Almond Chicken And Rice Food

SPICY ALMOND CHICKEN AND RICE

Steps:

• In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
• Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
• To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
• Serve the chicken with the rice; sprinkle with the almonds.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

30-MINUTE ALMOND CHICKEN

Steps:

• Cook chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.
• Add broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.
• Stir rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.

CREAMY ALMOND CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
• Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
• Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
• Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
• Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ALMOND CHICKEN AND RICE

Steps:

• Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.

ALMOND CHICKEN AND RICE

Steps:

• Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.
• Stir in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (165ºF). Remove chicken; cover to keep warm.
• Add broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.

SPICY ALMOND CHICKEN AND RICE

Steps:

• In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
• Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
• To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
• Serve the chicken with the rice; sprinkle with the almonds.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

ALMOND CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter and add soups and milk. Reserve 1 C soup mixture. Add rice to remaining soup mixture. Pour into 9x13 baking dish. Cut chicken breasts into thirds and place on top of rice and soup. Pour remaining cup of soup over all. Sprinkle with parmesan cheese, parsley and almonds on top. Bake covered at 350 degrees for about 1 1/2 hours. Check after one hour and stir rice.
• **Sometimes I like to make this with lower fat content. When I do I decrease the amount of rice by 1/2 C, eliminate 1 can of cream of chicken soup and add in the place 1 1/2 C chicken broth and leave out the butter and almonds. It is still very creamy and very tasty. I also use lowfat cream soups.

CHICKEN RICE CASSEROLE WITH TOASTED ALMONDS

Steps:

• In a large saucepan, bring the rice, broth and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , Meanwhile, in a large bowl, combine the soup, milk, onion, Worcestershire sauce and salt. Stir in the chicken, celery, 1/2 cup almonds and rice. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining almonds. Bake 5-10 minutes longer or until heated through.

CHINESE ALMOND CHICKEN

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.