Curried Chicken And Wild Rice Strudel Recipes

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CURRIED CHICKEN AND RICE CASSEROLE



Curried Chicken and Rice Casserole image

Provided by Food Network Kitchen

Time 2h

Yield 8 servings

Number Of Ingredients 20

1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Golden raisins, for topping
1 cup basmati rice
1 1/2 cups coconut water
Kosher salt
2 tablespoons unsalted butter
1/3 cup unsweetened shredded coconut
2 bunches scallions, roughly chopped
1 cup roughly chopped fresh cilantro
1 tablespoon fresh thyme
5 cloves garlic
1/2 habanero chile pepper, seeded
2 tablespoons curry powder
2 teaspoons turmeric
1 teaspoon ground cumin
Freshly ground pepper
3 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 carrots, chopped
2 15-ounce cans chickpeas, drained and rinsed

Steps:

  • Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
  • Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
  • Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
  • Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.

CURRIED CHICKEN



Curried Chicken image

This is a very easy and delicious chicken recipe that goes well served with rice.

Provided by FatManWhoCooks

Categories     Main Dish Recipes     Curries     Chicken

Time 1h25m

Yield 6

Number Of Ingredients 9

1 whole chicken, cut into 8 pieces and skin removed
salt and ground black pepper to taste
1 tablespoon paprika, or to taste
1 tablespoon butter
1 apple, cored and chopped
1 onion, chopped
1 tablespoon curry powder, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 cup half-and-half cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
  • Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g

MUSHROOM AND WILD RICE STRUDEL



Mushroom and Wild Rice Strudel image

I've always loved the combination of wild rice and mushrooms. The wild rice adds great texture to an already "meaty" filling, and also helps to bind it. I top the phyllo dough with some of the rice before adding the filling, so that the rice can absorb some of the liquid from the filling and keep it from saturating the phyllo dough.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, main course

Time 2h

Yield Serves 6

Number Of Ingredients 8

3 ounces feta, crumbled (about 3/4 cup)
1 egg, beaten
2 cups mushroom ragoût
1/4 cup chopped fresh parsley, dill, or chives, or a combination
1 1/2 cups cooked wild rice (1/2 cup uncooked)
2 tablespoons butter, melted
3 tablespoons extra virgin olive oil
8 sheets phyllo dough

Steps:

  • Preheat the oven to 375 degrees.
  • In a large bowl, beat the egg with the feta. Stir in the mushroom ragoût, chopped herbs and 1/2 cup of the cooked rice. Add a little freshly ground pepper.
  • Combine the melted butter and olive oil in a pyrex measuring cup or microwave-safe bowl, heat very slightly at 50 percent power and stir together. Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Each time you take a piece of phyllo from the pile, replace the towels so that the phyllo doesn't dry out. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Take a sheet of phyllo from the pile and lay it on the parchment. Brush the first sheet of phyllo lightly with the butter and olive oil mixture and top with the next sheet. Continue to layer all eight sheets, brushing each one before topping with the next one.
  • Brush the top sheet of phyllo dough with the butter and olive oil mixture. Spread the remaining wild rice over the surface, leaving a 3-inch margin at the bottom and a 2 1/2 inch margin at the top and on the sides. Spread the mushroom mixture over the rice. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Using the parchment paper to help you lift the strudel, place both the parchment paper and the strudel on a baking sheet with the seam side down. Brush with butter and olive oil and make 3 or 4 slits on the diagonal along the length of the strudel.
  • Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with the butter and olive oil, rotate the pan and return to the oven. Continue to bake for another 25 to 30 minutes, until golden brown. Remove from the heat and allow to cool for at least 20 minutes and preferably for 30. Serve warm. Reheat in a medium (325 degrees) oven if the strudel loses its crispiness before you are ready to serve. It will crisp up in about 10 minutes.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 309 milligrams, Sugar 2 grams, TransFat 0 grams

CURRY CHICKEN AND RICE



Curry Chicken and Rice image

I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.

Provided by gubby420

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

¼ cup butter
1 onion, chopped
3 stalks celery, chopped
1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) package long grain and wild rice mix
1 ½ cups water
1 (10.75 ounce) can condensed golden mushroom soup
1 cup sour cream
1 tablespoon curry powder
4 bone-in chicken thighs, skin removed
salt and ground black pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
  • Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
  • Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 642.1 calories, Carbohydrate 50.1 g, Cholesterol 134.2 mg, Fat 36 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 1568.6 mg, Sugar 5.5 g

GREEK STRUDEL WITH CHICKEN AND RICE



Greek Strudel with Chicken and Rice image

Provided by Food Network Kitchen

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
6 skinless, boneless chicken thighs (about 1 1/2 pounds), cut into 1-inch pieces
Kosher salt and freshly ground pepper
1 teaspoon paprika
1 small bulb fennel, cored and chopped, plus 2 tablespoons chopped fronds
1 red bell pepper, chopped
2 cloves garlic, finely chopped
1/2 cup basmati rice
1 1/2 cups low-sodium chicken broth
1/4 cup sun-dried tomatoes, chopped (not oil-packed)
1/4 cup pitted kalamata olives, chopped
Finely grated zest of 1 lemon
3 scallions, thinly sliced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
4 ounces manouri cheese or goat's-milk feta, crumbled (about 1 cup)
8 sheets frozen phyllo dough, thawed
1 stick unsalted butter, melted

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken all over with salt, pepper and the paprika. Add to the pot and cook, turning once, until lightly browned, about 5 minutes. Transfer to a plate.
  • Add the fennel bulb and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the rice and cook, stirring, until lightly toasted, 2 minutes. Add the chicken broth and return the chicken to the pot; bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender and the chicken is cooked through, 16 to 18 minutes. Transfer to a bowl and let cool slightly, about 10 minutes. Add the sun-dried tomatoes, olives, lemon zest, scallions, parsley, oregano, fennel fronds and cheese; stir to combine.
  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Lay out 1 sheet of phyllo on the parchment and brush generously with melted butter. Layer another sheet of phyllo ontop; brush with butter. Repeat with the remaining 6 sheets of phyllo; do not butter the last sheet. (Reserve about 2 tablespoons butter to brush the outside of the strudel.)
  • Mound the chicken mixture down one long side of the phyllo, about 2 inches from the edge. Use the parchment to lift the phyllo and roll it around the filling to make a long cylinder with open ends; arrange seam-side down on the parchment. Cut several small slits in the top of the roll and brush with the reserved melted butter.
  • Transfer to the oven and bake until golden brown and crisp, about 30 minutes. Let cool slightly, then cut into thick slices.

CURRIED CHICKEN AND WILD RICE STRUDEL



Curried Chicken and Wild Rice Strudel image

Categories     Chicken     Rice     Bake     Sauté     Raisin     Cashew     Curry     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 12

1/2 cup wild rice, rinsed
3/4 stick (6 tablespoons) unsalted butter
3 teaspoons curry powder
1 whole skinless boneless chicken breast, halved and pounded between sheets of plastic wrap to a 1/2-inch thickness
2 tablespoons dry white wine, dry vermouth, or water
1/3 cup mayonnaise
2 tablespoons Major Grey's chutney, the solids chopped, plus additional chutney as an accompaniment
1 teaspoon fresh lemon juice, or to taste
1/4 cup dry-roasted cashews, chopped
1/4 cup golden raisins, plumped in hot water to cover for 10 minutes and drained
six 18-by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
10 teaspoons fine dry bread crumbs

Steps:

  • In a large saucepan cook the wild rice in 8 cups boiling salted water for 5 minutes, remove the pan from the heat, and let the rice stand for 1 hour. Drain the rice in a large sieve and in the pan cook it in 6 cups boiling salted water for 25 to 30 minutes, or until it is tender. Drain the rice in the sieve and let it cool in a large bowl.
  • In a small skillet melt 1 tablespoon of the butter with 1 teaspoon of the curry powder over moderately high heat until the foam subsides and in it sauté the chicken, patted dry and seasoned with salt and pepper, for 30 seconds on each side. Add the wine, vermouth, or water and cook the chicken, covered with a round of buttered wax paper and the lid, over moderately low heat for 5 minutes, or until it is just cooked through. Remove the skillet from the heat and let the chicken cool.
  • In a small bowl whisk together the mayonnaise, 2 tablespoons of the chutney, 1 teaspoon of the remaining curry powder, the lemon juice, and the pan juices from the chicken. Cut the chicken into 1/2-inch dice, stir it well into the rice with the cashews, the raisins, the sauce, and salt and pepper to taste, and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
  • Preheat the oven to 425°F. In a small saucepan melt the remaining 5 tablespoons butter with the remaining 1 teaspoon curry powder. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the curry butter, and sprinkle it with 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of phyllo on top.
  • Spread the filling in a 3-inch wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining curry butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the additional chutney.

CURRIED SMOKED CHICKEN AND WILD RICE SALAD



Curried Smoked Chicken and Wild Rice Salad image

Categories     Salad     Chicken     Leafy Green     Rice     Mango     Curry     Summer     Gourmet

Yield Serves 12

Number Of Ingredients 20

For the dressing
2 garlic cloves, chopped
3 tablespoons white-wine vinegar
4 tablespoons fresh lemon juice
1 1/2 tablespoons curry powder
3 tablespoons bottled mango chutney
2/3 cup olive oil
3/4 cup sour cream
3 tablespoons water
1/2 cup finely chopped fresh coriander
For the wild rice mixture
2 1/2 cups wild rice, rinsed
6 1/2 cups water
2 teaspoons salt
1 tablespoon white-wine vinegar
2 tablespoons olive oil
1 bunch of scallions including the green part, chopped (about 3/4 cup)
1 cup golden raisins
6 whole smoked boneless chicken breast
3 cups mâche (lamb's-lettuce), washed well and spun dry

Steps:

  • Make the dressing:
  • In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled.
  • Make the wild rice mixture:
  • In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.
  • Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)

CURRIED CHICKEN AND RICE



Curried Chicken and Rice image

Curry sauce makes this version of chicken and rice stand out from all the others. Your guests will think you spent hours in the kitchen preparing this impressive dish. -Tammi Lewis, Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 15

1 cup chicken broth
1 teaspoon curry powder
1/2 teaspoon paprika
1 package (6 ounces) long grain and wild rice mix
3 cups sliced fresh mushrooms (8 ounces)
10 ounces fresh pearl onions, cooked according to package directions
1/2 medium green pepper, julienned
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
CURRY SAUCE:
1 cup plain yogurt
1/2 cup ricotta cheese
1/3 cup chutney
1 tablespoon all-purpose flour
2 teaspoons curry powder
2 tablespoons slivered almonds

Steps:

  • In an ungreased 13x9-in. baking dish, combine broth, curry powder, paprika and seasoning mix from the rice. Top with rice, mushrooms, onions and green pepper. , Arrange chicken pieces on top. Cover and bake at 425° for 50 minutes. , Meanwhile, in a blender or food processor, combine yogurt, ricotta cheese, chutney, flour and curry powder. Process until smooth; pour over chicken. Sprinkle with almonds. Increase oven temperature to 475°. Bake, uncovered, for 5-10 minutes.

Nutrition Facts : Calories 514 calories, Fat 22g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 672mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 3g fiber), Protein 42g protein.

CURRIED CHICKEN AND RICE SOUP



Curried Chicken And Rice Soup image

I have not tried this but this was on our local TV show and looks so good! I plan on making this in the coming weeks for sure!

Provided by Kikimony

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can stewed tomatoes, with juice
8 ounces boneless skinless chicken breasts, cut into 1/2 inch squares
1/3 cup basmati rice
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon curry powder, to taste
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon fresh ground pepper, to taste

Steps:

  • Stir together the chicken broth and stewed tomatoes with juice in a large saucepan or Dutch oven; Bring the mixture to a boil over high heat.
  • Stir in the remaining ingredients.
  • When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes, or until the chicken is cooked through and the rice is tender.
  • Taste and adjust the seasoning.

Nutrition Facts : Calories 381.8, Fat 7, SaturatedFat 1.6, Cholesterol 72.6, Sodium 1979.6, Carbohydrate 41.3, Fiber 4, Sugar 9.4, Protein 37.9

CURRIED CHICKEN WITH RICE



Curried Chicken With Rice image

This one comes from my newlywed days when I received a whole set of illustrated recipe cards. I tweaked it to suit our tastes into a very flavorsome and aromatic meal! The rice cooks in the microwave while the chicken works in the frying pan; why--dinner will be ready before you know it--altho' you WILL have to listen to LOTS of begging (as in, "What are you making that smells so good?" and "Are we ever going to eat?").

Provided by Debber

Categories     Curries

Time 55m

Yield 10 chicken pieces

Number Of Ingredients 12

2 cups long grain brown rice
4 cups water
4 tablespoons butter
10 chicken pieces (drums & thighs)
2 large onions, coarsely chopped
1 whole head of garlic, minced
1 tablespoon curry powder (more or less to taste)
1/2 teaspoon ground ginger
2 tablespoons tomato paste
2 cups chicken broth
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • THE RICE: Dump ingredients into a microwave-safe casserole dish; zap in the microwave until fluffy; keep covered; set aside.
  • THE CHICKEN: Melt butter in large HOT frying pan, add chicken and brown on all sides; remove pieces as it browns (keep warm).
  • THE SAUCE: To butter in pan, add onion pieces, cook & stir until soft and beginning to brown.
  • Mix in garlic and curry powder, stirring for one minute; quickly add ginger & tomato paste, pour in HALF of the broth, stirring up the fond, then the remainder of the broth.
  • Return chicken to pan, spooning some of the sauce over each piece; cover & reduce heat.
  • Simmer chicken until tender (about 30-40 minutes).
  • Mix cornstarch & water.
  • Pile half of chicken on the other pieces to clear a space in the pan; stir cornstarch-water into cleared spot and cook until thickened.
  • Salt to taste, then return chicken to pan and coat on all sides with that rich-looking sauce.
  • Serve with rice and use sauce for gravy.

Nutrition Facts : Calories 208.9, Fat 6.1, SaturatedFat 3.2, Cholesterol 12.2, Sodium 222.9, Carbohydrate 34.1, Fiber 2.2, Sugar 2.2, Protein 4.7

CHICKEN & WILD RICE STRUDELS



Chicken & Wild Rice Strudels image

I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 package (8.8 ounces) ready-to-serve long grain and wild rice
1-1/2 cups coarsely chopped rotisserie chicken
1/2 cup shredded Swiss cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
12 sheets phyllo dough (14x9-inch size)
6 tablespoons butter, melted

Steps:

  • Preheat oven to 400°. Place the first 6 ingredients in a large bowl; toss to combine., Place 1 sheet of phyllo dough on a work surface; brush lightly with melted butter. Layer with 5 additional sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon half the rice mixture down the center of the phyllo dough to within 1 in. of ends. Fold up short sides to enclose filling. Roll up tightly, starting with a long side., Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 20-25 minutes or until golden brown and heated through.

Nutrition Facts : Calories 323 calories, Fat 18g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 550mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.

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Season with salt and pepper. Cover and bring to a boil. Simmer over low heat for 30 minutes. Add the carrots and potatoes. Cover. Bring to a boil and simmer for 30 more minutes or until the rice and vegetables are tender. Add the chicken and heat through. Adjust the seasoning. Ladle the soup into 6 bowls and serve with country bread, if desired.
From ricardocuisine.com


CURRIED CHICKEN AND WILD RICE STRUDEL - CHRISTICOOKS.COM
2021-01-05 ½ cup wild rice, rinsed (this is usually found in a tiny bag or box, it is very dark in color and is typically a Canadian product) Not Uncle Ben’s! 6 Tbsp. butter 3 tsp. curry powder 1 skinless, boneless chicken breast, halved and pounded to ½ inch thickness 2 Tbsp. white wine vinegar (can substitute water) 1/3 cup mayonnaise 2 Tbsp. sweet mango chutney (found in …
From christicooks.com


CHICKEN & WILD RICE STRUDELS | RECIPE | STRUDEL RECIPES, RICE …
Chicken Bacon. Chicken Club. Baked Chicken. One Pan Meals. Easy Meals. Sheet Pan Suppers. Tomatoes, olives and goat cheese really brighten up this white pizza. I like to cook extra chicken for this recipe while making another meal. Just make sure the tomatoes are well drained to keep the crust nice and crispy.
From pinterest.com


CURRIED CHICKEN AND WILD RICE SOUP RECIPE - RECIPES.NET
2022-03-22 Instructions. Stir together the wild rice and 4 cups of water in a medium saucepan until combined. Cover and heat over medium-high heat until boiling. Reduce the heat to medium-low, and simmer, covered, for 40 to 45 minutes until the rice is cooked and tender. Strain out any extra water, then remove from heat.
From recipes.net


17 BEST CHICKEN AND SWEET POTATO RECIPES - INSANELY GOOD
2022-06-22 These chicken and sweet potato recipes are family-friendly, inexpensive, and even kid-approved! Let’s get to it! 1. Honey Roasted Chicken and Sweet Potatoes Skillet. This one-pot meal screams “autumn on a plate.”. It has all of the hallmarks of fall, including pecans, dried cranberries, and sweet potatoes.
From insanelygoodrecipes.com


RECIPES/CURRIED-CHICKEN-AND-WILD-RICE-STRUDEL-10983.JSON AT …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


CURRIED CHICKEN AND WILD RICE STRUDEL RECIPE | EPICURIOUS.COM
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


CURRIED CHICKEN WILD RICE SOUP • MANDY JACKSON
2018-11-09 Directions. Prepare Rice-a-Roni according to package directions. Set aside. In a large stockpot, melt the butter over medium heat. Once bubbling, add the onions, celery, curry powder, dried parsley, salt, black pepper, and dry mustard. Cook, stirring frequently, until vegetables have softened, about 5 minutes.
From mandyjackson.com


CHICKEN AND WILD RICE CASSEROLE - SPEND WITH PENNIES
2021-09-27 How to Make Chicken & Wild Rice Casserole. Line a 9×13 baking dish with Reynolds Wrap® Heavy Duty Foil. Saute onions & mushrooms. Add the rice and cook according to package directions. While the rice is cooking, brown the chicken breasts. Combine rice, sauce ingredients, and chicken in the prepared pan.
From spendwithpennies.com


CURRIED CHICKEN WILD RICE CHOWDER RECIPE | LAND O’LAKES
Ingredients. Chowder. 1 cup uncooked wild rice, rinsed . 1 cup frozen whole kernel corn . 1 pound boneless skinless chicken breasts, cut into 1-inch pieces . 3 (14-ounce) cans chicken broth . 1 medium (1 / 2 cup) carrot, shredded . 1 medium (1 / 2 cup) onion, chopped . 1 rib (1 / 2 cup) celery, chopped . 2 tablespoons chopped fresh parsley . 2 teaspoons curry powder . 3 …
From landolakes.com


CURRIED CHICKEN AND WILD RICE STRUDEL
Feb 4, 2016 - You'll use this mixture to sweeten all three gelati. But the syrup is also useful for sweetening iced tea, fresh fruit drinks, and flavored cocktails.
From pinterest.co.uk


CHICKEN AND WILD RICE STRUDEL | RECIPES | STLTODAY.COM
1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, mix together rice, chicken, cheese, Italian seasoning, salt and pepper. 3. Place 1 …
From stltoday.com


CURRIED CHICKEN AND BROWN RICE CASSEROLE RECIPE - RECIPES.NET
2022-01-24 Preheat oven to 350 degrees F. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil then stir in the chicken. Transfer mixture to a casserole dish. Cover, and bake in the preheated oven for 45 minutes, stirring occasionally ...
From recipes.net


CURRIED CHICKEN AND RICE CASSEROLE - A CEDAR SPOON
2014-04-07 Preheat the oven to 350 degrees. Cook rice according to package and set aside. Heat a pot of boiling water over medium high heat. Add the broccoli and cook until tender. Set aside. Preheat a skillet over medium-high heat until hot. Add 2 Tablespoons olive oil and place the chicken in the skillet.
From acedarspoon.com


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