Ybor City Chicken And Yellow Rice Recipes

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ONE-POT SPANISH CHICKEN AND YELLOW RICE



One-Pot Spanish Chicken and Yellow Rice image

An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!

Provided by Kel Kel

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 38m

Yield 4

Number Of Ingredients 7

1 onion, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into large chunks
2 ⅓ cups water
½ (16 ounce) package yellow rice (such as Vigo®)
⅔ cup frozen peas

Steps:

  • Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
  • Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g

EASY CHICKEN AND YELLOW RICE



Easy Chicken and Yellow Rice image

Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.

Provided by Noty661

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

5 ½ cups water
1 tablespoon chicken bouillon granules
4 skinless, boneless chicken breast halves
1 green bell pepper, diced
¼ cup olive oil
1 (16 ounce) package yellow rice
1 pinch ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
  • Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
  • Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g

YBOR CITY CHICKEN AND YELLOW RICE



Ybor City Chicken and Yellow Rice image

Make and share this Ybor City Chicken and Yellow Rice recipe from Food.com.

Provided by EmmyDuckie

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 whole chicken, cut up
2 tablespoons olive oil
salt and pepper
2 tablespoons butter
1 small onion, minced
1 red bell pepper, minced
2 cups rice
1 teaspoon salt
2 3/4 cups chicken broth
1 pinch saffron strand, steeped in 1/4 cup hot water
1 bay leaf
1 1/2 cups frozen peas
roasted red pepper, strips

Steps:

  • Preheat the oven to 325, and put the saffron in the hot water to "bloom.".
  • Coat the chicken pieces in oil, salt and pepper, and bake about 30 minutes, or until they reach 165.
  • Melt the butter In a large oven safe skillet.
  • Add the onion and pepper and saute until the onion is translucent.
  • Add the rice. Stir the rice around in the oil with the onion and pepper until it starts to take on a slight golden color.
  • Add the chicken stock, saffron and its water, salt, and bay leaf.
  • Place rice skillet in oven, and bake until all the water is absorbed.
  • Cook the peas, just until hot, and still crisp.
  • To serve, you can either leave the chicken pieces whole and serve on a bed of rice, or tear the chicken into small pieces and mix with rice. both are good. Either way, rice goes on the bottom, then peas, then chicken, then roasted peppers. It makes a colorful, impressive stack of yummy.

Nutrition Facts : Calories 844.1, Fat 44.8, SaturatedFat 13.5, Cholesterol 172.7, Sodium 957.9, Carbohydrate 59.3, Fiber 3, Sugar 3.6, Protein 46.9

CHICKEN AND YELLOW RICE



Chicken and Yellow Rice image

This has been a favorite in my family for years. It is the most requested meal of my kids & their friends. I like to double the recipe and freeze one to have on hand for a quick supper. Also, I use a rice cooker to make the saffron rice. Just put in the water, rice, and butter, push the button and it is perfect every time and ready when you need it to assemble the casserole. I also use the lower fat sour cream and mayo, but prefer the regular cream of chicken soup, not the lower fat version. Kids and adults will enjoy this recipe. My daughter and her boyfriend were home from college over the holidays and were headed out the door to go out to dinner...until I said "Okay, but I made Chicken and Yellow Rice"....they exchanged glances and turned around and join the rest of the family for dinner....

Provided by Summers

Categories     Chicken Breast

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts
1/2 cup dry sherry
1/2 cup unsalted butter, cold. (one stick)
10 ounces saffron rice mix (Mahatma Brand)
3 1/3 cups water
2 tablespoons butter
2 (10 1/2 ounce) cans cream of chicken soup
1/2 cup mayonnaise
1 cup sour cream
2 teaspoons paprika
2 teaspoons parsley

Steps:

  • Preheat oven to 350°F.
  • In a 13 x 9 inch casserole pan, arrange chicken in single layer, grate cold butter evenly over chicken and pour in sherry.
  • Bake, covered for 50 minutes.
  • Boil water and 2 tablespoons butter, add Mahatma rice mix. Stir, cover and simmer for 20 minutes.
  • Fluff rice and set aside.
  • In a large bowl, stir soup, mayo, sour cream, paprika and parsley.
  • When chicken is cooked, pour broth into soup mixture and stir until well blended.
  • Dice chicken.
  • To assemble casserole, in a 13 x 9 inch pan, layer rice, 1/2 of soup mixture, chicken and remaining soup mixture. Sprinkle top with paprika.
  • You can freeze it or cook at 350°F for about 30 to 40 minutes, or until hot, bubbly and heated throughout. If frozen, thaw and cook for 45 minutes to an hour.

Nutrition Facts : Calories 364.5, Fat 26.7, SaturatedFat 14.2, Cholesterol 115.7, Sodium 679.3, Carbohydrate 6.9, Fiber 0.2, Sugar 1.6, Protein 21.4

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