Chicken Caruso And Rice Recipes

Steps:

• Melt butter. Stir in chicken seasoned with pepper and garlic salt (or sprinkle on chicken while cooking). Cook 3 minutes or until chicken is white.
• Add spaghetti sauce and oregano (to taste). Cover and simmer for 15 minutes.
• Add celery and simmer uncovered for 15 minutes or until celery is desired tenderness. Serve over cooked white Minute rice.

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:

• Prepare rice according to package directions; set aside.
• Cut chicken breasts into 1/4 inch strips.
• Sprinkle chicken strips with garlic salt and pepper to taste.
• In a large non-stick skillet, saute the chicken strips and celery in the melted butter for 4-5 minutes or until chicken is not pink.
• Add in the spaghetti sauce, Italian seasoning, and basil; stir to combine.
• Bring mixture to a boil; cover, lower heat, and simmer 10 minutes.
• Serve over rice.
• Sprinkle with Parmesan cheese.

Steps:

• Heat oil in large pan.
• Add chicken and garlic and cook over medium heat until chicken is cooked through.
• Add remaining ingredients and simmer until vegetables are tender.
• Serve over cooked rice.

Steps:

• 1. thaw, and cut up your chicken breasts into small to medium pieces usually about one inch by one inch, try and cut your chicken while its a little frozen makes it easyer to cut.
• 2. Melt the half a stick of butter in a large Pan then drop all of the chicken in, sprinkle the chicken with garlic salt. sear it till all the chicken is white on all sides..
• 3. Get a medium to large pot for your rice put in the suggested ammnt of water for the rice. (you can change the ammount of rice you cook its a great variable) Start up the rice to a boil. Turn off and cover for 5 minutes. Then fluff rice
• 4. Open the can of Chef boyardee spagetti sause, and pour it over chicken, with the butter and garlic still in the pan... pour a can full of water over it and let simmer for 5 minutes...
• 5. Serve Rice with sause and chicken poured over top, salt to taste.