Chicken Rice Supper Food

CHICKEN AND RICE

Chicken and Rice image

Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!

Provided by R.E. Vincent

Categories Meat and Poultry Recipes Chicken

Time 20m

Yield 6

Number Of Ingredients 3

Ingredients

2 cups instant rice
1 (5 ounce) can chicken chunks, drained
1 (10.75 ounce) can condensed cream of chicken soup

Steps:

Prepare rice according to package directions.
When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g

SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE

Super Simple, Super Quick Chicken Curry and Rice image

I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base

Provided by Morrison

Categories Chicken Breast

Time 30m

Yield 2 cups chicken and rice, 1-2 serving(s)

Number Of Ingredients 8

Ingredients

1 boneless skinless chicken breast, cubed
1/2 cup uncooked long grain rice
1 -1 1/2 tablespoon chicken base and 1 cup hot water or 1 cup chicken stock, instead of water and base combination
1 -1 1/2 tablespoon curry powder
1/2 tablespoon dark chili powder
1/2 tablespoon minced onions (dehydrated) or 3 tablespoons onions, diced
2 tablespoons minced garlic
1/2 tablespoon crushed red pepper flakes

Steps:

Dissolve chicken base in hot water (skip this step if using stock).
Pour dissolved base/stock in 2" deep pan.
Add chicken to pan and place on medium-high heat.
Add remaining ingredients EXCEPT rice.
Cook chicken uncovered, stirring often to coat with spices.
Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.

Nutrition Facts : Calories 534.6, Fat 5.3, SaturatedFat 1.1, Cholesterol 75.5, Sodium 214.9, Carbohydrate 86.4, Fiber 5.5, Sugar 1.4, Protein 34.2

ONE-POT CHICKEN & CURRY RICE

One-pot chicken & curry rice image

Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side

Provided by Shivi Ramoutar

Categories Dinner

Time 1h

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil or ghee
2 large onions, finely sliced
4 large garlic cloves, crushed
thumb-sized piece of ginger, peeled and finely chopped
4 heaped tbsp mild curry paste
1 tsp turmeric
4 cardamom pods, bashed
1 cinnamon stick
4 small skinless chicken breasts or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks
250g basmati rice, rinsed
600ml chicken stock
200ml coconut milk
75g frozen peas
150g green beans, rimmed and halved
½ cauliflower (about 225g) broken into small florets
50g raisins or sultanas
coriander leaves, flaked almonds, plain yogurt and mango chutney, to serve

Steps:

Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

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