Chicken Noodle Pilaf Recipe 455

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ONE-POT CHICKEN PILAF



One-pot chicken pilaf image

Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 8

1 tsp sunflower oil
1 small onion, chopped
1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks
2 tsp curry paste (choose your favourite)
a third of a mug basmati rice
two-thirds of a mug chicken stock
1 mug frozen mixed vegetables
half a mug frozen leaf spinach

Steps:

  • Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
  • Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

Nutrition Facts : Calories 663 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 13 grams sugar, Protein 50 grams protein, Sodium 1.94 milligram of sodium

CHICKEN AND NOODLES



Chicken and Noodles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

One 2- to 3-pound chicken fryer, cut up
2 carrots, diced
2 celery stalks, diced
1/2 medium onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
16 ounces frozen home-style egg noodles (such as Reames)
3 tablespoons all-purpose flour
Splash of half-and-half, optional
2 teaspoons finely minced fresh parsley

Steps:

  • Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
  • Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
  • Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
  • Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

Nutrition Facts : Calories 315 calorie, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 104 milligrams, Sodium 555 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 31 grams, Sugar 3 grams

CHICKEN NOODLE PILAF RECIPE - (4.5/5)



Chicken Noodle Pilaf Recipe - (4.5/5) image

Provided by frankupko_52

Number Of Ingredients 5

3 pounds chicken pieces
3 tablespoons margarine or butter
2 1/2 cups water
1 cup uncooked long grain rice
1 individual carton Mrs. Grass Chicken Flavored Noodle Soup Mix

Steps:

  • In large skillet, brown chicken in margarine. Remove chicken; stir in water, rice and soup mix. Add chicken; cover and simmer 30 to 35 minutes or until tender. Refrigerate leftovers.

NOODLE RICE PILAF



Noodle Rice Pilaf image

By adding a few fine egg noodles to a rice pilaf, you can have a deliciously different side dish. Terrific with fish, this dish also goes well with meat or poultry. -Kathy Schrecengost Oswego, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup butter, cubed
1 cup uncooked long grain rice
1/2 cup uncooked fine egg noodles or broken vermicelli (1-inch pieces)
2-3/4 cups chicken broth
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.

Nutrition Facts : Calories 298 calories, Fat 12g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 759mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

PERI-PERI CHICKEN PILAF



Peri-peri chicken pilaf image

A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12

1 tbsp olive oil
pack of 6 skinless boneless chicken thighs , cut into large chunks
2 tbsp peri-peri seasoning
1 onion , finely chopped
2 garlic cloves , crushed
350g basmati rice
500ml hot chicken stock
3 peppers (any colour you like), sliced into strips
3 large tomatoes , deseeded and roughly chopped
small pack parsley , roughly chopped
2 red chillies , sliced (optional)
½ lemon , cut into wedges, to serve

Steps:

  • Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.
  • Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic and remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.
  • Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.
  • Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.

Nutrition Facts : Calories 549 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.4 milligram of sodium

RICE AND NOODLE PILAF



Rice and Noodle Pilaf image

This recipe is a great side dish to any meal. For breakfast, try it piled on a plate with a fried egg on top.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 quarts

Number Of Ingredients 6

3 tablespoons unsalted butter
1/2 yellow onion, chopped (about 3/4 cup)
1 cup dried vermicelli noodles, broken into roughly 1-inch pieces
2 cups long-grain white rice
3 cups chicken broth
1 teaspoon coarse salt

Steps:

  • Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
  • Add the rice, stir to combine, and add the remaining tablespoon of butter.
  • Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.

CRISPIE ORANGE CHICKEN RICE PILAF SALAD



Crispie Orange Chicken Rice Pilaf Salad image

This salad is a meal by itself..I had something similar at a restuarant, went home and came up with this.Wonderful mixture of sweet and sour,crisp and crunchy with a little hot...It's now a family favorite...ENJOY!!!

Provided by Potluck

Categories     Long Grain Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 26

4 chicken breasts, cut into 1-inch pieces
2 eggs, beaten
2 tablespoons oil
1 cup cornstarch
1/2 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
oil (for frying)
3/4 cup orange marmalade, heated to a syrup
1/4 cup orzo pasta, browned
1/8 cup olive oil
1/4 cup finely chopped onion, sauted
1/4 cup finely chopped celery, sauted
3/4 cup long grain rice
1/2 cup Minute Rice
3 tablespoons chicken bouillon, base
3/4 teaspoon red pepper flakes
3 cups boiling water
2 -3 tablespoons honey
4 tablespoons shredded carrots
20 broccoli, small florets
20 green beans
1 red pepper, cut into 1/4-inch strips
24 snow pea pods
4 tablespoons slivered almonds, toasted
4 tablespoons chinese noodles

Steps:

  • Rice Pilaf:.
  • Brown Orzo in skillet with 1/8 c olive oil.Saute onions and celery.Mix with rice,bouillion,red pepper flakes,water and honey in a casserole dish.
  • Bake 350 degrees covered for 30-40 minutes.While the pilaf is cooking,fry the chicken in oil 375 degrees for 3-4 minutes till golden brown.
  • Cut chicken into 1" pieces.Beat 2 eggs,mix in 2 tblsp oil.Dip chicken in egg mixture and coat with mixture of 1c cornstarch and 1/2 c flour, salt and pepper.When golden brown,drain on paper towels.Keep warm in oven,till time to assemble salad(When short on time-I have substituted with banquet popcorn chicken pieces).
  • Steam vegetables (tender crisp)or microwave 3-4 minutes.
  • Assemble salad 4 salad bowls.
  • Add to each.
  • Divide rice pilaf between 4 bowls -- Top off with tender crisp vegetables 5 broccoli florets,3-4 strips of red pepper,5 green beans,snapped in half,6 snow pea pods,1 tblsp toasted almonds(optional)1 tblsp shredded carrots.Top off with 1 tblsp chinese noodles.
  • Dip hot chicken pieces into 3/4 cup warmed orange marmalade.Place 7-8 pieces of orange chicken on top of salad. Serve while still hot -- .

Nutrition Facts : Calories 2090.6, Fat 45.7, SaturatedFat 8.2, Cholesterol 185.8, Sodium 2119.9, Carbohydrate 346.4, Fiber 84.3, Sugar 100.2, Protein 128.6

CHICKEN, RICE, AND GRAPE PILAF



Chicken, Rice, and Grape Pilaf image

I modified this wonderful recipe originally published by Michele Urvater in "Monday to Friday Cookbook".

Provided by CraftScout

Categories     Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup long grain white rice
1 medium onion
1 garlic clove
8 chicken thighs
2 tablespoons vegetable oil
1/2 teaspoon cinnamon
1/2 teaspoon sugar
2 cups chicken stock
salt and pepper
1 lb red seedless grapes

Steps:

  • Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.).
  • Thinly slice the onion and mince the garlic.
  • Heat oil in a large skillet over medium heat. Add the chicken thighs and saute until somewhat brown, about 2 to 3 minutes on each side. Transfer chicken to casserole.
  • Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.
  • Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic. Transfer to the casserole.
  • Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish. Season well with salt and pepper.
  • Cover and bake for 1 hour.
  • Remove the chicken from the dish and mix the grapes into the rice. Replace the chicken and bake, covered, for another 10 minutes.
  • Let stand for 15 minutes before serving.

Nutrition Facts : Calories 508, Fat 24.9, SaturatedFat 6.3, Cholesterol 107.7, Sodium 213.6, Carbohydrate 43.6, Fiber 1.5, Sugar 14.1, Protein 26.6

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