Does anyone have a good, flavorful recipe for dark meat chicken and rice?

I've tried a couple of recipes, but they were very bland. Does anyone have a recipe that packs some flavor?Does anyone have a good, flavorful recipe for dark meat chicken and rice?
Black Bean-Mushroom Happy


';This is a quick and easy making chicken recipe with dark meat and a touch of oriental taste--which comes from the fermented black beans. Very good for dinner with fresh made rice or noodles.';


Original recipe yield: 8 servings





PREP TIME 10 Min


COOK TIME 25 Min


READY IN 35 Min


INGREDIENTS


1 tablespoon olive oil


5 cloves garlic, minced


1/4 cup fresh ginger root, minced


1 tablespoon fermented black beans, minced


1/2 cup chopped green onions


1 cup chopped green bell pepper


8 chicken drumsticks


4 cups fresh white mushrooms


1/2 tablespoon salt


1/2 teaspoon freshly ground black pepper


1/2 teaspoon sesame oil


1/4 cup chopped fresh chives


DIRECTIONS


Heat a large frying pan over medium-high heat. Add olive oil and heat through. Stir in the garlic, ginger, black beans, green onion and green pepper. Sautee for 1 to 2 minutes, or until the garlic turns yellow.


Place drumsticks into the pan and fry for 5 minutes, then stir in the mushrooms and season with salt and pepper. Cover and let cook for 10 minutes. Reduce heat to medium-low and heat for 10 minutes, or until chicken is no longer pink and the juices run clear.


When chicken is cooked through, stir in the sesame oil and fresh chives, remove from heat and serve.





Easy Chicken Rice – 1st Method





1 jar Chicken Rice Paste


340g (2 cups)Long Grain rice (Jasmine or Basmati)


1 Ready Roasted Chicken





Accompaniments





Chilli Garlic Sauce


Sliced Cucumber


Dark Soya Sauce





Chicken Rice – 2nd Method





1 Whole Chicken (Medium)


340g (2 cups) long grain rice (Jasmine or Basmati)


1 Chicken Stock Cube


2 tsp Sesame oil


2cm fresh ginger (thick slices)


4 spring onions (sliced)


1/5th white cabbage - shredded





Sauce for Chicken





2 tsp Sesame Oil


1 Tbsp light soya sauce


1 Tbsp Oyster Sauce


2-3 Tbsp chicken stock





Accompaniments





Chilli Garlic Sauce


Sliced cucumber


Dark Soya Sauce





Easy Chicken Rice – 1st Method








Wash rice and place in a pot with chicken rice stock. Do not use easy cook rice for this recipe.





Add 4 cups of water and bring to the boil.





Lower heat and allow rice to boil gently (uncovered) until water has evaporated.





When water has evaporated stir in the chicken rice paste and cover pan with a tight fitting lid.





Turn heat down to lowest heat possible and allow rice to cook in gentle heat for a further 10 minutes. Resist the temptation to lift lid to check if rice is cooked as the steam needed to cook the rice will escape.





Turn heat off and allow rice to continue cooking its own steam.





Cut up roast chicken into small pieces and serve with hot rice and suggested accompaniments.





Golden Corral Bourbon Chicken


1 lb boneless skinless chicken breasts, cut into bite-size chunks (dark meat chicken chunks)


4 ounces soy sauce


1/2 cup brown sugar


1/2 teaspoon garlic powder


1 teaspoon powdered ginger


2 tablespoons dried onion flakes


1/2 cup Jim Beam bourbon whiskey


2 tablespoons white wine


Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).


Bake chicken at 350 degrees for 1 hour in a single layer, basting every 10 minutes. Remove chicken.


Scrape pan juices with all the brown bits into a frying pan. Heat, and add white wine. Stir and add chicken. Cook for 5 minutes and serve over rice.





Chicken Rice – 2nd Method








Rinse the chicken in cold running water and trim off fat near body cavity and skin around the neck. Do not discard the fat is this will be needed to cook the rice.





Place whole chicken in a pan and cover with water. Add sliced ginger and stock cube and bring to the boil. Cook chicken in the stock for approximately 15 minutes. Turn off heat and leave chicken in hot stock for 10 minutes.





Place boiled chicken on a tray and remove the skin as soon as it is cool enough to do so.





Rub sesame oil over the chicken, disjoint, cut up into pieces and place on a large plate. (You might want to take the breast meat off the bone at this point). Scatter chopped spring onions over chicken





Place the ingredients for the sauce in a small pan and bring to the boil - pour hot sauce over chicken before serving.








Method – Rice








Wash rice three times and place in a colander to drain.





Cut up chicken fat (do not skip this procedure as it adds flavour to the rice) and place in a wok. Render fat from chicken at medium heat. Discard chicken pieces.





Add rice and ginger to the wok and stir-fry well until rice changes texture and becomes “tacky”.





Transfer rice and ginger slices to a pot and add 4 cups of stock. Bring to the boil, stir once and cook uncovered until rice starts to dry out and steam holes appear in the top of the rice.





Cover pot with a tight fitting lid, turn heat down to lowest heat possible and allow rice to cook in gentle heat for a further 10 minutes. Resist the temptation to lift lid to check if rice is cooked because you will release the steam needed to cook rice.





Turn heat off and allow rice to continue cooking its own steam.





Skim fat off remaining chicken stock and bring to the boil.





Adjust seasoning and add sliced cabbage to make a light broth. Sprinkle with chopped spring onions and serve with chicken and rice, accompanied by dark soya sauce, chilli garlic sauce and sliced cucumber.Does anyone have a good, flavorful recipe for dark meat chicken and rice?
I just made it up but...





Cook the meat in the oven


make rice.


Add some vegetables


get bbq sauce


Add some pepper to the rice.
Chicken Wild Rice Soup II





';A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls.';


Original recipe yield: 8 servings





PREP TIME 15 Min


COOK TIME 45 Min


READY IN 8 Hrs


US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


1 cup uncooked wild rice


1 cup water


1 cup water


3 tablespoons butter


2 skinless, boneless chicken breast halves - cubed


1 onion, diced


1/2 cup chopped celery


2 (10.75 ounce) cans condensed cream of chicken soup


2 2/3 cups milk


1 (14.5 ounce) can sliced carrots


3 tablespoons sliced almonds


5 tablespoons butter


3 tablespoons dried parsley


DIRECTIONS


Soak rice in 1 cup water for 6 to 8 hours. Drain.


Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.


In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.


In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.