Cheesy Chicken and Broccoli Rice | One pan meal

oh i'm going to canvas you know she got plenty plenty full for me mommy will you make it again this is a one-pan meal that is guaranteed to stick to your thighs your ribs and put you to sleep and it looks so good that i had to do two separate cheese pulls that's how bomb this was but actually it was really easy to make so i gave my chicken thighs lipo and i seasoned them real good i showed you how to make green seasoning right well that's what i made here i made some greases and i put about a quarter cup to a half a cup of that green seasoning in that chicken it brings us so much flavor then i use this brown girl spice poultry seasoning put about a teaspoon of that also some garlic powder and smoked paprika and baby this queens marie i put that on everything seasoning is so good at about a tablespoon and a half of that y'all know i like getting my hands messy i like to feel the meat and make sure that all my meat is completely coated in seasoning because i don't want to bite no part of it and not have no seasoning on it i also added a little bit of parsley for some color and parsley does have a little bit of flavor to it i let that sit at room temperature for about 20 minutes so i got everything else prepped and ready to go then in a cast iron skillet i use my favorite grape seed oil and i make sure i put enough to cover the bottom of the pan once it got real hot like me i went ahead and dropped my chicken i would say skin side down but it's boneless skinless chicken thighs so i put the side down where the skin would have been this is again a good sear and color to it but also don't worry about the sear being too prominent because when you put it in the oven trust me it would get across the top of it i used the tennis cast iron skillet for this and everything fit in just fine once i moved a few things over of course i let these sear at a high temp for about two to three minutes without touching it after that i flipped them over and i turned the heat just a little bit lower than it was and i cooked them for about two more minutes on the bottom for this dish we are not cooking the chicken all the way through the first time around we're going to cook it with the rice why do i feel like a lot of cooks and chefs tap their meat when they flip it over why don't we do that empty ways once they cooked for two three minutes i took them out and put them on the plate i always make sure to put them on a plate that won't let the juices fall off of it so a kind of a plate that has like a little deep bottom to it because we don't waste no juices around here now remember that bowl that i used to season the chicken well i'm not going to waste any of this seasoning from that bowl either i added one can of cream of chicken to that bowl and two and a half cups of chicken broth then i started mixing it with the spoon and realized yeah that ain't gonna work so i got my cute little tiny whisk i use the whisk because i want it to be lump free because this will be the liquid we use to cook the rice in the chicken now back to this pan all those little bits of flavor at the bottom we want all of that i added some chicken bouillo base and i made sure to scrape up all that seasoning that cooked off of the chicken when we seared it and come on now you know i was going to add some butter once i added that knob of butter it was a bit easier for me to scrape up all that bottom goodness on there once i had everything scraped up i went ahead and i added the rice now i noticed a big rice debate about washing rice not washing rice when you should wash the rice why you should wash your rice but honestly for me i pick and choose when and why to wash my rice if i want my meal to have a little bit more starch to it i won't wash my rice if i wanted to have less starch to it i do wash my rice and for this one i didn't and you can do what you want to do then of course we seasoned every step i seasoned with a little bit of that poultry season from earlier some garlic powder and i wanted some color to the rice i didn't want to be white rice i kind of wanted to be yellow rice so i added some turmeric then i mixed all that up real good i didn't want no rice left behind all still while making sure to scrape the bottom of the pan to get all those bits of loveliness into the rice so it cooks all together and be flavorful as heck now my kids personally like soggy broccoli i don't i like crunchy broccoli but it's for them too so i threw the broccoli in at this moment if you do not like soggy broccoli do not put your broccoli in at this moment wait until the halfway point and add it in towards the end of the cooking process and it don't have to be big chunks because you don't want it to absorb too much of the liquid you want everything to cook just right once i add it on the broccoli i give it a little bit more of a stir and as you could tell here i didn't add any salt to any of this because i know my seasonings and i know what season is half salt and which ones don't and how much i need to put for each one then i added my cream of chicken and broth mixture and i just stirred it all around of course i measured it kind of just right so everything could be completely covered and submerged in this mixture i mixed this a little bit not too much and then i let it come to a boil once it came to a boil it's time to add the chicken now i told you i don't waste no flavor right so that juice from that chicken that sat in that plate i added that to that too and then i nuzzled the chicken back in there you kind of want them spaced out just a little bit but they can kind of touch but you do not want to completely crowd this pan you want everything to cook and to cook evenly once they were all in there i covered it and cooked it for 15 minutes on 400 or cook it until you see that cream of chicken and broth mixture completely gone now if you don't like cheese or you lactose intolerance you do not want to add cheese to this part but i like cheese so i took all the chicken out and i added my cheese to the rice now you're going to be real gentle with this part okay real gentle you do not want the rice to become so soggy and mushy that you would not like it now you can add what you want but i added about a half a cup of mild cheddar and a half a cup of sharp cheddar then i got a fresh mozzie ball and i went ahead and broke that up and put bits of it within the rice like i said this part is optional but this is a cheesy chicken and broccoli rice once i added the cheese to my liking i went ahead and stirred it real gentle i kind of folded it in but i used a spoon and i did that until the cheese mixture was completely into the rice once i got everything in there i went ahead and added the chicken back on top and make sure to nuzzle that right back into the rice and the best part about using chicken thighs is they don't dry out as quickly as usual chicken breasts so even after all this it was still juicy and actually before i added the chicken breast i added a little bit more cheese to the top just to get that you know cheese crust on top of it once i did all of that i put it back in the oven at 400 for about 10 minutes uncovered i really believe the uncovered part is key to it because with it being uncovered you get the cheese to melt also get a nice crust on top of the cheese at the same time getting a nice color and crust on top of the chicken i use boneless skinless thighs but you can use what you want but just make sure that you adjust your time accordingly because if the chicken has bone and skin on it it might take a little bit longer to cook and you don't want your rice getting too mushy and too soggy i personally do not like mushy soggy rice so some might want to use chicken legs for this and i say definitely cooked chicken left a little bit longer on the seed process so that it'll take too long to cook with the rice in the oven and don't mind me i have cook hands those chickens were hot but i use my hands just the same time again you want to make sure to space it out so that everything cooks evenly and you can actually see the cheese melt perfectly the thighs will shrink up when you cook them so by the time you get to this part the thigh should be a little bit shrunken so you'll have more room in the pan and when you take it out you get boom cheesy chicken broccoli rice alright make sure to try these two videos right here if you like quick and kid-friendly meals [Music] you

Channel: Kimmy’s Kreations

Views: 141,675

Keywords:

Id: 3dNjtFQY3rI

Length: 8min 20sec (500 seconds)

Published: Wed Aug 11 2021