Savory Chicken And Rice Skillet Recipes

Steps:

• Heat 10-inch nonstick skillet over medium heat. Cook chicken in skillet about 5 minutes, stirring occasionally, until no longer pink in center. Stir in remaining ingredients including seasonings from rice mix.
• Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Uncover and simmer about 3 minutes longer, stirring occasionally, until carrots are tender and liquid is absorbed.

Steps:

• In a large nonstick skillet coated with cooking spray, saute onion in oil until tender., Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the broth, tomatoes, water, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add chicken and peas; heat through.

Steps:

• In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through., Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.

Steps:

• Coat large skillet with non-stick spray. Place over medium heat and cook onion, garlic, and mushrooms until golden, stirring often.
• Add chicken and cook an additional 5 minutes, stirring occasionally.
• Stir in carrots, rice mix and water. Bring to a boil.
• Reduce heat to low, cover and simmer 15 minutes, stirring occasionally.
• Uncover and simmer about 3 minutes, or until liquid is absorbed.
• Serve, topping each portion with parmesan.

Steps:

• In a large skillet or high-sided sauté pan with a lid, heat the oil and butter over medium-high heat until the foam from the butter begins to subside. Season the chicken generously with salt and pepper, then put it in the pan skin-side down. Cook-resisting the urge to repeatedly poke, prod, and look underneath-until it doesn't stick to the pan and is golden brown, about 6 minutes.
• Flip the chicken over and cook for 5 minutes more. Transfer to a platter, then pour off all but about 2 tablespoons of the fat from the pan. Add the sausages and livers (if using) and cook over medium-high heat, stirring often and breaking up the meat, until browned, about 3 minutes. Reduce the heat to medium and add the onions and, if using, the peppers, celery, garlic, and cayenne. Cook, stirring occasionally, until the onions are softened, about 8 minutes. Add the rice and bay leaf and cook, stirring often, until the rice is lightly toasted, about 2 minutes.*
• Add the broth, stir to combine, then add the reserved chicken, skin-side up, and any accumulated juices. Bring to a boil, then reduce the heat and simmer, covered, until the chicken is just cooked through and the rice is tender, about 20 minutes (see Tip). Let the pan sit, covered, for 5 to 10 minutes after taking it off the heat. Taste the rice and stir in a little more salt and/or pepper, if needed, then sprinkle with parsley or scallions, if you like.
• Make Ahead
• Prepare up to * and refrigerate, covered, for up to 1 day. Let sit at room temperature for about 20 minutes before continuing with the recipe. You may need to add a few minutes to the cooking time.
• Staggered
• Serve hot or warm. It will keep, covered, in a 200°F (90°C) oven, for about 1 hour.