Best One Pot Chicken Dish Over Cheesy Rice Recipes

ONE POT CHICKEN DISH OVER CHEESY RICE

Steps:

• In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
• Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.

ONE POT CHICKEN DISH OVER CHEESY RICE

Steps:

• Cook bacon till crisp and set aside. Season chicken with essence and cook in grease until done, about 5 minutes. Set aside. Melt butter in same pan and cook onions/ pepper for 4 minutes, and garlic for 30 seconds. Add shrooms and thyme and cook. Until they give off the Their juices. Add chicken stock to boil to deglaze pan. Add chicken back to pan and simmer a few minutes till hot. Add bacon and green onions, stir well, and serve over cheesy rice. Garnish with parsley. For rice, melt butter over med high heat. Cook onions till soft. Add rice,salt, and bay leaf and stir about 1 minute. Add stock and stir. Reduce heat to low and cover and simmer until liquid is absorbed, about 15 minutes. Add the peas and simmer some more until liquid is absorbed, about 5 minutes. Let sit for about 10 minutes. Remove bay leaf, fluff, and add cheese and parsley.