THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
TONK'S CHICKEN AND RICE
My mom always made this. It's so quick and easy and has been a favourite comfort food of mine since I was little. Plus the soup sauce gets this wicked crunchy crust around the casserole dish that I could nibble on for days!
Provided by Nymphadora
Categories Chicken Thigh & Leg
Time 31m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Blend together the two soups in a casserole dish without adding the water or milk indicated in the directions.
- Add chicken and cover with soup, salt over soup to taste.
- Cover and microwave for 26 minutes, stirring at 18 minutes without scrapping the sides (if you want the crust). Lift chicken and recoat with soup.
- Make rice as per package instructions.
- Plate chicken and rice and scoop soup sauce over both, scraping sides for crust.
Nutrition Facts : Calories 762.7, Fat 32.2, SaturatedFat 8.6, Cholesterol 136.4, Sodium 2258.2, Carbohydrate 75.1, Fiber 1.2, Sugar 2.7, Protein 40.1
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