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Ninja Foodi Stove-to-Oven Chicken & Rice Dinner

Ninja Foodi Stove-to-Oven Chicken & Rice Dinner

Ninja Foodi Stove-to-Oven Chicken & Rice Dinner

RatingDifficultyBeginner

You've seen mw making this dish on the Ninja Foodi Neverstick Infomercial and now you can make it at at home. Copy this link so you can get your Neverstick pans too. I guarantee you will love them as much as I do! (recipe courtesy of Ninja Foodi Test Kitchen)
https://ninjakitchen.pxf.io/c/2473654/896210/8360

Yields6 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
 6 boneless, skinless chicken thighs
 2 tbsp canola oil
 2 tbsp minced garlic
 1 medium onion, diced
 1 red bell pepper, diced
 1 tbsp sugar
 1 cup uncooked white rice
 2.50 cups chicken stock
 1 (12oz.) bag frozen mixed vegetables (carrots, corn, peas)
 salt and pepper, to taste
1

Pat chicken dry and season with salt and pepper. Preheat oven to 375℉.

2

Heat Ninja 3qt. pan on medium-high heat for 5 minutes. Sear chicken for 6-8 minutes, flipping half way through. Remove from pan and set aside.

3

If the chicken did not render any fat, add 2 tablespoons of canola oil to sauté vegetables. Add onion, peppers, garlic, and sugar to pan. Cook, stirring frequently, until onions and peppers soften, about 3-5 minutes.

4

add rice and toast for 5 minutes, stirring continuously.

5

Slowly add chicken stock. Stir to incorporate, then add frozen vegetables.

6

Return chicken to pan and allow liquid to come to a slight boil.

7

Transfer pan to preheated oven without the lid. Cook until rice is tender and chicken is cooked through, about 25 minutes.

8

Remove pan from oven and allow to cool slightly. Fluff rice with fork, garnish with parsley, and serve.

Ingredients

 6 boneless, skinless chicken thighs
 2 tbsp canola oil
 2 tbsp minced garlic
 1 medium onion, diced
 1 red bell pepper, diced
 1 tbsp sugar
 1 cup uncooked white rice
 2.50 cups chicken stock
 1 (12oz.) bag frozen mixed vegetables (carrots, corn, peas)
 salt and pepper, to taste

Directions

1

Pat chicken dry and season with salt and pepper. Preheat oven to 375℉.

2

Heat Ninja 3qt. pan on medium-high heat for 5 minutes. Sear chicken for 6-8 minutes, flipping half way through. Remove from pan and set aside.

3

If the chicken did not render any fat, add 2 tablespoons of canola oil to sauté vegetables. Add onion, peppers, garlic, and sugar to pan. Cook, stirring frequently, until onions and peppers soften, about 3-5 minutes.

4

add rice and toast for 5 minutes, stirring continuously.

5

Slowly add chicken stock. Stir to incorporate, then add frozen vegetables.

6

Return chicken to pan and allow liquid to come to a slight boil.

7

Transfer pan to preheated oven without the lid. Cook until rice is tender and chicken is cooked through, about 25 minutes.

8

Remove pan from oven and allow to cool slightly. Fluff rice with fork, garnish with parsley, and serve.

Ninja Foodi Stove-to-Oven Chicken & Rice Dinner
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

Comments (3)

  1. Avatar
    Linda Baranauskas
    Jul 27, 2021

    Hi Jamika.

    This is the first recipe made with my new Ninja NeverStick cookware. There may be an error in the amount of broth. 3 cups is too much should it be revised to 1.5 cups or lower the broth to 2 cups. Otherwise it was easy to prepare and tasted good. Thank you for recipe.

    • Chef Jamika
      Jul 27, 2021

      hi linda! thanks for bringing this to my attention. glad you like the recipe and your new Ninja pans.

  2. Avatar
    Linda Baranauskas
    Aug 21, 2021

    Chef Jamila, did you put anything additional l in this recipe to get the yellow rice? Thank you.

    Linda

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