CHICKEN AND RICE
Make and share this Chicken and Rice recipe from Food.com.
Provided by Texas_Mom_of_5
Categories White Rice
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring 5 cups of water to a boil. Add rice and stir (just once). Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 TBSP margarine in a medium skillet over medium heat; saute onion and celery until tender.
- Preheat oven to 350 degrees F.
- Combine the chicken, rice, onion, celery, mayonnaise and soup in a large bowl, mix well. Transfer the mixture into a 9"x13" baking dish. Top with crushed cornflakes and 2 TBSP melted margarine.
- Bake in preheated oven for 45 minutes, uncovered.
Nutrition Facts : Calories 705.9, Fat 28.8, SaturatedFat 5.8, Cholesterol 70.6, Sodium 1101.1, Carbohydrate 83.9, Fiber 1.8, Sugar 4.5, Protein 26.4
5-INGREDIENT CHICKEN & RICE
I think this chicken and rice recipe is a favorite to my family because of the onion soup mix that is sprinkled on top. It gives the dinner a little 'zing'. Much different than the other chicken and rice dinners I've made. Even better because it's so simple to make.
Provided by jen k
Categories One Dish Meal
Time 2h10m
Yield 1 casserole dinner, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Mix soup, water add rice in a large baking pan.
- Arrange chicken over rice and soup mixture.
- Sprinkle with onion soup mix.
- Cover tightly with foil and bake for 2 hours.
Nutrition Facts : Calories 724.9, Fat 42.3, SaturatedFat 12.1, Cholesterol 193.6, Sodium 1498.3, Carbohydrate 31.4, Fiber 1.1, Sugar 0.9, Protein 50.9
SINGAPORE CHICKEN RICE
Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment.
Provided by BLUBLOTCH
Categories World Cuisine Recipes Asian
Time 1h
Yield 5
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
- Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
- While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
- When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.
Nutrition Facts : Calories 969.8 calories, Carbohydrate 102.5 g, Cholesterol 99 mg, Fat 41.4 g, Fiber 4.1 g, Protein 44.5 g, SaturatedFat 9.2 g, Sodium 1127.7 mg, Sugar 4.5 g
CHICKEN AND RICE
Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 358 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1080mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.
HAINANESE CHICKEN RICE RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 32
Steps:
- To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
- Remove any excess fat from the chicken and set aside for later.
- Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
- Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
- Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
- Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
- After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
- In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
- Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
- Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
- While the rice is cooking, carve the chicken for serving.
- Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
- Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
- Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
- Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams
More about "chicken rice food"
22 QUICK AND EASY CHICKEN AND RICE RECIPES - THE SPRUCE …
From thespruceeats.com
Author Cathy Jacobs
- No-Peek Chicken. Sunday dinner doesn't get much easier than no-peek chicken. This budget-conscious recipe uses easy ingredients, including a store-bought wild rice mix, canned condensed soups, and browned chicken pieces, to create a one-dish meal you will be proud to serve.
- Instant Pot Chicken Thighs and Rice. Budget-friendly chicken thighs shine in this hearty and delicious weeknight recipe. Our quick and easy chicken and rice meal is a cinch to cook up in the Instant Pot, and ready to eat in well under an hour.
- Arroz con Pollo. Arroz con pollo (literally, rice with chicken in Spanish) is a classic Latin American dish. Our Mexican-style recipe cooks up in well under an hour in a single skillet, with well-seasoned chunks of chicken, fresh green chilies, onion, garlic, tomatoes, and long-grain white rice, for a filling dish with lots of fantastic smoky and spicy flavor.
- Instant Pot Chicken Adobo and Rice. Filipino-style chicken adobo should be part of every chicken lover's dinner rotation. Our Instant Pot recipe for chicken cooked in a full-flavored adobo sauce is sweet, sour, and salty all at once, and a snap to pull together on busy weeknights.
- Chicken Fried Rice. Once you experience how easy it is to make chicken fried rice at home, you will never want to order takeout again. You need just 20 minutes to cook it on the stove for a dinner that will make kids cheer.
- Easy Chicken and Rice Casserole With Italian Dressing. Dinner doesn't get much easier, or more nostalgic, than this one-dish chicken and rice casserole with Italian dressing.
- Instant Pot Chicken and Rice Soup. The Instant Pot may be the best thing to happen to chicken soup in years. You'll save tons of time by using its pressure cooker to create an intensely-flavorful, homemade chicken broth, which you can fill with chewy rice, cooked chicken breast meat, and healthy vegetables.
- Thai Pineapple Chicken Fried Rice. Sweet and savory Thai pineapple chicken fried rice is a wonderful special occasion or potluck meal that takes little time from start to finish.
- Oyakodon (Chicken and Egg Rice Bowl) Oyakodon is Japanese comfort food at its best and is a staple menu item at diners in Japan. A don (or donburi) is a rice bowl in Japanese, and oyakodon is a simple, tummy-warming, one-bowl meal of chicken and rice that you can whip up in 20 minutes on chilly winter weeknights.
- Cheddar Chicken and Rice Casserole. Use a store-bought rotisserie chicken and microwave rice packets to make this weeknight essential casserole even simpler to prepare.
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