Kickin Chicken And Rice Recipes

KICKIN' CHICKEN AND RICE

Steps:

• In a medium bowl, combine the chicken pieces and the Creole seasoning to generously coat all pieces with the seasoning.
• Heat one tablespoon of olive oil in a dutch oven pot over medium high heat. Add chicken and brown on both sides, turning after about 3 minutes. Chicken should be nearly done. Remove to a plate and lightly cover with foil to keep warm.
• Add the remaining one tablespoon of olive oil to the pot and add the peppers and onions. Season with a bit of salt and pepper. Saute till softened then add the garlic and cook for one more minute.
• Add the can of tomatoes (undrained), the chicken, and the rice into the pot with the peppers mixture. Heat till chicken is tender and cooked through and the whole meal is heated through. About 10-15 minutes. Garnish with green onion, if desired.

KICKIN' CHICKEN STIR FRY

Steps:

• Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
• Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
• Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
• Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
• Mix remaining soy sauce into chicken mixture.
• Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
• Toss vegetables with chicken.

KICKIN' RICE

Steps:

• Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.