Best Scarletts Chicken 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.

SCARLETT'S CHICKEN CACCIATORE

Steps:

• Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
• While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.