(Easy Rice Chicken Recipes)

Mushroom and Chicken Risotto

5 ½ cups chicken broth

½ pound mushrooms, thin slices

2 tablespoons butter

1 teaspoon salt

¼ teaspoon pepper

2/3 pound skinless boneless breasts, ½ inch pieces

1 tablespoon olive oil

½ cup chopped onion

1 ½ cups Arborio rice

½ cup dry white wine

½ cup grated Parmesan cheese

2 tablespoons chopped parsley

In a large pot, heat butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the breasts, ¼ teaspoon of salt and pepper. Cook until the meat is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium pan, bring the broth to a simmer.

In the large pot, heat the oil over low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine and the remaining ¾ teaspoon salt to the rice. Cook, stirring frequently, until all the wine has been absorbed. Add about ½ cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, add broth ½ cup at a time and allowing the rice to absorb it before adding the next ½ cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.

Stir in the meat and mushrooms, the Parmesan and the parsley and heat through.

Fluffy Rice and Chicken

1 can (10 ½ ounces) condensed cream of mushroom soup

1 soup can milk

¾ cup uncooked regular rice

1 can (4 ounces) mushroom stems and pieces

1 envelope (about 1 ½ ounces) onion soup mix

2 breasts, halved

Heat oven to 350*F. Mix mushroom soup and milk; reserve ½ cup of the mixture. Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix.

Pour into baking dish. Place breasts on top. Pour reserved soup mixture over breasts; sprinkle with remaining onion soup mix. Cover with aluminum foil; bake 1 hour. Uncover; bake 15 minutes longer. Serves for four people.

Artichoke Chicken Pilaf

2 tablespoons butter

12 ounces boneless skinless breast, cut into strips

1 ¾ cups water

6 ounces rice

1 tablespoon chix base

½ Teaspoon basil leaves, crushed

6 ounces marinated artichokes, drained, rinsed and cut into halves

3 green onions, cut into 1/2 inch lengths

¼ Cup toasted sliced almonds

Heat butter in large skillet over medium high heat. Cook and stir breasts and garlic in butter for 5 to 7 minutes or until brown. Add water, base, rice and basil. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes. Stir in artichokes and green onions; cook for five minutes more. Garnish with almonds. Makes about four servings.

Next Chicken Page

SBI!

New Recipes

Clams Oreganata
Fried Calamari
Chicken Tostadas with Grape Salsa
Crispy Chicken Drummettes
Chicken Pasta Salad

What's New

Easy Chicken Recipes Vol. 1
Outdoors
Pots & Pans
Racks