CHICKEN, RICE & CORN
This is a dish intended to be made as a meal in itself. Old "college" recipe made to be cheap too. All ingredients may obviously be modified to taste, but this has always worked best for me.
Provided by misury
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and cut the chicken breast into small cubes.
- Combine all ingredients into a glass dish large enough to house everything including the cubed chicken breast. (Make sure the chicken is completely submersed in the marinade. Marinate for a minimum of 1/2 hour, more for a fuller flavor).
- Heat a medium sauce pan, skillet or wok over medium to high heat.
- Place entire contents of bowl into pan and heat until chicken is cooked through.
- Serve over a bed of rice and corn. And trust me, use all that marinade, it's the best part.
Nutrition Facts : Calories 176.4, Fat 14.2, SaturatedFat 2.9, Cholesterol 30.9, Sodium 72.6, Carbohydrate 2.4, Fiber 1.5, Sugar 0.3, Protein 10.6
CREAM CORN CHICKEN RICE
A popular Cantonese style creamed corn chicken rice (粟米雞粒) is delicious and easy to make. Also, it's great for lunch or dinner. Enjoy this quick and easy fix meal in 15 minutes!
Provided by Tracy O.
Categories Main Course
Number Of Ingredients 12
Steps:
- Cut chicken thigh into cubes
- Then, marinate chicken add 1/4 teaspoon of garlic powder and 1/4 teaspoon of salt. Mix them well and the best to let it marinate for 15 minutes before cooking.
- After that, in a non-stick pan add 1 teaspoon of vegetable oil. Then, stir fried the chicken until it changed color.
- Next, in a pot add 1 can (14.75 oz /418 g) of cream corn, 1 cup of sweet corn and 1 cup of water. Turn on fire to medium small and keep stirring them until it comes to boil.
- Pour 1/2 cup of milk and cooked chicken thigh. Keep stirring it until it brings to boil again. After that, add corn starch mixture (2.5 teaspoons + 2 tablespoons water) and keep mixing it until the sauce is thicken and add a pinch of salt. Then, serve them with jasmine rice.
Nutrition Facts : Calories 218 kcal, Carbohydrate 33 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 31 mg, Sodium 528 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CHICKEN STREET CORN SKILLET
Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 425 degrees F.
- In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
- Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
- Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
- Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.
CHICKEN AND RICE CASSEROLE WITH CHILIES, CORN, AND BLACK BEANS
A different kind of chicken and rice casserole! It was very good. It does take some time to make, but it can be made and frozen ahead of time. The only concern I had with this recipe is that the rice-to-liquid ratio seemed off, and it made the rice really creamy, which tasted fine, but just know that you will have really creamy rice, insead of the regular singular grain rice taste. This is from The Best Make Ahead Recipe Cookbook from Cooks Illustrated.
Provided by lisar
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Make the topping and set aside*.
- Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onions, jalapeños, and 1 t. salt and cook until softened, about 5 - 7 minutes.
- Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute.
- Slowly whisk in the broth and the cream.
- Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the chicken is done, 10 to 15 minutes. Remove the chicken and set aside to cool.
- Stir the rice into the pot, cover and continue to cook over low heat, stirring often, until the rice has absorbed 25 minutes.
- When the chicken is cool enough to handle, shred into bite-size pieces.
- Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn and lime juice and season with salt and pepper to taste.
- Pour the mixture into a 9 x 13 that has been sprayed and sprinkle wit crumb topping.
- 8Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and and the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving. Serves 8.
- Corn Chip Topping: Combine 6 oz. of corn tortilla chips or Frito corn chips with 2 T. unsalted butter, melted in a food processor. Pulse to make coarse crumbs, about 10 pulses. Toss crumbs with 2 T. fresh minced parsley and season with pepper. Set aside.
- To store: Wrap the dish with plastic wrap and then foil and refrigerate up to two days or freeze up to one month (if frozen, the casserole must be thawed completely in the refrigerator, about 24 hours. To serve: Heat oven to 400. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbly and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 863.4, Fat 45.7, SaturatedFat 21.8, Cholesterol 161.5, Sodium 903.2, Carbohydrate 68.2, Fiber 7.8, Sugar 2.4, Protein 45.6
BBQ CHICKEN WITH CORN RICE
Keep the kids happy with this sticky barbecue chicken dish
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
- Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.
Nutrition Facts : Calories 635 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 26 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.79 milligram of sodium
CHICKEN FRIED RICE
This thrifty Asian-inspired one-pot recipe uses up leftover rice and chicken, plus it contains child-friendly mild spice and plenty of vegetables
Provided by Lucy Netherton
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
- Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
- Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.
Nutrition Facts : Calories 443 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
CHICKEN, CORN & RICE
Make and share this Chicken, Corn & Rice recipe from Food.com.
Provided by Mom_x3
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil, water, poultry seasoning and chicken broth cube in a skillet over medium heat.
- Add cooked chicken and cooked rice.
- Add corn and mixed vegetables.
- Heat over medium heat until heated through and water absorbed - about 5 minutes.
Nutrition Facts : Calories 287.5, Fat 7.1, SaturatedFat 1.7, Cholesterol 52.6, Sodium 248.4, Carbohydrate 34.4, Fiber 3.2, Sugar 0.2, Protein 21.7
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
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