EARLONNE'S CHICKEN AND BROWN RICE
Layered with savory, satisfying flavors, this one-pan recipe was inspired by a dish Earlonne Woods regularly prepared for himself while incarcerated at San Quentin State Prison. Mr. Woods, a co-host of the popular Ear Hustle podcast, generally relied on kitchen connections to secure a raw chicken hindquarter. He'd boil it in a hot pot with whatever seasonings he had available, then use the resulting broth to rehydrate some instant brown rice. Offered as a cooking lesson to Mr. Woods, who is now an amateur home cook, this version instead relies on chicken legs browned in butter, a vibrant mix of spices and aromatics, and rich, homemade broth to pack in flavor. And just as the dish did when Mr. Woods served it, it may prompt your diner to compliment the meal: "You put your foot in it!"
Provided by Samin Nosrat
Categories dinner, grains and rice, poultry, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the chicken generously with salt and pepper and leave it out at room temperature for at least 30 minutes or up to 1 hour. At the same time, add the brown rice to a bowl, cover with water and set aside to soak for at least 30 minutes or up to 1 hour.
- Adjust oven rack position to lower third and heat to 375 degrees.
- Make the spice mix: Add garlic powder, onion powder, coriander, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper to a small jar or other lidded container and whisk to combine. Cover spice mix and set aside.
- Set a large (10- or 12-inch) cast-iron or other oven-safe skillet (preferably with a lid) over medium-high heat. Add 2 tablespoons butter and allow to melt. Working in batches if necessary to avoid crowding, carefully lay chicken legs in pan in a single layer, skin-side down, and cook until golden-brown, 4 to 6 minutes, then remove from pan and set aside on a plate, skin-side up. Meanwhile, drain the brown rice in a fine-mesh strainer, shaking to remove excess water; set aside.
- Add onions and celery to pan along with a generous pinch of salt. Reduce heat to medium and cook until vegetables are tender and lightly golden, 12 to 14 minutes.
- Return heat to medium-high, add remaining 2 tablespoons butter and allow to melt, then add rice and 4 teaspoons prepared spice mix. Toast rice until golden, about 90 seconds, then add stock and bay leaves.
- Bring to a boil, then taste and adjust for salt - the stock should be a little saltier than you are comfortable with. Turn off flame, nestle chicken legs into the pan, skin-side up, and cover with a lid or foil. (If using foil, take care to create a tight seal to prevent steam from escaping.) Place onto prepared rack in the oven.
- Check the pan after 15 minutes to make sure the liquid is at a steady simmer and adjust oven temperature as needed. Cook until rice absorbs the liquid and is tender and chicken is falling off the bone, about 80 to 90 minutes.
- Increase oven temperature to 450 degrees and remove lid or foil from pan. Adjust rack position to upper third of oven, and place pan on rack. Cook for 8 to 10 minutes until chicken skin is deep golden brown. Remove from oven, and allow to cool for 5 minutes before serving.
- In the meantime, prepare sauce: In a medium bowl, combine sour cream or yogurt, cilantro, jalapeño, garlic and 1/2 teaspoon salt. Stir, taste and adjust seasoning for salt. Serve with chicken and rice; garnish with cilantro.
- Cover and refrigerate leftover chicken, rice and sauce for up to 5 days. Cover and store remaining spice mix in a cool, dry place for up to 3 months.
HERBED BROWN RICE AND CHICKEN
Steps:
- Season the chicken with the garlic powder and black pepper.
- Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
- Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
BAKED ORANGE CHICKEN AND BROWN RICE
This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
- Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
- Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
- Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
- Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.
BROWN RICE AND CHICKEN
Love brown rice with the baked chicken pieces. Make ahead a pop into the oven for a quick supper.This is a favorite from the USA Rice Council.
Provided by Aroostook
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spray 3 quart baking dish with vegetable spray.
- Combine ingredients.
- Place in dish.
- Bake for 15-20 minutes.
CHICKEN AND BROWN RICE
This hearty one-pot meal is perfect for weekend dinners when you have time to let the dish cook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
- Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
- Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
- Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.
SIMPLE CHICKEN BREASTS & BROWN RICE
Very simple and easy chicken & brown rice meal. I make this in my electric skillet for a one-dish meal. This has always been one of my favorite meals my mom makes; it's healthy and delicious!
Provided by WhoKnew
Categories One Dish Meal
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Brown chicken (in hot oil if desired).
- Add broth and bring to a boil.
- Stir in rice and return to boil.
- Reduce heat to low, cover & simmer for 5 minutes.
- Remove from heat.
- Stir in parsley, lemon peel, and pepper.
- Cover & let stand until rice is tender (5-10 minutes.
GARLIC CHICKEN FRIED BROWN RICE
Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
Provided by JOYCE
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g
ONE-POT CHICKEN AND BROWN RICE
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total.
- Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
- Add carrots, bay leaf, and the water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, 10 minutes before serving.
- nutrition information
- (Per Serving)
- Calories: 372
- Fat: 13.9g (3.3g Saturated Fat)
- Protein: 18.3g
- Carbohydrates: 42.6g
- Fiber: 4.6g
ONE-POT CHICKEN AND BROWN RICE
A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
- Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 372 g, Cholesterol 3 g, Fat 14 g, Fiber 4 g, Protein 18 g
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