I’ve had this basic recipe for a while now, and every time I make it I am pleasantly surprised how delicious this simple meal with simple ingredients is. The leftovers are also just as good, and soul-warming on a cool, fall day. Leftover turkey would also substitute the chicken perfectly. I’ve written out instructions for conventional oven baking and pressure cooker cooking. Oven takes about an hour to bake, pressure cooking (including building pressure) about 25 minutes.
In both cooking methods, you want the rice and broth at the bottom, then you’ll set the browned chicken and veggies on top. Easy. I love how pressure cooking the veggies really helps to retain their color because it’s such a quick cook! Add in the parmesan cheese for creamy, salty factor.
Now for the guilty pleasure of the dish, the crispy onion strings topping. You can totally skip this step and eat the chicken, veggies and rice, and it’ll be delicious, easy, and a quick dinner on the table. BUT. Not only are these fabulous on top of the dish, but the huge plate of onion rings was quite divine. Heat up your vegetable or canola oil in a large, deep frying pan on medium heat to 375 degrees or until when you flick water into the oil, it immediately starts sizzling. If it’s not hot enough, the coating will fall off and you’ll have slimy, oily onions. Blech. The other key is to fry small batches at a time. If you do too much, they all cling to one another, lower the temperature too much, and again, you’ll have slimy, oily onions. Blech.
Top the chicken and rice with the crispy onion strings. Have some veggies with your onions.
- 2 t extra virgin olive oil
- 6 chicken thighs (or leftover turkey)
- salt and pepper
- 1/2 yellow onion
- 1 c carrots
- 1 c fresh green beans
- 1 c mushrooms
- 4 cloves garlic, diced
- 2 c chicken broth
- 1 c rice
- 2 t chicken bouillon
- salt and pepper
- 1 c freshly-grated parmesan
- 1 yellow onion, cut into slices
- 2 c buttermilk
- 2 c flour
- 2 t salt
- 1/4 t cayenne
- 1 t garlic powder
- 1/2 t paprika
- Preheat oven to 400 degrees.
- Saute chicken in oil until lightly browned on the outside, set aside.
- Saute veggies in oil for a couple of minutes.
- Grease 9x13 pan, pour in broth, rice, bouillon, salt and pepper, and parmesan. Mix well.
- Place veggies on top of broth and rice mixture, then add chicken (or leftover turkey).
- Cover with foil and bake 45-60 minutes, or until rice is tender.
- Slice onions for onion strings thin, then soak in buttermilk for at least an hour.
- Heat oil in frying pan to 375 degrees.
- Mix flour, salt, cayenne, garlic powder, and paprika in bowl. Coat onion slices in flour mixture, then (in small batches) place onions into oil and fry until lightly browned. Let dry on paper towel-lined plate.
- Top chicken and rice with onion strings.
Pressure cooker instructions (pictured): Heat inner pot up by turning cooker on to any method, I used meat. Heat oil up in pot, brown onions, carrot, and chicken. Season with salt and pepper. Cook until chicken is lightly browned. Remove from pan. Add rice, broth (reduce broth by 1/2 c), bouillon, and garlic to the pot, Stir well. Add green beans, mushrooms, and browned chicken and veggies. Cover with lid. Set to rice setting 6 minutes, then quick release when done. Let rest while onion strings are frying, fry as directed. Add parmesan to cooked chicken and rice, mix well, serve with fried onion strings.