HONDURAN CHICKEN & RICE
Make and share this Honduran Chicken & Rice recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8-10 minutes per side. Transfer to a plate and set aside.
- Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette and bay leaves and cook, stirring, until the onion begins to brown, 6-8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3-4 minutes.
- Add the rice, Sazón and saffron and cook, stirring, for 2-3 minutes. Pour in the chicken stock, season with salt, pepper and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25-30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.
- To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.
HONDURAN CHICKEN SALAD WRAPS
This is a simple wrap filled with chicken salad. I like this particular chicken salad because it used cabbage in it. I hope you like it too.
Provided by mommyoffour
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together except tortillas.
- Divide chicken mixture among tortillas; roll up.
Nutrition Facts : Calories 310.7, Fat 11.6, SaturatedFat 3.2, Cholesterol 88.2, Sodium 908.8, Carbohydrate 22.7, Fiber 1.8, Sugar 5.1, Protein 27.8
CURRY CHICKEN AND RICE
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
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
NORTH AFRICAN CHICKEN AND RICE
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.
Nutrition Facts : Calories 386 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 556mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
HONDURAN CEVICHE
Steps:
- Place the coconut in the palm of your hand. With the back of a cleaver or a heavy knife, whack the coconut along its middle, rotating it in your hand until it splits in two. (As it begins to crack, it will leak; work over a large bowl if you wish to save the liquid.) Rinse the halves and use a table knife to pry the coconut meat away from the outer shell. Using a vegetable peeler, make thin strips of coconut meat until you have 2 1/4 cups. Set the strips aside. (Save the remaining coconut meat for another use.)
- Place the coconut milk, lime juice, nuoc mam, ginger, jalapeno and sugar in the container of a blender and blend until very smooth. When ready to serve, toss the tuna in the sauce. Toss again with the coconut strips, cilantro, scallions and chives. Place in small serving bowls and garnish with watercress and red bell pepper.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 55 grams, Fiber 10 grams, Protein 48 grams, SaturatedFat 49 grams, Sodium 1173 milligrams, Sugar 11 grams, TransFat 0 grams
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