WHITE CHICKEN CHILI WITH RICE
Fresh veggies, roasted chicken, and creamy Knorr® rice make this a quick comfort food on a chilly day.
Provided by Peggianne
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 40m
Yield 14
Number Of Ingredients 8
Steps:
- Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.3 g, Cholesterol 55.7 mg, Fat 9.7 g, Fiber 2.4 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 319.7 mg, Sugar 1.1 g
SPICY CHICKEN AND RICE
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.
Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CHILI CHICKEN 'N' RICE
Tender chicken breasts on top of hearty chili and rice make for a filling and frugal meal-in-one that's only 85¢ a serving. "Choose mild or hot chili to suit your family's taste," suggests Kathy Duke of Anchorage, Alaska.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a nonstick skillet, brown chicken over medium heat on both sides. Spread rice in a greased 11x7-in. baking dish. Combine the chili and taco seasoning; spoon over the rice. Top with chicken., Cover and bake at 350° for 25 minutes. Top with cheese slices. Bake, uncovered, for 5 minutes or until a thermometer reads 170°
Nutrition Facts :
SWEET CHILI CHICKEN WITH RICE
This is a super simple meal that has wonderful flavour and can either be made for a main meal or as a light meal depending on the amount of rice cooked. As we are trying not to eat too many carbs at the moment and this was for a main meal I served ours with less rice and some sauced bok choy which paired really well. As you can only buy lemon grass in such large quantities here I have found a brand that is already made into a paste. I used to always use fresh but ended up throwing half of it away before I could use it, so I asked at my local Asian grocery store once what she had and she told me about the paste. It tastes just as good but to me it is more concentrated than fresh so I used 1 Teaspoon in this recipe, I would use 1 Tablespoon if using fresh.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prep Time does not include marinade time.
- Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
- Drain chicken and reserve marinade.
- Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
- Boil, steam or microwave rice until tender, drain, stir in extra coriander.
- Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
- To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.
Nutrition Facts : Calories 401.8, Fat 13.8, SaturatedFat 4, Cholesterol 93, Sodium 384.5, Carbohydrate 33.5, Fiber 0.7, Sugar 0.3, Protein 33.4
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CHILLI CHICKEN FRIED RICE - HEALTHY FOOD GUIDE
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2.6/5 Total Time 22 minsCategory Curries, Asian-StyleCalories 370 per serving
- 1 Place a wok over a medium-high heat and add half the oil. Once hot, add eggs and swirl wok to make a thin omelette. Cook for 1 minute or until set. Remove from wok and roll up tightly to form a long log. Slice thinly.
- 2 Add remaining oil to wok. Add onion and stir-fry for 3 minutes or until softened. Add garlic and chillies. Stir-fry for 1 minute or until fragrant. Add broccoli and peas. Stir-fry for 5 minutes or until tender-crisp, adding a little water if necessary.
- 3 Add chicken, rice and soy sauce. Stir-fry until combined and heated through. Add omelette and toss gently to combine before serving.
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