How do you make chicken and rice?!


Question:

How do you make chicken and rice?

i know that you boil the chicken legs( or whatever you choose to use) and you pick the meat off the bone, but how do you make the rice? do you use the chicken water you used to boil the chicken, or what? HELP ME!!


Answers:
order a pizza,less steriods and hormones in it.

yes use the chicken water and if it is not enough you can use some chicken broth

dang girl. yo boil the rice in some seperate water and then after it's cooked you add it to the chicken

fry the rice in a pan and when you see it turn a little brown pinkish, then put 1 cup of water so it could boil. Since you already know how to do the chicken,( boil and cut up into pieces, just put the two together and vuala! You have arroz con pollo. Hope it works out for you, practice makes perfect. PS dont forget the spices. =-)

NO, dont use the chicken stock! Thats to greasy to boil rice in. Buy a box of rice, it has directions on the side of how to prepare, use WATER!

With chicken and rice duh!

There are several ways to do it, but here's how I do them
Chicken with rice
1. Marinade chicken in garlic, ginger, yogurt and salt for about an hour
2. On a skillet/crock pot add cooking oil and add 1 or 2 chopped onions
3. Add the chicken
4. Add a little vinegar
5. Cook for about 20-25 minutes, if it gets too dry add a cup of boiling hot water
6. Cook the rice separately
7. Mix with the chicken
8. Put on the stove in low heat, add 2/3 sliced tomatoes, cilantro, 1 small shopped ginger and ground black pepper. Cover for 5 minutes.
9. ENJOY
(I usually keep the bones on, but if you dont like the bones then use boneless chicken or pick out the bone before cooking. In that case chicken will take about 20 minutes to cook. )

You use Chicken stock to cook rice because it gives the rice a better flavor.

I make a really good spanish chicken rice and it is so good
I boil a whole chicken and then shredded it off the bone or I just buy a cooked chicken from the store and shredded the chicken then I take any kind of white rice you like and cook according to the package but instead of using water you use chicken broth and they sell this stuff called sazon it is a seasoning and it is red it comes in a box in seperate envelopes. For evry cup of broth you add one env. of the seasoning to the water then in a skillet I saute one chopped onion and about 1 cup of sliced green olives and just cook till soft then toss it all together with this rice and add about 1 1/2 cups of frozen peas to the mix and a BIG handful of chopped cilantro mix all togther and eat it is soooo yummy and reheats very well so you can make a BIG batch when I make it I usually use Instant white rice and for one whole chicken I usually do about 5 cups of rice it makes allot
Hope you enjoy

Very simple and delicious dish, if you want less fat trim the skin and excess fat from the bird before cooking, boil in just enough water to cover it with some salt and pepper (pepper brings out the flavor of chicken) then pick the meat off the bones after it is cooked ( about 30 minutes of cook time) then add rice to the broth (1 part rice to 2 parts broth) and let simmer 20 minutes, add the meat and serve! You can also get creative by adding some chopped veggies of choice while the rice cooks.

easy chicken and rice
One Dish Chicken & Rice Bake
From: Campbell's Kitchen
Prep Time: 5 minutes
Bake Time: 45 minutes

Serves: 4



Ingredients:


1 can (10 3/4 oz.) Campbell's? Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves



Directions:



MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.

BAKE at 375°F. 45 min. or until done.

TIP: *For creamier rice, increase water to 1 1/3 cups.

Serve with your favorite steamed vegetable blend

Chicken With Yellow Rice:

1 hour 20 min prep
5 servings

2 lbs chickens
1/2 cup butter
1/2 cup of diced green peppers
1/2 cup of diced onions
1 1/2 cups chicken broth
1 1/2 cups Minute Rice
1 (15 ounce) can of drained mixed vegetables
1/4 teaspoon minced garlic
1 (10 1/2 ounce) can cream of celery soup
3-4 drops yellow food coloring

1. In a large skillet, melt the butter and fry the chicken till done, and then remove chicken and add in garlic, green peppers, onions and saute.
2. then add in the celery soup, broth,yellow food color, rice, mixed vegetables, and bring to a boil, then with lid on remove from heat and let set for ten minutes.
3. put in nice long dish with chicken on top.

Chicken and Rice Casserole
* 1 c. uncooked rice
* 1 can cream of chicken soup, or cream of mushroom
* 1 envelope Good Seasons Italian dressing mix
* 2 cups boiling water
* 2 1/2 pounds cut up chicken or chicken breasts
* salt and pepper to taste

PREPARATION:
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice. Lay chicken, skin side up, on top of rice mixture; season with salt and pepper.Cover tightly with foil and cook for 1 hour at 350°. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. Put casserole under broiler for a few seconds to brown chicken.
Serves 6 to 8.




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