Comfort Essentials Chicken Veggies And Rice Recipes

Steps:

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
• Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
• Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

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:

• PREP/PREPARE
• You will need a medium-sized soup pot, or Dutch oven to make this recipe.
• The Veggies If you do not wish to chop the veggies, simply place into a food processor, fitted with an S-blade, and give them a few 1-second pulses. Easy/Peasy
• The Garlic I tried this recipe two ways... In the first attempt, I allowed the grated garlic to cook with veggies at the beginning of the recipe. In the second attempt, I add the garlic at the end with the lemon juice. I love the how the flavor of the raw garlic mixed with the other ingredients.
• The Lemon Juice Some people like more lemon juice than the recipe calls for, and some people less. I would add it 1-tablespoon at a time and stop when you like what you taste.
• Storage This soup can be placed in the fridge for 2 - 3 days; however, since the rice will continue to absorb liquid, you will probably need to add a bit more stock when reheating.
• Gather your ingredients (mise en place).
• Cook the chicken and shred.
• Add the butter to a large soup pot, over medium heat.
• When the butter has melted add the veggies and the parsley flakes, throw in a pinch of salt, and sweat for about 5 minutes, then add the rice, and the chicken stock.
• Slowly simmer until the veggies are cooked through, and the rice is tender, about 20 minutes. Then add the cooked, shredded chicken and stir to warm through, about 2 additional minutes.
• While the soup is simmering, add a bit more salt, and black pepper, to taste.
• Remove from the heat, add the lemon juice, grated garlic, then stir to combine.
• PLATE/PRESENT
• Serve while nice and warm with some crispy bread, and possibly a side salad. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Heat oil in large skillet on medium heat.
• Add shallots and garlic, cook until soft; about 1 to 2 minutes.
• Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
• Add vegetables; cook; about 5 minutes, or until veggies are tender.
• note: i always use different vegetables.
• Stir in broth; bring to boil.
• Stir in rice and dressing; cover, reduce heat to low.
• Cook 10 minutes or until liquid is absorbed and chicken is cooked through.

Steps:

• Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
• Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
• Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
• Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.