Yiayias Chicken And Rice Recipes
YIAYIA'S GARLIC CHICKEN
My YiaYia is a typical Greek grandmother. Her English may not be fabulous but she can say "Eat! Eat!" like an order. Her recipes are lists of ingredients scribbled in Greek that my dad translated for me. I've been making her garlic chicken since I was 12! I make it for company a lot and always pass on the recipe. My only warning is that this dish derives a lot of flavor from the olive oil. I use an imported extra-virgin Greek olive oil made from kalamata olives. Inferior supermarket oils will not taste the same.
Provided by tecrz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut slits in chicken (2 or 3 per piece), place in casserole dish.
- Combine oil, garlic, and lemon juice in a small bowl. Pour over chicken, making sure most of the garlic pieces stay on the chicken. Poke some down in the slits too.
- Sprinkle with oregano.
- Cover with foil tightly.
- Bake 375 30-45 minutes, until chicken is done.
- Serve with rice, spoon oil and lemon from pan over the rice.
Nutrition Facts : Calories 437.6, Fat 29.1, SaturatedFat 4.3, Cholesterol 98.8, Sodium 112.2, Carbohydrate 3, Fiber 0.2, Sugar 0.4, Protein 39.7
CHICKEN AND RICE
Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 358 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1080mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.
HAINANESE CHICKEN WITH RICE
While this is the most basic version of Hainanese chicken, the best one is the provenance of devotees, who save the stock they don't need for the rice, freeze it, and use it as a starting point for the next time they cook chicken this way. If you do this repeatedly, the stock will become stronger and stronger, as will the flavors of both chicken and rice. If you do this hundreds of times, the way restaurants do, the flavors will be quite intense. But even if you do it once, the dish is a total winner.
Provided by Mark Bittman
Categories main course
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.
- Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.
- Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.
- Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 19 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 7 grams, Sodium 978 milligrams, Sugar 6 grams, TransFat 0 grams
MAMA'S ASIAN CHICKEN AND RICE
A great orange chicken dish!
Provided by scarlett
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
- Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
- While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
- Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 38 g, Cholesterol 69.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 1.7 g, Sodium 424.2 mg, Sugar 10.7 g
HAINANESE CHICKEN RICE RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 32
Steps:
- To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
- Remove any excess fat from the chicken and set aside for later.
- Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
- Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
- Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
- Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
- After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
- In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
- Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
- Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
- While the rice is cooking, carve the chicken for serving.
- Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
- Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
- Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
- Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams
YIAYIA'S CHICKEN AND RICE
I grew up with this recipe and because I make it often never realized how simple this would be for others to make. It is a favorite in our house, hope it becomes one in yours. It is a one dish wonder! amounts can vary for taste or serving size. I make extra even though only 3 of us here so I have it for lunch or leftovers. Freezes well.
Provided by Chef1MOM-Connie
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- mix rice, broth, seasoning, and garlic together in 9 x 13 casserole dish.
- place chicken pieces on top if rice mix.
- cover with foil and bake at 350 degrees for 1 hr or ntil chicken comes out without pink.
- THIS WILL VARY DEPENDING ON THE THICKNESS OF YOUR CHICKEN PIECES.
- Check oven after 45 min and then adjust time to suit.
Nutrition Facts : Calories 134.4, Fat 0.7, SaturatedFat 0.2, Sodium 255.2, Carbohydrate 27.1, Fiber 0.5, Sugar 0.3, Protein 4
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