THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
ZOE'S CHICKEN AND RICE
This is a really tasty and fragrant take on chicken and rice. I came up with it after adapting various recipes for chicken and rice. The fresh herbs really add flavour and unusual texture to the dish
Provided by Zoe4782
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to Gas Mark 5 (375 Fahrenheit, 175 Centigrade - moderately hot).
- Mix all the ingredients except the chicken, herbs and paprika in a casserole dish.
- Cover and place in the oven.
- Cook for 20 minutes.
- Remove from oven and place the chicken pieces and herbs on the top of the mixture. Sprinkle the paprika over the chicken pieces.
- Cook covered for a further 30 minutes.
Nutrition Facts : Calories 629.5, Fat 1.5, SaturatedFat 0.3, Sodium 505.4, Carbohydrate 140.3, Fiber 7.2, Sugar 12.3, Protein 13.7
JOE'S GENERAL TSO'S CHICKEN
General Tso's Chicken is a perfect combination of sweet and spicy flavors. It is found in a lot of Chinese buffets and take-out places. You can try substituting gin for the rice wine if you'd like.
Provided by joe harrington
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
- In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the dried peppers, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. Pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with green onions to serve.
Nutrition Facts : Calories 865.3 calories, Carbohydrate 61.7 g, Cholesterol 277.2 mg, Fat 52.6 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 8.7 g, Sodium 1208 mg, Sugar 13.5 g
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