Time 4h25m Yield 6 Number Of Ingredients 11 Steps:

Turn a slow cooker to High. Combine chicken broth, lemon juice, garlic, garlic powder, and cayenne in the bottom of the cooker until mixture heats through, about 5 minutes. In the meantime, heat oil in a skillet over medium-high heat. Season both sides of chicken thighs with salt and pepper and place in the hot skillet. Cook, turning occasionally, until crisp on both sides, 5 to 7 minutes total. Remove chicken from the pan and set aside. Turn slow cooker to Low and add rice, carrots, and chicken. Cover and cook until chicken is no longer pink at the bone and the juices run clear, about 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Yield 4 servings Number Of Ingredients 15 Steps:

In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes. Add the water, green lentils, and salt to the large pot. Bring to a boil. Cover with lid and simmer for 10 minutes. To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized. NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning. Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir. Cook covered for about 15 minutes, or until rice is cooked. Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired. Enjoy!

Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:

In a skillet, heat oil and butter, add onions cook until tender, then add garlic and brown. Add rice to skillet; stir until coated with mixture. Add broth, stir and cover until rice is cooked. Add chicken and lentils; stir well. Serve with a dollop of sour cream.

Time 1h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:

Place lentils in saucepan and bring to a boil. Allow to simmer on low for 30 minutes, or until tender. While lentils are cooking, cook white rice in 2 cups of water, or according to package directions. Also, cook orzo in until al dente. Drain excess water from lentils, rice and orzo. Combine lentils, rice and orzo in large pot. Saute onions and garlic in pan in olive oil until browned. Add tomato sauce to onions and garlic and heat until bubbling. Remove from heat. Add pepper and salt. Place a serving of lentil mixture on a plate and cover with sauce. Sprinkle red pepper and chopped cilantro on top and serve.

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