Cream Corn Chicken Rice Recipes

SKILLET CHICKEN WITH CREAMED CORN

Steps:

• Combine flour, salt, pepper and paprika in a shallow dish.
• Coat chicken on both sides with the flour mixture.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add chicken and cook 2-3 minutes on each side, until well browned. Reduce heat to medium-low and continue cooking the chicken until it's cooked through, 7-10 minutes more.
• Remove the chicken to a plate and cover to keep warm.
• Add the creamed corn and yellow corn to the skillet, stirring to warm through for 2-3 minutes.
• Serve the chicken and corn sauce over brown rice or quinoa. Sprinkle with cilantro or parsley and sliced green onions.

CREAM CORN CHICKEN RICE

Steps:

• Cut chicken thigh into cubes
• Then, marinate chicken add 1/4 teaspoon of garlic powder and 1/4 teaspoon of salt. Mix them well and the best to let it marinate for 15 minutes before cooking.
• After that, in a non-stick pan add 1 teaspoon of vegetable oil. Then, stir fried the chicken until it changed color.
• Next, in a pot add 1 can (14.75 oz /418 g) of cream corn, 1 cup of sweet corn and 1 cup of water. Turn on fire to medium small and keep stirring them until it comes to boil.
• Pour 1/2 cup of milk and cooked chicken thigh. Keep stirring it until it brings to boil again. After that, add corn starch mixture (2.5 teaspoons + 2 tablespoons water) and keep mixing it until the sauce is thicken and add a pinch of salt. Then, serve them with jasmine rice.

CREAMY CORN, CHICKEN & RICE BAKE

Steps:

• 1. In a large bowl, stir together chili powder, oregano and butter. Add chicken and stir to coat.
• 2. Add corn, rice, cheese, onion and parsley; stir to evenly combine all ingredients.
• 3. Spread mixture into a 13x9" glass baking dish that has been sprayed with cooking spray.
• 4. Bake in a preheated 350º oven for 40-45 minutes, or until edges are bubbling and chicken is cooked. Let stand 5 minutes before serving.

CREAMY CHICKEN AND RICE

Steps:

• Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. , In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. , Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.

STIR-FRIED CHICKEN WITH CREAMED CORN

Steps:

• In a small bowl, mix the chicken with the soy sauce, the sesame oil and the wine. Put the peanut oil into a deep skillet or wok, preferably nonstick, and turn heat to high. Drain chicken. When oil is hot, add chicken to skillet, and cook, undisturbed, until bottom browns, about 2 minutes. Stir once or twice, and cook 2 minutes longer. Turn the heat down to medium-low.
• Add the garlic, the ginger and the chili to the skillet, and stir; 15 seconds later, add the creamed corn and the corn kernels. Cook, stirring occasionally, until heated through, 3 or 4 minutes. Garnish, and serve over white rice.

CHICKEN, RICE & CORN

Steps:

• Clean and cut the chicken breast into small cubes.
• Combine all ingredients into a glass dish large enough to house everything including the cubed chicken breast. (Make sure the chicken is completely submersed in the marinade. Marinate for a minimum of 1/2 hour, more for a fuller flavor).
• Heat a medium sauce pan, skillet or wok over medium to high heat.
• Place entire contents of bowl into pan and heat until chicken is cooked through.
• Serve over a bed of rice and corn. And trust me, use all that marinade, it's the best part.