Comfort Essentials Zesty Chicken With Rice Recipes

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

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:

• Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
• Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

Steps:

• Cook 1/4 cup dressing and mustard in large nonstick skillet on medium-high heat 2 min. or until heated through, stirring occasionally. Stir in chicken; cook 6 min. or until done, stirring occasionally.
• Dissolve bouillon cube in water; stir into skillet with remaining dressing and peppers; cover. Simmer 2 min. Stir in rice; simmer, covered, 5 min. or until rice and peppers are tender.
• Remove skillet from heat. Let stand 5 min. or until liquid is absorbed.

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

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.