Chicken and Rice
A simple and delicious recipe that has everything in one pot.
Ingredients
- 1/2 teaspoons (2.5 ml) crushed red pepper flakes
- 1 1/2 tablespoons (23 ml) paprika
- 1 cup (240 ml) water
- 1 can (10 oz) Golden Mushroom Campbell's soup
- 1 cup (240 ml) white rice uncooked
- skin-on chicken (3-4 breasts or 5-6 thighs)
- salt
- pepper
- 3 1/2 tablespoons (53 ml) butter
- 1 1/2 tablespoons (23 ml) extra virgin olive oil
Accessories
Cast Iron Skillet
With a cast iron skillet now cook all you can; whether it be steaks, paninis, vegetables or anything...
See AccessoryconvEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 375°F/190°C.
Step 2
Rinse your chicken under cold water and pat dry with paper towels. Trim any excess skin or fat. Season your chicken with salt & pepper to taste. Add the extra virgin olive oil to a hot pan over medium-high heat on the stove. Add the chicken, skin side down. You want to brown the chicken, not cook it all the way through. This takes approx 4-5 minutes. Once you have reached the desired color, remove from the pan and set aside.
Step 3
In a mixing bowl, add the rice, water, soup mix, crushed red pepper flakes, paprika and salt & pepper to taste. Mix thoroughly. Add the rice and liquid mixture to a cold cast iron skillet. Using the back of a mixing spoon, spread the rice in the pan evenly.
Step 4
Arrange your chicken on top of the rice mixture. Place a 1/2 pat of butter on each piece on chicken. Use more butter for larger pieces of chicken.
Step 5
Place the skillet with the mixture on the Big Green Egg and cook for 40-50 minutes checking occasionally. Cook until the rice is tender.
Step 6
Plate and serve!
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