Exotic Chicken Rice Casserole Recipes

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EXOTIC CHICKEN & RICE CASSEROLE



Exotic Chicken & Rice Casserole image

Make and share this Exotic Chicken & Rice Casserole recipe from Food.com.

Provided by scancan

Categories     One Dish Meal

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 whole chickens or 1 quartered chicken, with skin on
1 (14 1/2 ounce) can diced tomatoes (undrained)
1 onion, diced
1 -2 tablespoon turmeric
2 tablespoons dry chicken soup powder
1 bunch fresh cilantro
1 bunch fresh parsley
1 bunch fresh dill
garlic powder
pepper
2 cups rice
water, to cover

Steps:

  • Saute onion on low flame until nicely carmelized taking care not to burn the onions.
  • Add tomatoes and seasonings, stir.
  • Add uncooked rice and herbs. If using whole chicken then stuff with rice mixture and layer pan with remaining rice. If not stuffing the chicken simply layer a large roaster pan with rice mixture and add water to cover. Place chicken over rice and cover well. After an hour turn over chicken and add more water if needed. Cover again and cook until tender (approximately another two hours).

Nutrition Facts : Calories 751.6, Fat 36.1, SaturatedFat 10.3, Cholesterol 162.6, Sodium 313.4, Carbohydrate 59.7, Fiber 3.1, Sugar 3.6, Protein 43.9

EXOTIC CHICKEN AND RICE CASSEROLE



Exotic Chicken and Rice Casserole image

Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.

Provided by Chef John

Time 5h40m

Yield 8

Number Of Ingredients 26

⅓ cup plain yogurt
1 medium lime, zested and juiced
2 teaspoons kosher salt
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 (2 to 3 pound) whole chicken, cut into 8 pieces
1 pinch saffron
2 ¼ cups chicken broth, divided
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 ½ cups basmati rice
1 drizzle olive oil
salt to taste
½ cup plain yogurt
2 cloves garlic, crushed
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
salt to taste
1 tablespoon water, or as needed

Steps:

  • Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
  • Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
  • Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
  • While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
  • Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g

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