WHITE CHICKEN CHILI WITH RICE
Fresh veggies, roasted chicken, and creamy Knorr® rice make this a quick comfort food on a chilly day.
Provided by Peggianne
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 40m
Yield 14
Number Of Ingredients 8
Steps:
- Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.3 g, Cholesterol 55.7 mg, Fat 9.7 g, Fiber 2.4 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 319.7 mg, Sugar 1.1 g
SPICED ROAST CHICKEN WITH FRAGRANT JASMINE RICE
I got this recipe out of a Dish Magazine. It is beautiful! Prep time included time to marinate. I sometimes marinate over night.
Provided by christie
Categories Chicken
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- CHICKEN: Use kitchen scissors to cut down both sides of the back bone and remove.
- Open the chicken out like a book and snip through the wishbone to enable the chicken to lie flat.
- Slash the skin several times and place the chicken in a large dish.
- Pound the garlic, ginger, chilli and sugar to paste in a mortar and pestle or blend in a small food processor.
- Add the remaining ingredients and mix well.
- Pour the marinade over the chicken and rub into the meat.
- Cover and marinate in the refrigerator for 2-3 hours if possible.
- Preheat the oven to 200°C.
- Heat a little oil in an over proof saute pan over a medium heat.
- Take the chicken out of the marinade, letting the excess drip back into the dish.
- Place the chicken in the pan, skin side down and allow to brown.
- Turn the chicken over and pour over the marinade.
- Roast the chicken in the over 50-60 minutes, basting a couple of times during cooking.
- Transfer the chicken to a plate and rest, lightly covered, for 5 minutes.
- Tip the pan juices into a small pot.
- Mix the cornflour with the water and stir into the juices.
- Simmer for 2 minutes then add a good squeeze of lime juice and pour into a serving jug.
- RICE: Heat the oil in an oven-proof saute pan or pot with a lid.
- Add the onion, garlic, ginger, cardamom pods and mustard seeds and gently fry until tender.
- Add the rice, stock and salt and bring to the boil.
- Cover and place back in the oven for 25 minutes.
- Stir the rice once during cooking.
- Remove from the oven and sit covered, for 5 minutes before serving.
- TO SERVE: Spoon the rice onto a platter.
- Cut the chicken into serving pieces and place on top.
- Scatter fresh herbs over the chicken and garnish with lime wedges.
- Bowls of thick plain yoghurt, roasted chopped peanuts and crispy shallots are nice accompaniments.
Nutrition Facts : Calories 1130.4, Fat 50.4, SaturatedFat 12.8, Cholesterol 179.3, Sodium 2281.8, Carbohydrate 108.4, Fiber 5.2, Sugar 16.9, Protein 58.3
CHICKEN WITH JASMINE RICE
Make and share this Chicken With Jasmine Rice recipe from Food.com.
Provided by Danielle K.
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.
- While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic.
- In large nonstick skillet, heat oil over medium high heat; add onions and peppers, stirring constantly for about 1 minute.
- Add chicken and stir fry about 1 minute.
- Add cooked rice and stir-fry.
- Add soy sauce, fish sauce and cinnamon, cooking and stirring until heated through, about 1 minute.
- Pour chicken broth over all and stir fry 1 minute more.
Nutrition Facts : Calories 258.2, Fat 10.4, SaturatedFat 2.5, Cholesterol 35.6, Sodium 453.9, Carbohydrate 28.9, Fiber 1.4, Sugar 1.4, Protein 11.5
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