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
TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
- For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
- In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
- To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
- On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
- Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.
ONE-POT CHICKEN & CHICKPEA PILAU
A super-fast superhealthy meal - chicken and chickpea pilau made in just one pot
Provided by CJ Jackson
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat a large, lidded frying pan or fl ameproof casserole and add the oil. Fry the chicken thighs for 2 mins, turning halfway through cooking, until lightly coloured, then lift onto a plate. Add the leeks to the pan and stir-fry for 3 mins, then add the garlic and tip in the chickpeas, most of the lemon zest and rice. Stir together until well mixed.
- Nestle the chicken in the rice mix. Pour over the stock and season lightly. Cover and cook on a low heat for 20 mins until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid. Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked. Sprinkle with the remaining lemon zest to serve.
Nutrition Facts : Calories 447 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.8 milligram of sodium
CHICKEN AND CHICKPEA RICE PILAF
This started with a regular rice pilaf recipe that just expanded to include various beans and meats. Eventually this became my favorite combination. The rice turns crispy and crunchy when done right, with just the right amount of spice to keep you going back for more. This is a pretty time-consuming and labor-intensive dish, but after trial and error, as well as a little personal touch, it becomes a delicious weekly addiction.
Provided by dejan tadic
Categories Rice Pilaf
Time 1h29m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter with oil in a large saucepan over low heat. Add onion; cook and stir until translucent, 7 to 10 minutes. Add chickpeas and cook until heated through, 3 to 5 minutes. Add rice; cook and stir until translucent and coated in oil, 4 to 5 minutes. Remove from heat.
- Season drumsticks with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper.
- Heat a large cast iron skillet over medium-high heat. Cook drumsticks until skin is golden brown and crispy on all sides, about 10 minutes. Transfer to a plate.
- Pour chicken broth into a deep saucepan and bring to a boil. Season with remaining salt, black pepper, and cayenne pepper; add thyme. Reduce heat to a simmer.
- Transfer chickpea-rice mixture to an oven-proof cast iron skillet. Pour in the chicken broth and mix. Place drumsticks on top and cover skillet tightly with aluminum foil.
- Bake in the preheated oven until rice is tender, 30 to 40 minutes. Remove aluminum foil, raise oven temperature to 450 degrees F (230 degrees C); continue baking until rice is crispy on top, 10 to 15 minutes more.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 37.4 g, Cholesterol 69 mg, Fat 10 g, Fiber 3.9 g, Protein 24.9 g, SaturatedFat 2.9 g, Sodium 1376 mg, Sugar 1.5 g
ZA'ATAR CHICKEN AND RICE PILAF RECIPE BY TASTY
This chicken and rice dish makes a great meal for special occasions or impressing guests. It's quite simple to prepare but is full of flavor, and the za'atar brings it all together. Brining the chicken keeps the meat moist while the skin gets nice and crispy, making for a great presentation and almost foolproof cooking. The rice pilaf is hearty and savory, and it cooks up quickly while the chicken roasts.
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 28
Steps:
- Spatchcock the chicken: Place the chicken, breast-side down, on a cutting board. Using a pair of kitchen shears or a very sharp knife, find the backbone of the chicken and cut up both sides to remove. Remove any giblets remaining inside the chicken. Turn the chicken over and press down on the breastbone until the chicken lies flat.
- Make the brine: In a small, dry pan, toast the peppercorns, fennel seeds, and coriander seeds until fragrant and starting to change color, 1-2 minutes.
- Transfer the toasted spices to a large pot with 1 quart (1 liter) of water, the oregano, thyme, bay leaves, salt, brown sugar, and soy sauce. Bring to a boil over high heat, stirring to dissolve the sugar and salt, then let boil for 1 minute. Remove the pot from the heat. Transfer the brine to a large container. Cool the brine by adding the remaining water.
- Place the chicken in the brine, cover the container, and chill in the refrigerator for at least 6 hours, or overnight.
- Preheat the oven to 450°F (230°C). Place a wire rack or roasting rack on top of a baking sheet.
- Make the chicken seasoning: In a food processor, combine the lemon peel, garlic, and canola oil. Process into a thick paste.
- Remove the chicken from the brine and pat dry with paper towels. Use your fingers to carefully separate the skin from the breasts and thighs. Rub the lemon garlic paste over the bird, making sure to get some under the skin. Rub the softened butter underneath and over the skin. Season on both sides with the salt and za'atar. Place the chicken on the rack set over the baking sheet, breast-side up.
- Roast the chicken for 40-50 minutes, until the breast meat reaches 145°F (63°C).
- Roast until the thigh meat, near the bones, reaches 160°F (71°C). Remove from the oven and let rest for 5-10 minutes.
- Meanwhile, make the rice pilaf: Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Transfer the rice to a medium bowl and cover with water by 1 inch (2.5 cm). Soak for 10 minutes.
- Add the chicken stock to a small pot and bring to a boil, then cover and reduce the heat to low so the stock stays warm.
- In a large pot or pan over medium heat, combine the butter, garlic, and fideo. Cook, stirring constantly, until most of the noodles are golden brown, about 5 minutes.
- Drain the rice once the noodles are toasted, then add to the pan and sauté until the rice is dry and coated with the butter, 2-3 minutes.
- Add the hot chicken stock, then reduce the heat to low, cover, and cook until the noodles curl up, about 15 minutes. Fluff the pilaf with a fork, then cover again and let sit for at least 5 minutes before serving.
- Make the za'atar oil: In a small bowl, mix together the olive oil, za'atar, and salt.
- Carve the chicken, then arrange over the rice pilaf and spoon the za'atar oil over. Garnish with parsley and serve with lemon wedges.
- Enjoy!
MEDITERRANEAN CHICKEN AND RICE PILAF
Make and share this Mediterranean Chicken and Rice Pilaf recipe from Food.com.
Provided by Christine
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large deep skillet, heat the oil over medium-high heat.
- Add the Chicken and brown on all sides, about 10 minutes.
- Add the onions, curry powder and garlic salt.
- Saute until onions begin to soften.
- About 3 minutes.
- Add the soy sauce and hot sauce.
- Simmer 2 minutes.
- Add the rice and mix to coat with spices.
- Pour in the stock.
- Reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through.
- About 35 minutes.
- Garnish with parsley.
MOROCCAN CHICKEN AND RICE WITH CHICKPEAS
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
- Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 768 g, Fat 25 g, Fiber 8 g, Protein 53 g
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5/5 (5)Category RiceCuisine Middle EasternTotal Time 15 mins
- Combine rice, water and 1/2 tsp salt in a saucepan, bring to boil, turn down then simmer for 8 to 10 minutes until the water is mostly absorbed. Remove from heat and let rest for 10 minutes - it will absorb the remaining water.
- While rice is cooking, combine chickpeas, 1/4 tsp salt, cumin and garam masala in a bowl, toss to coat.
- Heat 1 tbsp olive oil in large pan over high heat, add the chick peas and shake the pan every now and then for 1 minute. Alternatively, you can roast them in the oven at 350F/180C for 5 minutes. Set aside - you can leave them in the pan if you want.
- After the rice has rested, combine with the chickpeas, parsley, coriander and sultanas, and a grind of black pepper. Some of the spice on the chickpeas will come off and disperse throughout the rice - this is supposed to happen. Adjust salt if necessary.
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- Preheat oven to 425° F. Season chicken with salt and pepper. Melt butter in large, ovenproof skillet set over medium heat; cook chicken for 8 to 10 minutes per side or until golden brown and cooked through. Transfer to plate.
- Stir onion, carrot, garlic, thyme and chili flakes into skillet; cook for 3 to 5 minutes or until slightly softened. Stir in rice until well coated. Stir in 2 1/2 cups water, Roasted Chicken Base and lemon slices; bring to boil. Cover with foil.
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