Chicken Ponzo Over Rice Recipes

ONE DISH CHICKEN AND RICE BAKE

Steps:

• Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• Bake at 375 degrees F 45 minutes or until done.

CHICKEN PONZU OVER RICE

Steps:

• To make roasted garlic:.
• Preheat oven to 400°F Peel off the outer layer of skin on a whole bulb of garlic. Do not peel individual cloves. Cut off about 1/2" across the top of the entire garlic bulb. Place onto a square of aluminum foil large enough to completely cover the bulb. Wrap the foil about halfway up the bulb and then drizzle with 2 teaspoons olive oil. Finishing wrapping the bulb in foil, making sure it is completely closed so that no oil or steam will escape.
• Place in oven and cook for 30-35 minutes. Remove from oven, let cool. Separate the individual cloves and squeeze each one to remove the creamy roasted garlic.
• To make chicken ponzu:.
• Preheat large sauté pan on medium-high heat 2-3 minutes. Place oil in pan; swirl to coat. Add roasted garlic flesh, green onions and mushrooms. Cover and cook 3-4 minutes, stirring occasionally, or until mushrooms are browned.
• Meanwhile, cut the bell pepper half and the chicken into bite-size pieces. Season chicken with salt and pepper. Move mushrooms to one side of pan; add chicken, bell peppers pieces, and water chestnuts. Cook 4 minutes, stirring occasionally, or until chicken is browned.
• Stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated. Serve mixture over rice.

CHICKEN PONZO OVER RICE

Steps:

• Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add garlic, green onions, and mushrooms. Cover and cook 3-4 minutes, stirring occasionally, or until mushrooms are browned.
• Meanwhile, cut one-half of the bell pepper and chicken into bite size pieces. Season chicken with salt and pepper. Move mushrooms to one side of pan; add chicken, bell peppers, and water chestnuts. Cook 4 minutes, stirring occasionally, or until chicken is browned.
• Stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated.
• Serve over rice, enjoy!

PONZU CHICKEN SANDWICH

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
• Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
• Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
• Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
• Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

PONZU-BRAISED CHICKEN

Steps:

• Place ponzu, lime juice, and tomatoes in a medium bowl; stir to combine. Add jalapenos, chiles, garlic, and red onion; stir to combine. Place chicken legs in a large resealable plastic bag; add ponzu mixture. Tie cilantro stems together with kitchen twine and add to bag with chicken; seal bag and shake to coat. Transfer bag to refrigerator and let marinate overnight.
• Preheat oven to 325 degrees. Pour chicken mixture from plastic bag into a roasting pan; turn chicken so that it's skin side up and season with salt and pepper. Cover roasting pan tightly with parchment paper-lined aluminum foil and transfer to oven; bake for 1 1/2 hours.
• Uncover chicken and increase oven temperature to 450 degrees and return roasting pan to oven. Cook until chicken is crisp, about 30 minutes. Serve chicken with vegetables in roasting pan, corn cakes, lime wedges, cherry tomatoes, avocado, and sour cream; garnish with cilantro leaves.

CHICKEN GUMBO OVER RICE

Steps:

• Heat 2 tablespoons oil in a large skillet over medium heat. Add sausage; cook and stir until browned, about 10 minutes. Transfer to a plate lined with paper towels using a slotted spoon.
• Heat remaining 2 tablespoons oil in the skillet. Add flour; cook, whisking constantly, until dark brown, 8 to 10 minutes. Add chicken, onion, green bell pepper, celery, jalapeno peppers, and paprika; cook and stir until onion softens, 7 to 8 minutes.
• Pour chicken mixture into a slow cooker. Stir in cooked sausage, okra, chicken broth, and white wine.
• Cover and cook on Low until flavors combine, 7 to 8 hours. Serve over rice.