698.2, Carbohydrate 68.6, Fiber 4.9, Sugar 8, Protein 45.9
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TURKISH CHICKEN AND RICE PIE - FOOD REPUBLIC
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Servings 4-6Published 2015-09-09Estimated Reading Time 3 mins
- Put the chicken in a large saucepan or casserole dish along with the bay leaves, carrot, onion, celery, parsley, peppercorns, and cloves. Cover with cold water and bring to a boil over medium heat.
- Transfer the cooled chicken to a cutting board. Peel off and discard the skin, remove all the meat, and shred it into a large bowl. Strain the chicken stock, discarding the vegetables, and set aside 2 cups of it in a measuring cup.
- For the pilaf, heat the butter and olive oil in a pan over medium heat and sauté the onions and mint for 5 minutes, or until softened. Add the rice and almonds and cook, stirring, for 5 minutes.
- For the egg wash, whisk the egg and butter together in a small bowl. Place the phyllo sheets on a flat surface, cut them in half, and cover with a damp cloth to prevent them from drying out.
- Place the molds in a roasting pan and bake in the preheated oven for 20 minutes, or until the top is golden brown. Let cool for 5 minutes before carefully inverting the molds onto plates to reveal the “veiled pilafs.”
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