Awesome Chicken And Yellow Rice Food

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

Ingredients

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

CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE

Cuban Baked Chicken with Sweet Peppers and Yellow Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Number Of Ingredients 12

Ingredients

1 chicken, cut into 8 pieces (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 bell peppers (1 yellow, 1 red) seeded, cored and thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 cup medium- or long-grain rice
1 3/4 cups low-sodium chicken broth
1 cup peas, thawed frozen or cooked fresh

Steps:

Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.

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

Ingredients

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

YELLOW CURRY CHICKEN WITH JASMINE RICE

Yellow Curry Chicken with Jasmine Rice image

This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.

Provided by Matt

Categories World Cuisine Recipes Asian

Time 50m

Yield 6

Number Of Ingredients 24

Ingredients

1 potato, peeled and cubed, or more to taste
3 cups water
1 ½ cups jasmine rice
1 tablespoon peanut oil, or more to taste
1 tablespoon red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
½ (14 ounce) can light coconut milk
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon paprika, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon salt
1 skinless, boneless chicken breast half, cut into cubes
½ cup chicken stock
½ sweet onion, diced
¼ green bell pepper, diced
¼ yellow bell pepper, diced
¼ red bell pepper, diced
1 carrot, diced
3 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon yellow curry powder
1 bay leaf
½ cup frozen peas

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 56.1 g, Cholesterol 10.1 mg, Fat 7.4 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 742.8 mg, Sugar 7.2 g

CUBAN CHICKEN WITH YELLOW RICE

Cuban Chicken With Yellow Rice image

A wonderful one dish meal that the entire family will enjoy. Beautiful presentation with the yellow rice, green peas and red peppers.

Provided by Chef Petunia

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups hot water
1 medium garlic clove, minced
1 (10 ounce) package yellow rice
1/2 lb frozen peas, do not thaw
2 roasted red peppers, chopped

Steps:

Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm.
Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes.
Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.

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

Ingredients

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

AWESOME CHICKEN AND YELLOW RICE

Awesome Chicken and Yellow Rice image

This is one of my staples and it is often requested. There is a lot of garlic in this, but it does not overpower. Served with good bread and a salad, it can't be beat. I use the packaged Vigo yellow rice mix for ease. Also, because this cooks for awhile, use either chicken thighs, legs or quarters to keep from drying out. Find the whole garlic cloves and spread them on your bread. I use a paella pan with a lid or you can use a casserole dish that you cover with foil.

Provided by Skoger in St. Peter

Categories Chicken

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 heads garlic (or even more)
1 large Spanish onion, cut pole to pole then sliced
2 medium green peppers, cut into strips
1 (4 ounce) jar pimientos (Not drained)
1 (8 ounce) package yellow rice mix with saffron
1/4-1/3 cup frozen peas
dry white wine
4 -5 lbs chicken thighs, legs or 4 -5 lbs chicken quarters
flour
oil (for frying)
salt and pepper

Steps:

preheat oven to 400 degrees.
salt and pepper chicken.
dredge chicken in flour.
fry chicken in medium hot oil to brown and set aside (chicken will not be done).
clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
when it begins to boil, add the rice mix and boil for about a minute.
put the rice mixture in the casserole or paella pan.
Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
Cover and bake for about 1 1/4 hours - 1/1/2 hours.

SOUTHERN CHICKEN AND YELLOW RICE

Southern Chicken and Yellow Rice image

Total southern comfort food. Optional to add garlic powder, season salt, or crushed red pepper flakes or any other seasoning you like to broth.

Provided by noahsark82306

Categories Chicken Thigh & Leg

Time 1h15m

Yield 4 cups of rice, 4 serving(s)

Number Of Ingredients 2

Ingredients

4 chicken thighs, skin on
1 (10 ounce) package og yellow rice

Steps:

Cover chicken thighs with water. Water needs to be about 2 inches over thighs. Boil chicken thighs 30 minuter or until no longer pink inside.
Remove chicken, let cool.
Reserve 3 cups of broth, and pour in yellow rice.
Simmer on med-low heat 30 min or until rice is tender.
While rice is simmering de-bone thighs.
After rice is done, stir in chicken
Enjoy. Especially good with collard greens.

Nutrition Facts : Calories 198.3, Fat 14.3, SaturatedFat 4.1, Cholesterol 79, Sodium 71.4, Protein 16.2

TOO TIRED, & BROKE, YELLOW RICE AND CHICKEN

Too Tired, & Broke, Yellow Rice and Chicken image

This is another recipe shared with me by my southern gentleman friend, he said his mama always used to make this for him, it is his ultimate comfort food. It's easy to keep the (2) ingredients on hand, for those nights when you just want to throw something together that everyone will eat and enjoy. It's particularly nice when you're too broke to do much, and kids love it! The "yellow" comes from the saffron in the rice. If you look in the rice section, you will find there are a few different brands of yellow, or saffron rice, it's usually in a "tube" shaped package rather than a box, & it is simply called "Yellow Rice" on the package. If you have more than 2-3 people, you may want to double it. Instead of canned chicken you can also use a cup or so of shredded or diced leftover chicken. The container sizes are approximate as I didn't have any on hand & I was going from memory, of course you could vary it by adding vegetables, cheese, whatever, but this is the easiest preparation. Apparently this "recipe" is just too easy for some; I hesitated to even put it on here because it is so basic, but sometimes it's nice to have an easy recipe that might otherwise allude us just because of it's simplicity. After all, if someone would not have shared it with me, I wouldn't have thought of it. I was accused of not putting enough information on this recipe, but I'm not really sure what other information they need, that I could include to make this ANY easier. However, I did go ahead & elaborate on the already Very simple instructions below as best as I could. I hope it's ease does not discourage other people from trying this, it really is This simple, which is why there is not more information provided.

Provided by Yrhaven aka Condime

Categories One Dish Meal

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 2

Ingredients

1 (10 ounce) can chicken
1 (8 ounce) package yellow rice (8 oz. is a guess, I've only seen 1 size)

Steps:

Follow package directions on rice, using liquid from chicken can (mixed with water) to comprise overall liquid measurement required for rice preparation.
Add chicken to water first, (if canned, break it apart in water) then continue to cook according to directions on rice package, on your stove top.
Serve, relax & enjoy.

Nutrition Facts : Calories 185.4, Fat 13, SaturatedFat 3.7, Cholesterol 64.7, Sodium 60.4, Protein 16

CENTRAL AMERICAN YELLOW RICE AND CHICKEN

Central American Yellow Rice and Chicken image

Delicious AUTHENTIC rice recipe from an experienced AUTHENTIC central american cook! I use this side dish for family gatherings and special occasions. This recipe was handed down to me from my grandmother and hope you enjoy it as much as I do! It calls for PARBROILED rice not regular long grain rice. It is better to use parbroiled as it will not become all mushy and pasty as regular rice does when you make the mistake of adding too much water (as many of us rice cooks do!). I reccomend using chicken breast and not any other dark chicken meat because when you shred dark meat, you get really ugly dark parts and it looks kinda disgusting when served with rice (or any other side dish for that matter). Chicken breast comes out white and clean. When it comes to adding the curry powder, I usually add about 3 tablespoons because I like my rice to come out a nice darker yellow color and I enjoy the taste of curry but it may not suit your palate. You should taste the rice broth as you add the curry to determine if you have added enough curry to suit your taste buds. Don't forget to salt your rice DURING cooking time! If you notice that the water that you added to cook the rice has absorbed and the rice is still a little hard then don't worry and add another 1/4 cup water and extend cooking time about 10 min or until water has been absorbed. You can also add small shrimp to this recipe to give it a little seafood twist (it also tastes great!).

Provided by Chef Sarita in Aust

Categories Chicken Breast

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2 cups parbroiled rice (prefferably Uncle Ben's)
4 1/4 cups water
2 -3 tablespoons cooking oil
2 skinless chicken breasts (boiled, cooked and shredded)
1 cup frozen peas and carrot
1/4 cup chopped bell pepper
1/4 cup chopped onion
2 -3 tablespoons curry powder
salt

Steps:

Heat oil in a large cooking pot. Add chopped onions, bell pepper and rice. Stir fry about 1 1/2 minute being careful to stir constantly as rice can burn if left alone.
Add water, frozen vegetables and shredded chicken.
Add curry and salt to taste.
Cover and cook rice about 20-25 minute Extend cooking time if water has not been completly absorbed.
Let rice cool for 5 min and fluff with fork.
Usually served as a side dish. Can serve with enchiladas, salad, refried beans, pork cops, etc -- .

Nutrition Facts : Calories 287.9, Fat 4.7, SaturatedFat 0.8, Cholesterol 34.2, Sodium 56.3, Carbohydrate 42.3, Fiber 1.9, Sugar 0.4, Protein 17.7

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Awesome Chicken And Yellow Rice Food

EASY CHICKEN AND YELLOW RICE

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

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ONE-POT SPANISH CHICKEN AND YELLOW RICE

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

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A wonderful one dish meal that the entire family will enjoy. Beautiful presentation with the yellow rice, green peas and red peppers.

CHICKEN AND YELLOW RICE

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Total southern comfort food. Optional to add garlic powder, season salt, or crushed red pepper flakes or any other seasoning you like to broth.

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