Basque Chicken And Rice Recipes

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BASQUE CHICKEN AND RICE



Basque Chicken and Rice image

This is a simple, quick and tasty dish. It is obviously kid friendly because my 1 1/2 year old granddaughter ate 2 helpings at dinner, then more for breakfast and lunch the next day! This is courtesy of The Frugal Gourmet - On Our Immigrant Ancestors.

Provided by JazzysNamma

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 (3 lb) roasting chickens, cut into 8 pieces
3 garlic cloves, peeled and chopped
1 medium yellow onion, chopped small
1/2 medium bell pepper, chopped small
1/4 cup water
2 cups rice
4 cups chicken stock
1 bay leaf
salt, to taste
pepper, to taste

Steps:

  • Heat deep stove top casserole or pan and add oil and chicken (I season with salt and pepper).
  • Brown chicken well and remove to platter.
  • Leave oil in pan (I drain off all but 2 tablespoons).
  • Add to pan the garlic, onion and bell pepper.
  • Saute until onion is clear and then deglaze pan with the 1/4 cup water.
  • Return chicken to pan and add the chicken stock, rice, bay leaf, and more salt and pepper to taste.
  • Bring to boil, cover the pan, and turn down to a simmer.
  • Cook 25 minutes or until rice is tender.

Nutrition Facts : Calories 989.1, Fat 45.1, SaturatedFat 11.8, Cholesterol 167.6, Sodium 496.1, Carbohydrate 89.8, Fiber 2.1, Sugar 5.3, Protein 50.7

ONE DISH CHICKEN AND RICE BAKE



One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

  • Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
  • Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

BASQUE CHICKEN



Basque Chicken image

Another recipe I found in Better Homes & Gardens Cook Healthy Today. I am posting as written but I have add some white wine (which makes it a little more unhealthy but the flavor). Also I have used chicken thighs and canned tomatoes with the italian seasonings. Serve along with potatoes or rice.

Provided by mama smurf

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons all-purpose flour
4 skinless boneless, chicken breast halves
1 tablespoon olive oil
1 large green pepper, cut into thin bite-sized strips
1 large yellow pepper, cut into thin bite-sized strips
3 garlic cloves, minced
1 large onion, halved and thinly sliced
1 teaspoon paprika
1/8 teaspoon cayenne pepper
14 1/2 ounces diced tomatoes, undrained
1/4 cup reduced-sodium chicken broth
1/3 cup sliced pitted ripe olives
1 tablespoon snipped fresh oregano

Steps:

  • Place flour in a shallow dish. Dip chicken into flour to coat. In a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. Remove chicken.
  • Add sweet peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes or until vegetables are nearly tender. Add paprika and cayenne pepper. Cook and stir for 1 minute more.
  • Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine). Bring to boiling. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
  • Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.

Nutrition Facts : Calories 243.5, Fat 11.9, SaturatedFat 2.7, Cholesterol 46.4, Sodium 142.2, Carbohydrate 17.3, Fiber 3.8, Sugar 5.4, Protein 18.3

20-MINUTE BASIL, CHICKEN & TOMATO RICE



20-Minute Basil, Chicken & Tomato Rice image

Fresh basil, garlic, and Parmesan cheese give this delectable dish a slight Italian accent. With chicken for protein and our flavor-infused rice for even more deliciousness, get ready for awarm and filling meal your family will love.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 31m

Yield 4

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 pound chicken tenders, cut into strips
1 cup chopped onions
1 cup sliced red pepper (1/4-inch x 1 1/2 inch)
1 teaspoon minced fresh garlic
2 cups water
1 (14.5 ounce) can diced tomatoes
1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice
½ cup chiffonade fresh basil leaves
¼ cup shredded Parmesan cheese

Steps:

  • Heat olive oil in large skillet over medium-high heat.
  • Add chicken strips and cook until they are just done (4 to 6 minutes).
  • Add onion, red pepper slices, and fresh garlic.
  • Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
  • Add water, tomatoes, and rice.
  • Cover pan and continue cooking until mixture just comes to a boil.
  • Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
  • Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.1 g, Cholesterol 69 mg, Fat 11.5 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 2.6 g, Sodium 768.5 mg, Sugar 5.2 g

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