Chicken Double Jasmine Rice Recipes

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CHICKEN WITH JASMINE RICE



Chicken With Jasmine Rice image

Make and share this Chicken With Jasmine Rice recipe from Food.com.

Provided by Danielle K.

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup soft jasmine rice, cooked
4 tablespoons fresh lemon juice, divided
1 whole roasting chicken, cooked, skinned, boned, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1/2 cup finely chopped onion
1/4 cup chopped anaheim chili
2 tablespoons low sodium soy sauce
1 tablespoon fish sauce
1/2 teaspoon cinnamon
1/3 cup low sodium chicken broth, warm

Steps:

  • While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.
  • While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic.
  • In large nonstick skillet, heat oil over medium high heat; add onions and peppers, stirring constantly for about 1 minute.
  • Add chicken and stir fry about 1 minute.
  • Add cooked rice and stir-fry.
  • Add soy sauce, fish sauce and cinnamon, cooking and stirring until heated through, about 1 minute.
  • Pour chicken broth over all and stir fry 1 minute more.

Nutrition Facts : Calories 258.2, Fat 10.4, SaturatedFat 2.5, Cholesterol 35.6, Sodium 453.9, Carbohydrate 28.9, Fiber 1.4, Sugar 1.4, Protein 11.5

CHILE CHICKEN WITH JASMINE RICE



Chile Chicken with Jasmine Rice image

Provided by Food Network

Categories     main-dish

Time 49m

Yield 2 servings

Number Of Ingredients 16

12 ounces jasmine or basmati rice, washed until the water runs clear
2 cups boiling water
4 cloves garlic, crushed and finely chopped
2 tomatoes, sliced
1 (1-inch) piece fresh ginger, peeled, sliced and finely chopped
1 medium red chile, seeded and finely chopped
1/2 red pepper, seeded and sliced into strips
5 tablespoons water
2 tablespoons tomato ketchup
1 teaspoon light brown sugar
1 tablespoon groundnut oil (peanut)
9 ounces skinless chicken breasts, sliced
1 zucchini, sliced into strips
1/2 red bell pepper, seeded and sliced into strips
2 tablespoons light soy sauce
2 large spring onions (green), sliced lengthwise

Steps:

  • For the rice: Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes. Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
  • For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.
  • For the chicken: Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
  • Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.

JASMINE RICE



Jasmine Rice image

This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.

Provided by Brian

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons chopped onion
¼ cup green peas
1 bay leaf
1 ½ cups dry jasmine rice
3 cups water
salt to taste

Steps:

  • In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
  • Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 59.4 g, Fat 6.8 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 0.8 mg, Sugar 0.2 g

SPICED ROAST CHICKEN WITH FRAGRANT JASMINE RICE



Spiced Roast Chicken With Fragrant Jasmine Rice image

I got this recipe out of a Dish Magazine. It is beautiful! Prep time included time to marinate. I sometimes marinate over night.

Provided by christie

Categories     Chicken

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 24

1 chicken
3 garlic cloves, roughly chopped
2 tablespoons ginger, chopped
1 red chili pepper, seeded and chopped
3 tablespoons brown sugar
1/2 teaspoon Chinese five spice powder
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon peanut oil
1 teaspoon sesame oil
2 tablespoons peanut oil
1 onion, chopped finely
3 garlic cloves, crushed
1 tablespoon ginger, grated
5 cardamom pods, lightly crushed
1 tablespoon black mustard seeds
2 cups jasmine rice, washed and drained
900 ml chicken stock
1 teaspoon salt
1 teaspoon cornflour
2 teaspoons water
2 limes
fresh herb (to garnish)

Steps:

  • CHICKEN: Use kitchen scissors to cut down both sides of the back bone and remove.
  • Open the chicken out like a book and snip through the wishbone to enable the chicken to lie flat.
  • Slash the skin several times and place the chicken in a large dish.
  • Pound the garlic, ginger, chilli and sugar to paste in a mortar and pestle or blend in a small food processor.
  • Add the remaining ingredients and mix well.
  • Pour the marinade over the chicken and rub into the meat.
  • Cover and marinate in the refrigerator for 2-3 hours if possible.
  • Preheat the oven to 200°C.
  • Heat a little oil in an over proof saute pan over a medium heat.
  • Take the chicken out of the marinade, letting the excess drip back into the dish.
  • Place the chicken in the pan, skin side down and allow to brown.
  • Turn the chicken over and pour over the marinade.
  • Roast the chicken in the over 50-60 minutes, basting a couple of times during cooking.
  • Transfer the chicken to a plate and rest, lightly covered, for 5 minutes.
  • Tip the pan juices into a small pot.
  • Mix the cornflour with the water and stir into the juices.
  • Simmer for 2 minutes then add a good squeeze of lime juice and pour into a serving jug.
  • RICE: Heat the oil in an oven-proof saute pan or pot with a lid.
  • Add the onion, garlic, ginger, cardamom pods and mustard seeds and gently fry until tender.
  • Add the rice, stock and salt and bring to the boil.
  • Cover and place back in the oven for 25 minutes.
  • Stir the rice once during cooking.
  • Remove from the oven and sit covered, for 5 minutes before serving.
  • TO SERVE: Spoon the rice onto a platter.
  • Cut the chicken into serving pieces and place on top.
  • Scatter fresh herbs over the chicken and garnish with lime wedges.
  • Bowls of thick plain yoghurt, roasted chopped peanuts and crispy shallots are nice accompaniments.

Nutrition Facts : Calories 1130.4, Fat 50.4, SaturatedFat 12.8, Cholesterol 179.3, Sodium 2281.8, Carbohydrate 108.4, Fiber 5.2, Sugar 16.9, Protein 58.3

YELLOW CURRY CHICKEN WITH JASMINE RICE



Yellow Curry Chicken with Jasmine Rice image

This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.

Provided by Matt

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 24

1 potato, peeled and cubed, or more to taste
3 cups water
1 ½ cups jasmine rice
1 tablespoon peanut oil, or more to taste
1 tablespoon red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
½ (14 ounce) can light coconut milk
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon paprika, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon salt
1 skinless, boneless chicken breast half, cut into cubes
½ cup chicken stock
½ sweet onion, diced
¼ green bell pepper, diced
¼ yellow bell pepper, diced
¼ red bell pepper, diced
1 carrot, diced
3 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon yellow curry powder
1 bay leaf
½ cup frozen peas

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
  • Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 56.1 g, Cholesterol 10.1 mg, Fat 7.4 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 742.8 mg, Sugar 7.2 g

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