Chicken & Rice

Suggested Piece: 12" Electric Skillet

Ingredients
6-9 chicken thighs, bone-in, skinless
2 c. rice (brown, wild, long grain, etc.)
3 1/2 c. chicken broth
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. half & half
1 carrot (#1 cone)
1 celery stalk (#2 cone)
1/2 onion (#2 cone)
5-6 mushrooms (#3 cone)
1/4 c. parsley, chopped

Directions
Preheat 12" Electric Skillet on 450F until drops of water form beads. Press chicken thighs into skillet to sear one side (5-7 minutes). Season chicken with poultry seasoning, salt, and pepper. Once chicken releases from the skillet, flip over and press opposite side into pan to sear (5-7 minutes). Remove chicken from skillet, set aside. Reduce heat to 350F. Add carrot, celery, onion, and mushrooms; saute until onions are translucent. Add rice, broth, and half & half; stir to combine. Add chicken back to skillet; cover and cook on 350F until Vapo-Valve clicks. Reduce heat to 185F and continue cooking for 20 minutes. Garnish with chopped parsley.

Tip: Change the seasonings, vegetables, and herbs to create your own masterpiece! For example, omit poultry seasoning, half & half, carrot, celery, mushroom, and parsley. Season chicken with chili powder and cumin. Saute onion, green chilis, and garlic before adding rice, enchilada sauce, and chicken broth. Then garnish with chopped cilantro for a version of Arroz con Pollo!

Lemon Rice Pilaf

Suggested Piece: 3 Qt. Saucepan

Ingredients

1 1/2 tbsp. EVOO (optional... but evens out garlic flavor)

1 tsp. garlic (#1 cone)

1/2 onion (#2 cone)

2 c. rice

1-2 boxes chicken broth (knuckle method)

1 tsp. lemon zest

3-4 tsp. lemon juice

3 tbsp. chopped parsley

3 tbsp. chopped dill

Salt & pepper to taste

Directions

Saute in 3 Qt. over medium heat EVOO, garlic, and onion. Once onion is soft, stir in rice and chicken broth. Cover and cook rice over medium heat until Vapo-Valve clicks. Reduce heat to low and cook rice for approx. 15-20 min. Add lemon juice, zest, parsley, dill, salt & pepper and fluff with a fork.

Coconut Mango Sticky Rice

Suggested Piece: Multipurpose 5 Qt. (MP5)

Ingredients
2 c. jasmine rice
4 cans coconut milk
2 c. sugar
2 mangoes, diced
Cinnamon to taste

Directions
Rinse rice until water runs clear. Add all ingredients to the MP5 and add additional water to cover using the knuckle method. Cook using RIC2 setting on MP5. Serve warm. Sprinkle with cinnamon when serving!

Unfried Rice

Suggested Piece: 5 Quart Roaster

Ingredients

1/2 small head green cabbage (#4 cone)

1 red onion (#2 cone)

1 pkg. mushroom (#4 cone)

2-3 carrots, (#2 cone)
2 tbsp. fresh ginger (#1 cone)
2 cloves garlic (#1 cone)
4 c. cooked rice
2-4 tbsp. soy sauce
1-2 tsp. sugar
Salt & Pepper to taste

Directions

In bottom of 5 Quart Roaster saute green cabbage, red onion, mushroom, carrots, fresh ginger, and garlic over medium heat. Stir in cooked rice. Whisk together soy sauce, sugar, salt and pepper. Drizzle over rice and mix.