Assyrianchickenandpotatoeswithyellowrice Recipes

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ASSYRIAN CHICKEN AND POTATOES WITH YELLOW RICE



Assyrian Chicken and Potatoes With Yellow Rice image

Make and share this Assyrian Chicken and Potatoes With Yellow Rice recipe from Food.com.

Provided by Dienia B.

Categories     Southwest Asia (middle East)

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 16

1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon cumin
1 tablespoon salt
1 teaspoon paprika
2 tablespoons parsley
1 chicken, cut up
4 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
4 potatoes, cubed, boiled
1 tablespoon olive oil
2 cups rice
1 1/2 teaspoons turmeric
4 cups water, boiling

Steps:

  • Mix turmeric, cinnamon, cumin, salt, paprika, and parsley together.
  • Rub mixture all over chicken.
  • Saute onion in butter and oil. l add garlic.
  • Brown chicken.
  • Take out put in a casserole dish.
  • Add cooked potatoes and cook until lightly browned.
  • Put potatoes in casserole dish over chicken.
  • Cover with foil.
  • Bake at 375 degrees Fahrenheit for 40 minutes.
  • Uncover; bake another 20 minutes.
  • Start rice when you uncover chicken.
  • Heat oil; add rinsed rice and turmeric.
  • Fry until puffed not burned.
  • Add boiling water; bring to a boil.
  • Cover; cook 20 minutes; serve under chicken.
  • Bake; cover.

MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA



Mediterranean Chicken Thighs with Potatoes, Peppers and Feta image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, halved and sliced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
3/4 teaspoon red pepper flakes
1/2 pound baby gold potatoes, quartered
3 garlic cloves, peeled and thinly sliced
1 cup cherry tomatoes
1/2 cup red wine vinegar
1 tablespoon chopped fresh oregano leaves
1 tablespoon fresh thyme leaves
One 12-ounce can quartered artichoke hearts, drained
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
  • Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
  • Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.

ONE-POT SPANISH CHICKEN AND YELLOW RICE



One-Pot Spanish Chicken and Yellow Rice image

An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!

Provided by Kel Kel

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 38m

Yield 4

Number Of Ingredients 7

1 onion, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into large chunks
2 ⅓ cups water
½ (16 ounce) package yellow rice (such as Vigo®)
⅔ cup frozen peas

Steps:

  • Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
  • Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g

EASY CHICKEN AND YELLOW RICE



Easy Chicken and Yellow Rice image

Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.

Provided by Noty661

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

5 ½ cups water
1 tablespoon chicken bouillon granules
4 skinless, boneless chicken breast halves
1 green bell pepper, diced
¼ cup olive oil
1 (16 ounce) package yellow rice
1 pinch ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
  • Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
  • Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g

SPANISH CHICKEN WITH YELLOW RICE



Spanish Chicken With Yellow Rice image

Make and share this Spanish Chicken With Yellow Rice recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

6 whole chicken legs, skinned
1 1/4 teaspoons salt, divided
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil
2 cups chopped green peppers
2 cups chopped celery, with leaves
1 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon cumin
1 (16 ounce) can crushed tomatoes (with liquid) or 1 (16 ounce) can diced tomatoes (with liquid)
1 cup chicken broth
1 tablespoon flour
2 tablespoons white wine
4 cups water
2 cups long-grain rice
1/2 teaspoon salt
1/4 teaspoon turmeric

Steps:

  • Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat oil in large Dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.
  • In same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.
  • Add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.
  • Return chicken to pot, stirring to cover with sauce.
  • Bring to a boil; reduce heat to medium, cover and simmer 20 minutes.
  • Uncover and cook 20 minutes more (or until chicken is done).
  • Combine flour and wine in small bowl. Stir into pot and cook 5 minutes.
  • Meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.
  • Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.
  • Serve chicken with rice.

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