Chicken With Basmati Rice Recipes

MIDDLE EASTERN CHICKEN AND RICE

Steps:

• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until just softened, 3 minutes. Add the rice; cook, stirring, until slightly toasted, 2 minutes. Add 2 cups water, the apricots, cumin, cinnamon and 1/4 teaspoon salt. Increase the heat to medium high; bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender, about 15 minutes. Remove from the heat. Add the spinach (do not stir). Let sit, covered, until wilted, about 7 minutes.
• Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cookuntil golden, about 3 minutes per side. Drizzle with the lemon juice.
• Fold the spinach into the rice and serve with the chicken. Divide the rice and chicken among plates. Thin the yogurt with 1 teaspoon water; drizzle over the chicken. Sprinkle with the almonds.

ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON

Steps:

• Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
• Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
• Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
• Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
• Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
• You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.

BASMATI CHICKEN RICE PILAF

Steps:

• In plastic storage bag, combine curry powder, chicken, onion and bell pepper. Shake well to coat chicken and vegetables in curry powder.
• Heat sauté pan over high heat and add tablespoon of oil. Add chicken mixture to pan and sauté until chicken is almost done, about 5 minutes.
• Add in chicken broth and rice to pan. Heat until most of the chicken broth has absorbed, about 3 minutes.
• Stir in yogurt and chopped cilantro into heated rice and chicken mixture.
• Stir until well combined.

PAPAYA-STUFFED CHICKEN AND BASMATI RICE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Place the slices into the pocket of each chicken breasts, then sprinkle papaya slices with cinnamon to taste. Dip the chicken breast halves one at a time into the melted margarine, then the cracker crumbs.
• Heat 1 tablespoons of margarine in a skillet over medium-high heat. Arrange the chicken breasts in the skillet and cook until golden brown on each side, about 10 minutes. Place browned chicken breasts on the prepared baking sheet.
• Bake in the preheated oven for about 20 minutes, then flip each chicken breast. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, melt the remaining 1 tablespoon of margarine in the same skillet used to brown the chicken over medium-high heat, scraping up any browned bits. Stir in the orange juice, pineapple, brown sugar, 1/2 teaspoon of cinnamon, nutmeg, cayenne, salt and pepper. Reduce heat to medium and simmer until reduced, about 30 minutes. Reduce the heat once more to low and continue simmering until the sauce is thickened. Serve the chicken breasts over the rice with the pineapple sauce spooned on top.

BHUNA CHICKEN WITH BASMATI RICE

Steps:

• Mix barbecue sauce, ketchup and dry seasonings in large bowl until blended. Add chicken; stir until evenly coated with barbecue sauce mixture. Refrigerate 30 min. to marinate.
• Meanwhile, cook rice as directed on package, omitting salt.
• Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add garlic and chicken mixture; stir. Cook 8 to 10 min. or until chicken is done, stirring frequently. Add green onions and vinegar; mix well.
• Serve over rice.