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.
RAINBOW RICE
This colourful salad is a good way of getting lots of veggies and seeds into your childrens diet
Provided by Lesley Waters
Categories Buffet, Lunch, Side dish, Snack
Time 30m
Yield Serves 2 big kids or 4 small
Number Of Ingredients 8
Steps:
- Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.07 milligram of sodium
ONE-POT CHICKEN AND RICE WITH SWISS CHARD
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 55m
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
- Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 664 g, Fat 23 g, Fiber 3 g, Protein 48 g, SaturatedFat 6 g
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