Chicken Margarita Saffron Yellow Rice Recipes

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EASY CHICKEN AND YELLOW RICE



Easy Chicken and Yellow Rice image

Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.

Provided by Noty661

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

5 ½ cups water
1 tablespoon chicken bouillon granules
4 skinless, boneless chicken breast halves
1 green bell pepper, diced
¼ cup olive oil
1 (16 ounce) package yellow rice
1 pinch ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
  • Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
  • Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g

ONE-POT SPANISH CHICKEN AND YELLOW RICE



One-Pot Spanish Chicken and Yellow Rice image

An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!

Provided by Kel Kel

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 38m

Yield 4

Number Of Ingredients 7

1 onion, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into large chunks
2 ⅓ cups water
½ (16 ounce) package yellow rice (such as Vigo®)
⅔ cup frozen peas

Steps:

  • Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
  • Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g

CHICKEN & YELLOW RICE



Chicken & Yellow Rice image

Make and share this Chicken & Yellow Rice recipe from Food.com.

Provided by suprachic

Categories     Chicken Thigh & Leg

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 -4 chicken thighs, skin on & bone in
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon black pepper
1 (5 ounce) package mahatma brand saffron yellow rice
1 (10 ounce) can cream of chicken soup

Steps:

  • Fill a large pot with water. Add garlic powder, salt, pepper and chicken. Boil for approximately 25 minutes or until done.
  • Remove chicken from the pot (save the broth it was cooked in) and remove the meat from the bone. Discard skin and bones.
  • While chicken is cooking, prepare yellow rice according to package directions. Add chicken and cream of chicken soup. Stir in about 2 to 3 cups of the chicken broth to get a good creamy consistency. Cover and heat through for just a few minutes before serving.

CHICKEN MARGARITA & SAFFRON YELLOW RICE



Chicken Margarita & Saffron Yellow Rice image

Chicken smothered in a Margarita. Tequila and lime juice reduced into a sweet and tangy Margarita sauce. Served along side saffron yellow rice.

Provided by A Taste of Brooklyn

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 (16 ounce) package vigo saffron yellow rice
1/3 cup tequila
1/8 cup triple sec
1/4 cup fresh lime juice
3 tablespoons sugar
2 chicken breasts
kosher salt
fresh ground black pepper
1/4 cup all-purpose flour
1 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh cilantro leaves, chopped

Steps:

  • Cook the rice according to package directions. In the meantime, in a small bowl, combine the tequila, triple sec, lime juice and sugar. Mix well and set aside.
  • Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water then pat dry with paper towel. Season the chicken with salt and pepper then lightly dredge in flour; shaking off the excess.
  • In a skillet, over medium heat, add ½ the butter and ½ the oil and when hot, working in batches, sear the chicken until lightly browned, and cooked through, about 3 to 4 min per batch. Remove and set aside.
  • Stir the tequila mixture and add it to the skillet, add in the cilantro and bring to a boil. Return the chicken, reduce heat to low and simmer until slightly thickened, about 6 to 8 minute Plate and serve along side the rice.

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