Spanish Rice Chicken Ii Recipes

Steps:

• Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

Steps:

• Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.

Steps:

• Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
• Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Steps:

• In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

Steps:

• Heat 2 tablespoons of the oil in a large pot.
• Season the chicken pieces with salt & pepper and brown in batches.
• Remove from pot.
• Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
• Stir in the paprika and cook for 30 seconds.
• Add the tomatoes and simmer gently until it has thickened.
• Stir in the water, then add the rice and the tumeric.
• Return the chicken to the pot and stir to combine.
• Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.

Steps:

• At high heat add canola oil to a large pot.
• Add white rice, onion, and garlic; brown.
• Bring to a medium heat.
• Carefully add tomato sauce and stir quickly until the sauce thickens.
• Pour in the 6 cups of water and stir.
• Add cumin and salt to taste.
• Add chicken and bring to a boil.
• Place a lid on pot an bring heat to a low heat.
• Simmer until rice is tender and chicken is cooked thoroughly.
• Serve with flour tortillas.

Steps:

• Heat oil in 10-inch skillet over medium heat.
• Cook chicken in oil 8 - 10 minutes, turning once, until light brown.
• Drain fat from skillet.
• Stir remaining ingredients except cheese into skillet with chicken.
• Heat to boiling; reduce heat.
• Cover and simmer 50 - 55 minutes, stirring occasionally, until rice is tender.
• Sprinkle with cheese.

Steps:

• Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
• Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
• Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.
• Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.

Steps:

• Toss chicken with 1 Tbs of oil, paprika, garlic, oregano and a sprinkling of salt and pepper.
• Heat a large heavy-bottomed deep skillet over medium-high heat.
• Add chicken; saute turning once, until well browned, about 6 minutes; remove chicken; set aside.
• Add remaining oil and sausages to skillet; cook unitl browned, 2-3 minutes.
• Add onions and peppers and cook unitl tender, about 4 minutes.
• Stir in rice and tumeric to coat with oil.
• Add broth, tomatoes and chicken; bring to a simmer over medium-high heat.
• Reduce heat to low; cover and cook until liquid has absorbed and rice is tender, 15 minutes.
• Stir in peas; cover, turn off heat, wait a few minutes.
• Serve.