Chook Me!

Chicken and rice skillet recipes?

Can anyone give me fast and easy recipes with chicken and rice cooked in a skillet?

Public Comments

1. sure can. i have this dish all the time. cook your chicken the way you like it. remove it from the pan. cook your rice according to the box, (you can also used the flavored rice packages, i use chicken, or broccoli cheese) when rice is done add chopped green peppers, onions, broccoli, and any other veggie you would like to incorperate, while that is simmering, cut your cooked chicken into cubes and add to rice mixture. add either soy, or terioke sauce. when onions are translusant, the dish is finished. there is no measuring in this dish, that is why i like it so much. the hardest part of the dish i cooking the rice. hope this helps. if that dont sound too good to you, you could just cook your chicken and rice and add cream of chicken to it and top it with cheese or bread crumbs. if neither of those sound good go to this site. it has plenty of recpes for chic n rice http://food.yahoo.com/search?tp=recipe&in=chicken&p=and%2Brice
2. Citrus Chicken & Rice Skillet 4 skinless, boneless chicken breasts 1 3/4 cups Chicken Broth 1/2 cup orange juice 1 medium onion, chopped 1 cup (uncooked) regular long-grain white rice 3 tablespoons chopped fresh parsley Orange slices Directions Cook chicken in nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside. Add broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes. Return chicken to skillet. Replace cover. Cook 10 minutes or until chicken is done. Stir in parsley and top with orange slices. ========================== Chicken Cacciatore Skillet 1/2 pound boneless skinless chicken breast halves , cut into 1-inch pieces 1/4 cup chopped onion 2 garlic cloves, minced 1 1/2 cups low-sodium chicken broth, divided 3/4 cup chopped green pepper 1 (4 ounce) can mushroom stems and pieces, drained 1 bay leaf 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon pepper 3/4 cup uncooked long grain rice 1 cup meatless spaghetti sauce Directions In a large skillet, cook the chicken, onion and garlic in 3 tablespoons broth until chicken juices run clear. Stir in the green pepper, mushrooms, bay leaf, oregano, basil, pepper and remaining broth. Bring to a boil. Add the rice. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Add the spaghetti sauce; heat through. Discard bay leaf before serving. ====================== Garlic Chicken Skillet Vegetable cooking spray 4 skinless, boneless chicken breast halves 2 cloves garlic, minced 1 3/4 cups Swanson® Chicken Stock 3/4 cup uncooked regular long-grain white rice 1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots Or corn, peas, carrots) 1/3 cup grated Parmesan cheese Paprika Directions Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet. Stir the stock, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese. Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
3. This recipe is very flexible in terms of the ingredients you use. I like making this meal using chicken stock, but you can substitute cream of chicken soup, or cream of mushroom soup or cream of celery soup if you prefer. You can also add or substitute your favorite vegetables to this recipe. Sometimes I use sugar snap peas or sliced mushrooms or small broccoli florets. I often use Basmati rice for this recipe, but again, you can use whatever rice you prefer or have on hand. Chicken Rice Skillet Recipe Ingredients * 1/2 cup flour * 1 teaspoon Kosher salt * 1/2 teaspoon freshly ground pepper * 2 tablespoons peanut oil or vegetable oil * 2 boneless, skinless chicken breasts (about 1 pound total) * 2 1/2 cups chicken stock * 1 cup rice - your choice - I personally like Basmati rice for this recipe * 2 medium carrots, thinly sliced or well diced * 1/2 medium onion, diced * 1/3 large Bay leaf * 1/2 teaspoon crushed red pepper * 1/2 teaspoon garlic powder * 1/2 teaspoon dried thyme * 5-6 ounces green peas (frozen peas are fine) Directions 1. Combine flour, salt and pepper in a pie pan or plastic bag 2. Lightly flour chicken, shaking off excess flour 3. Heat a skillet over medium heat until a drop of water sizzles, then add oil to the skillet and when hot, add the chicken breasts 4. Cook the chicken approximately 4 minutes or until white juices begin to appear on the top of the chicken breasts 5. Turn the breast over (use your tongs ) and cook another 3-4 minutes 6. Remove the chicken from the pan and place on a cutting board 7. Use a mallet on the chicken to break the breasts into pieces (using a mallet tenderizes the chicken at the same time) 8. In a Dutch oven or heavy sauté pan place the chicken broth (or can of soup as mentioned above), rice, carrots and onions and seasonings 9. Bring to a boil over medium heat and stir, cover and 10. reduce heat to low and cook 25 minutes or until rice is nearly done 11. Add the chicken pieces and green peas, stirring well 12. Cover and cook a few minutes more until the peas are done and the chicken is hot 13. Use a spoon to portion onto plates and serve immediately. Here is another recipe I found online. I haven't made this one yet, but on tonight's menu. Skillet Chicken and Rice Recipe * 1 tablespoon oil * 1/4 cup chopped green onions * 1 medium clove garlic, finely minced * 6 to 8 ounces sliced mushrooms * 4 boneless chicken breast halves * 1 can condensed cream of mushroom soup (10 1/2 ounces) * 1 1/2 cups milk * 1/4 teaspoon black pepper * 1 1/4 cups instant rice Heat oil in skillet over medium heat. Add onions and garlic and cook two minutes, stirring occasionally. Add sliced mushrooms and cook 1 minute longer. Cut chicken into thin strips; add to the skillet and cook, stirring, until browned on all sides. Stir in soup, milk, and pepper; bring to a boil. Add rice; reduce heat to low. Cover and cook until rice is done, stirring occasionally. Garnish with additional chopped green onions, if desired. Serves 4 to 6.