I do not know about you, but I am always looking for chicken and rice recipes. Chicken is so easy to prepare and in South Africa, where I live, it is the meat we can afford to eat the most. So, I thought I'll give you these chicken and rice recipes that are a favorite in our household. I hope you will enjoy them! You may also be interested in my Pasta Chicken Recipes

For the Chicken Risotto and the Chicken Pilaff you can use leftover Chicken in stead of cooking chicken especially for the recipe, adjust your seasoning to taste.

Place 2 oz cooking fat in a baking pan while preheating the oven to 400 deg. F.

Wash and disjoint a 2 ½ - 3 lbs chicken.

Dip the chicken pieces in mixture of:

Ingredients:

• ½ cup flour
• 1 tsp paprika
• ¹/₈ tsp pepper
• 1 ½ tsp salt
• ¼ tsp poultry seasoning
• (thyme, sage, marjoram and rosemary)

Method:

1. Place chicken pieces, skin side down, in melted fat in pan.
2. Bake uncovered in preheated oven for 25-30 minutes, or until lightly browned.

While chicken is in the oven make the following mixture:

Ingredients:

• 1 cup uncooked rice
• 1 cup celery
• 1 clove garlic, crushed
• ½ cup chopped onion
• ½ cup chopped green pepper
• 2 Tsp chopped parsley

And also prepare the following, bringing it to the boil:

• 2 ½ cups well-seasoned chicken broth (made with bouillon
• cubes or by stewing the neck and giblets)
• 2 cups peeled tomatoes
• Salt and pepper to taste

Method:

1. When chicken is ready, remove from pan.
2. Put the first mixture in the pan.
3. Place the chicken pieces on top of this mixture, turn them over and then pour over the soup and tomato mixture.
4. Return the pan to the oven and bake, uncovered, for a further 40 – 45 minutes at 350 deg. F.
5. If necessary, add a bit of broth or hot water during baking to prevent dryness. This is usually not necessary.

Ingredients:

• 1 lb chopped chicken
• ½ tsp garlic flakes
• ¼ pt chicken stock and
• 1 extra pint
• 2 peeled tomatoes, chopped
• ½ to 1 tsp celery seed or
• 1 stalk celery
• Salt and pepper
• 1 extra oz butter
• 1 medium onion
• 4 oz mushrooms
• 1 oz butter
• Chopped parsley
• 1 small carrot, chopped
• 2 tsp chopped ham
• 1 cup white wine
• Grated cheese
• 1 ½ cup uncooked rice

Method:

1. Sauté the chopped onion, garlic flakes, celery and carrot in butter.
2. After 5 minutes, add the chopped mushrooms and tomatoes.
3. Allow to cook a few minutes, then stir in the chopped chicken, ham and the wine.
4. Add the seasonings, stir in the stock, cover the pan and allow to cook slowly for 30 minutes before adding the rice.
5. Use the extra chicken stock for further moisturing during the cooking of the rice.
6. When rice is cooked, stir in the grated cheese and extra butter.

Ingredients:

• 1 lb chopped tomatoes
• 1 lb thinly sliced onions
• 1 Tsp curry powder
• 1 green pepper
• 1 cup raisins
• 1 chicken
• 2 oz or 2 Tsp cooking oil or butter
• 1 lb rice
• 2 Tsp almonds

Method:

1. Pressure cook chicken and keep the stock. (If you do not have a pressure cooker, simply cook the chicken in a normal pot until completely tender)
2. Cut the meat off the bones.
3. Put the first five ingredients in a pot and simmer.
4. Fry rice in butter or oil.
5. Add chicken stock and cook.
6. Mix both mixtures plus almonds together.
7. If you are doing this for a large number of people, take only ½ lb of rice per chicken.