Cook From The Book: Recipes from Chicken and Rice - The Happy FoodieThere's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers. Dirty rice is a Cajun and Creole staple so named because of the way the rice looks after it is cooked with pieces of chicken liver. Reprinted with permission from Abrams Books. Buy the full book from Amazon. Worked great.
Asian Instant Pot Chicken and Rice (A Pressure Cooker Recipe)
A hearty one-pot meal with an Asian twist! This Instant Pot chicken and rice is super easy to make and so delicious. The tender rice, juicy chicken, and colorful peppers are cooked in a savory garlicky broth. When I develop Instant Pot recipes, I try to keep the steps as easy as possible. Although most Instant Pot Chicken and Rice recipes require you to brown the meat, my recipe does not. Here is why. This is not the case when using the pressure cooker.
Why this recipe
Chicken and Rice Recipe — An easy, healthy dinner made with simple and real ingredients in just one pot. Perfect for any night of the week! This easy chicken and rice recipe is so delicious and is the perfect weeknight meal! We love this one pot chicken and rice at my house! I can usually have this chicken and rice recipe ready from start to finish under an hour, which is a win in my book! The best part about this chicken and rice is that everything is cooked together in one pot, cutting down on cleanup time later.
This clay pot chicken rice is so addictive! Beyond the greatness of the tender and moist chicken, the rice absorbs all the extract from the mushrooms and chicken grease, and is then seasoned with oyster sauce. It is SO good! My recipe teaches you the easiest way to create a super flavorful one-pot dinner without a clay pot or rice cooker. The term generally refers to rice with marinated meat and vegetables, cooked in one pot, then drizzled with a flavorful sauce.
B efore I had kids, in the late s, I was a far more ambitious cook than I am now. But I had a secret. My idea of rice cookery was boiling it hard in a surplus of salty water, as if it were pasta. I was only rescued from my fear of cooking rice when a kind friend urged me to read The Rice Book by Sri Owen, which had been published a few years earlier, in When I lifted the tea towel and saw a pan of perfectly fluffy white grains, my heart surged with pride.