Chicken Long Rice Recipes

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EASY CHICKEN WITH RICE CASSEROLE



Easy Chicken with Rice Casserole image

Nothing to it! This convenient, comforting entrée needs 15 minutes to put in the oven...or put in the fridge and bake it later.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 5

Number Of Ingredients 7

1 cup uncooked regular long-grain white rice
1 can (10.5 oz) condensed cream of celery soup
1 can (10.5 oz) condensed cream of chicken with herbs soup
1 1/2 cups water
5 bone-in chicken breast halves with skin
2 tablespoons butter, melted
1 teaspoon paprika

Steps:

  • Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix uncooked rice, both soups and water; pour into baking dish.
  • Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover tightly with foil.
  • Bake 1 1/2 hours. Uncover; bake 20 to 30 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Nutrition Facts : Calories 460, Carbohydrate 41 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1/5 of Recipe, Sodium 910 mg, Sugar 1 g, TransFat 0 g

CHICKEN LONG RICE (HAWAIIAN-STYLE CHICKEN SOUP)



Chicken Long Rice (Hawaiian-Style Chicken Soup) image

This is my favorite dish of all time. This is also a great winter comfort food and great for flu season. Serve over steamed rice.

Provided by Antonio

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 13

1 (16 ounce) package bean thread vermicelli noodles
warm water, as needed
3 chicken breasts, or more to taste
water, to cover
1 quart chicken broth
1 small onion, sliced thin
3 cloves garlic, chopped
3 slices fresh ginger, chopped
1 tablespoon patis (Philippine-style fish sauce)
1 tablespoon soy sauce
3 bay leaves
salt and ground black pepper to taste
2 cups chopped bok choy

Steps:

  • Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
  • Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
  • Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
  • Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 29.4 g, Cholesterol 50.6 mg, Fat 20.8 g, Fiber 0.8 g, Protein 70.6 g, SaturatedFat 0.5 g, Sodium 1532.9 mg, Sugar 2.4 g

CHICKEN LONG RICE



Chicken Long Rice image

Ginger gives this dish a great flavor. If you like more veggies in the meal add chopped celery, chopped sweet peppers, julienned carrots and zucchini, or shredded bok choy. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon pepper
4 tablespoons reduced-sodium soy sauce, divided
2 pounds boneless skinless chicken thighs, cut into strips
5 ounces uncooked bean thread noodles or spaghetti
1 tablespoon canola oil
1 cup chicken broth
2 cups sliced fresh mushrooms
1 green onion, thinly sliced

Steps:

  • In a large resealable plastic bag, combine the first five ingredients and 2 tablespoons soy sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour., Meanwhile, place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. Drain noodles. Using scissors, cut noodles into 4-in. lengths. (If using spaghetti, cook according to package directions until al dente; drain.), In a large skillet, heat canola oil over medium-high heat. Add half of the chicken mixture; stir-fry 4-6 minutes or until no longer pink. Remove from pan. Repeat with remaining chicken., In same pan, combine broth, mushrooms and remaining soy sauce; bring to a boil. Add noodles and chicken; cook and stir until noodles are tender. Remove from heat; sprinkle with green onion.

Nutrition Facts : Calories 530 calories, Fat 21g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 978mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.

CHICKEN LONG RICE SOUP



Chicken Long Rice Soup image

This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!

Provided by Mama Smith

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

3 pounds chicken leg quarters
3 (32 ounce) cartons low-sodium chicken broth
1 tablespoon Hawaiian sea salt
1 (1/2 inch) piece fresh ginger root, sliced
1 large Maui sweet onion, cubed
1 (8 ounce) package uncooked bean threads (cellophane noodles)
1 bunch green onions, thinly sliced
1 small head bok choy, chopped

Steps:

  • Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
  • Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
  • Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
  • After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 29.1 g, Cholesterol 101.5 mg, Fat 15.4 g, Fiber 1.2 g, Protein 33 g, SaturatedFat 4.7 g, Sodium 1118.4 mg, Sugar 2.7 g

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Top Asked Questions

How to cook Hawaiian style chicken long rice?
Hawaiian Style Chicken Long Rice. In a large stockpot, combine the chicken broth, soy sauce, garlic, ginger and sugar. Bring to a boil and add chicken thighs. Reduce heat and simmer for 30-40 minutes. In the meantime, place bean thread noodles in a large bowl and pour warm water over them. Enough to cover the noodles completely.
What is chicken long rice and how is it made?
Chicken Long Rice is a Hawaiian noodle dish made from vermicelli noodles, chicken thighs, fresh ginger, and green onions. It’s comforting and clean, a go-to side dish or simple entree. Cozy and comfy, this soupy noodle dish is a Hawaiian treat. What Is Chicken Long Rice? You know chicken noodle soup?
How long to cook chicken and rice noodles?
Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
How long does it take to cook chicken thighs and rice?
Skin on, bone in chicken thighs is best for this recipe because they take the same length of time to cook in the oven as the rice – 50 minutes in total. However, we remove the skin because otherwise the fat drips down into the rice as it cooks which makes it overly greasy.

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