I need easy very easy chicken recipe with goes with rice?

i am not a really good cook


i just started learning cooking


something really easy for dinner


plzzzzz help meI need easy very easy chicken recipe with goes with rice?
Girl get some Italian dressing and chicken brest put the chickenbrest in the italian dressing and let it marinate in the fride for about an hour then place it in the oven in a baking pan with a little water bout a cup full cover it with foil and leave it in the oven for about 45 min to a hr.I need easy very easy chicken recipe with goes with rice?
Here are just a few. Hope you like!!!


Chicken and Rice Casserole


Prep Time: 20 minutes Cook Time: 25 minutes


Yield: 6 to 8 servings





2 (14 1/2-ounce) can green beans, rinsed and drained


3 cups diced cooked chicken


1 medium onion diced and sauteed


1 (8-ounce) can water chestnuts, drained and chopped


1 (4-ounce) can pimentos


1 (10 3/4-ounce) can condensed cream of celery soup


1 cup mayonnaise


(6-ounce) box long-grain and wild rice, cooked according to package directions


1 cup grated sharp Cheddar


Pinch salt





Preheat oven to 350 degrees F.


Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.


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Lemon and Garlic Roast Chicken


Prep Time: 20 minutes Cook Time: 1 hour 35 minutes


Yield: 3 to 4 servings


1 (5 to 6-pound) roasting chicken


Kosher salt


Freshly ground black pepper


1 large bunch fresh thyme


4 lemons


3 heads garlic, cut in 1/2 crosswise


2 tablespoons butter, melted


1/2 pound sliced bacon


1 cup white wine


1/2 cup chicken stock





Preheat the oven to 425 degrees F.


Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.





Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.





Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.





Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.


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Jerk Chicken (Grilled Spicy Marinated Chicken)


Prep Time: 10 minutes Inactive Prep Time: 24 hours


Cook Time: 25 minutes


Yield: 10 servings


Marinade:


1 cup finely chopped scallion


2 Scotch bonnet or habanero chiles, seeded and minced (wear rubber gloves) plus, if desired, additional Scotch bonnet chiles for garnish


1 tablespoon soy sauce


1 tablespoon fresh lime juice


2 1/2 teaspoons ground allspice


1 1/2 teaspoons English-style dry mustard


1 bay leaf, center rib discarded and crumbled


1 garlic clove, chopped


1 1/2 teaspoons salt


1 teaspoon sugar


3/4 teaspoon dried thyme, crumbled


1/2 teaspoon ground cinnamon


2 1/2 pounds chicken parts, the wing tips discarded


Vegetable oil, for brushing the grill





To make the marinate: In a food processor or blender puree the scallion, the chiles, the soy sauce, the lime juice, the allspice, the mustard, the bay leave, the garlic, the salt, the sugar, the thyme, and the cinnamon.


Put the chicken parts in a heavy-duty resealable plastic bag and spoon the marinade over them, coating them well. Seal the bag, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.





On an oiled rack set 4 to 6 inches over glowing coals, grill the chicken, in batches if necessary, and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil.





:)
u can do so much with chicken. get some boneless, skinless cutlets, coat in some italian breadcrumbs and pop in the oven for about 45 minutes.





I also like bone in breast, brushed with BBQ sauce and baked or, and I know this sounds gross but it's really good, take bone in chicken breast, coat lightly with mayo, sprinkle with paprika and bake.





Take a caserole dish and cover the bottom with a cup on uncooked stuffing mix, put in some bonless, skinless chicken, heat up a can of cream of mushroom soup with about a 1/4 cup of milk and spoon over chicken, drain a can of green beans and layer over soup. Make a cup of stuffing per the cooking instructions and spread over the top. Cover in foil and bake at 350 for 45-60 minutes.
chicken that mix with oyster sauce,sugar,sault,pepper and garlic .then fried in a deep fried.





eat it with steam rice.





very nice and very easy to cook.
definitely go to allrecipes.com this is a great recipe site and the directions and serving sizes are very helpful! good luck!1
Use skinless chicken breasts, sprinkle them with salt, pepper, garlic powder, and basil. Use grease or olive oil in a pan and sear the breasts. Put on low to medium heat, add a little water and cook until the chicken is done, about 45 minutes to an hour. Take the chicken out, add a little flour and make a brown gravy. This will make you slap yo mama.
I have a quick and easy one, that involves little ';cooking';. Just get some boneless skinless chicken breast or if you prefer dark meat, then use that. Put it in a casserole dish, top it with a can of cream of chicken soup or cream of mushroom. Add in some carrots and peas. Cover with foil and bake in the oven at 400 degrees. Put your rice on a plate and then cover with the mixture. It is pretty darn good!
Here you go. This is a recipe I used a lot when I was first learning to cook. Get a can of Campbell's cream of chicken soup (or cream of anything... cream of mushroom also works well, or the new chile verde soup), put it in a large pan with just a little bit of water (3-4 tablespoons... or you could use beer or wine). Put the raw chicken in, cover, and simmer on the stovetop for about 45 minutes. The chicken is best when you cook it long enough that it starts to fall apart, very tender. The sauce will thicken as you cook it. It's great served alongside rice.
Get the Chinese black bean sauce. Or you can just cook the chicken in a can of cream of mushroom sauce, very yummy.
I have a secret that I keep in the back of my freezer, so my husband doesn't see it and he compliments me without my having to do a blessed thing:





Pilgrim's Pride Boneless Skinless Chicken Breast, Italian Style Savory Recipe.





You'll find it packaged with the chicken in the supermarket, and it's pre-marinated chicken breasts. All you have to do is put a little butter in a baking dish (usually about 3 TBSP does fine) and put it in the oven while it's preheating. When the butter is melted, lay each of the marinated breasts as flat as possible, then bake at 400 degrees for about 25 - 30 minutes, or until the chicken is no longer pink inside and heated through.





The same folks have a Lemon Pepper flavor. But we like the Italian.
Bake it in a 375 degree oven.Place a piece of butter margarine or olive oil over the top and sprinkle liberally with salt,pepper ,garlic powder,and Italian seasoning.Bake uncovered about 45 minutes.brush with juices from pan after about 30 minutes.Very simple your Grandma's recipe,but crispy skin and well cooked meat.
Get some sazon goya (hispanic foods aisle) and garlic salt. I usually cook it on my George Foreman grill, but in a pan works as well (coat the pan with oil if you use this method).





Mix the sazon goya and garlic salt, then lightly dip the chicken pieces in it on both sides, then cook. To make the rice a little better, you can add sazon goya to it as well. i also like to get the mexican restaurant style cheese to go in the rice and a little on the chicken.
boiled chicken wing


rice and chicken noddle soup


cook chicken


cook rice


heat up soup


pour rice into serving dish


put chicken on top of rice


and pour soup over everything