CHICKEN SOUP WITH SWEET POTATOES AND RICE
I made a whole chicken in the crock pot and ended up with about 4 cups of broth and some leftover chicken. Made this soup the other night and hubby loved it - wanted to post so I don't forget. Simple and delicious.
Provided by PatMe
Categories Chicken
Time 1h40m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- Coarsely chop onion, carrots, celery. Place in large stockpot. (Can be sauteed in a little oil for deeper flavor.).
- Peel and chop sweet potato. Add potato and broth to veggies. Simmer for about 1 hour until veggies are tender.
- Add rice and chicken. Stir and cook for 30 minutes or until rice is done.
- Add salt and pepper to taste.
Nutrition Facts : Calories 143.7, Fat 3.2, SaturatedFat 0.9, Cholesterol 19.7, Sodium 608.6, Carbohydrate 16.1, Fiber 1.8, Sugar 2.8, Protein 11.8
SWEET POTATO CHICKEN CASSEROLE
This casserole is the tastiest chicken dish that I have ever tasted. The sweet potato adds an interesting addition to the chicken, alternatively butternut squash can be used in its place. Everyone I have ever cooked this casserole for has loved it! Serve with rice or mashed potato with fresh, crisp green vegetables.
Provided by RACHEL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
- Move the vegetables to the sides of the pan, leaving the center clear. Add the chicken; cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Pour in the wine last, and mix through. Transfer to a casserole dish and cover with a lid.
- Bake for 1 hour in the preheated oven. Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).
Nutrition Facts : Calories 473.9 calories, Carbohydrate 58.1 g, Cholesterol 74.4 mg, Fat 7.2 g, Fiber 8.5 g, Protein 32.8 g, SaturatedFat 2.1 g, Sodium 576.5 mg, Sugar 13.4 g
CHICKEN AND SWEET POTATO RICE
Sweet potatoes have served as a great rice extender for many generations now in Asia. The softness and sweet taste of the sweet potato gives rice a livelier taste that's why it is liked by many. Try this sweet potato rice recipe where I've added some meat so you can eat this dish as is or serve it with other meat or vegetables.
Provided by Pearl Ishizaki
Categories Yam/Sweet Potato
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Start by washing the rice 1-2 times or until the water used to wash the rice becomes clearer. After the last wash, use a strainer to drain the liquid completely then soak the rice in a cup of water for about 30 minutes.
- Season about 100 grams of ground chicken with a quarter teaspoon of salt and a quarter teaspoon of pepper. Mix well then leave it for about 10 minutes so the chicken can absorb the flavors from the seasonings.
- Wash the sweet potato carefully then slice it into smaller pieces, about a centimeter cubes.
- Once the rice, ground chicken and sweet potato are ready, you can put all those ingredients in the microwave pressure cooker including the water used to soak the rice. Add about a quarter teaspoon of salt then mix all the ingredients inside.
- Cover the microwave pressure cooker then cook in the microwave for about 10 minutes using 600W. After 10 minutes, keep the microwave pressure cooker covered for 15 more minutes to allow the remaining steam inside to continue to cook the rice and soften it.
- After 15 minutes, remove the cover then mix well before serving.
Nutrition Facts : Calories 454.6, Fat 4.6, SaturatedFat 1.3, Cholesterol 42.5, Sodium 345.5, Carbohydrate 85.1, Fiber 2.6, Sugar 1.6, Protein 15.7
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