Best 2 Special Chicken And Rice Recipes

Special chicken and rice is a versatile and flavorful meal that can be enjoyed by people of all ages. The combination of tender chicken, fluffy rice, and savory vegetables makes it a popular choice for both weeknight dinners and special occasions. With so many variations available, there's sure to be a recipe that everyone will love. Whether you're looking for a classic one-pot dish or something more adventurous, this article will help you find the perfect recipe to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

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.

SPECIAL CHICKEN AND RICE

Special Chicken and Rice image

This is a dish I've been making for years,It's from an old Minute Rice cook book. I don't use Minutes Rice, I use White or brown Basmati rice. A good quick meal.

Provided by RecipeMonster

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups Minute Rice (cooked, or other cooked rice)
1 1/2 green peppers, coarsely chopped
3/4 cup onion, sliced
2 -3 celery ribs, coarsely chopped
3 tablespoons salad oil
1/4 cup cornstarch
2 cups chicken stock
3 tablespoons soy sauce
2 cups cooked chicken, slivered
3 tomatoes, ripe, cut into thin wedges

Steps:

Keep rice warm.
Cook green peppers, onions, and celery in oil in covered skillet over low heat until tender but not brown.
Blend cornstarch with small amount of chicken stock.
Add remaining chicken stock and soy sauce.
Gently stir chicken and stock into the veggies.
Cook and stir until sauce is clear and thickened.
Add tomatoes and cook just until heated through. Serve over rice.

Nutrition Facts : Calories 509.6, Fat 17, SaturatedFat 3.2, Cholesterol 56.1, Sodium 1006.7, Carbohydrate 60.7, Fiber 3.7, Sugar 7.3, Protein 27.3

Tips:

Choose the right type of rice. For this dish, long-grain rice is the best choice. It cooks evenly and doesn't get sticky.
Rinse the rice before cooking. This removes the starch from the rice, which helps to prevent it from sticking together.
Use a heavy-bottomed pot. This will help to distribute the heat evenly and prevent the rice from burning.
Bring the water to a boil before adding the rice. This will help to prevent the rice from sticking to the bottom of the pot.
Cover the pot and reduce the heat to low. This will help the rice to cook evenly.
Don't stir the rice while it's cooking. Stirring can break up the rice and make it mushy.
Let the rice rest for 5 minutes after it's cooked. This will help the rice to absorb any remaining moisture.
Serve the rice with your favorite toppings. Some popular options include grilled chicken, vegetables, and sauce.

Conclusion:

These chicken and rice recipes are a great way to enjoy a delicious and healthy meal. They're easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy weeknight dinner, give one of these recipes a try.