CARIBBEAN MADRAS RICE RECIPE
Make and share this Caribbean Madras Rice Recipe recipe from Food.com.
Provided by isingofhislove
Categories Pineapple
Time 40m
Yield 1/2 cup servings, 18 serving(s)
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, sauté the onions until softened, about 10 minutes.
- Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer.
- Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve.
Nutrition Facts : Calories 169.7, Fat 3.9, SaturatedFat 1.4, Sodium 347.5, Carbohydrate 29.4, Fiber 0.9, Sugar 3.3, Protein 3.9
CARIBBEAN MADRAS RICE
Make and share this Caribbean Madras Rice recipe from Food.com.
Provided by Chef mariajane
Categories White Rice
Time 20m
Yield 18 1/2 cup servings
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a pot large enough to accomodate the cooked rice (3 quarts). Over medium heat, sauté the onions until soft, about 10 minutes.
- Add the rice and stir to coat with for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to simmer.
- Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice tp rest, covered, for 5 - 10 minutes. Uncover, fluff with a fork, and serve.
CARIBBEAN SEASONED RICE
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in saucepan until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside. Drain oil from pan. Add butter, onion, scallions, thyme, bay leaves, and saute for 4 minutes. Add rice and saute for 4 to 5 minutes more, then add garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 minutes.
CARIBBEAN RICE AND BEANS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.
CARIBBEAN CURRIED CHICKEN
Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.
Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
AUTHENTIC CHICKEN MADRAS
There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse throughout the day to make it even more delicious.
Provided by Myree
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
- Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.
Nutrition Facts : Calories 423 calories, Carbohydrate 18.4 g, Cholesterol 96.9 mg, Fat 22.1 g, Fiber 4.1 g, Protein 38.4 g, SaturatedFat 4.1 g, Sodium 334.5 mg, Sugar 7.7 g
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