Chicken Rice Roger Recipes

Steps:

• Rinse chicken and dust with flour.
• Brown chicken in a little oil.
• Spray a casserole dish lightly with Pam or cooking oil.
• Put in rice, salt and pepper to taste, and strew onion about.
• Add mushrooms, juice and all.
• Arrange chicken artfully on top, pour the chicken broth over all.
• Dot with butter.
• Cover and bake for 1 hour in a preheated 350 degree oven.

Steps:

• Flour and then brown the chicken in a little oil. While it browns, put the rice salt, and pepper in a greased casserole and strew the onion about. Put in the mushrooms, juice and all. Arrange the chicken artfully on top, pour the bouillion over it, and dot with the butter. Cover and bake at 350 degrees for an hour.

Steps:

• Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
• In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
• Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
• Fluff rice and serve with the chicken and the scallion sauce.
• Enjoy!