Boil chicken in at least 2 quarts of water, until done.
Debone chicken and put in a large baking dish.
Cook onions and yellow rice in chicken broth until tender.
Add cream of chicken soup and stir.
Pour over chicken and bake about 20 minutes, until done. Top with bread crumbs before baking (optional).
and water chestnuts with olive oil to coat. Rub the chicken with
Cover chicken thighs with water. Water needs to be about 2 inches over thighs. Boil chicken thighs 30 minuter or until no longer pink inside.
Remove chicken, let cool.
Reserve 3 cups of broth, and pour in yellow rice.
Simmer on med-low heat 30 min or until rice is tender.
While rice is simmering de-bone thighs.
After rice is done, stir in chicken
Enjoy. Especially good with collard greens.
Separate and place the chicken pieces in a 3 quart
Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Heat oven to 350\u00b0.
Cook chicken and bay leaf until done. Cool, skin and debone.
Chop into pieces.
Cook yellow rice with onion.
Add all other ingredients to this.
Add chicken.
Mix all together.
Put into casserole dish.
Bake in oven at 350\u00b0 for about 30 minutes.
Cook rice according to directions on package.
Break chicken in bite-size pieces and mix with rice.
Top chicken and rice with cooked small green peas for garnish on rice dish.
Boil first 6 ingredients until chicken is done; drain off broth and save. Cook yellow rice as per directions on package using some of the chicken broth for the liquid (save about 1/2 to 1 quart of broth to use later). Add soy sauce. When cooking rice, combine in a large mixing bowl, deboned chicken (cooked), cooked rice, mushroom and celery soups, chili powder and sour cream. Add chicken broth until mixture is soupy. Pour into greased 9 x 13 baking dish. Bake at 350\u00b0 for 1 hour.
Boil chicken.
Remove from bone and cut into bite size pieces. Cook yellow rice in 4 cups of broth until done.
Saute bell pepper, onion and celery with pork sausage until all are done. Toss together sausage mixture and rice.
Layer rice mixture and chicken in casserole dish.
Spread mushroom soup on top and bake at 350\u00b0 for 30 minutes.
Boil or pressure cook chicken with salt, pepper, garlic salt and onions until done.
Set chicken aside to cool, then take chicken off bones.
Boil yellow rice mixture in 3 cups of chicken broth for 15 to 20 minutes until rice is done.
Add jar of pimentos, then add deboned chicken and stir until well mixed. (Yields 10 servings.)
Fry chicken in oil with onion and garlic.
When done, add tomatoes and water.
Boil for five minutes.
Add bay leaf, salt, rice, yellow rice seasoning and green pepper.
Stir thoroughly and place in 350\u00b0 oven for 30 minutes.
Garnish with green peas and pimiento.
oil. Add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return
.
Bring water and chicken bouillon to a boil
Bake chicken until almost done in oven.
Cook rice with salt and water on top of stove until almost done.
Season chicken before baking.
When both are almost done, pour rice over chicken and bake for 20 minutes in oven at 375\u00b0.
Boil chicken and remove from bone. Boil rice according to directions.
Add both soups and 1/2 cup chicken broth; stir in chicken.
Pour in large baking dish and bake at 350\u00b0 for 30 minutes or until all ingredients are hot.
Cook chicken and debone.
Bring 2 1/2 cups of broth to a boil. Pour in rice.
Chop veggies and saute.
Add veggies and deboned chicken to rice.
Season to taste.
Mix onion soup and sour cream.
Let stand 2 hours.
Add 2 cups chicken broth to mushroom soup.
Heat slowly and add the sour cream mixture and blend well.
Mix with chicken and cooked rice. Heat in 350\u00b0 oven for 30 minutes.
Makes 2 or more 9 x 13-inch casseroles.
Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm.
Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes.
Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.
Heat oil in skillet.
Saute chicken until skin is golden. Remove and put in baking dish.
In same skillet, saute onion, green pepper, tomatoes, garlic and bay leaf for 5 minutes.
Pour over chicken.
Add broth, rice, saffron and salt.
Bring to a boil.
Cover and bake at 350\u00b0 for 20 minutes.
Remove from oven; sprinkle or garnish with peas, pimentos and asparagus tips. Serves 4.
b>and pepper chicken.
dredge chicken