Best Scarletts Chicken And Rice Recipes

SCARLETT'S CHICKEN AND RICE

Steps:

• Place bird breast side up in a large, heavy bottomed pot, along with the split onion, thyme and bay leaf. Cover the bird, just barely, with cool water. Add 2 tablespoons salt and 2 teaspoons black pepper to the pot. Cover and bring it up to a simmer.. Cook for about an hour or until the bird is "falling to pieces." If using a typical young chicken, it will not take longer than an hour and a half. If it is a laying hen, it could take up to 5 hours.. Once the bird is "falling to pieces," turn off the heat and let it rest in the broth for 30 minutes. Remove and reserve the bird. Discard the onion, bay leaf and thyme.. Tear the chicken meat into medium pieces and add it back to the pot. Bring the broth and chicken up to a simmer. Add the rice. Resist the urge to rinse the rice, as the starch helps make the broth rich and homey.. Cook rice for about 12 minutes, though depending on the variety or brand, time could vary. The rice should be just cooked through and hold its shape. Turn off the heat. Add butter. Taste for seasoning and adjust with additional salt or pepper.

SCARLETT'S CHICKEN AND RICE

Steps:

• Place your bird breast side up in a heavy stockpot or Dutch oven. Barely cover with cool water, then add the salt and pepper (both to taste). Cover, and cook over medium heat until the chicken is falling-apart tender. (A young bird will take about 90 minutes; an old/stewing bird could take as long as 5 hours.) Turn off the heat; let the chicken rest for 30 minutes.
• Once the chicken is cool enough to handle, tear the meat into bite-size pieces, discarding the skin and bones. Skim the fat from the broth and discard it.
• Return the meat to the pot over medium heat. Once the broth is bubbling, stir in the rice. Cook uncovered for about 12 minutes or just until the rice is tender. Turn off the heat.
• Stir in the lemon juice; taste, and season with more salt and/or pepper as needed. Serve warm.

CHICKEN AND RICE

Steps:

• Remove gizzards and liver from chicken and discard; keep the neck (optional). Place chicken-and neck, if using-into a large Dutch oven or pot, breast side up. Add enough cool water to just barely cover the chicken. Over high heat, bring to a boil. While heating, season with ½ teaspoon freshly ground black pepper, and add bay leaves and onion if using. When boiling, reduce to a simmer, cover, and cook, about 1 hour.
• After an hour, chicken should be fully cooked and falling off the bone. Turn off heat, remove lid, and let rest in the broth, 30 minutes.
• Remove chicken from the pot and set aside to cool. Meanwhile, season the broth with remaining black pepper and salt. Bring back to a boil and stir in rice; lower heat and simmer uncovered, 1 minute. Stir and cook another 8-20 minutes, depending on the cooking directions of the type of rice you're using.
• Meanwhile, pull the chicken into sizable chunks, discarding the bones, skin, and fat; pour any juices that run off back into the chicken meat. When the rice is cooked, add chicken back to the pot. Stir, cover, and simmer, 10 more minutes.
• After 10 minutes, the rice will have absorbed most of the broth, yielding a soupy consistency. (At this point, add more broth if desired.) Season with more black pepper and salt to taste. Stir in the lemon juice. Sprinkle with more black pepper and serve immediately.

CHICKEN CACCIATORE WITH RICE

Steps:

• Heat oil in a pot over medium heat. Add chicken, onion, and garlic; cook until chicken is browned and onion and garlic are softened, 8 to 10 minutes. Stir in tomatoes, tomato sauce, bell pepper, salt, basil, and cayenne. Bring to boil; cook for 5 minutes. Stir in rice.
• Cover and remove from heat. Let stand for 5 minutes. Stir before serving.