Best Ultimate Chicken And Rice Recipes

CHICKEN AND RICE

Chicken and Rice image

Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!

Provided by R.E. Vincent

Categories Meat and Poultry Recipes Chicken

Time 20m

Yield 6

Number Of Ingredients 3

Ingredients

2 cups instant rice
1 (5 ounce) can chicken chunks, drained
1 (10.75 ounce) can condensed cream of chicken soup

Steps:

Prepare rice according to package directions.
When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g

THE BEST CHICKEN AND RICE

The Best Chicken and Rice image

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

Ingredients

2 tablespoons canola oil
4 to 6 bone-in, skin on chicken thighs (about 6 ounces each)
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces), sliced 1/4-inch thick
2 large shallots (about 4 ounces), finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
1 cup long-grain rice
4 cups low-sodium chicken stock
1 tablespoon chopped fresh chives

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.

ULTIMATE CHICKEN AND RICE

Ultimate Chicken and Rice image

A few months ago a friend of mine from high school Cici posted a picture of a dish she had created and it looked super yummy!! Of course I asked immediately what the recipe was but like most people who are creative in the kitchen, she knew all of the ingredients that she had used but didn't know the measurements. Challenge...

Provided by Nikki Weissenegger

Categories Other Main Dishes

Time 2h20m

Number Of Ingredients 10

Ingredients

4 lb chicken pieces
1 onion, chopped
5 celery stalks, chopped
2 green bell pepper, chopped
3 Tbsp sea salt
2 Tbsp lemon pepper
3 Tbsp garlic powder
2 Tbsp adobo powder
2 10 oz packages of yellow rice
1/2 c butter *optional