GOLDEN CHICKEN WITH RICE
Chicken and rice has never been so easy, or so delicious! This very tender chicken is served over creamy wild rice; finish the meal with steamed carrots or another favorite veggie. -Sharon Juart of Rochester Mills, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13x9-in. baking dish. Top with chicken; sprinkle with onion soup mix. , Cover and bake at 350° for 2 hours or until a thermometer reads 180° and rice is tender.
Nutrition Facts : Calories 561 calories, Fat 25g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 2359mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.
GOLDEN CHICKEN AND RICE DINNER
This is one of my husband's favorite dishes-it's hearty, filling and tastes fantastic. The chicken bakes to a beautiful golden brown. -Megan Taylor
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Coat chicken pieces with flour. In a large skillet, brown chicken in oil on both sides. In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13-in. x 9-in. baking dish. Top with chicken. , Cover tightly with foil. Bake at 350° for 35-45 minutes or until rice and chicken are tender. Sprinkle with parsley.
Nutrition Facts :
GOLDEN MUSHROOM CHICKEN AND RICE CASSEROLE
My parents have been making this recipe since I was little and I always loved it. It probably came form Campbell's. It uses Golden Mushroom Soup instead of Cream of Mushroom.
Provided by JSkizzle
Categories Chicken Thigh & Leg
Time 1h10m
Yield 1 casserole, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350° Fahrenheit.
- Grease 8x9 casserole dish (I spray mine w/Pam cooking spray).
- Finely chop onion and spread on bottom of casserole dish.
- Pour rice over onion.
- Mix golden mushroom soup with 1/2 can of water (it will be lumpy).
- Pour most of the soup mixture over the rice and onions but save some soup mixture for later.
- Season chicken with pepper.
- Place chicken over rice and pour the rest of the soup mixture on top.
- Cover with foil and bake for approximately 1 hour and 10 minutes or until chicken is done.
- You may need to stir the rice while cooking to make sure the soup mixture is distributed evenly.
Nutrition Facts : Calories 718.1, Fat 19.1, SaturatedFat 5.9, Cholesterol 128.4, Sodium 1435.8, Carbohydrate 92.5, Fiber 2.8, Sugar 6.5, Protein 39.9
GOLDEN CHICKEN
This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.
Provided by Chef John
Categories Chicken Legs
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
- Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
- Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
- Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
- Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
- Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
- Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
- Taste the braising liquid and adjust seasoning if needed before serving.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg
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