GARLIC CHICKEN FRAGRANT RICE ON A BUDGET
This is an extremely simple and quick recipe which produces marvelous results! Garlic is mashed and placed into the rice cooker with some chicken for flavour. The result is the extremely fragrant garlic rice to die for! Delicious by itself, even better with some chicken!
Provided by dollychiaa
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker.
- When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.
Nutrition Facts : Calories 705.1 calories, Carbohydrate 93.6 g, Cholesterol 19.4 mg, Fat 30.6 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 483.8 mg, Sugar 0.1 g
GARLIC CHICKEN FRIED BROWN RICE
Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
Provided by JOYCE
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g
GARLIC CHICKEN, VEGETABLE AND RICE SKILLET
You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
- Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
- Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
GARLIC CHICKEN ON RICE
I light lighter fare better than my husband and children, so I often make a single-serving dish for myself and something else for the rest of the family. This is a favorite. -Becky Bolte, Jewell, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the onion, garlic, lemon juice, soy sauce, honey and ginger. Pour half into a small resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., In a small saucepan, bring chicken broth to a boil. Remove from the heat; stir in rice, parsley and orange zest. Cover and let stand for 5 minutes. Meanwhile, in small skillet, cook the chicken and reserved marinade until chicken is no longer pink. Serve with rice.
Nutrition Facts : Calories 447 calories, Fat 4g fat (1g saturated fat), Cholesterol 81mg cholesterol, Sodium 1477mg sodium, Carbohydrate 65g carbohydrate (16g sugars, Fiber 2g fiber), Protein 36g protein.
CREAMY GARLIC CHICKEN AND RICE
This yummy one pot garlic chicken and rice is a delicious family meal that's ready to serve in 30 minutes. Wonderfully creamy and simple to make, it's a great option for an easy weeknight meal.
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Season the chicken with the garlic salt and pepper.
- Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
- Add the garlic and saute 1 minute more.
- Add rice and chicken broth to the pan.
- Heat to boiling and then cover; cook 12 to 15 minutes until most of the liquid is absorbed.
- Add in the heavy cream and spinach, stir and replace cover and cook another 5-7 minutes.
- Stir in the parmesan cheese and serve!
Nutrition Facts : Calories 498 kcal, Carbohydrate 46 g, Protein 35 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 123 mg, Sodium 951 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKER LEMON-GARLIC CHICKEN AND RICE
This slow cooker chicken and rice dish is a perfect set-it-and-forget-it meal for the cooler months.
Provided by Lauren Magenta
Categories 100+ Everyday Cooking Recipes Slow Cooker Main Dishes Chicken
Time 4h25m
Yield 6
Number Of Ingredients 11
Steps:
- Turn a slow cooker to High. Combine chicken broth, lemon juice, garlic, garlic powder, and cayenne in the bottom of the cooker until mixture heats through, about 5 minutes.
- In the meantime, heat oil in a skillet over medium-high heat. Season both sides of chicken thighs with salt and pepper and place in the hot skillet. Cook, turning occasionally, until crisp on both sides, 5 to 7 minutes total. Remove chicken from the pan and set aside.
- Turn slow cooker to Low and add rice, carrots, and chicken. Cover and cook until chicken is no longer pink at the bone and the juices run clear, about 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 626.4 calories, Carbohydrate 72 g, Cholesterol 120.4 mg, Fat 19 g, Fiber 2.8 g, Protein 39.1 g, SaturatedFat 4.5 g, Sodium 859 mg, Sugar 4.4 g
GARLIC RICE ROAST CHICKEN
We've done chicken next to rice, on rice, and in rice, but I believe this is the first time we're going to reverse it and do the rice in the chicken-and no, not stuffed in the cavity. This recipe involves stuffing the rice under the skin, and the results really were spectacular.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
- Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
- Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
- Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove to a plate or cutting board and let rest for 10 minutes.
- While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.
Nutrition Facts : Calories 616.8 calories, Carbohydrate 18.9 g, Cholesterol 229.2 mg, Fat 28.3 g, Fiber 0.6 g, Protein 66.7 g, SaturatedFat 11.9 g, Sodium 858.9 mg, Sugar 0.2 g
GARLIC CHICKEN WITH RICE
Progresso™ chicken broth provides simple addition to this slow cooked one dish chicken and rice recipe - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h10m
Yield 6
Number Of Ingredients 7
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix rice, contents of seasoning packet, onion, bell pepper, oil, garlic and broth. Arrange chicken on top.
- Cover; cook on Low heat setting 5 to 6 hours.
Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 45 mg, Fiber 0 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 1 g, TransFat 0 g
GARLIC CHICKEN AND RICE
Make and share this Garlic Chicken and Rice recipe from Food.com.
Provided by ManKitchen0007
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Lightly grease 9x13 baking dish.
- Brown chicken breast in olive oil in skillet, season with 1 tsp garlic powder 1 tsp onion powder and 1 tbs cumin about 2 minutes each side.
- While chicken browning mix 1 can progresso recipe starters, cream cheese, cheddar cheese 1 tsp onion powder and 1 tsp garlic powder in medium bowl.
- Once chicken lightly browned add to 9x13 dish and cover with mixture and bake at 350 for 40-45 minutes.
- While chicken in oven bring 2 cups water to boil then add 1 cup white rice simmer for 20-25 minutes until rice is tender and water is absorbed.
Nutrition Facts : Calories 662.8, Fat 35.9, SaturatedFat 18.2, Cholesterol 167.7, Sodium 503.1, Carbohydrate 44.1, Fiber 1.2, Sugar 2.1, Protein 39.3
LEMON GARLIC CHICKEN WITH RICE
This is another recipe I was given at a Weight Watcher's meeting. It is very tasty and has remained a favorite of ours. Recipe is for 1 person - but can easily be increased to the number you are serving.
Provided by Trisha W
Categories Chicken Breast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a skillet and saute the garlic in it.
- Add the chicken and all the other ingredients (except the rice,) cover and cook until done, about 5-10 minutes.
- Serve on a 1/2 cup of cooked brown rice.
Nutrition Facts : Calories 608.2, Fat 14.6, SaturatedFat 3.5, Cholesterol 54.4, Sodium 235.4, Carbohydrate 84, Fiber 6.4, Sugar 5.2, Protein 29.1
GARLIC AND ONION CHICKEN OVER RICE
This is a quick and easy inexpensive dish to make! I've made it for my family and friends for years and it is a FAVORITE for all! I hope you enjoy it!
Provided by Linda Carmical
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Add 1/2 of the margarine in a large frying pan over medium heat until melted. Add the diced onions and 1 tbls garlic powder to pan and cook until soft and clear. Add chicken cubes and remaining margarine and garlic powder. Continue to cook over medium heat until chicken is cooked through (about 10-15 minutes).
- NOTE: Margarine and garlic powder amounts may be altered as desired.
- Rice Dish
- -White Rice
- Cook according to package directions.
Nutrition Facts : Calories 531.3, Fat 41.2, SaturatedFat 10.1, Cholesterol 143, Sodium 309.2, Carbohydrate 8.8, Fiber 1.2, Sugar 3.4, Protein 30.8
CHILI GARLIC CHICKEN AND RICE
Make and share this Chili Garlic Chicken and Rice recipe from Food.com.
Provided by LMillerRN
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the rice on to cook in plenty of lightly salted boiling water. It will take about.
- 12 minutes, so start cooking the stir-fry about 8 minutes before the rice is ready.
- Heat the oil in a wok or large frying-pan and add the chicken strips. Stir-fry for about 3-4 minutes, then add spring onions and mange-tout peas or sugar snap peas. Stir-fry for another 2-3 minutes.
- Add the chilli-garlic sauce and cook for a further minute. Season to taste with salt and pepper.
- Drain the rice, divide between four warm bowls or plates and pile the chicken and vegetable mixture on top. Garnish with chives and serve at once.
- Cook's note 1: Use a combination of white and wild rice for extra interest.
- Cook's note 2: If you can't find chilli-garlic sauce, add a crushed garlic clove to the stir-fry and use ordinary chilli sauce instead.
Nutrition Facts : Calories 339.8, Fat 6.5, SaturatedFat 1.3, Cholesterol 61.3, Sodium 70.3, Carbohydrate 45, Fiber 0.8, Sugar 0.1, Protein 22.8
GARLIC CHICKEN FRIED RICE
This fried rice uses leftover chicken (see the Garlic-Brown Sugar Chicken recipe also in Recipe Finder). So it's perfect when you need a quick and easy meal on busy weekdays.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.
Nutrition Facts :
GARLIC & GINGER CHICKEN AND RICE
I made up this recipe the other night when I wanted something easy and savory. I based it on my mother's old standby baked chicken and rice, but made it a lighter version by using broth in place of the cream soup and spicing it up with some garlic and ginger. Depending on your taste, you may want to add more garlic and ginger. You could probably throw in some vegetables (like broccoli) and make it a true one-dish meal
Provided by caetb
Categories One Dish Meal
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Saute onions, garlic and ginger in the vegetable oil over medium high heat until the onion is translucent.
- Add uncooked rice and saute until you can smell toasted rice.
- Add the rice mixture and the broth to a baking dish sprayed with nonstick spray.
- Add salt and pepper to taste.
- Place the chicken on top of the rice (if you remove the skin from the chicken breasts, place them meat side down).
- Cover the dish and bake for 1 hour and 15 minutes, or until the rice is cooked.
- If you leave the skin on the chicken, remove the dish cover for the last 15-20 minutes.
Nutrition Facts : Calories 484, Fat 19.3, SaturatedFat 4.7, Cholesterol 92.8, Sodium 96.7, Carbohydrate 41.3, Fiber 2.3, Sugar 2.2, Protein 34.5
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