Chrisschickenrice Recipes

Steps:

• Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.

Steps:

• Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
• Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
• Whisk yogurt, sriracha sauce, garlic, salt, and pepper together to make the sauce. Refrigerate for 1 hour.
• Preheat a skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels. Cook skin-side down until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more.
• Let chicken for 5 to 10 minutes, then chop into chunks.
• Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.
• Remove Dutch oven from the heat and let stand, covered, for 15 minutes.
• Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.

Steps:

• Sprinkle chicken with Italian seasoning.
• Bake at 350 for one hour.
• While chicken bakes, combine sauce ingredients in a pan on stove.
• Slowly heat, occasionally adding juices from the baking chicken.
• Simmer, being careful not to let it boil.
• When chicken is done, serve over rice and top with the sauce.

Steps:

• Make rice first.
• Add all ingredients together in saucepan and bring to boil.
• Turn to simmer and cook 20 minutes with lid on.
• Set aside to cool.
• In large skillet pan melt butter.
• In a small bowl stir egg and water.
• Add to skillet on medium low heat in one big thin pancake formation.
• Cook for 1-2 minutes or until set.
• Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
• Cut egg into long thin shreds on cutting board.
• Set aside.
• Heat oil in same skillet (for flavor) over medium high heat and put in onion, bell pepper and drained water chestnuts; cook until soft (if you like it still a little crispy then sauté only a few minutes). Add rice, chicken, soy sauce and pepper.
• Mix all together to warm through and then add shredded egg to mixture.
• Cook a few minutes more and serve hot.