CHICKEN ESSENTIALS: STOVETOP CHICKEN & RICE
This dish is simple, fast, and easy to assemble. That makes this a great cold-weather dinner that can be on the table in 30 minutes or less. I was tempted to add more spices; however, I decided to go with salt and pepper, and let the natural flavors of the chicken come through. I'm glad that I did. So, you ready... Let's...
Provided by Andy Anderson !
Categories Chicken
Time 35m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Sprinkle the chicken with salt and pepper, and reserve.
- 4. Add the oil to a large sauté pan, over medium heat.
- 5. Chef's Note: This pan must have a good lid.
- 6. Add the onions and bell pepper to the pan.
- 7. Sprinkle with a bit of salt and pepper, and cook until the onions soften, about 6 - 10 minutes.
- 8. Chef's Note: At this point I like to add a splash of white wine, and let it evaporate as the veggies are cooking... Totally optional.
- 9. Add the rice to the pan, and stir until the rice is thoroughly coated with the oil.
- 10. Add the peas, and stir to combine.
- 11. Add the chicken and mix in with the rice.
- 12. Pour in the boiling chicken stock.
- 13. Cover and allow to simmer for 20 minutes, or until all the liquid is absorbed.
- 14. Chef's Note: Since the only spices are salt and pepper, do a final tasting and season to taste.
- 15. PLATE/PRESENT
- 16. Serve immediately with a with a wedge of lemon. Enjoy.
- 17. Chef's Tip: The lemon really helps to draw all the flavors together.
- 18. Keep the faith, and keep cooking.
STOVETOP ESSENTIALS: SPICY CHICKEN & RICE
I put together two skillets of this recipe, for a brunch on Sunday. Mostly threw it together from bit-and-bobs I had in the walk-in. Surprisingly, turned out rather good, and there were no leftovers... that is a really good sign :-) It has a nice spicy level of flavor that is not too hot for the Summer months, but just enough to give it a satisfying smack. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 17
Steps:
- PREP/PREPARE
- Use good quality rice - no Minute Rice. If you use a cheap, or pre-cooked rice, you will not have a rice casserole, you will have rice mush...
- I vary the spices on this recipe according to the seasons. The spices, as listed, are perfect for a warm Summer's Eve out by the pond. However, in the Autumn and Winter months, I kick up the spices; including adding a bit of cayenne.
- Gather your ingredients (mise en place).
- Add the butter to a large skillet, over medium heat.
- I do not have photos for the next few steps (my bad), so follow along with my wonderful description: Add the onion, and let it simmer in the melted butter until softened, not browned, about 2 - 3 minutes. Add the carrots, and stir for an additional 2 - 3 minutes. While the carrots and onions, are cooking, season with a bit of salt and pepper. Add the garlic and stir until fragrant, 30 - 60 seconds.
- A slight browning of the veggies is acceptable; however, do not let them get more than a light brown.
- Slightly reduce the heat, and add the chicken to the pan.
- Stir until most of the pink is gone from the chicken, about 3 - 5 minutes.
- Add all the dry spices, and the rice, and stir to combine.
- Add the chicken stock, and the peas, bring to the boil and then immediately reduce to a simmer.
- Cook, covered, until the rice is tender, about 18 - 20 minutes.
- Take the pan off heat, and allow to rest, covered, for 5 additional minutes.
- PLATE/PRESENT
- Serve while still warm with some nice crusty bread. Enjoy.
- Keep the faith, and keep cooking.
SPICY CHICKEN AND RICE
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.
SPICY CHICKEN FRIED RICE
A clever mix of basmati and wild rice gives this superhealthy chicken dish a wonderfully nutty bite
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 538 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.91 milligram of sodium
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