Yellow Chicken And Rice Recipes

Steps:

• Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm.
• Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes.
• Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

Steps:

• Place medium-size pot over medium heat with the saffron and chicken stock. Bring to a simmer and keep warm.
• Place a large, high-sided skillet over medium-high heat with about 1 tablespoon of olive oil and 1 tablespoon of butter.
• Season the chicken with salt and pepper, and cook in the pan unitl golden brown, about 4 to 5 mins per side. Remove the chicken to a plate and reserve, covered with foil.
• Melt remaining 2 tablespoons of butter in the pan. Add the broken pasta to the pan and cook until toasted and golden brown, 2-3 minutes.
• Add the rice to the pan, tossing to coat in the butter, along with onion and garlic. Cook, stirring occasionally, unitl onions are tender, about 5 minutes.
• Add the bay leaf, cinnamon, tumeric, saffron-infused stock and reserved chicken to the pan. Bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until chicken is cooked throughand the rice is tender, 15 to 18 minutes.
• Stir in peas and parsley, remove and discard bay leaf and serve.

Steps:

• Cover chicken thighs with water. Water needs to be about 2 inches over thighs. Boil chicken thighs 30 minuter or until no longer pink inside.
• Remove chicken, let cool.
• Reserve 3 cups of broth, and pour in yellow rice.
• Simmer on med-low heat 30 min or until rice is tender.
• While rice is simmering de-bone thighs.
• After rice is done, stir in chicken
• Enjoy. Especially good with collard greens.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
• Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
• Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.