CAMBODIAN CHICKEN SOUP
This wonderful chicken and rice soup features curry, coconut, and pineapple.
Provided by jillie69
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 42.6 g, Cholesterol 17.7 mg, Fat 23 g, Fiber 2.2 g, Protein 11.5 g, SaturatedFat 18.6 g, Sodium 433 mg, Sugar 12.2 g
CAMBODIAN CHICKEN AND RICE SOUP WITH SHRIMP
Make and share this Cambodian Chicken and Rice Soup With Shrimp recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
- In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.
Nutrition Facts : Calories 188.7, Fat 6.6, SaturatedFat 1.3, Cholesterol 22.3, Sodium 1477.3, Carbohydrate 22.4, Fiber 0.8, Sugar 6.5, Protein 9.7
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
CHICKEN AND RICE A RONI CASSEROLE
Make and share this Chicken and Rice a Roni Casserole recipe from Food.com.
Provided by Cristi Hinten
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken removing meat from bones.
- When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish and bake, uncovered, at 350 F for 40 minutes.
- Remove from oven, cover with the french-friend onions and bake for 5 more minutes.
CAMBODIAN CHICKEN SOUP
Make and share this Cambodian Chicken Soup recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, Serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.
Nutrition Facts : Calories 615.7, Fat 22.1, SaturatedFat 16.8, Cholesterol 23.2, Sodium 423.4, Carbohydrate 92.9, Fiber 1.3, Sugar 63, Protein 12.7
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3/5 (1)Total Time 3 hrs 45 mins
- Place 1 cup dried shrimp in a small bowl. Add warm water to cover, and let stand for 30 minutes; drain.
- Combine soaked shrimp, pork bones, pork tenderloin, chicken drumsticks, 2 bunches whole scallions, onion, sweet potato, carrot, bok choy, daikon, garlic head halves, 2 tablespoons soy sauce, fish sauce, and 1 tablespoon sugar in a stockpot. Add 6 quarts water and bring to a boil over high. Reduce heat to medium-low, and simmer until an instant-read thermometer inserted in thickest portion of tenderloin registers 140°F, about 30 minutes. Using tongs, transfer tenderloin to a plate and let cool slightly; cover and refrigerate. Continue to simmer broth until well flavored, about 2 hours and 30 minutes.
- Meanwhile, place a fine wire-mesh strainer over a small heatproof bowl. Heat 1/4 cup oil in a small skillet over medium-high. Add chopped garlic, and cook, stirring occasionally, until garlic is golden and oil is hot and fragrant, about 3 minutes. Strain into prepared bowl. Reserve fried garlic.
- Heat 2 tablespoons olive oil in a large skillet over medium. Add ground pork, season with salt and pepper, and cook, stirring occasionally, until cooked through and browned, about 10 minutes. Scrape into a medium bowl. In the same skillet, heat remaining 1 tablespoon olive oil. Add remaining 1/2 cup dried shrimp, and cook over medium-high, stirring often, until shrimp are bright pink and crisp, about 2 minutes.
CAMBODIAN CHICKEN-AND-RICE SOUP WITH SHRIMP - FOOD
From foodandwine.com
5/5 Total Time 40 mins
- Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
- In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.
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