CHICKEN AND CORN FRIED RICE
Chicken and Corn Fried Rice - a quick, simple, and tasty fried rice made with left-over grilled chicken and fresh seasonal corn.
Provided by Linda Ooi
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- In a large non-stick fry pan, heat vegetable oil.
- Fry onion for about 2 minutes until softened. Stir in garlic followed by roasted chicken meat. Fry for 2 to 3 minutes.
- Add cooked corn and green peas. Fry for another 3 to 4 minutes.
- Add cooked rice. Stir to combine all ingredients.
- Add soy sauce, salt, and pepper. Stir to get everything well mixed and cook until rice is dry and fluffy. This will take 4 to 5 minutes.
- Remove and serve immediately.
Nutrition Facts : Calories 795 kcal, ServingSize 1 serving
CHICKEN, RICE & CORN
This is a dish intended to be made as a meal in itself. Old "college" recipe made to be cheap too. All ingredients may obviously be modified to taste, but this has always worked best for me.
Provided by misury
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and cut the chicken breast into small cubes.
- Combine all ingredients into a glass dish large enough to house everything including the cubed chicken breast. (Make sure the chicken is completely submersed in the marinade. Marinate for a minimum of 1/2 hour, more for a fuller flavor).
- Heat a medium sauce pan, skillet or wok over medium to high heat.
- Place entire contents of bowl into pan and heat until chicken is cooked through.
- Serve over a bed of rice and corn. And trust me, use all that marinade, it's the best part.
Nutrition Facts : Calories 176.4, Fat 14.2, SaturatedFat 2.9, Cholesterol 30.9, Sodium 72.6, Carbohydrate 2.4, Fiber 1.5, Sugar 0.3, Protein 10.6
CHICKEN STREET CORN SKILLET
Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 425 degrees F.
- In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
- Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
- Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
- Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.
CHICKEN AND RICE WITH CORN AND SUN-DRIED TOMATOES
This dinner is family-friendly and makes a whole lot of food in a very short time.
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 bell pepper to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in lemon zest, oregano, cayenne, and rice and cook 1 minute.
- Add corn, tomatoes, 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 765 g, Fat 25 g, Fiber 5 g, Protein 53 g
CHICKEN, CORN & RICE
Make and share this Chicken, Corn & Rice recipe from Food.com.
Provided by Mom_x3
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil, water, poultry seasoning and chicken broth cube in a skillet over medium heat.
- Add cooked chicken and cooked rice.
- Add corn and mixed vegetables.
- Heat over medium heat until heated through and water absorbed - about 5 minutes.
Nutrition Facts : Calories 287.5, Fat 7.1, SaturatedFat 1.7, Cholesterol 52.6, Sodium 248.4, Carbohydrate 34.4, Fiber 3.2, Sugar 0.2, Protein 21.7
CHICKEN AND CORN MEDLEY
I usually make this in the summer when all the vegetables are fresh from our garden, My family loves the "zip" in this dish...I like the fact that they're getting a wholesome meal.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil until chicken is no longer pink; remove and set aside. In the drippings, saute onion until tender. , Toss mushrooms with lemon juice. Add mushroom mixture to the skillet; cook and stir for 4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes. , Stir in the corn, tomatoes and green pepper; simmer for 10 minutes longer or until heated through. Sprinkle with parsley. Serve with noodles or rice if desired.
Nutrition Facts :
SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES
Categories Salad Chicken Rice Corn Hot Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
- Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
- Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
- **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
CORN AND RICE
This is a traditional Bahamian side dish. Corn can be substituted with black-eyed peas or lima beans.
Provided by Kristal
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Cook the bacon in a large saucepan over medium heat until the grease begins to render. Stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. Add the corn; simmer another 3 minutes. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. Simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 92 g, Cholesterol 2 mg, Fat 2.8 g, Fiber 4.7 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 1119.7 mg, Sugar 6.6 g
CILANTRO CHICKEN AND RICE
I came up with this recipe to try and use an abundance of cilantro from my garden. It's easy and the whole meal is one pan.
Provided by JENNIFERK2
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
- Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 57.8 g, Cholesterol 60.9 mg, Fat 10.5 g, Fiber 5.4 g, Protein 30.8 g, SaturatedFat 1.8 g, Sodium 1539.9 mg, Sugar 7.2 g
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
BBQ CHICKEN WITH CORN RICE
Keep the kids happy with this sticky barbecue chicken dish
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
- Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.
Nutrition Facts : Calories 635 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 26 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.79 milligram of sodium
More about "chicken corn and rice recipes"
CORN CASSEROLE WITH CHICKEN AND RICE - THE WICKED NOODLE
From thewickednoodle.com
4.3/5 (33)Estimated Reading Time 5 mins
- Meanwhile,heat oil in a skillet over medium heat. Add chopped onion and cook, stirring occasionally, until onions start to soften, about five minutes. Add garlic and both chili powders; cook about one more minute.
- Add corn, chicken, 1/2 of the cheese, fire-roasted tomatoes, tomato sauce, rice and onion mixture to a greased casserole dish; mix well then add salt and pepper to taste. Sprinkle with remaining cheese. Bake, uncovered, for about 20 minutes or until cheese is melted and casserole is heated through. Garnish with cilantro and chopped green onions; serve with sour cream on the side.
SOUTHWEST CHICKEN WITH CORN AND RICE | MINUTE® RICE
From minuterice.com
Servings 4-6Estimated Reading Time 2 mins
- Try something new with this Southwest Chicken with Corn and Rice recipe. With seasoned, breaded chicken, perfectly cooked rice that’s loaded with corn, red and green bell peppers, and a delicious, melty, Cheddar cheese topping, this dish will be one of your southwest favorites. Step 1
- Preheat oven to 375°F. Mix rice, broth, corn, water and 1/2 teaspoon of the chili powder in a 13×9-inch baking dish. Step 2
- Place coating mix in a large plastic bag with remaining 1/2 teaspoon chili powder; Place chicken in bag and shake to coat. Discard remaining coating mix. Place chicken into baking dish atop rice mixture. Step 3
- Bake for 30 minutes. Sprinkle with cheese. Bake for an additional 5 minutes, or until cheese is melted and chicken is cooked through (165°F).
20 BEST CHICKEN AND RICE RECIPE IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
INSTANT POT FIESTA CHICKEN AND RICE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
CHICKEN AND RICE RECIPE FOR THE SLOW COOKER
From slowcookerliving.com
CHICKEN AND RICE CASSEROLE - CREME DE LA CRUMB
From lecremedelacrumb.com
SOUTHWEST CHICKEN AND RICE (ONE PAN!) - THE CHUNKY CHEF
From thechunkychef.com
EASY SLOW COOKER MEXICAN SHREDDED CHICKEN, CORN AND RICE
From spiceandsugarmama.com
CROCKPOT CHEESY CHICKEN & RICE - FAMILY FRESH MEALS
From familyfreshmeals.com
CHICKEN AND CORN FRIED RICE RECIPE | GOOD FOOD
From goodfood.com.au
AMISH CHICKEN AND CORN CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
CHICKEN AND CORN STIR-FRY RECIPE | BON APPéTIT
From bonappetit.com
CORN AND RICE CASSEROLE - PLAIN CHICKEN
From plainchicken.com
10 BEST CHICKEN RICE BLACK BEANS CORN RECIPES | YUMMLY
From yummly.com
MEXICAN CORN AND CHICKEN CASSEROLE | BETTER HOMES & GARDENS
From bhg.com
HOW TO COOK CORN RICE? | COOK EAT RIGHT – NEW COOKERY RECIPES
From newcookeryrecipes.info
CREAMED CORN AND JALAPEñO CHICKEN RICE | MINUTE® RICE
From minuterice.com
SOUTHWEST SKILLET CHICKEN & RICE | LAWRY'S
From mccormick.com
CREAM CORN CHICKEN RICE (粟米雞粒) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
CHICKEN RICE AND CORN - THERESCIPES.INFO
From therecipes.info
CHICKEN, CORN, AND RICE CASSEROLE - COOPERATIVE EXTENSION: FOOD ...
From extension.umaine.edu
CORN AND BROCCOLI RICE CASSEROLE - PLAIN CHICKEN
From plainchicken.com
CHICKEN AND RICE CORN CHOWDER - QUICK, EASY AND DELICIOUS!
From errenskitchen.com
MEXICAN CHICKEN AND RICE DINNER - DONE IN 30 MINUTES!
From smartschoolhouse.com
ASIAN MARINATED CHICKEN & CORN & BASIL FAUX-FRIED RICE RECIPE
From myrecipes.com
SWEET CORN, CHICKEN AND RICE SKILLET – SUNSHINE SWEET CORN
From sunshinesweetcorn.com
BBQ CHICKEN AND GRILLED CORN RICE BOWLS - HALF BAKED HARVEST
From halfbakedharvest.com
CHICKEN CORN AND RICE RECIPES - THERESCIPES.INFO
From therecipes.info
HONEY-MASALA GRILLED CHICKEN MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
CHICKEN AND ROASTED CORN MEXICAN RICE | BEST MEXICAN RICE RECIPE
From picky-palate.com
CHICKEN AND RICE CASSEROLE - CLEVERLY SIMPLE
From cleverlysimple.com
RECIPE: CHEESY KOREAN CHICKEN & CORN SKILLET WITH WHITE RICE
From blueapron.com
WHITE CHICKEN BIRYANI RECIPE | LAZZAT | SAMINA JALIL | FOOD COURT ...
From dailymotion.com
MEXICAN CHICKEN AND RICE SALAD - JO COOKS
From jocooks.com
CHEESY MEXICAN CHICKEN AND RICE BAKE - SIMPLY DELICIOUS
From simply-delicious-food.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