SPICY CHICKEN WITH RICE & BEANS
A simple chicken casserole with paprika, cumin and coriander served in a tomato sauce with basmati rice and kidney beans
Provided by Good Food team
Categories Main course
Time 50m
Number Of Ingredients 16
Steps:
- Cut 2-3 slashes in each chicken thigh, sprinkle the spices over and turn to coat. If you have time, cover and leave to marinate at room temperature for 2 hrs, or overnight in the fridge.
- Heat half the oil in a large pan. Add the onion and cook for 4 mins. Stir in the garlic and cook for 30 secs more. Remove with a slotted spoon and set aside.
- Add the remaining oil to the pan and sprinkle over the sugar. Cook over a medium heat until the sugar begins to caramelise. When it turns dark brown, add the chicken and cook for 4 mins, turning. Pour in the passata, stock and vinegar, then add the pepper, onion and garlic. Season and stir. Bring to the boil, reduce the heat, cover and simmer for 25 mins, stirring occasionally.
- Meanwhile, put the rice in a saucepan, cover with water and add salt. Bring to the boil and cook for 10-12 mins. Drain and return half to the pan with half the kidney beans, then cover. (Run the other half of the rice under cold water, drain and leave until cold, then mix with the remaining kidney beans. Chill in a container for Thursday's recipe.).
- Serve the chicken with the rice and beans, and spoonfuls of natural yogurt.
Nutrition Facts : Calories 738 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 67 grams protein, Sodium 1.3 milligram of sodium
SPICY CHICKEN NOODLES
No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
Provided by Chef John
Categories Main Dish Recipes Bowls
Time 28m
Yield 2
Number Of Ingredients 20
Steps:
- Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
- Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
- Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
- Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.
Nutrition Facts : Calories 894.8 calories, Carbohydrate 129 g, Cholesterol 85.5 mg, Fat 23.7 g, Fiber 7.8 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 2255.4 mg, Sugar 24.5 g
SPICY INSTANT POT CHICKEN AND RICE BOWLS
Steps:
- Place ingredients into the Instant Pot: chicken, broth, canned corn, drained beans, green chilis, seasonings, salsa, and rice (rinsed)
- Gently make sure all the rice is touching the liquids. Don't mix too much.
- Lock the lid into place and turn the knob to sealing, not venting.
- Press the manual or pressure cook button and set on high pressure for 9 minutes. When done, quick release or turn the knob to venting.
- When pressure has been released completely, open the lid and mix.
- Add your favorite toppings on top.
Nutrition Facts : Servingsize 1 serving, Calories 924 kcal, Fat 13 g, SaturatedFat 3 g, Cholesterol 258 mg, Sodium 6172 mg, Carbohydrate 108 g, Sugar 26 g, Protein 96 mg
SPICY CHICKEN AND RICE
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.
Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.
SPICY CHICKEN AND BEANS
Chicken and canned beans in a rich, spicy tomato based sauce. Can be served with tortillas, over rice or just as a stew. Makes fantastic leftovers too.
Provided by dale7793
Categories Stew
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a non-stick pan and spray with cooking oil spray.
- Brown the chicken in batches and remove from the pan.
- Add onions, peppers, and chorizo sausages (if using) to the pan and cook until the onions are soft.
- Add the cumin, paprika and chilli.
- Cook, stirring until the spices are fragrant.
- Add undrained crushed tomatoes, tomato paste and chicken stock.
- Simmer uncovered for 15 minutes to thicken slightly.
- Return the chicken to the pan along with the beans and cilantro.
- Heat through and serve.
- Can be served with tortillas and salad or over rice, it's up to you!
Nutrition Facts : Calories 464.4, Fat 11.3, SaturatedFat 2.8, Cholesterol 208.7, Sodium 892.1, Carbohydrate 32, Fiber 10.1, Sugar 9, Protein 58.2
SPICY CHICKEN AND RICE
Provided by Anita Sharp
Categories Chicken Olive Onion Rice Sauté Quick & Easy High Fiber Raisin Bell Pepper Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet over medium-high heat. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves. Add chicken to skillet and sauté until brown, about 5 minutes per side. Transfer chicken to plate.
- Pour off all but 4 tablespoons fat from skillet. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet. Sauté until vegetables begin to soften, about 2 minutes. Add rice; stir 1 minute. Press chicken into rice. Add 2 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.
SPICY FRIED RICE WITH CHICKEN, BEAN SPROUTS AND PEANUTS
This dish is a mash-up of fried rice and pad Thai; the chicken is an accent to the rest of the dish. Using more veggies and carbs, and less meat and dairy, is a hallmark of Mark Bittman's new _The Food Matters Cookbook_, which is the source of this recipe. Adapted from Caroline Russock's post at Serious Eats. http://bit.ly/gysmIT
Provided by DrGaellon
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put 1 tablespoon oil in a large skillet over high heat. When it shimmers and emits wisps of smoke, add the scallions, carrot, and bean sprouts. Saute, stirring occasionally, until the vegetables soften and begin to brown, 3 to 5 minutes. Lower the heat if it looks like it might burn. Transfer the vegetables to a bowl with a slotted spoon.
- Add 1 tablespoon of oil to the pan, followed by the chicken pieces; cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Using a slotted spoon, add chicken to the bowl with the vegetables, leaving as much oil in the pan as possible.
- Put the last tablespoon of oil in the skillet, followed by the garlic. When fragrant, about 15 seconds, add the rice a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in the center and break the egg into it; scramble it a bit, then stir it thoroughly into the rice.
- Return the chicken and vegetables to the pan and stir to combine well. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles. Serve with the lime wedges.
Nutrition Facts : Calories 509.2, Fat 24.6, SaturatedFat 8.6, Cholesterol 82.8, Sodium 826.8, Carbohydrate 52.5, Fiber 5, Sugar 24.9, Protein 22.6
SPICY BEANS AND RICE
"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed. , Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 294 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 905mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 13g protein.
SPICY RED BEANS WITH CHICKEN AND ANDOUILLE SAUSAGE
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works: Dig a hole big enough for the pot you're planning to cook in, then build a fire of hardwood logs in it. Drop a dozen or so rocks into the fire once it's started. When the wood has burned down to embers, remove the rocks using barbecue gloves, put your pot of presoaked beans into the embers, drop the rocks around and on top of the pot, cover everything with dirt and walk away. Come back in about eight hours, and your beans should be ready. Not in the mood to dig a hole in your backyard? No worries. These spicy New Orleans-style red beans with chicken and andouille sausage can just as easily be made in your oven. The slightly sweet creaminess of the beans and the richness of the chicken temper the sharp heat of the andouille sausage and red pepper flakes. Serve over a pile of snowy white rice alongside an ice-cold beer.
Provided by John Willoughby
Categories dinner, project, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drain and rinse the soaked beans and heat the oven to 350.
- Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the chicken thighs and brown well, 4 to 6 minutes. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes. Remove the sausage. Add the onion, bell pepper and celery and sauté, stirring occasionally, until tender, 5 to 7 minutes.
- Add the garlic and sauté, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, filé powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
- Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 30 grams, Carbohydrate 52 grams, Fat 49 grams, Fiber 20 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 840 milligrams, Sugar 3 grams, TransFat 0 grams
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