Comfort Essentials Zesty Chicken With Rice Recipes

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

Steps:

• Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.
• Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
• Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Pour dressing over chicken. Bake, uncovered, at 400° for 20 minutes. Combine broth, vegetables, rice and Italian seasoning; pour over chicken., Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes more or until chicken juices run clear and rice is tender.

Steps:

• PREP/PREPARE
• You will need an ovenproof skillet, glass baking dish, or rimmed baking sheet to make this recipe.
• The Chicken This recipe is designed for two, so you will need two pieces of chicken. Thighs and breasts come to mind. You could probably use any cut of the chicken, but I found that boneless and skinless is the way to go. I tried it on some thighs and breasts, and both came out excellent and very flavorful. If you have the time, you might want to throw them into a salt brine for an hour; especially if you are using breasts. A quick brine of just 50 - 60 minutes is enough to add flavor to smaller cuts like chicken breasts. Just dissolve 4 tablespoons of kosher salt (3 tablespoons if you are using fine table salt) to a quart (1 liter) of cold water and let the chicken sit in the brine, in the refrigerator for about an hour. If you are doing thighs, you probably can skip the brining, as thighs are naturally moist.
• The Sauce The sauce is the one ingredient that binds all the other items in this recipe together. The one I made is my French Sauce Supreme. It is actually not that difficult and it is an amazing sauce. If you are using a different sauce, just think of a sauce that would go nicely in a pot pie. https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/french-sauce-supreme.html
• The Veggies If I cannot get fresh, my next best option is organic frozen. I am using a combination of chopped carrots, onions, and peas; however, you can add any veggies that you like. It is up to you... no pressure.
• Gather your ingredients (mise en place).
• Mix all the dry spices together in a small bowl
• Place a rack in the middle position and preheat the oven to 375f (190c).
• Add some olive oil to a glass baking dish, or high-rimmed baking sheet.
• Add the chicken and turn to coat in the oil.
• In this photo, I am trying an experiment between chicken breasts and thighs. In truth both came out tasting pretty great.
• Sprinkle the dry spices over the chicken.
• Place into the preheated oven and bake uncovered, until the internal temp reaches 165f (75c), about 30 - 35 minutes.
• While the chicken is baking make the gravy, add the veggies, then let it slowly simmer until the chicken is ready.
• As a final step to the gravy, add a tablespoon of sweet butter, unsalted, and combine. This will make the gravy silky smooth.
• PLATE/PRESENT
• Add a piece of the chicken; along with some of the cooked rice to a plate.
• Ladle on the gravy and veggies, then serve while nice and warm. Enjoy.
• Keep the faith, and keep cooking.