Chile Fried Rice With Bbq Chicken Recipes

BARBECUE CHICKEN WITH FRIED RICE

Steps:

• Mix together the chicken thighs, barbecue sauce, honey, oyster sauce, olive oil and 2 cloves chopped garlic. Cover and marinate in the fridge for 2-4 hours.
• Preheat the oven to 375°F Transfer the marinated chicken to a roasting tin.
• Roast in the oven for 40 minutes, turning now and then, until the chicken is cooked through.
• Meanwhile, rinse the rice to wash out excess starch. Place in a medium-sized heavy saucepan. Add 1 1/4 cups water and season with salt.
• Bring to the boil, reduce heat, cover tightly and simmer over a very low heat for 15 minutes until the water has been absorbed and the rice is tender.
• Spread the rice out on a large plate to cool.
• Heat a wok until very hot. Add the oil and heat through. Add the garlic and stir-fry for one minute.
• Add the cooled rice and mix thoroughly with the garlic.
• Crack the eggs into the rice and add the cooked peas. Stir-fry until the eggs are cooked. Season with salt and pepper.
• Serve the barbecue chicken with the fried rice.

ASIAN BARBECUED CHICKEN STIR FRY WITH PEANUTS AND RICE

Steps:

• For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve.
• For the chicken: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat.
• Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.

BBQ CHICKEN & RICE DINNER

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add water, corn and barbecue sauce to same skillet; stir. Bring to boil, stirring occasionally. Stir in rice.
• Top with chicken; cover. Cook on low heat 5 min.

BBQ CHICKEN, VEGGIES AND RICE SKILLET

Steps:

• Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.
• Add Knorr® Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.
• Serve topped with chopped green onions.

BARBECUED CHICKEN 'N' RICE

Steps:

• In a saucepan, saute onion and celery in butter until tender. Add the next nine ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. , Meanwhile, combine rice and broth in a greased 13-in. x 9-in. baking dish. Top with chicken and barbecue sauce. Bake, uncovered, at 400° for 55-60 minutes or until the rice is tender and meat juices run clear.

QUICKER BARBECUED CHICKEN 'N' RICE

Steps:

• Combine rice and broth in a greased 11x7-in. baking dish. Top with chicken. Combine barbecue sauce, onion and celery seed; pour over chicken. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.

EASY FRIED RICE WITH CHICKEN AND BROCCOLINI

Steps:

• Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 Tbsp. sliced scallion greens; add remaining scallions to oil and cook, tossing occasionally, about 1 minute. Add chicken, 1 tsp. salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccolini and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 2-3 minutes more. Transfer to a large bowl.
• Heat remaining 3 Tbsp. oil in skillet over high. Add rice and remaining 1/4 tsp. salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 2 minutes. Move rice to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.
• Fold in snow peas, edamame, soy sauce, and orange juice. Cook, tossing, until warmed through, about 1 minute. Add chicken mixture and toss to combine. Divide among plates, then top with reserved 2 Tbsp. scallions. Drizzle with chili or sesame oil, if using.