Comfort Essentials Zesty Chicken With Rice Recipes

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Pour dressing over chicken. Bake, uncovered, at 400° for 20 minutes. Combine broth, vegetables, rice and Italian seasoning; pour over chicken., Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes more or until chicken juices run clear and rice is tender.

Steps:

• PREP/PREPARE
• You will need an ovenproof skillet, glass baking dish, or rimmed baking sheet to make this recipe.
• The Chicken This recipe is designed for two, so you will need two pieces of chicken. Thighs and breasts come to mind. You could probably use any cut of the chicken, but I found that boneless and skinless is the way to go. I tried it on some thighs and breasts, and both came out excellent and very flavorful. If you have the time, you might want to throw them into a salt brine for an hour; especially if you are using breasts. A quick brine of just 50 - 60 minutes is enough to add flavor to smaller cuts like chicken breasts. Just dissolve 4 tablespoons of kosher salt (3 tablespoons if you are using fine table salt) to a quart (1 liter) of cold water and let the chicken sit in the brine, in the refrigerator for about an hour. If you are doing thighs, you probably can skip the brining, as thighs are naturally moist.
• The Sauce The sauce is the one ingredient that binds all the other items in this recipe together. The one I made is my French Sauce Supreme. It is actually not that difficult and it is an amazing sauce. If you are using a different sauce, just think of a sauce that would go nicely in a pot pie. https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/french-sauce-supreme.html
• The Veggies If I cannot get fresh, my next best option is organic frozen. I am using a combination of chopped carrots, onions, and peas; however, you can add any veggies that you like. It is up to you... no pressure.
• Gather your ingredients (mise en place).
• Mix all the dry spices together in a small bowl
• Place a rack in the middle position and preheat the oven to 375f (190c).
• Add some olive oil to a glass baking dish, or high-rimmed baking sheet.
• Add the chicken and turn to coat in the oil.
• In this photo, I am trying an experiment between chicken breasts and thighs. In truth both came out tasting pretty great.
• Sprinkle the dry spices over the chicken.
• Place into the preheated oven and bake uncovered, until the internal temp reaches 165f (75c), about 30 - 35 minutes.
• While the chicken is baking make the gravy, add the veggies, then let it slowly simmer until the chicken is ready.
• As a final step to the gravy, add a tablespoon of sweet butter, unsalted, and combine. This will make the gravy silky smooth.
• PLATE/PRESENT
• Add a piece of the chicken; along with some of the cooked rice to a plate.
• Ladle on the gravy and veggies, then serve while nice and warm. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. You will need an ovenproof skillet with a lid to make this recipe. If you do not have a lid, you can always use a sheet of aluminum foil. I am using small cast-iron skillets that are 5 inches (12.7cm), and they were perfect for the listed ingredients.
• 3. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 4. No baked garlic/ If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. For this recipe that would be 2 cloves, minced. No tamari or liquid aminos? Sub an equal amount of low sodium soy sauce, or half the amount of regular soy sauce. Remember that regular soy sauce has a lot of sodium, so cut back on the additional salt. No white pepper? Use black; hopefully freshly ground. No maple syrup? Honey works too. No ground ginger? You can use freshly minced ginger; but double the amount. Other spices to try might be allspice, cardamom, cinnamon, mace, or nutmeg. It will be a different flavor, but they are all considered complimentary spices. If you are using one of these alternate spices, add a few pinches at a time until you like what you taste. No long-grain white rice? Brown rice or another type should do just fine. No toasted sesame oil? Olive oil will do fine. Or you could try another flavored oil, such as avocado or tahini oil. As a matter of fact, if you have some sesame seeds you could toast them up in a dry pan, and chuck them in... Why not? No rice wine vinegar? Regular vinegar, or apple cider vinegar will work well. No chicken thighs? I am using boneless, skinless chicken thighs, but I really think you could use just about any part of the chicken. So, experiment with different cuts, and see what works for you. To be honest, any time you sub out one ingredient with another, you will change the flavor of the dish, so choose substitutes that have flavors you enjoy.
• 5. Gather your ingredients (mise en place).
• 6. THE CHICKEN
• 7. Season the chicken with a bit of salt and pepper.
• 8. Add the butter and oil to a pan over medium heat.
• 9. When the butter melts and stops foaming, give the pan a swirl and add the chicken.
• 10. Cook until browned on the first side, and easily releases from the pan, about 4 - 6 minutes, and then turn over and brown the other side for an additional 4 - 6 minutes.
• 11. Remove from the skillet, cover and reserve.
• 12. THE SAUCE
• 13. Add the sauce ingredients to the pan.
• 14. Slowly simmer until the sauce reduces and thickens, about 8 - 10 minutes, depending on the heat of your pan.
• 15. Take your time reducing the sauce with a low simmer. If you raise the heat to high you will scorch the sauce and you will have to start all over.
• 16. Remove the sauce from the pan and reserve in a small bowl.
• 17. Place a rack in the middle position, and preheat the oven to 350f (175c).
• 18. THE RICE
• 19. Add the butter to the skillet and keep the heat at medium.
• 20. When it stops foaming add the diced onion, and stir until they soften, about 2 - 3 minutes.
• 21. Add the rice, and stir until the rice turns translucent, about 3 - 4 minutes.
• 22. Add the chicken stock and season with a bit of salt and pepper.
• 23. Add the chicken and bring up to a simmer, about 2 - 3 minutes.
• 24. Cover the pan and place into the preheated oven, then allow to bake for 40 minutes.
• 25. Remove the cover, brush the chicken and rice with a bit of the sauce.
• 26. Raise heat to 425f (220c) and allow to bake for an additional 10 - 12 minutes, or until the chicken begins to crisp.
• 27. PLATE/PRESENT
• 28. I like to serve it rustic (still in the skillet) with some crusty bread and a small side salad.
• 29. Keep the faith, and keep cooking.

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

Steps:

• Cook 1/4 cup dressing and mustard in large nonstick skillet on medium-high heat 2 min. or until heated through, stirring occasionally. Stir in chicken; cook 6 min. or until done, stirring occasionally.
• Dissolve bouillon cube in water; stir into skillet with remaining dressing and peppers; cover. Simmer 2 min. Stir in rice; simmer, covered, 5 min. or until rice and peppers are tender.
• Remove skillet from heat. Let stand 5 min. or until liquid is absorbed.

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.