ONE-POT BBQ CHICKEN AND RICE
Weeknights are now made easier with this one-pot bbq chicken and rice dish that has loads of flavor and comes together super easily!
Provided by Julie Chiou
Categories Main Entree
Time 1h10m
Number Of Ingredients 12
Steps:
- In a large deep skillet or pot, add olive oil and place over medium-high heat. Season chicken thighs with salt and pepper then brown chicken on both sides. Using a pastry brush, brush a generous amount of BBQ sauce onto the chicken on both sides while it is browning. Remove chicken from skillet once halfway cooked through, about 3-4 minutes. Set aside on a plate.
- In the same skillet, add onion and garlic. Cook until softened then add corn and black beans. Toss to incorporate. Add the rice to the skillet and gently "toast" it for a couple minutes.
- Carefully pour the chicken stock in the skillet and add the remaining BBQ sauce into the skillet. Stir to incorporate completely. Season with salt and pepper.
- Bring to a boil and then reduce to a medium-low heat. Place chicken back into skillet and nestled into the rice and liquid. Cook covered for 30 minutes, or until rice is completely cooked through.
- Add cheese on top and cover skillet to melt. Once cheese has melted, remove skillet from heat and top with avocado, diced tomato, and parsley or cilantro, if desired.
Nutrition Facts : ServingSize 1 Serving, Calories 439 kcal, Carbohydrate 46 g, Protein 32 g, Fat 15 g, Fiber 4 g, Sugar 18 g
BARBECUE CHICKEN WITH FRIED RICE
Sweet glazed chicken and tasty fried rice makes a great, simple meal. Time does not include marinating.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the chicken thighs, barbecue sauce, honey, oyster sauce, olive oil and 2 cloves chopped garlic. Cover and marinate in the fridge for 2-4 hours.
- Preheat the oven to 375°F Transfer the marinated chicken to a roasting tin.
- Roast in the oven for 40 minutes, turning now and then, until the chicken is cooked through.
- Meanwhile, rinse the rice to wash out excess starch. Place in a medium-sized heavy saucepan. Add 1 1/4 cups water and season with salt.
- Bring to the boil, reduce heat, cover tightly and simmer over a very low heat for 15 minutes until the water has been absorbed and the rice is tender.
- Spread the rice out on a large plate to cool.
- Heat a wok until very hot. Add the oil and heat through. Add the garlic and stir-fry for one minute.
- Add the cooled rice and mix thoroughly with the garlic.
- Crack the eggs into the rice and add the cooked peas. Stir-fry until the eggs are cooked. Season with salt and pepper.
- Serve the barbecue chicken with the fried rice.
Nutrition Facts : Calories 479.4, Fat 18.2, SaturatedFat 3.9, Cholesterol 255.5, Sodium 432, Carbohydrate 41.4, Fiber 1.4, Sugar 7.3, Protein 35.3
CHICKEN FRIED RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
- In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.
ASIAN BARBECUED CHICKEN STIR FRY WITH PEANUTS AND RICE
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve.
- For the chicken: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat.
- Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.
BBQ CHICKEN FRIED RICE
BBQ seasoned chicken breast pieces with egg fried rice and a Japanese BBQ sauce.
Provided by Mason Woodruff
Categories Chicken Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Mix the BBQ seasoning blend together and toss with the diced chicken breast. For best results, let the chicken rest at room temperature with the seasoning for 10-20 minutes before cooking.
- To cook the chicken fried rice, heat 1 tablespoon (16g) olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken to the pan in an even layer. Cook for 60-90 seconds, allowing the chicken to brown, before flipping and cooking an additional 2-3 minutes to fully cook the chicken. Transfer the cooked chicken to a plate or bowl and set aside.
- Add the remaining 2 tablespoons (32g) olive oil to the skillet and carefully add the cooked rice.
- Create a well in the center of the rice and add the eggs. Scramble in the center of the pan before breaking apart and mixing into the rice.
- Add the BBQ sauce and stir everything together, cooking for an additional 30-60 seconds until the sauce begins to caramelize on the bottom of the pan.
- Turn off the heat and add the chicken back to the pan. Toss everything together and serve immediately.
Nutrition Facts : Calories 485 calories, Carbohydrate 53 grams carbohydrates, Fat 14 grams fat, Protein 34 grams protein, ServingSize about 9 oz
BBQ CHICKEN, VEGGIES AND RICE SKILLET
Get the flavors of your backyard BBQ without having to step outside!
Provided by Elizabeth
Categories Trusted Brands: Recipes and Tips Knorr®
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.
- Add Knorr® Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.
- Serve topped with chopped green onions.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 47.6 g, Cholesterol 69.2 mg, Fat 10.3 g, Fiber 2.7 g, Protein 30.3 g, SaturatedFat 2.1 g, Sodium 699.5 mg, Sugar 7.3 g
BAKED BBQ FRIED CHICKEN
This is a wonderful Southern treat in which everyone will enjoy! Remember, you can also eat the chicken without the BBQ sauce as well.
Provided by Jenny Sook
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
- Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
- Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
- Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.
Nutrition Facts : Calories 567.5 calories, Carbohydrate 67.5 g, Cholesterol 112.9 mg, Fat 20 g, Fiber 2.7 g, Protein 27.6 g, SaturatedFat 4.5 g, Sodium 2170.6 mg, Sugar 8.1 g
QUICKER BARBECUED CHICKEN 'N' RICE
To speed up a classic, we used a bottle of barbecue sauce. It doesn't sacrifice the dish's tangy flavor. Instant rice also speeds up the dish.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Combine rice and broth in a greased 11x7-in. baking dish. Top with chicken. Combine barbecue sauce, onion and celery seed; pour over chicken. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 256 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 636mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 26g protein.
BAKED BBQ CHICKEN WITH RICE
This is such an easy, scrumptious dinner meal. Chicken on the bone baked in your favorite BBQ sauce served over a bed of rice covered in BBQ sauce.
Provided by PeachWeb
Categories Low Cholesterol
Time 1h37m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Removed skin from chicken and rinse well. Set aside to dry a bit while you perform the other steps.
- Spray the (in)sides of your baking dish with cooking spray, it will make cleanup easier.
- Combine BBQ Sauce, Ketchup and sugar in the baking dish. Add in the (optional) chopped vegetables. (You don't have to stop at the ones I've listed. Also good in there is grated carrot, cauliflower, corn, eggplant, mushrooms -- whatever! Just stay away from vegetables that will introduce too much liquid like squash, cucumber and cabbage. You don't want a runny BBQ sauce.).
- Stir that all up and place your chicken in the baking dish. I like to 'toss' the chicken so it gets completely coated in the bbq.
- Cover with foil and place into oven.
- Bake for 1 hour (up to 1.5 hours -- until you see the chicken start to degrade from the bone).
- Remove foil and return to oven another 15 to 20 minutes to cook sauce on chicken.
- Serve atop or beside rice covered in the extra BBQ sauce (and vegetables, if you've added any).
- ** You can also cook this meal in your crock pot (not the rice, of course)-- just throw it all in there. and make the rice when you get home.
- ** If you have only 2 people to feed, you can do as I have done for the photo and cook up a single large breast (with skin and bone in -- for flavor) in a covered skillet along with the vegetables. Flip after 15 minutes. After another 20 to 25 minutes, pull the breast out, remove skin and debone, cut into cubes. It may not be cooked completely (especially if you threw it in there frozen), so you may see some blood . Then add BBQ Sauce, Ketchup and sugar to pan, and return the chicken to the sauce. Let cook uncovered for about 15-20 minutes to reduce sauce. Alternatively, you could (if you had time and the inclination) place the chicken cubes on a pan, coat with sauce, roast for 20-30 minutes at 400F, put it over your rice and BBW /w veg.
- The most important things to understand are: 1) it is the flavor of the chicken bones and ketchup that make the BBQ sauce mild enough to eat straight over rice, and 2) avoid vegetables that will add liquid to the sauce.
- Now, go forth and make BBQ Chicken over rice. :).
BBQ CHICKEN & RICE DINNER
Discover your new favorite chicken and rice dinner. Tangy with BBQ sauce and ready to eat in just 25 minutes, BBQ Chicken and rice Dinner could very well become your new favorite weeknight dish too.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
- Add water, corn and barbecue sauce to same skillet; stir. Bring to boil, stirring occasionally. Stir in rice.
- Top with chicken; cover. Cook on low heat 5 min.
Nutrition Facts : Calories 480, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
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