Herbed Brown Rice And Chicken Recipes

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.

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.

Steps:

• Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
• Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
• Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.

Steps:

• Preheat oven to 350 degrees. Heat oil in a 3-quart, ovenproof, saucepan over medium heat. Add onion & saute, stirring frequently, for 5 minutes. Add the rice; cook, stirring for 2 minutes. Stir in remaining ingredients.
• Cover & transfer to the oven. Bake 40 minutes or until rice is tender.

Steps:

• Heat 1 tablespoon oil in saucepan over medium heat.
• Cook garlic 2 minutes.
• Add rice and cumin, stir until coated.
• Add broth and cayenne pepper.
• Increase heat to high and bring to a boil.
• Cover and simmer over medium low heat 20 minutes.
• Meanwhile, stir italian seasoning with salt and pepper.
• Sprinkle over both sides of chicken to coat.
• Heat remaining oil in frying pan over medium high heat.
• Add chicken and cook until no longer pink, about 5 minutes on each side.
• Remove from heat and cover to keep warm.
• Stir apricots and raisens into rice.
• Cover and continue to simmer until broth has been absorbed, 5 to 10 minutes.
• Gently stir almonds and green onions into rice mixture.
• To serve, place rice mixture on plate and fan chicken slices over top.

Steps:

• Bring bouillon cubes and water to boil in large saucepan; stir in rice. Cover; simmer on medium-low heat 5 min. Remove from heat.
• Let stand 5 min. or until rice is tender and water is absorbed.
• Add lemon zest and dill; mix lightly.