Best Comfort Essentials Chicken Veggies And Rice Recipes

CHICKEN VEGETABLE RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non-stick cooking spray. Add the rice to the bottom of the baking dish.
• Cut the chicken breast into bite size pieces.
• Melt butter in a skillet and add the onion. Cook the onion until tender 2 or 3 minutes. Add the flour and stir in. Add the chicken broth and cream and cook until it starts to thicken.
• Add the chicken to the rice and top with the frozen vegetables. Pour the sauce over the ingredients in the baking dish.
• Cover with aluminum foil and bake for 30 minutes. Remove from the oven and remove the aluminum foil. Sprinkle the French fried onions over the top of the casserole and bake for another 15 to 20 minutes

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Steps:

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
• Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
• Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

COMFORT ESSENTIALS: LEMONY CHICKEN & RICE SOUP

Steps:

• PREP/PREPARE
• You will need a medium-sized soup pot, or Dutch oven to make this recipe.
• The Veggies If you do not wish to chop the veggies, simply place into a food processor, fitted with an S-blade, and give them a few 1-second pulses. Easy/Peasy
• The Garlic I tried this recipe two ways... In the first attempt, I allowed the grated garlic to cook with veggies at the beginning of the recipe. In the second attempt, I add the garlic at the end with the lemon juice. I love the how the flavor of the raw garlic mixed with the other ingredients.
• The Lemon Juice Some people like more lemon juice than the recipe calls for, and some people less. I would add it 1-tablespoon at a time and stop when you like what you taste.
• Storage This soup can be placed in the fridge for 2 - 3 days; however, since the rice will continue to absorb liquid, you will probably need to add a bit more stock when reheating.
• Gather your ingredients (mise en place).
• Cook the chicken and shred.
• Add the butter to a large soup pot, over medium heat.
• When the butter has melted add the veggies and the parsley flakes, throw in a pinch of salt, and sweat for about 5 minutes, then add the rice, and the chicken stock.
• Slowly simmer until the veggies are cooked through, and the rice is tender, about 20 minutes. Then add the cooked, shredded chicken and stir to warm through, about 2 additional minutes.
• While the soup is simmering, add a bit more salt, and black pepper, to taste.
• Remove from the heat, add the lemon juice, grated garlic, then stir to combine.
• PLATE/PRESENT
• Serve while nice and warm with some crispy bread, and possibly a side salad. Enjoy.
• Keep the faith, and keep cooking.

COMFORT ESSENTIALS: ZESTY CHICKEN WITH RICE

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.

VEGGIE-PACKED CHICKEN FRIED RICE

Steps:

• Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
• Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
• Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
• Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

VEGGIE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

COMFORT ESSENTIALS: CHICKEN, VEGGIES, AND RICE

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.