Latin Chicken Rice Pot Wsalsa Avocado Cream Rachael Ray Recipes

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LATIN CHICKEN AND RICE POT



Latin Chicken and Rice Pot image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
Salt and pepper
2 cups white rice
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 teaspoon poultry seasoning
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup tomato sauce
1 (2-ounce) box golden raisins, 1/4 cup
1 cup Spanish olives with pimentos, drained and chopped
2 vine ripe tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white skinned onion, chopped
Several drops hot sauce
1/4 cup chopped fresh flat-leaf parsley, a handful
1/2 lemon or lime, juiced
Salt
2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced
1 clove garlic
Salt
1 cup sour cream

Steps:

  • Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.
  • While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.
  • Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.
  • Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

RACHAEL RAY LEMON CHICKEN (30 MINUTE MEALS)



Rachael Ray Lemon Chicken (30 Minute Meals) image

Make and share this Rachael Ray Lemon Chicken (30 Minute Meals) recipe from Food.com.

Provided by AZRT8871

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenders, cut into chunks
1/4 cup unbleached all-purpose flour
coarse salt
2 tablespoons wok oil (preferred brand House of Tsang) or 2 tablespoons vegetable oil, 2 turns of the pan (preferred brand House of Tsang)
1 tablespoon white vinegar (a splash) or 1 tablespoon rice wine vinegar (a splash)
1/2 cup chicken broth or 1/2 cup stock
8 ounces prepared lemon curd (1 cup)
1/4 cup hot water
1 lemon, zest of
2 scallions, thinly sliced or 20 stalks fresh chives, finely chopped

Steps:

  • Coat the chunked chicken lightly in flour, seasoned with a little salt.
  • Heat a large skillet or a wok-shaped nonstick pan over high heat.
  • Stir fry chicken until golden, 3 or 4 minutes.
  • Remove chicken from the pan and return pan to heat.
  • Reduce heat to medium.
  • Add a splash of vinegar to the pan and let it evaporate.
  • Add stock or broth to the pan and scrape up any drippings with a whisk.
  • Thin curd by stirring in a little hot water.
  • Add curd to broth and whisk to combine.
  • Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
  • Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
  • Serve with Rice.

Nutrition Facts : Calories 329.2, Fat 16, SaturatedFat 4.6, Cholesterol 109, Sodium 204.5, Carbohydrate 6.7, Fiber 0.4, Sugar 0.3, Protein 37

LATIN CHICKEN RICE POT W.SALSA & AVOCADO CREAM (RACHAEL RAY)



Latin Chicken Rice Pot W.salsa & Avocado Cream (Rachael Ray) image

Saw this on Rachael Ray's "30 Minute Meals," and DH begged me to try it ;) It did, however, take me about 50 minutes start-to-finish. Next time, I will use brown rice. Also, Rachael's original recipe calls for 1/4 cup of golden raisins added with the tomato sauce; we dislike raisins so left those out. The rice-chicken is really good on its own, but the salsa & the avocado cream *really* put this over the top! **You could prepare the salsa & cream a day ahead*

Provided by newspapergal

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
2 tablespoons butter
1 lb boneless skinless chicken breast, cut into bite size pieces
2 cups white rice
3 cups chicken stock
1 teaspoon poultry seasoning
1 tablespoon sazon goya or 1 tablespoon fajita seasoning mix
1 cup tomato sauce
1 cup Spanish olives with pimento, drained and chopped
2 tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white onion, chopped
3 drops hot sauce
1/4 cup chopped fresh flat-leaf parsley
1/2 lime, juice of
salt
2 ripe avocados, pitted and spoon flesh from skins
1/2 lime, juice of
1 garlic clove
1 cup sour cream
salt

Steps:

  • Preheat a medium pot over medium heat, add olive oil and butter.
  • When butter melts into oil, add cut-up chicken. Season the chicken with salt and pepper.
  • Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes.
  • Add chicken stock, poultry seasoning, Sazon or fajita seasoning & tomato sauce. Bring the stock to a quick boil, 2 or 3 minutes.
  • When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.
  • To prepare the Salsa, combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste.
  • Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.
  • Stir 1/2 cup of prepared salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.
  • Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

Nutrition Facts : Calories 993, Fat 45.5, SaturatedFat 15.6, Cholesterol 111.8, Sodium 1274.3, Carbohydrate 105.3, Fiber 12.9, Sugar 9.4, Protein 43.2

SALSA STOUP WITH AVOCADO SMASH AND DOUBLE-DECKER BAKED QUESADILLAS



Salsa Stoup With Avocado Smash And Double-Decker Baked Quesadillas image

Thicker than soup and thinner than soup, this spicy veggie meal fills you up without filling you out!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas
2 jalapeno peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 ribs celery, chopped with greens
3 cloves garlic, chopped
Salt and pepper
Salt and pepper
1 (28-ounce) can stewed tomatoes
1 can crushed tomatoes
2 cups vegetable or chicken stock
3 tablespoons chopped cilantro or flat-leaf parsley
6 flour tortillas, 6 to 8 inches
1 cup shredded Cheddar, available in pouches on dairy aisle
3 scallions, chopped
4 ounce brick Pepper Jack or chipotle cheese, shredded, about 1 cup
Sour cream, to pass at table
Avocado Smash, recipe follows
1 avocado
2 tablespoons chopped cilantro leaves
3 scallions, thinly sliced
1 lime, juiced
1 cup sour cream
Salt and freshly ground black pepper
1 plum tomato, finely chopped

Steps:

  • Preheat oven to 300 degrees F.
  • Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.
  • Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet. Mix cheddar with scallions and divide the cheese between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese. Set the last tortillas on top and brush tops with extra-virgin olive oil. Cook 10 minutes in the oven to melt cheese and crisp up tortillas. Cool quesadillas 5 minutes to set then cut each quesadilla into 6 pieces.
  • Serve bowls of stoup with 3 wedges quesadilla along side each bowlful. Pass the Avocado Smash and the sour cream for topping soup or quesadillas.
  • Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.
  • Chop and seed the plum tomato and fold into avocado. Serve.

SALSA MARINATED CHICKEN WITH MEXICAN RICE



Salsa Marinated Chicken with Mexican Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

4 large plum tomatoes
1 small yellow or red onion
2 to 3 cloves garlic, grated or made into a paste
1 Fresno chile pepper, thinly sliced
1 jalapeno chile pepper, finely chopped
Generous handful of fresh cilantro leaves, chopped
Salt
About 1/3 cup EVOO
2 pounds skinless, boneless chicken breasts or thighs
Freshly ground pepper
2 tablespoons butter
1 cup long-grain white rice
2 cups chicken stock
1 can black beans or vegetarian spicy refried beans
1/2 teaspoon ground cumin
1 lime

Steps:

  • Using the large holes of a box grater, grate the tomatoes and the onion into a bowl. Add the garlic, chile peppers and cilantro and stir to combine. Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator. Place the remaining salsa in a large resealable plastic bag and add the EVOO. Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade. Double-bag the chicken in case the first bag leaks. Marinate in the refrigerator for 30 minutes and up to 2 hours.
  • Preheat a grill or a grill pan to medium-high heat.
  • Meanwhile, melt the butter in a medium pot over medium heat. Add the rice and cook, stirring, until golden brown, 3 to 4 minutes. Add the reserved salsa and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes.
  • If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper. If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water.
  • Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill. Serve the chicken with the rice.

BROWN RICE WITH ORANGE (RACHAEL RAY)



Brown Rice With Orange (Rachael Ray) image

Make and share this Brown Rice With Orange (Rachael Ray) recipe from Food.com.

Provided by Lori Mama

Categories     Brown Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup brown rice
1 3/4 cups chicken stock
1 tablespoon butter
salt and pepper, to taste
1 orange, rind grated and juiced
3 green onions, finally chopped
1/4 cup chopped parsley

Steps:

  • In a medium saucepan, over medium heat, put rice, stock, orange rind, seasonings and butter.
  • Bring to a simmer.
  • Gently cook, covered, until rice has absorbed the liquid.
  • Approximately 40-45 minutes.
  • When rice is done, fluff with fork, add the orange juice, onions and parsley.
  • Mix and serve.

NO COOK AVOCADO BISQUE (RACHAEL RAY)



No Cook Avocado Bisque (Rachael Ray) image

A great summer time soup. 30 minute meal by Rachael Ray. I serve mine aside a wedge salad topped with blue cheese dressing. Fabulous! If you are looking to save a little time, simply place a dollop of salsa on the top and sprinkle with feta. NOTE: I made this today and I suggest that you use 2 large avocados in the soup itself (not just 1 as per the recipe). I also recommend that you just use 1 cup (more or less) to thin out the soup instead of crushing ice cubes (not sure why you do that when you put it in the fridge to chill anyway). Lastly, we LOVED the crumbled feta on the top (actually made the dish to be honest) so don't leave this step out.

Provided by januarybride

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 large avocados
2 cups buttermilk
4 scallions, green and white parts sliced separately
1 lemon, juice and rind of, grated
16 ice cubes
salt
1 lb tomatoes, coarsely chopped
3 ounces feta cheese, crumbled
6 ounces tortilla chips

Steps:

  • Using a blender, puree 1 avocado, the buttermilk and scallion whites.
  • Add the lime peel and three-quarters of the lime juice.
  • With the machine on low speed, blend in the ice cubes, 1 at a time, until smooth.
  • Season with salt; refrigerate.
  • Meanwhile, coarsely chop the remaining avocado and transfer to a medium bowl.
  • Add the tomatoes, feta cheese, scallion greens and the remaining lime juice.
  • Divide the soup among 4 bowls. Top with the avocado salad and tortilla chips.
  • Serve with the remaining tortilla chips on the side.

Nutrition Facts : Calories 520.1, Fat 33, SaturatedFat 7.8, Cholesterol 25, Sodium 564, Carbohydrate 49, Fiber 11.9, Sugar 11.6, Protein 14

RACHAEL RAY'S TUSCAN CHICKEN



Rachael Ray's Tuscan Chicken image

This is a favourite from 30 Minute Meals although I alter it a bit. For example, it works out quite well with all bone-in dark meat. Some sherry or cider vinegar can be substitued for some of the wine and wine vinegar. I have been liberal with cooking time since leaving the bone in increases the cooking time. Preparation is VERY easy, though -- despite the number of steps which are truly easy.

Provided by Ciocia Laura

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken thighs (leave bone in if you wish) (optional) or 1 1/2 lbs chicken tenderloins, depending on cost (optional)
1/4 teaspoon salt (or to taste)
fresh ground black pepper, to taste
3 tablespoons extra virgin olive oil
6 garlic cloves, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)

Steps:

  • Heat a large, heavy, deep skillet over medium high heat.
  • Season chicken with salt and pepper.
  • Add 2 tablespoons extra-virgin olive oil, half the chicken pieces and a couple of crushed cloves of garlic.
  • Brown chicken 2 minutes on each side and remove from pan.
  • Add remaining oil and swirl around pan. Add remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove.
  • Add vinegar to the pan and let it sizzle till most evaporates.
  • Add butter, shallots, and rosemary to the pan and cook 2 minutes.
  • Add flour and cook 1 minute.
  • Whisk in wine and allow to reduce and thicken for 1 minute.
  • Whisk in broth and bring liquids up to a low boil.
  • Return chicken to the pan and simmer over moderate heat 7 to 8 minutes for boneless (or nearly double that for bone-in) to cook chicken thoroughly.

Nutrition Facts : Calories 149.4, Fat 10.9, SaturatedFat 3.4, Cholesterol 10.4, Sodium 318.6, Carbohydrate 5.1, Fiber 0.1, Sugar 0.4, Protein 1.3

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