Chicken and rice recipes?

chicken and rice any other ingrediants are fine....easy 10 points(:Chicken and rice recipes?
I put this together the other day with what I had in the fridge and it turned out well. Basically it is a ';Chicken Stroganoff';.





Ingredients





Chicken thighs (4)


Leeks (two medium, cleaned, cut in half and sliced about 1/4';)


Mushrooms (about 1/4 lb, sliced 1/4';)


Sherry (1/4-1/2 cup)


Chicken stock (1-1/2 to 1-3/4 cup)


Tomato paste (1 tablespoon)


Butter (4-5 tablespoons)


Flour (2-3 tablespoons)


Thyme (1 tablespoons)


Salt and Pepper





Season thighs with salt and pepper. Brown in dutch oven with 1 tablespoon butter, then remove them to a plate.





Add about 1 tablespoon unsalted butter to the pan and saute mushrooms. Remove to the same plate with chicken.





Add another 2-3 tablespoons butter and saute leeks for 4-5 minutes. Add flour and cook over med/low heat until roux is golden.





Increase heat to medium and deglaze with sherry, stirring to incorporate fond (brown bits from chicken, mushrooms and leeks on the bottom), then add chicken stock, thyme and tomato paste. Stir until sauce thickens slightly. Put chicken and mushrooms back into pot and simmer, covered, 20 minutes.





Remove lid and adjust sauce (if too thin, simmer uncovered for 5-10 minutes, if too thick add more chicken stock)





Serve over rice.Chicken and rice recipes?
black beans %26amp; rice mixed w/salsa %26amp; chopped chicken that was coated w/fajita seasoning %26amp; baked or grilled. Great just like that or put it in a tortilla wrap %26amp; brown it in a skillet.
http://southernfood.about.com/od/chicken鈥?/a>
CHICKEN RICE ROGER





2 1/4 lb. chicken (fryer)


3/4 c. uncooked rice


1 tbsp. onion


2 chicken bouillon cubes, dissolved in 1 3/4 c. water


Salt and pepper


1/2 stick butter


3 oz. can mushrooms





Flour and brown chicken. While it browns, put rice, salt and pepper in a greased casserole and stir in onion. Add mushrooms. Place chicken over top and pour the bouillon over it. Dot with butter. Cover and bake at 350 degrees for one hour.


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CHICKEN WILD RICE SALAD





2/3 c. Hellmann's mayonnaise


1/3 c. milk


2 tbsp. lemon juice


1/4 tsp. dried tarragon or dill


3 c. cubed chicken, cooked


3 c. cooked wild rice


1/3 c. finely sliced green onion


1 (8 oz.) can water chestnuts, sliced and drained


1/2 tsp. salt


1/8 tsp. pepper


1/2 lb. (1 c.) seedless green grapes


1 c. salted cashews





Blend mayonnaise, milk, and lemon juice and set aside. Put tarragon or dill, chicken, rice, onion, water chestnuts, salt, and pepper and mayonnaise/lemon juice mixture in a large bowl. Refrigerate 2-3 hours covered. Fold in grapes. If large grapes, cut in half. Add cashews. Garnish with clusters of green grapes. Makes 8 (1 cup) servings.


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CHICKEN WITH FRENCH-STYLE GREEN BEANS


OVER RICE





2 whole chicken breasts (skinned, and boneless) cut into cubes


1 lg. onion, sliced


2 (10 oz.) cans Campbell Cream of Mushroom Soup


2 tbsp. vegetable oil


2 tbsp. vegetable oil


1 lg. green pepper, cut into strips


1 (15 1/2 oz.) can French style green beans


1 tsp. garlic powder


Salt/pepper to taste


Rice





In a large skillet, saute the onions and green peppers until tender. Add to this the French-style green beans, garlic powder, and salt and pepper. Remove from the skillet and set aside.





With the remaining vegetable oil, saute the chicken breast and add green bean mixture to the chicken breast. Add the cream of mushroom soup and simmer for approximately 15 to 20 minutes. May be served over rice.


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HEART HEALTHY CHICKEN WITH ALMOND RICE





4 chicken breast halves


Cooking spray (Pam, Mazola)


1 can low sodium chicken broth


3/4 c. rice


1 (4 oz.) can mushroom stems %26amp; pieces


1/3 c. sliced almonds


1 tbsp. butter


Pepper to taste


Onion powder to taste





Skin and rinse chicken breast halves. Spray skillet with cooking oil and brown chicken. Bring chicken broth, rice and mushrooms to boil and keep at boiling for 5 minutes. Brown sliced almonds in butter and stir into rice. Add pepper and onion powder. Pour rice into casserole, place chicken on top. Cover and bake at 325 degrees for 45 minutes. Serves 4.


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APRICOT WILD RICE AND CHICKEN





1 (6 oz.) box long grain %26amp; wild rice mix


6 boneless, skinless chicken breast halves


10 whole canned apricots


1/4 c. apricot brandy or apricot nectar





Preheat oven to 350 degrees and grease a 13';x8';x2'; glass casserole. Prepare rice according to the package directions, chop six apricots and stir into the cooked rice. Spread the rice into the casserole, set aside. Saute the chicken breasts in a non-stick pan sprayed with cooking spray for 2 minutes on each side. Arrange the chicken pieces on top of the rice with the rest of the apricots, halved, in between. Pour apricot brandy or nectar over the top. Bake, uncovered about 20 to 25 minutes or until chicken is cooked. Serve at once. Serves 6.


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BAKED CHICKEN AND HERB RICE





1 frying chicken


1 (7 oz.) pkg. herb rice


2 1/2 c. water


3 strips bacon


1 can mushroom soup


1/2 c. milk





Cut chicken into serving size pieces, brown in cooking oil in frying pan. Meanwhile, combine herb rice with 2 1/2 cups boiling water and 3 strips bacon cut into 1 inch pieces; place in baking dish. Arrange chicken pieces over rice; pour on the soup diluted with the milk. Cover; bake at 350 degrees for 45-60 minutes, until chicken and rice are tender.


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ORIENTAL CHICKEN AND RICE IN LETTUCE


LEAVES





1 tbsp. vegetable oil


1/4 c. chopped green onions


1 green pepper, cored, seeded and diced


1 clove garlic, minced


1 1/2-2 c. chopped cooked chicken


1 1/2-2 c. cooked rice


1 tbsp. soy sauce


2-3 tbsp. dry sherry, chicken broth or water


1/2 tsp. powdered ginger


1/4 tsp. red pepper flakes


3-4 tbsp. chopped peanuts


1 head crisp, cold iceberg lettuce


Spicy Vinegar Dipping Sauce (below)





Heat oil in a large skillet. Add onion, pepper and garlic; saute until barely tender. Add chicken, rice, soy sauce, sherry or broth, ginger and red pepper flakes. Cook and stir until heated through about 5 minutes.





Stir in peanuts. Transfer to serving bowl. Wash lettuce and pull off leaves, keeping them as intact as possible. Put leaves in another bowl.





To serve, have each person spoon some of the hot rice mixture onto a lettuce leaf and wrap it up like a taco. Wrapped leaves may be dipped in sauce.





Spicy Vinegar Dipping Sauce: In a bowl mix 1/2 cup cider vinegar (or rice wine vinegar), 1/4 cup water, 1
add garlic and onion.i like a spicy sausage added to my.also some Cajun spice to give it a little kick.
Arroz con Pollo. It is a Cuban dish meaning ';Rice with Chicken';





It's scrumdidilyumptious.
Chicken


Cream of Celery Soup


1/2 cup milk


lime juice, from fresh limes


salt/pepper





Bake, covered, at 375 for about 45 minutes.





Serve over fluffy white rice, which you cooked with chicken stock, instead of water. You can also add lime and celery to the rice -


Yummmm!
pick your Poison