Comforting Chicken And Rice Recipes
COMFORTING CHICKEN AND RICE
My mom and grammie used to make this for me as a little girl. For me, there is no better comfort food. It really is more flavorful if you use bone-in pieces.
Provided by Lyssie71
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Grease 9 x 13 baking dish.
- Place rice in dish. Combine soup, water and soup mix and pour over rice. Stir to loosely combine.
- Place chicken on top and gently press down into liquid (does not need to be totally covered). Season with black pepper.
- Cover and bake at 350° for about 1 hour, or until rice is tender and liquid absorbed.
- Note: This is more flavorful if made with bone-in chicken. It can also be made with pork chops.
- ***Decrease the water by 1 can if using long grain rice***.
Nutrition Facts : Calories 350.2, Fat 6.5, SaturatedFat 1.4, Cholesterol 0.6, Sodium 1563.2, Carbohydrate 65, Fiber 1.7, Sugar 3.7, Protein 6.7
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
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