Yellow Rice and Lentils with Chicken. Tightly cover the pot with the swaddled lid and lower the heat to medium-low. Steam the rice, lentils and chicken until cooked, tender and all. DIRECTIONS Heat oil in a skillet.

Yellow Rice and Lentils with Chicken Cover the rice and lentils with very hot water and set. Remove chicken to a plate and set aside. Add lentils, rice, stock, salt and pepper to the pan and stir well to combine. You can have Yellow Rice and Lentils with Chicken using 25 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Yellow Rice and Lentils with Chicken

  1. Prepare of Chicken.
  2. It’s 2 pound of chicken thighs.
  3. You need 1/2 teaspoon of celery salt.
  4. You need 1/2 teaspoon of ground white pepper.
  5. It’s of To taste granulated onion powder.
  6. You need of To taste granulated garlic powder.
  7. It’s As needed of oil to fry in i used peanut oil.
  8. Prepare of Yellow Rice.
  9. You need 1-1/2 cup of yellow rice mix.
  10. You need 1 quart of chicken broth.
  11. You need 2 tablespoons of harissa.
  12. You need 1 tablespoon of capers.
  13. Prepare 1/2 of sweet onion diced.
  14. It’s 15 ounces of English peas.
  15. It’s 1-1/2 cup of water.
  16. Prepare 1/4 cup of extra virgin olive oil.
  17. You need of Lentils.
  18. You need 1 quart of chicken broth.
  19. It’s 1 pound of green split lentils.
  20. It’s 1/2 of sweet onion.
  21. Prepare of To taste salt.
  22. It’s 2 tablespoons of extra virgin olive oil.
  23. It’s of Cheese.
  24. It’s 2 ounces of fontina cheese chunks.
  25. Prepare 1/2 cup of grated Parmigiano-Reggiano cheese topping.

Bring to a boil, cover and reduce heat to a simmer. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. In this recipe the Italian sausage is sautéd with onions and peppers before chicken broth, rice, and lentils are added.

Yellow Rice and Lentils with Chicken instructions

  1. Heat the oil and dice the onion. Sauté the onion till translucent..
  2. Sauté for 5 minutes then add the lentils. Coat the lentils then add broth. Bring to a boil then simmer 20-25 minutes..
  3. For the rice heat the oil. Add the onion and harissa. When onions are translucent add the rice and coat all of it. Add the broth and allow to cook for 12 minutes..
  4. Add the capers, then the peas. Allow most of the liquid to cook out..
  5. Cut the chicken into bite size pieces. Season and coat with cornstarch allow to rest 20 minutes..
  6. Add the lentils to the rice. Add the water to the rice mixture and allow to simmer 8 minutes covered..
  7. Get the fontina cheese chunks and add to the rice. Add Reggiano cheese to top cover and remove from heat and do not disturb..
  8. Fry the chicken in batches. Move to paper towel to absorb excessive amounts of oil. Serve I hope you enjoy!!!.

The skillet will be very full. Check the chicken and lentils for doneness. Mix gently with spatula enough to combine. There are actually a few different types of lentils, usually defined by their color. Red lentils are probably the most common, with black, green, yellow, and brown also used in a range of dishes.