Baked Chicken & Yellow Rice Recipe

Next Video:
Sauteed, Parmesan-Crusted Tilapia....5

Baked chicken and yellow rice goes really well with about five chicken drumsticks. Get a baked chicken and yellow rice recipe with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Chef's Favorites
Promoted By Zergnet


Video Transcript

My name's Chef Egg, with Cooking with Egg TV, out of Baltimore, Maryland, and I'm going to show you how to make baked chicken with yellow rice. For this recipe, we're going to use five chicken drumsticks, one cup of long-grain rice, two-thirds of a cup of red bell pepper, one cup of diced white onion, two cups of chicken stock. Then, we're going to add garlic, a bay leaf, teaspoon of paprika, a teaspoon of saffron threads and, if you don't have that, it's quite alright, you can use a teaspoon of Cezanne, and then, we're going to garnish it with black olives and a squeeze of fresh lime juice. Now, chicken and rice can be made many different ways and this is a really, really basic recipe that you can use for the whole, entire family. Now, what we're going to do is take a nice, big cast iron casserole pan and put it on medium heat. Next thing we've got to do is cover the bottom in a little bit of olive oil and wait until that olive oil smokes. Now, while we wait for that, we're going to season the drumsticks with a little bit of kosher salt and fresh cracked pepper and that looks nice. Once your a pan is smoking, you know you're ready to rock and roll. So, we're going to take our drumsticks and lightly place them in the pan and let them brown on all sides. After we have browned the chicken on all sides and taken it out of the pan, it's time to start caramelizing our onions and bell peppers. Now, we want to sauté the onions and bell peppers to increase the flavor. What we're doing is caramelizing the sugars that are in the vegetables and it's going to give us a well-rounded flavor for the whole dish. Now, these look really nice, they've softened up and there's a little bit of color on them. After we've caramelized the vegetables, we're going to stir in the rice and cook that for two minutes so we can increase the flavor of the rice, again, caramelizing the sugars that are in the rice. Now, after we add the rice, we're going to stir it into the pot and begin to slowly cook this over medium heat with the onions and bell peppers. And, what this is going to do is toast the rice and increase the flavor. Now, once the rice is nice and toasty, we're going to slowly pour in two cups of chicken stock. If you don't want to use chicken stock, you can use water or vegetable stock. Now, we're going to stir the chicken stock with the rice and the vegetables, scraping up all the bits from the bottom of the pan. Now, we're going to begin to flavor this liquid even further by adding our garlic, bay leaf and paprika. Now, this is the point in the recipe where we actually make the rice yellow and there's several ways you can do this. Now, the first way is to use this Spanish herb called saffron. Saffron is a beautiful, golden herb; it's actually little threads and a pinch will make this whole, entire pan a beautiful, golden yellow color. Now, the great part about saffron is that you get really beautiful color, also, you get a nice, mellow flavor. The drawback to saffron is that it is very, very expensive. This little bit of saffron right here cost about ten dollars. You can use Cezanne and this you can find in the international aisle of any grocery store. And, what it is, is a seasoning mixture, it's got salt and different kinds of flavors. It's got anado but also has artificial saffron in it which will give your dish a beautiful flavor and a wonderful color. Now, for this dish, we're going to use just a pinch of this beautiful saffron, take a little pinch, sprinkle it right over top. Now, once we bring this up to a simmer, we're going to add the chicken and all of the juices back to the pan, cover it up tightly and throw it in a 325 degree oven for 30 to 40 minutes until the chicken is done and the rice is nice and fluffy. Now, this smells ridiculously good. Now, when you open the lid, remember to open it away from you so the steam doesn't go in your face. So, very carefully, look at that, it looks awesome. The rice is cooked through, you can see that the chicken is cooked through as well and is nice and tender. So, what we're going to do is finish this off with some fresh garnish. We've got some black olives on here, give it some color, a nice handful of fresh herbs and then finish it off with a squeeze of lime. My name's Chef Egg, with Cooking with Egg TV, out of Baltimore, Maryland, and that's how you make baked chicken with yellow rice.


Related Searches

Is DIY in your DNA? Become part of our maker community.
Submit Your Work!