Chicken And Rice Stew With Zucchini Recipes

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CHICKEN AND RICE STEW WITH ZUCCHINI



Chicken and Rice Stew with Zucchini image

My first favorite thing about this recipe is that there's no need to roast any chicken because we use store-bought roast chicken. The second best thing is that you just throw everything into a pot, simmer until the zucchini is tender, and it's ready to eat!

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled and cut into 1/2-inch-thick coins
1/2 small onion, diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon fish sauce
2 medium zucchini, cut into 1/2-inch-thick half-moons
2 cups shredded cooked chicken (store-bought or home-cooked)
2 cups cooked rice (white or brown)

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the carrots and onion, then season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, 4 to 5 minutes. Sprinkle in the flour and cook, stirring constantly, until the raw flour taste is gone, 1 to 2 minutes. Whisk in the chicken broth and bring to a simmer.
  • Stir in the soy sauce, fish sauce, and zucchini and cook until the zucchini is al dente, 4 to 5 minutes. Add the chicken and rice and bring everything to a simmer right before serving.

CHICKEN RICE STEW- 2 WAYS



Chicken Rice Stew- 2 Ways image

This fast,easy stew can be made two VERY different ways! One way is a more traditional,comforting stew. The other is what my friend calls "Cambodian" stew. Both are relatively healthy and reheat well!

Provided by Manda C

Categories     Stew

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs chicken breasts
4 (14 ounce) cans chicken broth
1/2 small yellow onion, Diced
1 cup of shredded carrot
4 large garlic cloves, Finely Minced
1 1/2 cups jasmine rice
2 limes, Quartered
2 teaspoons fish sauce
1 teaspoon sugar
8 large prawns, Cooked and Diced for garnish
2 tablespoons fresh cilantro, Finely Chopped for garnish

Steps:

  • In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
  • Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl.
  • Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
  • Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
  • Add chicken (Unless you are making Cambodian Style, see below).
  • Stir and serve!
  • ******If making Cambodian Style, ****.
  • Add the fish sauce and sugar. Stir. Taste and make adjustments as needed. If you're new to fish sauce, remember you can always add more sugar to counteract the saltiness. But MEASURE! A little goes a LONG way for both ingredients here!
  • Add chicken and stir.
  • Place in serving bowl, top with shrimp, cilantro, and a section of lime!
  • Enjoy!

Nutrition Facts : Calories 442.4, Fat 12.6, SaturatedFat 3.5, Cholesterol 82.7, Sodium 1163.9, Carbohydrate 45.5, Fiber 2.7, Sugar 3.3, Protein 34.3

CHICKEN STEW WITH ZUCCHINI AND CHICKPEAS



Chicken Stew With Zucchini and Chickpeas image

This is an easy Spanish stew that has so much flavor. I love to eat this plain, in a bowl, but my DH likes it over rice. The Goya seasoning packet makes this dish. Use 1 packet. If you use the one that is labeled MILD, it is not very spicy at all. You can find it in most supermarkets in my area, in the latino food products section. You may have to go to a latino market to get it, but you will be GLAD you did. It can be used in so many dishes and enhances flavor so much. You add it in addition to any other seasonings you use in a dish. It is great in Tortilla soup. If you can't find it, try Goya's website. To start, I put 2 annatto seeds in the olive oil to give it flavor and color, over med heat for about 2 minutes, remove the seeds and continue with the onions. You can omit this step - it doesn't change the taste much.

Provided by Pesto lover

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 large onions, peeled, quartered and sliced
2 large garlic cloves, peeled and chopped
4 chicken legs, skinless and boneless, each cut into about 8 pieces
1 tablespoon chicken bouillon powder (I used Knorr with tomato)
1 teaspoon oregano
1 bunch cilantro, chop leaves roughly, discard stems (optional)
1 (14 ounce) can chickpeas, drained and rinsed very well
3 zucchini, sliced thickly
1 cup frozen peas or 1 cup peas with carrot
28 ounces whole canned tomatoes, chopped up (use an Italian brand for best quality)
1 1/2 teaspoons mild picante seasoning, Goya brand (or use 1/4 tsp cayenne pepper)

Steps:

  • Use large chicken fryer pan or dutch oven. Put sliced onions in olive oil to saute for about 8 minutes, until translucent and just beginning to brown a little. Add garlic and cook for 1 minute, stirring. Add chicken and keep stirring until it changes color and looks a little cooked on the outside. Put everything else in the pot, stir, cover and simmer for 30-40 minutes. It's ready when the zucchini is cooked through.

Nutrition Facts : Calories 407.8, Fat 19.5, SaturatedFat 4.7, Cholesterol 92.5, Sodium 749.4, Carbohydrate 31.7, Fiber 7.1, Sugar 9.1, Protein 27.7

CHICKEN AND RICE WITH ZUCCHINI



Chicken and Rice with Zucchini image

Enjoy tons of flavor with a Chicken and Rice Zucchini recipe you'll love. Chicken and Rice with Zucchini creates the perfect palette for a blend of spicy peppers, Spanish olives and crumbled bacon.

Provided by My Food and Family

Categories     Chicken Breast

Time 45m

Yield 8 servings

Number Of Ingredients 11

4 skinless bone-in chicken breasts (3 lb.), cut crosswise in half
1 Tbsp. chipotle chile pepper powder
1/2 cup KRAFT Zesty Italian Dressing, divided
2 red bell peppers, coarsely chopped
8 green onions, sliced, divided
1 jalapeño pepper, stemmed, seeded
3/4 cup Spanish olives, quartered, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 zucchini, sliced
1 large tomato, chopped
4 cups hot cooked long-grain brown rice

Steps:

  • Sprinkle chicken with chipotle pepper; cook in 1/4 cup dressing in large skillet on medium-high heat 3 min. on each side or until browned on both sides.
  • Meanwhile, blend remaining dressing, red peppers, 1/2 cup onions and jalapeño pepper in blender until smooth.
  • Move chicken pieces to edge of skillet. Add pepper purée; bring to boil. Stir in 1/2 cup olives, bacon and remaining onions; cover. Simmer on medium-low heat 15 min. or until chicken is done (165ºF).
  • Add zucchini and tomatoes; cook, covered, 5 min. or until vegetables are heated through. Stir in rice, remaining olives and onions.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g

8-BALL ZUCCHINI STUFFED WITH CHEESY CHICKEN AND RICE



8-Ball Zucchini Stuffed with Cheesy Chicken and Rice image

A yummy way to use up garden eight-ball zucchini. Spice it up with pepper Jack cheese!

Provided by Amanda

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 9h10m

Yield 2

Number Of Ingredients 12

2 skinless, boneless chicken breast halves
1 pinch chili powder, or to taste
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
2 cups water
1 cup uncooked white rice
2 8-ball zucchini
2 tablespoons salted butter, or more as needed
¼ cup diced onion, or to taste
2 tablespoons all-purpose flour, or more as needed
1 cup milk, or more as needed
1 ½ cups shredded Cheddar cheese, or more to taste

Steps:

  • Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.
  • Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.
  • Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.
  • Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.
  • Bake in the preheated oven until softened, 20 to 25 minutes. Serve.

Nutrition Facts : Calories 1101.7 calories, Carbohydrate 93.5 g, Cholesterol 213.5 mg, Fat 51.9 g, Fiber 3.3 g, Protein 62.7 g, SaturatedFat 31.7 g, Sodium 937.7 mg, Sugar 9.5 g

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