CHICKEN AND RICE
Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!
Provided by R.E. Vincent
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Prepare rice according to package directions.
- When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
HAINANESE CHICKEN RICE RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 32
Steps:
- To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
- Remove any excess fat from the chicken and set aside for later.
- Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
- Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
- Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
- Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
- After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
- In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
- Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
- Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
- While the rice is cooking, carve the chicken for serving.
- Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
- Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
- Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
- Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams
CHICKPEAS AND RICE
This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.
Provided by jkworth
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook water, rice, thyme, and bay leaf and set aside.
- Heat olive oil and half of the butter in a skillet and then add chickpeas.
- When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
- Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
- Remove from heat and mix rice and chickpeas together until rice is a golden color.
- Mix in remaining butter (cubed) and Parmesan cheese.
OWEN'S CHICKEN RICE
A delicious dish of chicken, mushrooms, sausage and rice which has its origins in Singapore.
Provided by Dell
Categories Chinese Recipes
Yield 10
Number Of Ingredients 11
Steps:
- Marinate the chicken and sausages in the soy sauce and 1 teaspoon salt and set aside.
- Heat sesame oil in a large, nonstick wok. Stir fry the ginger until fragrant. Add the sausages and chicken and stir fry until brown. Add the mushrooms and fry for another 3 minutes. Stir in the rice and season with salt and pepper.
- Transfer the mixture to a rice cooker and add water. When rice is cooked, garnish with chopped coriander and spring onions. Serve.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 49.4 g, Cholesterol 51.1 mg, Fat 20.1 g, Fiber 1.3 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 575.6 mg, Sugar 0.2 g
CHICKEN & CHICKPEA RICE
Cook our quick and easy chicken rice pot as a speedy midweek supper for the whole family. If the kids turn their noses up at chickpeas, try adding peas
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 40m
Yield Serves 2-3
Number Of Ingredients 10
Steps:
- Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.
- Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock - if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.
Nutrition Facts : Calories 417 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.5 milligram of sodium
ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE
Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.
Provided by fabeveryday
Categories Chicken Thighs
Time 3h15m
Yield 5
Number Of Ingredients 18
Steps:
- Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
- Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
- Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
- Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
- Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.
Nutrition Facts : Calories 527.8 calories, Carbohydrate 47 g, Cholesterol 96 mg, Fat 26.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 6.3 g, Sodium 889.1 mg
SINGAPORE CHICKEN RICE
Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment.
Provided by BLUBLOTCH
Categories World Cuisine Recipes Asian
Time 1h
Yield 5
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
- Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
- While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
- When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.
Nutrition Facts : Calories 969.8 calories, Carbohydrate 102.5 g, Cholesterol 99 mg, Fat 41.4 g, Fiber 4.1 g, Protein 44.5 g, SaturatedFat 9.2 g, Sodium 1127.7 mg, Sugar 4.5 g
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- Arroz con Pollo. Arroz con pollo (literally, rice with chicken in Spanish) is a classic Latin American dish. Our Mexican-style recipe cooks up in well under an hour in a single skillet, with well-seasoned chunks of chicken, fresh green chilies, onion, garlic, tomatoes, and long-grain white rice, for a filling dish with lots of fantastic smoky and spicy flavor.
- Instant Pot Chicken Adobo and Rice. Filipino-style chicken adobo should be part of every chicken lover's dinner rotation. Our Instant Pot recipe for chicken cooked in a full-flavored adobo sauce is sweet, sour, and salty all at once, and a snap to pull together on busy weeknights.
- Chicken Fried Rice. Once you experience how easy it is to make chicken fried rice at home, you will never want to order takeout again. You need just 20 minutes to cook it on the stove for a dinner that will make kids cheer.
- Easy Chicken and Rice Casserole With Italian Dressing. Dinner doesn't get much easier, or more nostalgic, than this one-dish chicken and rice casserole with Italian dressing.
- Instant Pot Chicken and Rice Soup. The Instant Pot may be the best thing to happen to chicken soup in years. You'll save tons of time by using its pressure cooker to create an intensely-flavorful, homemade chicken broth, which you can fill with chewy rice, cooked chicken breast meat, and healthy vegetables.
- Thai Pineapple Chicken Fried Rice. Sweet and savory Thai pineapple chicken fried rice is a wonderful special occasion or potluck meal that takes little time from start to finish.
- Oyakodon (Chicken and Egg Rice Bowl) Oyakodon is Japanese comfort food at its best and is a staple menu item at diners in Japan. A don (or donburi) is a rice bowl in Japanese, and oyakodon is a simple, tummy-warming, one-bowl meal of chicken and rice that you can whip up in 20 minutes on chilly winter weeknights.
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