Chicken And Rice With Kabocha Squash Recipes
CHICKEN AND RICE WITH KABOCHA SQUASH
This one-pot recipe works just as well with acorn or butternut squash. Arborio rice gives it a delectable, creamy texture-but it's remarkably light. Have a bowl at lunch on a chilly day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a large heavy pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken with salt and pepper. In batches, cook chicken, skin side down, until deep golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more. Transfer chicken to a plate. Discard fat and wipe pot clean.
- Reduce heat to medium-high and add remaining tablespoon oil to pot. Add onion and squash and cook until onion is translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30 seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot, skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes. Let sit, covered, 10 minutes.
Nutrition Facts : Calories 348 g, Fat 9 g, Fiber 3 g, Protein 19 g, SaturatedFat 1 g
STEAMED CHICKEN CURRY WITH KABOCHA
This is a simple and easy lunch or dinner recipe for chicken curry with kabocha pumpkin and eggplant. It's delicious, and the ingredients used are simple and easy to find. It's a great way to incorporate vegetables with meat in a dish so you get a well-balanced meal. This dish is very easy to make and is ready in less than 40 minutes. For this recipe, I've used chicken wingettes which can be cooked evenly in a microwave because of their flat shape. Serve over rice.
Provided by Pearl Ishizaki
Categories Fruits and Vegetables Vegetables Eggplant
Time 37m
Yield 2
Number Of Ingredients 6
Steps:
- Wash chicken wings well and dry with paper towels.
- Combine curry powder and salt together in a bowl. Toss in the chicken wings to coat evenly. Cover with plastic wrap and place in the refrigerator to marinate for 20 minutes.
- Cut eggplant in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning.
- Place chicken in a microwave-safe bowl; distribute eggplant and kabocha evenly on top. Pour in chicken stock. Cover with a microwave-safe lid or plastic wrap. Cook in the microwave at 600 watts until chicken is no longer pink at the bone and the juices run clear, about 7 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 266 calories, Carbohydrate 25.7 g, Cholesterol 43.7 mg, Fat 11 g, Fiber 10.9 g, Protein 18.9 g, SaturatedFat 3.1 g, Sodium 365.7 mg, Sugar 10.6 g
SAKE-STEAMED CHICKEN AND KABOCHA SQUASH
The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.
Provided by Tadashi Ono
Categories Bon Appétit Chicken Squash Dinner Ginger Chile Pepper Healthy Low Fat Low Cholesterol Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
- Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6-8 minutes (you should have about 3 Tbsp.).
- Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.
CREAMY CHICKEN AND KABOCHA SQUASH SHELLS
Don't be deceived by the lack of added seasonings. It is full of flavor! Adding the squash makes the whole thing rich and smooth, with a color and consistency similar to Kraft Mac'N'Cheese! Delicious! Even my daughters loved it! (3 yrs & 7 mos) I just took the chicken out for my baby girl, mashed it up, and she couldn't have enough! This recipe makes a whole stock-pot full, and it's super easy to make, so it's a great one to make and freeze the leftovers. I was going to, but it we scarfed it all up in 2 days!
Provided by crystalroset
Categories One Dish Meal
Time 1h50m
Yield 22-26 cups, 11-13 serving(s)
Number Of Ingredients 6
Steps:
- Bring water and stock to a boil.
- Add chicken, onion, garlic, and squash. Return to boil; reduce heat; cover.
- Cook until squash is tender. Remove squash from soup, remove pulp from peel, cut into chucks, and return to pot (discard peel).
- Cook about an hour, stirring occasionally, until most of squash and all of onion and garlic are "pureed" (you won't need to puree it; it does it by itself).
- Add shells and cook until they are almost over-cooked. My shells were pretty big when it was all done, and it was great!
- Serve and enjoy! Freeze your leftovers!
Nutrition Facts : Calories 294.6, Fat 7, SaturatedFat 1.9, Cholesterol 33.8, Sodium 868.6, Carbohydrate 33.9, Fiber 1.5, Sugar 1.9, Protein 21.9
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