Best Rice With Chicken And Carrots Recipes

FLAVORFUL CHICKEN AND RICE BAKE

Steps:

• First, preheat the oven to 375ºF. Then, prep chicken thighs by patting them dry with a piece of paper towel. Generously sprinkle them with chicken seasoning and set aside.
• Heat 1.5 tablespoons olive oil in a large Dutch oven over medium/high heat. When olive oil is fragrant. Sear chicken thighs on both sides for 2 minutes to get them golden brown. Remove from heat.
• Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan and use a wooden utensil to remove the brown bits from the bottom. Then, add onion, garlic, mushrooms, carrots and a pinch of salt and saute for 2-3 minutes.
• Add in white rice, chicken broth, frozen peas, Worchestershire sauce, and spices, and mix to combine. Turn the heat to high. Once the liquid begins to bubble, immediately remove it from the heat.
• Place the seared chicken thighs on top of the rice and place the top on the Dutch oven.
• Bake at 375ºF for 35 minutes. Remove from the oven. At this point, the liquid should be completely absorbed. If it's not, continue baking for 5-10 minutes until it absorbs. Check the internal temperature of the chicken thighs. It should read at least 165ºF.
• Option to broil the dish on high for around 1-2 minutes to really get the chicken golden brown.
• Top with fresh parsley and then serve immediately.

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS

Steps:

• Blot chicken thighs with paper towels and sprinkle with salt and pepper.
• Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
• Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
• Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
• Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
• Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

ONE POT CHICKEN AND RICE WITH PEAS AND CARROTS RECIPE - (4.2/5)

Steps:

• Pat the chicken dry with paper towels, then season with salt and pepper. Heat the oil in a large Dutch oven over medium high heat until just smoking. Add the chicken, skin side down, and cook until golden, about 5 minutes. Transfer the chicken to a plate, leaving the fat in the pot. Add the onion, red pepper flakes and 1/2 teaspoon salt to the fat in the pot and place over medium heat. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and the wine and bring to a simmer. Return the chicken to the pot, skin-side up. Cover, and reduce the heat to low, and cook until the chicken is fully cooked through and registers 160 on an instant read thermometer, about 25 minutes. Transfer the chicken to a serving platter. Pat the peas and carrots dry, then stir into the rice. Stir in the cheddar and let melt for a minute. Season the rice mixture with salt and pepper to taste. Serve with lemon wedges! Cooking tips: Make sure to take chicken out as soon as it reaches 160.. very important for the juiciness of the chicken!! I only needed to season with pepper at the end, salt was good. USE the lemon juice from the wedges.. DELISH!

THE BEST CHICKEN AND RICE

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.

RICE WITH CHICKEN AND CARROTS

Steps:

• Wash the chicken and cut them into bite size pieces.
• Cut the carrots into small pieces.
• Dice the onion.
• In a large pan put the vegetable oil on a medium high heat.
• Put the chicken, carrots and onion and stir well until the chicken is browned and the vegetables are softened. While stirring you can add salt and 1/8 tsp pepper (to taste), a tsp of cinnamon.
• Wash the rice and drain well, add to it a 1/4 tsp of pepper and the second tsp of cinnamon and mix well.
• Add the rice to the chicken in the pan and mix well.
• Pour the chicken stock over the chicken mix.
• Leave it on high heat until the stock boils and the rice starts to absorb it.
• Lower your heat and cover the pan and leave it for 20 minutes or until the rice is done.
• You can add some parmesan cheese on top at serving.

CHICKEN CARROT PILAF

Steps:

• In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm. In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender. , Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving.