Tender Chicken On Rice Recipes

TENDER CHICKEN ON RICE

Steps:

• In a small bowl soak mushrooms in 1/2 cup cold water for about 30 minutes to soften. When softened, drain and squeeze mushrooms dry, reserving the mushroom liquid. Cut off and discard stems and thinly slice caps. Rinse ham in cold water. In a small saucepan, bring 1 cup of cold water to a boil over high heat. Add ham and return to a boil. Reduce heat to medium-low, cover and simmer 20 minutes. Drain ham, and set aside until cool enough to handle. Slice the ham into paper-thin slices. Stack a few slices at a time, and cut into julienne strips to make about 1/2 cup. Cut chicken into scant 1/2-inch-thick slices, place in a medium bowl. Add mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar and pepper and mix with your hands to combine. Place the rice in a 2-quart saucepan. Wash the rice in several changes of water until the water runs clear. Drain the rice. Level the rice and add enough cold water to cover by 1-inch. (Or add 1 3/4 cups of water). Bring to a boil, covered, over high heat, never stirring the rice. Reduce heat to low and simmer, covered, 7 to 10 minutes or until the water almost completely evaporates. Meanwhile, stir 1 tablespoon vegetable oil into the chicken mixture and combine thoroughly. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the remaining 1 tablespoon vegetable oil to the wok and carefully add chicken mixture, spreading it in wok. Cook undisturbed 1 minute, letting chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute or until chicken is lightly browned on all sides but not cooked through. Add mushroom liquid and ham and cook, stirring, 30 seconds. Uncover rice and quickly spread chicken mixture and scallions over it. Immediately re-cover rice and cook 5 to 10 minutes more or until chicken is just cooked through and rice is tender. Bring the pot to the table and serve immediately.

SOUTHWEST CHICKEN TENDERS AND RICE

Steps:

• Preheat the oven to 325 degrees. Lay a large piece of aluminum foil on the counter.
• Combine the salt, pepper, cumin, chili powder and oregano in a small bowl.
• Arrange the chicken on the foil in a single layer. Use half the seasoning mixture to sprinkle the tenderloins evenly on both sides.
• Cut one of the limes in half, squeezing all of its juice evenly over the chicken. Sprinkle with 1 tablespoon of the oil. Rub the chicken on both sides to evenly distribute the spices, juice and oil. Let sit for 10 minutes.
• Heat the remaining tablespoon of oil in a 4-quart shallow braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once, until lightly browned on both sides. It's not necessary to cook comletely through. Transfer to a plate; repeat with the remaining chicken.
• Reduce the heat to medium. Add the onion, bell pepper and a pinch of salt to the pan, plus more oil if needed; cook, stirring, for 4 minutes or until the vegetables have softened. Add the tomato paste and the remaining spice mixture; cook, stirring to combine, for 1 minute. Add the rice and stir to incorporate. Add the broth; increase the heat to medium-high and stir to combine; cook until the broth begins to boil.
• Cover and transfer to the oven. Bake for 20 minutes, then remove from the oven and arrange the cooked chicken tenders over the rice. Cover and bake for 8 minutes, then check to see whether the rice has cooked through and all of the broth has been absorbed; if not, bake for 5 minutes or until rice has cooked through. Remove from the oven, uncover and sprinkle with cheese and cilantro.
• Serve right from the cooking vessel at the table, shielding the hot handles with pot holders. Cut the remaining lime into wedges to serve on the side.

ONE DISH CHICKEN AND RICE BAKE

Steps:

• Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• Bake at 375 degrees F 45 minutes or until done.

PEPPER CHICKEN AND RICE

Steps:

• In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute. , Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes. , Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.

CHICKEN TENDERS WITH LEMON-SPINACH RICE

Steps:

• Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
• Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
• Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.