Spicy Red Rice With Chicken And Vegetables Recipes

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SPICY RED RICE WITH CHICKEN AND VEGETABLES



Spicy Red Rice With Chicken and Vegetables image

Another dish that I discovered on another site, then tweaked to my taste preferences. For a dish that's not so spicy, reduce the amount of cayenne pepper and substitute plain or herbed diced tomatoes for the tomatoes with green chilies.

Provided by Lynne M

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
salt and pepper, to taste
3 large red bell peppers, seeded, cut into 3/4-inch pieces
1 large onion, cut into 3/4-inch pieces
8 large garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon hot Hungarian paprika
1 teaspoon cayenne pepper
1 1/2 cups long grain white rice (I prefer Uncle Ben's)
1 (15 ounce) can low-sodium low-fat chicken broth
0.5 (15 ounce) can diced tomatoes with green chilies, lightly drained, reserving juice

Steps:

  • Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
  • Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
  • Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
  • Season to taste with salt and pepper and serve.

SPICY RED CURRY CHICKEN AND RICE



Spicy Red Curry Chicken and Rice image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2/3 cup unsweetened coconut milk
2 to 3 teaspoons Thai red curry paste
1 tablespoon Asian fish sauce
3 tablespoons vegetable oil, divided
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 pound shiitake mushrooms, stemmed, caps quartered
1 tablespoon very finely chopped fresh ginger
2 large garlic cloves, very finely chopped
1/2 cup water
Toasted peanuts and cilantro leaves, for garnish
Steamed rice and lime wedges, for serving

Steps:

  • In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.

SPICY RED RICE WITH CHICKEN AND VEGETABLES



Spicy Red Rice with Chicken and Vegetables image

Categories     Chicken     Onion     Pepper     Poultry     Rice     Tomato     Valentine's Day     Fall     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
3 large red bell peppers, seeded, cut into 3/4-inch pieces
1 large onion, cup into 3/4-inch pieces
8 large garlic cloves, chopped
1 tablespoons dried oregano
1 tablespoon paprika
3/4 to 1 teaspoon cayenne pepper
1 1/2 cups long-grain white rice
2 cups (or more) canned low-salt chicken broth
2/3 cup tomato sauce
1 1/2 cups frozen peas, thawed

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
  • Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.

HIDDEN VEGGIE CHICKEN & RICE RECIPE BY TASTY



Hidden Veggie Chicken & Rice Recipe by Tasty image

Here's what you need: chicken thighs, salt, pepper, garlic powder, paprika, dried basil, dried oregano, zucchinis, rice, garlic powder, salt, pepper, chicken broth

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 13

5 chicken thighs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchinis, grated
1 cup rice
½ teaspoon garlic powder
salt, to taste
pepper, to taste
1 ½ cups chicken broth

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
  • On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
  • Grate both zucchinis with a box grater.
  • Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
  • Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temperature reads 165˚F (75˚C).
  • Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
  • Serve chicken on bed of rice mixture.
  • Enjoy!

Nutrition Facts : Calories 417 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams

SPICY THAI CHICKEN AND VEGETABLES



Spicy Thai Chicken and Vegetables image

This is a Spicy Dish! Lots of flavor!You can adjust the heat! Feel free to add more or less chili peppers (Thai Peppers).

Provided by Rita1652

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 18

1 tablespoon curry
1 (14 ounce) can coconut milk, unsweetened
1/2 cup chicken broth
2 kaffir lime leaves, thinly sliced
5 leaves fresh basil, ripped in half
1 tablespoon fresh cilantro
1 stalk of the bottom softer part lemongrass, rough outer leaves removed crushed and very thinly sliced
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut oil (separated in half)
1 slice gingerroot, sliced finely
1 onion, sliced
2 cloves garlic, minced
1 red pepper, sliced
1 medium zucchini, sliced in circles
2 chicken breasts, sliced
1 -2 hot chili pepper, sliced very fine deviened and seeded
1/4 cup toasted pine nuts

Steps:

  • In a sauce pot simmer first 10 ingredients for 5 minutes.
  • In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
  • Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
  • Add the amount chili peppers to pot according to how hot you like your food!
  • Simmer for 5 more minutes.
  • Serve with cooked jasmin rice.
  • Topped with toasted pine nuts.

THAI RED CURRY CHICKEN & VEGETABLES



Thai Red Curry Chicken & Vegetables image

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

Steps:

  • Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges

RED CHICKEN WITH VEGETABLES



Red Chicken with Vegetables image

Chicken thighs prepared with onions and tomato paste, seasoned with turmeric and stirred together with carrots and potatoes. Serve hot over cooked white rice, if desired. Make sure that a nice amount of the chicken 'gravy' is served on the rice!

Provided by Allrecipes Member

Categories     Chicken Thighs

Time 1h20m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
2 onions, chopped
2 tablespoons ground turmeric
6 chicken thighs
1 (6 ounce) can tomato paste
2 cups water
salt and pepper to taste
4 carrots
1 cup white sugar
4 tablespoons vegetable oil, divided
2 potatoes, cubed

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add onions and turmeric and saute; when onions are brown, add chicken and saute for about 10 minutes, or until chicken is almost cooked through.
  • Add tomato paste, water and salt and pepper to taste. Stir together, reduce heat and simmer for 20 to 30 minutes, during which the 'gravy' should thicken.
  • Meanwhile, put carrots in a small saucepan; add sugar and cook until carrots are soft to caramelize. When cooked, drain carrots. Heat 1 tablespoon vegetable oil in a small skillet over medium heat, add carrots and saute. Set aside.
  • Heat remaining 3 tablespoons of vegetable oil in a large skillet, add potatoes and fry. (If desired, add a pinch of turmeric and a pinch of salt.) Add carrots and potatoes to chicken, stir all together and serve.

Nutrition Facts : Calories 852.6 calories, Carbohydrate 90.9 g, Cholesterol 118.4 mg, Fat 42.9 g, Fiber 7.8 g, Protein 29.9 g, SaturatedFat 9.1 g, Sodium 502.6 mg, Sugar 61.8 g

SPICED YELLOW RICE WITH CHICKEN AND VEGETABLES



Spiced Yellow Rice with Chicken and Vegetables image

This chicken dish jazzes up the rice with coriander, turmeric, and cumin seed for an Indian flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 13

1 whole chicken (3 to 4 pounds), cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, diced medium
2 garlic cloves, roughly chopped
1 medium potato, diced
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cumin seed
1 1/2 cups long-grain white rice
3 cups cauliflower florets (from 1 head)
1 cup frozen peas
2 1/2 cups low-sodium chicken broth or water

Steps:

  • Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
  • Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
  • Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 739 g, Fat 24 g, Fiber 5 g, Protein 53 g

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