Best Sharons Chicken And Rice Recipe 55 Recipes

The Best Chicken and Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

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.

Sharon's Chicken and Rice Recipe - (5/5) image

Provided by á-216

Number Of Ingredients 2

Chicken breasts
Uncle Ben's rice and mushrooms

Steps:

In an oblong dish put the rice and and the amount of water called for on the box and mix. Place chicken on top of the rice. Salt and pepper the chicken and top each piece with a pat of butter. Bake at 350 for 45 to 1 hr. Every 15 mins. check chicken and mix the rice with the chicken.

Chicken With Saffron Rice image

Provided by Bonnie G 2

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 1/2 lbs chicken, thighs and drumsticks
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons olive oil
1 onion, finely diced
1 red bell pepper, seeded and finely diced
1/4 teaspoon saffron, crumbled
1/4 teaspoon red pepper flakes
5 garlic cloves, minced
1/2 cup dry sherry
2 1/4 cups chicken broth
14 1/2 ounces diced tomatoes in tomato puree (1 can)
3 cups medium grain rice
1/2 cup green olives, pitted and halved
1 tablespoon fresh flat-leaf parsley, minced

Steps:

Preheat oven to 350.
Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
Brown chicken in batches, 7-8 minutes per batch.
Transfer to plate. Discard fat; wipe out pot.
In same pot over medium heat, warm 1 tablespoon oil.
Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
Add garlic; cook 30 seconds.
Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
Let stand 10 minutes.
Sprinkle with parsley.