Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
Time 1h Number Of Ingredients 11 Steps:
Preheat the oven to 200°C/390°F. Season chicken thighs with paprika, thyme, salt and pepper on both sides. Cook the thighs in an oven-proof pan set over medium-high heat, skin-side down until the skin is crisp and golden. Flip over and cook for another 5 minutes. Remove from the pan and set aside. Saute the onion and garlic in the same pan until fragrant then add the rice, lemon zest, lemon juice and stock/water. Bring to a simmer then place the chicken back on top. Cover with a lid then place in the oven. Bake the chicken and rice for 20-25 minutes until the chicken is cooked through and the rice is fluffy and tender. Scatter over chopped parsley and serve with lemon wedges.
Time 20m Yield 2 servings. Number Of Ingredients 10 Steps:
In a bowl, combine cornstarch, garlic powder and lemon zest. Stir in broth and lemon juice until smooth; set aside. In a 3-cup microwave-safe dish, cook pepper and zucchini in butter until crisp-tender. Stir in broth mixture and rice. Cover; microwave on high for 4 minutes. Stir in chicken. Cover and let stand for 5 minutes; fluff rice. Cook 30-45 seconds, until heated through.
Time 45m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken. Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will “sizzle” in the oil), add seasoned chicken breasts. Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time). Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD. Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil. Stir in corn starch that has been dissolved in 1/2 Celsius cold water. Wait for a reboil, and then add the chicken breasts back into the gravy mixture. Wait for another reboil and then cover the skillet, and turn the heat to low. Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you’ll have to adjust based on your needs and equipment). Serve chicken over rice.
Time 35m Yield Makes 4 servings, 1-3/4 cups each. Number Of Ingredients 9 Steps:
Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 1 min. Add broth, broccoli, red pepper and carrots. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover. Simmer 5 min. Remove from heat. Let stand 5 min. Stir in lemon pepper seasoning; sprinkle with cheese.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender. Stir in chicken. Remove from heat. Then, in a small saucepan, melt butter and stir in flour until smooth. Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly. In a small bowl, beat the eggs until frothy. Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup. Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs. Heat gently until soup thickens enough to coat a spoon– do not boil! Add salt and pepper to taste, garnish with lemon.
Time 1h35m Yield 4 Number Of Ingredients 13 Steps:
Whisk soy sauce, egg, lemon juice, rice vinegar, sugar, and hot mustard together in a medium bowl. Add chicken, cover, and let marinate in the refrigerator for at least 1 hour. Remove chicken from marinade and toss in a large mixing bowl with 1/2 cup cornstarch. Be sure to coat thoroughly. Discard marinade. Heat oil in a large skillet over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, about 5 minutes per batch. Transfer to a tray covered with paper towels to absorb excess oil. Whisk chicken broth, lemon juice, honey, and cornstarch together in a medium saucepan. Bring to a boil; reduce heat and stir constantly until sauce becomes translucent and begins to thicken, about 10 minutes. Remove from heat and top cooked chicken with sauce.
Yield 4 servings Number Of Ingredients 14 Steps:
Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl. In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.) With a paper towel, carefully wipe out excess fat, leaving the seasoning. Preheat your oven to 350˚F (175˚C). On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes). Add the rice and stir until it becomes translucent (1-2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes). Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes). Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice. Enjoy!
Time 40m Yield 5 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot. Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes. Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper. Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes. Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes. Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.
Time 20m Yield 2 Number Of Ingredients 12 Steps:
In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside. Cook rice in 1 cup water as directed on package; keep warm. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 2 to 3 minutes, stirring frequently, until chicken is brown. Stir in onions and bell pepper. Cook 2 to 4 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to low. Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice.
