Spicy Ginger Chicken And Rice Casserole Recipes

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PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY



Paprika Chicken & Rice Bake Recipe by Tasty image

Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 12

5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1 ½ cups chicken broth
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
  • On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
  • Cook an additional 5-6 minutes to brown the other side and remove from the pot.
  • Add the garlic and onions to the pot, and cook until the onions are transparent.
  • Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
  • Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
  • Bake for 35-40 minutes, or until the rice is fully cooked.
  • NOTE: For a crispy skin, remove chicken thighs and broil.
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams

CHICKEN AND RICE WITH SCALLION-GINGER SAUCE



Chicken and Rice With Scallion-Ginger Sauce image

Chicken and rice is a favorite combination around the world. This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list. Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cooked. The most essential step when cooking rice on the stovetop is to resist the urge to peek under the lid; the telltale sign that the rice is done is when the steam rising from under the lid has subsided. (In the early stages of cooking rice, there may be visible steam escaping the saucepan, but as the moisture is absorbed by the rice, you may notice less steam.)

Provided by Sue Li

Categories     dinner, weeknight, grains and rice, one pot, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups sushi rice (or other short-grain white rice)
2 cups chicken broth
1 (3-inch) piece fresh ginger, peeled and grated (about 3 tablespoons)
4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and pepper
1/4 cup vegetable oil
6 scallions, trimmed and thinly sliced
2 tablespoons unseasoned rice vinegar
1 jalapeño, halved, seeded, then thinly sliced
2 teaspoons toasted white sesame seeds
1 teaspoon sesame oil
1/2 teaspoon granulated sugar

Steps:

  • Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
  • Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
  • Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.

SPICY GINGER CHICKEN AND RICE CASSEROLE



Spicy Ginger Chicken and Rice Casserole image

Provided by Marian Burros

Categories     dinner, casseroles, one pot, main course

Time 25m

Yield 2 servings

Number Of Ingredients 14

1 cup long grain rice
8 ounces skinless, boneless chicken breast
1 teaspoon canola oil
2 large cloves garlic
8 ounces whole red pepper or 7 ounces ready-cut julienned red pepper (1 1/2 cups)
3 stalks bok choy
2 tablespoons fresh or frozen ginger
2 to 3 teaspoons hot chili paste (with or without garlic)
2 tablespoons rice vinegar
2 tablespoons sweet sake or dry sherry
3/4 cup unsweetened pineapple juice
2 teaspoons reduced-sodium soy sauce
1/8 teaspoon salt
2 tablespoons scallions

Steps:

  • Combine rice with 2 cups of water and bring to boil. Reduce heat, and cook until rice is tender and liquid has been absorbed, 17 minutes total.
  • While the rice is cooking, wash, dry and cut chicken into narrow strips; heat nonstick pan large enough to hold all the ingredients over high heat.
  • Add oil to pan. Reduce heat to medium, and add chicken; brown on both sides.
  • Mince garlic; wash, trim and seed whole red pepper, and cut into julienned strips. Add garlic and pepper to chicken, and continue cooking.
  • Wash, trim and cut bok choy crosswise into narrow strips, and cut in half; add to pan, and cover. Cook over low heat.
  • Grate ginger coarsely, and add to pan with chili paste, vinegar, sake or sherry, pineapple juice and soy sauce. Continue cooking until vegetables are crisp but tender.
  • Wash, trim and slice scallions.
  • When rice is cooked, stir it into the chicken and vegetables, and mix well. Season with salt, and cook a minute or two. Serve sprinkled with scallions.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 15 grams, Fiber 8 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 425 milligrams, Sugar 20 grams, TransFat 0 grams

SPICY CHICKEN AND RICE CASSEROLE



Spicy Chicken and Rice Casserole image

Plain old chicken and rice gets a flavor booster from spicy soup and pepper jack cheese. If you can't find Campbell's Chicken Verde soup (my store sometimes doesn't have it) use regular cream of chicken and add about 2 T jalepeno juice.

Provided by mdosborne26

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 -3 cups shredded cooked chicken
1 1/2 cups uncooked rice (NOT Minute rice)
1 1/2 cups shredded monterey jack pepper cheese
1 (10 3/4 ounce) can creamy chicken verde soup
1 (10 3/4 ounce) can chicken and rice soup
4 cups chicken broth

Steps:

  • Preheat the oven to 350 degrees.
  • Place shredded chicken evenly in a 9x13 dish. Top with rice and then cheese.
  • Mix the remaining ingredients well and pour over chicken, rice and cheese. (This is going to look VERY runny--it is supposed to. It all cooks down and cooks the rice. This is why you cannot use Minute Rice).
  • Cover with foil and bake for one hour. Remove the foil and bake 30 minutes longer, or until all liquid is absorbed.

Nutrition Facts : Calories 411.4, Fat 13.7, SaturatedFat 6.8, Cholesterol 62.9, Sodium 1062.1, Carbohydrate 42.7, Fiber 1, Sugar 0.7, Protein 26.6

GARLIC & GINGER CHICKEN AND RICE



Garlic & Ginger Chicken and Rice image

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

2 split chicken breasts
1/2 cup brown rice
1 cup mushroom broth
1/2 cup minced onion
2 cloves garlic, minced (more if you like things garlicky)
1 tablespoon minced fresh ginger
2 teaspoons vegetable oil
salt and pepper

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

EXOTIC CHICKEN AND RICE CASSEROLE



Exotic Chicken and Rice Casserole image

Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.

Provided by Chef John

Time 5h40m

Yield 8

Number Of Ingredients 26

⅓ cup plain yogurt
1 medium lime, zested and juiced
2 teaspoons kosher salt
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 (2 to 3 pound) whole chicken, cut into 8 pieces
1 pinch saffron
2 ¼ cups chicken broth, divided
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 ½ cups basmati rice
1 drizzle olive oil
salt to taste
½ cup plain yogurt
2 cloves garlic, crushed
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
salt to taste
1 tablespoon water, or as needed

Steps:

  • Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
  • Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
  • Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
  • While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
  • Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g

SPICY CHICKEN AND RICE



Spicy Chicken and Rice image

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

1-1/2 pounds boneless skinless chicken breast halves
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 medium green peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle pepper
6 cups cooked brown rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup reduced-fat sour cream

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.

ONE-POT GINGER CHICKEN AND RICE RECIPE BY TASTY



One-Pot Ginger Chicken And Rice Recipe by Tasty image

Here's what you need: chicken thighs, yellow onion, ginger, garlic, jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, kosher salt, scallions, Nakano Natural Rice Vinegar, sugar, chili flakes

Provided by Nakano

Yield 4 Servings

Number Of Ingredients 13

4 chicken thighs, bone-in skin-on
½ yellow onion, diced small
1 piece ginger, grated, 2 in (5 cm)
3 cloves garlic, minced
1 ½ cups jasmine rice, rinsed well
2 ½ cups water
1 tablespoon Nakano® Natural Rice Vinegar
1 tablespoon soy sauce
1 teaspoon kosher salt, plus more for seasoning chicken
6 scallions, thinly sliced
¼ cup Nakano Natural Rice Vinegar
½ teaspoon sugar
¼ teaspoon chili flakes

Steps:

  • Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
  • In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
  • Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
  • Fluff rice and serve with the chicken and the scallion sauce.
  • Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 34 grams, Sugar 9 grams

SPICY RICE CASSEROLE



Spicy Rice Casserole image

Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It's easy to make ahead and reheat for a potluck meal. -Debbie Jones, California, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound mild bulk pork sausage
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 medium onions, chopped
2 medium green peppers, chopped
2 teaspoons reduced-sodium beef bouillon granules
2 cups boiling water
1 to 2 jalapeno peppers, finely minced and seeded
1 package (6.20 ounces) fast-cooking long grain and wild rice mix

Steps:

  • In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender., Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.

Nutrition Facts : Calories 473 calories, Fat 25g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1365mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

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CHICKEN & RICE WITH SCALLION-GINGER OIL - TIFFY COOKS
2020-10-29 Quick tip, a great way to chicken if your chicken is cooked is once you remove if you poke the chicken and clear liquid comes out it is cooked, if the fluid is pinkish, poach the chicken longer. 60 SECONDS VIDEO TUTORIAL: Ingredients. 1 piece of chicken leg . 3 thin slices of Ginger. 1 stalk of Green Onion . 1 tsp of Salt . Scallion-Ginger Oil:
From tiffycooks.com


SPICY GINGER GARLIC CHICKEN RECIPES (1334) - COOKPAD
1,334 homemade recipes for spicy ginger garlic chicken from the biggest global cooking community! See recipes for Spicy Garlic Noodle and Grilled Chicken too.
From cookpad.com


CHEESY CHICKEN WILD RICE CASSEROLE - A SPICY PERSPECTIVE
2016-03-25 Preheat the oven to 400 degrees F. Place the wild rice, carrots, onion, bell pepper, celery, garlic, and 1 teaspoon cajun seasoning in a 9x13 inch baking dish. Pour 4 cups chicken broth in the baking dish and stir. Cover tightly with foil and bake for 80 minutes. Meanwhile, cut the chicken breast into small bite-sized pieces.
From aspicyperspective.com


THE BEST CAJUN CHICKEN AND RICE CASSEROLE - RECIPEMAGIK
2021-10-06 Preheat the oven to 350F and grease a 9x9 inch casserole baking dish with oil. Dump the uncooked Chicken, Rice, Cajun Seasoning, Tomato Paste and butter in the casserole dish. Toss to combine everything. Top with shredded Mozzarella Cheese and Cheddar Cheese. Bake @350F for 20 minutes.
From recipemagik.com


EASY CHICKEN AND RICE CASSEROLE RECIPE - DINNER, THEN DESSERT
2021-06-25 Instructions. Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray. Heat a large pot on medium high heat. Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion together and stir together well. Bring to a boil then turn off the heat.
From dinnerthendessert.com


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