Sunshine Chicken And Rice Recipes

Steps:

• Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

Steps:

• Combine curry powder with 1/2 tsp. of salt and pepper.
• Sprinkle/rub this mixture onto chicken.
• In skillet, combine juice, rice, water, sugar, mustard and rest of salt.
• Arrange chicken over this mixture.
• Bring to a boil.
• Cover and simmer for 20-30 minutes.
• Remove from heat and let stand 5 minutes.
• Adjust seasonings.
• You may add more curry for desired spice.

Steps:

• Preheat oven 350 Combine all ingredients in a ziploc bag and shake.
• Let stand 15-20 minutes.
• Place chicken in baking dish, reserve marinade to brush on chicken during baking.
• Bake 40-50 min or until done.

Steps:

• Melt 1 tablespoon buttery spread in a skillet over medium-high heat. Add chicken and brown, cooking and stirring. Season with Montreal steak seasoning. Cook until chicken is no longer pink inside, about 5 minutes. Transfer cooked chicken to a bowl.
• Melt remaining tablespoon buttery spread in the skillet. Add sliced mushrooms and garlic; cook and stir until lightly brown, about 2 minutes. Stir in water, lemon juice, and the Knorr® Rice Sides™ - Herb & Butter.
• Bring to a boil over high heat; stir and reduce heat to low. Cover and simmer until rice is tender, 7 minutes. Remove from heat. Stir in cooked chicken, lemon zest, and avocado.