Cider Rice Recipes

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.

Steps:

• Season chicken cutlets with salt and pepper.
• Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.
• Over high heat, brown the shallots.
• Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.
• Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.
• While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.
• Mix in thyme, mustard, salt and pepper.
• Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.

Steps:

• Heat a Dutch oven over low heat and add the oil. Add the onions and sweat until translucent, 8 to 10 minutes. Increase the heat to medium, add the apples, tossing well, and cook until they start to brown. Add the rice and thyme. Cook for 1 to 2 minutes, then add the chicken stock, apple juice, butter, vinegar and some salt and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender, about 20 minutes.
• Fluff with a fork and adjust the salt as needed.

Steps:

• Prepare rice as directed by the bag/box, instead of water use apple cider.
• This is a really great sidedish for the fall, for a less cidery tast use some water and some cider.
• Enjoy.

Steps:

• In one or two large skillets, melt the butter. Add the rice and cook slowly, stirring, until the rice is golden.
• Season with salt, pepper, orange peel, onion and celery and continue sauteing for about five minutes longer. Add one-half cup of parsley and the rosemary.
• In a separate saucepan, bring the cider to a boil and then stir into the rice. Cook the rice, tightly covered, over low heat, about one hour or until all of liquid is absorbed and rice is tender.
• Serve sprinkled with the remaining parsley.

Steps:

• Pulse gizzards in food processor, then pulse livers.
• Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
• Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.