CORIANDER CHICKEN WITH RICE & SPICED VEGETABLES
This simple, fragrant coriander chicken curry with all the trimmings is a great dish for feeding the family. Pair with spiced broccoli and green beans
Provided by Kirstie Allsopp
Categories Dinner, Main course
Time 1h
Number Of Ingredients 21
Steps:
- Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.
- Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.
- Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.
- Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.
Nutrition Facts : Calories 657 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.1 milligram of sodium
CORIANDER CHICKEN AND RICE IS PERFECT FOR MEAL PREP LUNCHES
This dish is inspired by the savory street cart chicken and rice whose fragrance will lure you over from a block away. Though you can enjoy this lunch at room temperature, it tastes best reheated. Rest assured, the food holds up beautifully. Because everything is so nicely seasoned, it's all just as flavorful after 3 days. When making the recipe, be sure to get the rice going first; as it cooks, the rest of the meal will come together.
Provided by Ann Taylor Pittman
Time 40m
Yield Serves 4 (serving size: about 1/2 cup chicken, 3/4 cup rice, 1 1/4 cups green beans, and 2 tbsp. yogurt sauce)
Number Of Ingredients 14
Steps:
- Heat 2 teaspoons oil in a medium saucepan over medium-high. Add rice and turmeric; sauté 1 minute. Add stock and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 40 minutes.
- Toss together chicken, coriander, garlic powder, cayenne, and 3/8 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken, stirring occasionally, until browned, about 12 minutes. Remove chicken. (Do not wipe skillet clean.)
- Add remaining 1 teaspoon oil to skillet. Add beans; cook, turning every 2 minutes, until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.
- Combine yogurt, lemon juice, and garlic. Serve sauce and lemon wedges with chicken, rice, and green beans.
Nutrition Facts : Calories 409, Carbohydrate 42 g, Fat 14 g, Fiber 5 g, Protein 32 g, SaturatedFat 3 g, Sodium 671 mg, Sugar 7 g, UnsaturatedFat 9 g
GARLIC CHICKEN, VEGETABLE AND RICE SKILLET
You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
- Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
- Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
CORIANDER CHICKEN THIGHS WITH MISO-GLAZED ROOT VEGETABLES
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips with greens, simply reduce the amount of each vegetable to 1/2 pound.
Provided by Rhoda Boone
Categories Chicken Bake Kid-Friendly Dinner Carrot Parsnip Turnip Honey Soy Sauce Quick and Healthy Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon oil and toss to coat. Season chicken all over with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander. Rub in seasoning and set aside at room temperature.
- In a large bowl, whisk together 2 tablespoons oil, miso paste, vinegar, soy sauce, honey, and 1/2 teaspoon each salt and pepper. Add vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven, and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel garlic and discard skins.
- Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with fat after cooking. Transfer baking sheet to lower rack of oven and roast until the chicken's internal temperature reaches 165°F, 12 to 15 minutes more.
- Discard stems from reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons water and 1/4 teaspoon salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer roasted vegetables to a serving bowl, add the sautéed greens, and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.
INDIAN SPICED FISH WITH CORIANDER RICE
This was in Recipe+ as part of their budget series and looks to be very flavoursome. To further cut costs you could use chicken tenderloins instead of fish fillets and use all steamed basmati rice intead of wild rice blend. To get 3 cups of cooked basmati and wild rice blend you will need to cook 1 1/2 cups raw.
Provided by ImPat
Categories Indian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.
- Dust fish in flour mixture to coat both sides, shaking of excess.
- Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 3 minutes each side or until just cooked (timing will depend on thickness of fish) and drain on paper towels.
- Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.
- Add vegetables and coriander to the rice and season with salt and pepper.
- Serve fish with rice mixture.
SPICED YELLOW RICE WITH CHICKEN AND VEGETABLES
This chicken dish jazzes up the rice with coriander, turmeric, and cumin seed for an Indian flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
- Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 739 g, Fat 24 g, Fiber 5 g, Protein 53 g
CHICKEN AND VEGETABLES IN CORIANDER BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 1h45m
Yield Four servings
Number Of Ingredients 10
Steps:
- Bring the broth and coriander seeds to a boil in a large soup pot. Lower heat and simmer for 1 hour. Meanwhile, heat the oil in a large skillet over medium heat. Working in batches, add the chicken to the skillet and brown.
- Transfer to the soup pot. Add the carrots and leeks. Season with 2 teaspoons of salt and pepper.
- Cover pot and bring to a boil. Lower heat and simmer for 25 minutes. Add the potatoes and simmer until chicken and vegetables are tender, about 15 minutes longer. Stir in gin and season with additional salt and pepper if needed. Divide among 4 soup plates and serve immediately.
THAI-SPICED CORIANDER CHICKEN
Make and share this Thai-Spiced Coriander Chicken recipe from Food.com.
Provided by lackii650
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast. Place the breast in a single layer in a wide, non-metallic dish.
- Put the garlic, chilli, ginger, coriander, lime rind and juice, soy sauce, caster sugar and coconut cream in a food processor and process until a smooth puree forms.
- Spread the puree over both sides of the chicken breasts, coating them evenly. Cover the dish and leave to marinate in the refrigerator for about 1 hour.
- Lift the chicken from the marinade, put into a baking dish. Bake in a preheated oven at 180 degrees for 30 minutes until thoroughly and evenly cooked.
- Meanwhile, place the remaining marinade in a saucepan and bring to the boil. Lower the heat and simmer for several minutes to heat thoroughly. Pour sauce over the chicken breasts, accompanied with rice and vegetables.
Nutrition Facts : Calories 479.8, Fat 22.6, SaturatedFat 12.4, Cholesterol 92.8, Sodium 867.3, Carbohydrate 36.8, Fiber 0.9, Sugar 32.8, Protein 32.8
30-MINUTE CHICKEN, VEGETABLES AND RICE
This is a very healthy, easy meal to make, and you can easily change it around to suit your own needs and taste.
Provided by supernova
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat.
- Add shallots and garlic, cook until soft; about 1 to 2 minutes.
- Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
- Add vegetables; cook; about 5 minutes, or until veggies are tender.
- note: i always use different vegetables.
- Stir in broth; bring to boil.
- Stir in rice and dressing; cover, reduce heat to low.
- Cook 10 minutes or until liquid is absorbed and chicken is cooked through.
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Servings 4Total Time 50 minsCategory Dinner,Lunch
- Combine chicken, ¼ tsp salt, coriander, cumin, garlic powder, and cayenne pepper; toss well to coat. Heat a large nonstick skillet over medium-high heat. Spray pan with cooking spray and add chicken mixture. Cook until browned and done, about 5 minutes. Remove chicken from pan.
- Heat oil in skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add rice; cook 1 minute, stirring constantly. Add chicken stock and ½ tsp salt and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Stir in chicken and remove from heat. Let stand 5 minutes.
- Combine cucumber, tomatoes, parsley, lemon juice, and remaining ¼ tsp salt. Serve with rice mixture.
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