CHICKEN FRIED RICE
Provided by Valerie Bertinelli
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.
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
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
PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 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.
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
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
CHELO NACHODO ( CHICKEN & CHICKPEA STEW W/ RICE )
Make and share this Chelo Nachodo ( Chicken & Chickpea Stew W/ Rice ) recipe from Food.com.
Provided by Stacia_
Categories Southwest Asia (middle East)
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- 1. To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 minutes Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized chicken & ingrate all seasonings.
- 2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 minutes Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hours No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.
- Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm.
- VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer. Cook beef stew over moderate heat for 1 hour. Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender.
Nutrition Facts : Calories 802, Fat 34.7, SaturatedFat 8, Cholesterol 145.1, Sodium 2500.2, Carbohydrate 78.1, Fiber 9.1, Sugar 6.7, Protein 42.8
STRAPATSADA WITH A CHICKPEA RICE SALAD
Serve Strapatsada-a Greek dish of tomatoes, feta, and scrambled eggs-over brown rice studded with chickpeas, olives, and a bright lemon and tahini sauce for a hearty meal in no time.
Provided by dinehaus
Categories Greek Main Dishes
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
- Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
- Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
- Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 42.7 g, Cholesterol 293 mg, Fat 21.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 6.2 g, Sodium 798.7 mg
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
More about "chicken chickpea rice recipes"
10 BEST CHICKEN WITH CHICKPEAS AND RICE RECIPES | YUMMLY
From yummly.com
BETTER THAN TAKEOUT CHICKEN FRIED RICE | THE RECIPE CRITIC
From therecipecritic.com
INDIAN CAULIFLOWER FRIED RICE WITH CHICKEN - JO COOKS
From jocooks.com
RECIPE: MIDDLE EASTERN BAKED CHICKEN & RICE WITH …
From blueapron.com
ONE SKILLET BAKED CHICKEN SHAWARMA AND RICE (PILAF)
From recipetineats.com
ONE POT CHINESE CHICKEN AND RICE | RECIPETIN EATS
From recipetineats.com
BUDGET-FRIENDLY CHICKPEA FRIED RICE | RECIPE - RACHAEL …
From rachaelrayshow.com
ONE-PAN MOROCCAN CHICKEN AND RICE WITH CHICKPEAS
From theafropolitanmom.com
CHICKPEA RICE BOWLS WITH CHICKEN & HALLOUMI RECIPE
From eatingwell.com
Category Healthy Chicken & Rice RecipesCalories 501 per servingTotal Time 25 mins
- Bring a large saucepan of water to a boil. Add chickpea rice and cook according to package directions. Drain.
- Meanwhile, pound chicken to an even thickness of about 1/2 inch. Slice halloumi 1/2 inch thick. Place the chicken on one side of a rimmed baking sheet and the halloumi in a single layer on the other side. Brush both sides of the chicken and halloumi with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper. Sprinkle the chicken with 1/8 teaspoon salt.
- Broil, flipping once, until an instant-read thermometer inserted in the chicken registers 165°F and the halloumi is golden brown, about 7 minutes total. Transfer the chicken to a clean cutting board; let rest for 5 minutes, then slice.
10 BEST CHICKEN WITH CHICKPEAS AND RICE RECIPES | YUMMLY
From yummly.co.uk
LEMON CHICKPEAS AND RICE • THE CURIOUS CHICKPEA
From thecuriouschickpea.com
CHICKEN AND RICE RECIPES - BBC FOOD
From bbc.co.uk
ONE POT LEMON CHICKEN WITH RICE AND CHICKPEAS
From littleferrarokitchen.com
GRILLED CHICKEN CHICKPEA SALAD (HIGH PROTEIN LUNCH IDEA)
From skinnytaste.com
CHICKEN CHICKPEA STEW - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
ONE-PAN HEALTHY CHICKEN AND RICE RECIPE WITH SPINACH
From homemademastery.com
10 BEST CHICKEN WITH CHICKPEAS AND RICE RECIPES | YUMMLY
From yummly.com
BROWNED AND CRISPY CHICKEN WITH RICE AND CHICKPEAS
From caribbeangreenliving.com
CHICKEN & CHICKPEA RICE | RECIPE CART
From getrecipecart.com
RICE WITH CHICKEN AND CHICKPEAS | A HEALTHY, SIMPLE ... - TURKISH …
From pantryfun.com
CHICKEN & CHICKPEA RICE RECIPE | NEW IDEA FOOD
From newideafood.com.au
CHICKEN & RICE WITH CHICKPEAS – TURKISH STREET FOOD
From turkishfoodtravel.com
ONE POT SPANISH CHICKPEA CHICKEN - KRISTINE'S KITCHEN
From kristineskitchenblog.com
CHEESY CHICKPEAS AND RICE RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
EASY CHICKEN AND RICE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN BAKED CHICKEN WITH CHICKPEAS AND RICE | RECIPES | DELIA …
From deliaonline.com
CHICKEN AND CHICKPEA RICE SOUP - A DASH OF MACROS
From adashofmacros.com
BUTTER CHICKEN CHICKPEAS WITH RICE | READY SET EAT
From readyseteat.ca
HEALTHY CHICKEN & RICE RECIPES | EATINGWELL
From eatingwell.com
QUICK AND EASY CHICKEN AND CHICKPEA MASALA | OLIVE & MANGO
From oliveandmango.com
SIMPLE BUTTER CHICKEN WITH CHICKPEAS - SIMPLE BITES
From simplebites.net
CHICKEN AND CHICKPEA RICE PILAF | RECIPESTY
From recipesty.com
RECIPE: COCONUT KORMA CHICKEN WITH CHICKPEAS & RICE - BLUE APRON
From blueapron.com
CHICKEN AND CHICKPEA CURRY - KHIN'S KITCHEN
From khinskitchen.com
EASY RICE AND CHICKPEA SKILLET WITH GARLIC, TOMATOES, …
From more.ctv.ca
MEDITERRANEAN CHICKEN AND CHICKPEA BOWLS - IOWA GIRL EATS
From iowagirleats.com
TURKISH RICE PILAF WITH CHICKEN AND CHICK PEAS RECIPE
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love