SPICY CHICKEN AND RICE
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.
Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.
SPICY CHICKEN FRIED RICE
A clever mix of basmati and wild rice gives this superhealthy chicken dish a wonderfully nutty bite
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
- Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.
Nutrition Facts : Calories 538 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.91 milligram of sodium
SPICY CHICKEN FRIED RICE RECIPE
This spicy chicken fried rice recipe is so comforting and easy to make, with lots of chopped chicken, sriracha and the perfect blend of seasonings.
Provided by Mike Hultquist
Categories Main Course Side Dish
Number Of Ingredients 20
Steps:
- Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.
- Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.
- Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.
- Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.
- Stir in the sriracha, sesame oil and reserved scrambled eggs.
- Garnish and serve!
Nutrition Facts : Calories 342 kcal, Carbohydrate 36 g, Protein 23 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 1027 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY SPICY CHICKEN AND RICE
This one is perfect for those nights when you don't have a lot of time to prepare.
Provided by CDICKSON
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 3
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the tomatoes/chiles, soup, rice, salt and pepper. Mix well. If necessary, add a little water.
- Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 67.9 g, Cholesterol 97.7 mg, Fat 10.1 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 2.8 g, Sodium 1480.4 mg, Sugar 1.5 g
SPICY CHICKEN FRIED RICE
Quick and easy spicy chicken fried rice with tender chicken pieces, vegetables and homemade stir fry sauce. Perfect weeknight dinner option!
Provided by Khin
Categories Main
Number Of Ingredients 17
Steps:
- Cut chicken into small dices. Marinate chicken with salt, baking powder and sesame oil for 2-3 mins.
- Mix all stir fry sauce ingredients in a bowl.
- Cut vegetables in small cubes.
- Finely chopped garlic, shallot and red chilli.
- Whisk eggs with a pinch of salt.
- Heat wok, drizzle some oil and fry the egg first, then remove from wok.
- Drizzle some more oil in wok, stir fry shallots and garlic for few seconds.
- Add chicken stir fry till the chicken colour change slightly brown.
- Then add chilli powder and chopped red chilli.
- Then add the carrots and peas. Stir fry till the vegetable are a bit soft.
- Add rice and the stir fry sauce. Mix well and stir fry for 1 to 2 mins and then add the spring onions. Continue stir fry for about 2 mins.
- Flavourful Spicy Fried Rice is ready!
- Serve immediately. Enjoy!
HOMEMADE NANDOS RICE
If you want to make Nandos style peri peri at home then this recipe for Nando's style Portuguese rice is what you need. Perfectly cooked rice flavoured with warming cumin, chilli and turmeric can be on the table in less than half an hour. Ideal with chicken and other peri peri dishes.
Provided by Helen Best-Shaw
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Peel and chop the onion, garlic and red pepper.
- Put the oil in a pan (I like to use a shallow casserole dish). Add the onion, garlic and pepper and sauté them over a low heat. You want them to soften with the onion just starting to turn golden
- Add the chilli flakes, paprika, cumin and turmeric, stir in and fry for another minute until fragrant.
- Add the rice and stir until it is coated with the spice and oil mixture.
- Pour over the stock, Add a little salt. Bring to a gentle simmer. Then put the lid on the pan and leave on the lowest heat for 18 minutes.
- Meanwhile pour the peas into a bowl and cover with boiling water to defrost and cook them.
- After 18 minutes, turn the heat off and allow to stand for 5 minutes. The rice will have absorbed all the liquid. Drain the peas and add to the pan. Put the lid back on immediately and leave for another 5 minutes.
- Fluff the rice with a fork to mix the peas in, replace the lid and allow to stand for up to 15 minutes before serving.
Nutrition Facts : Calories 269 kcal, Carbohydrate 52 g, Protein 5 g, Fat 4 g, SaturatedFat 3 g, Sodium 485 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EASY CAJUN CHICKEN AND RICE RECIPE
Easy cajun chicken and rice recipe.
Provided by kevinandamanda.com
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Combine rice, water (or broth) and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Remove from heat and set aside when done. Keep covered.
- Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with cajun seasoning. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side. Remove chicken to a plate and set aside.
- Add the remaining olive oil to the pan, increase heat to high, and when the oil is hot, carefully add the onions and bell peppers. Add more seasoning and cook, stirring occasionally, until the vegetables are softened and browned.
- Add the tomatoes to the onions and bell peppers, then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well combined. Add the cheese if desired and stir well to combine
Nutrition Facts : Calories 538 calories, Sugar 6.4 g, Sodium 1286.5 mg, Fat 20.3 g, SaturatedFat 7.1 g, TransFat 0.3 g, Carbohydrate 49.3 g, Fiber 4.2 g, Protein 37.5 g, Cholesterol 113.2 mg
EASY SPICY CHICKEN RICE SOUP
I got this recipe about three years ago from the back of a can of tomatoes (Delmonte, I think), and it's been a hit with my husband -- who isn't a soup fan generally. It's a very easy but good comforting winter soup that also freezes well. Also easy to double recipe.
Provided by newspapergal
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
- (I've also cut up a store-bought rotisserie chicken for this).
- Dice cooked chicken.
- Prepare red beans& rice (I like Zatarrain's) per package directions.
- (it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
- When boiling, add diced chicken.
- Reduce heat and cook about 10 minutes.
- Add prepared beans and rice; heat through.
- Spoon into bowls and top with cheese.
ONE POT CAJUN CHICKEN AND RICE
Grab your favorite skillet and whip up this easy, ultra-flavorful Cajun Chicken and Rice! Made with just one pan, homemade Cajun seasoning mix, and ready in 30 minutes for a quick and simple family-favorite meal.
Provided by Tiffany
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Rub olive oil all over chicken. Season with Cajun seasoning all over.
- In a large skillet over medium heat, melt butter. Once the butter is just melted, stir in the honey.
- Add chicken to the pan and brown for 1-2 minutes on each side. Transfer to a plate and set aside.
- Add rice, cajun, seasoning, and broth to the pan and give it a good stir. Bring to a boil.
- Reduce heat to a simmer (medium-low), return chicken to pan (place on top of rice), cover, and cook for 15-20 minutes until chicken is cooked through and rice is tender.
- Fluff rice with a fork and serve chicken and rice with a scoop of mangoes (or alternate option, see notes), fresh cilantro, and lime wedges for squeezing.
Nutrition Facts : Calories 404 kcal, Carbohydrate 59 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 628 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving
HOMEMADE NANDO'S SPICY RICE
Want to make Nando's Spicy Rice at home? Then this Homemade Nando's Spicy Rice recipe is for you! And the best news? It only takes 20 minutes and one pan! (Serves 4-6, depending on appetite)
Provided by Eb Gargano
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Place the diced onion and red pepper in a reasonably large saucepan. Cover with a lid and cook over a gentle heat for 3 minutes until softened but not browned.
- Remove the lid and add the chilli flakes, turmeric and smoked paprika. Cook for 2 more minutes. Add a splash of water if it starts to get a little dry.
- Add the rice, chicken stock, salt and pepper. Turn the heat up and bring to the boil. Then cover with a lid and turn the heat down. Cook for 7 minutes, or until the rice is nearly cooked. (See note 1.)
- After 7 minutes add the peas and stir. Re-cover with the lid and cook for 3 more minutes or until the rice is done to your liking and the peas are hot.
- Serve with all your homemade Nandos favourites!
Nutrition Facts : Calories 269 kcal, Carbohydrate 49 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 151 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EASY SPICY CHICKEN & MUSHROOMS
This recipe is inspired by Luby's "Recipe #65768" My version is just as Spicy & Delicious as the original, but lower in fat and uses a less expensive cut of chicken. Serve with rice and a nice cucumber salad to cool off the palate.
Provided by bakedapple42
Categories Chicken Thigh & Leg
Time 40m
Yield 10 pieces, 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Spray a light coating of olive oil over bottom of 9x13 baking pan.
- Skin chicken leg quarters and cut into legs and thighs.
- Place chicken pieces in 9 x 13 baking pan.
- In a medium bowl, mix together remaining ingredients.
- Pour mixture over chicken.
- Bake uncovered 30 minutes, or until chicken is cooked through.
Nutrition Facts : Calories 338.8, Fat 20.6, SaturatedFat 5.8, Cholesterol 138.6, Sodium 371.9, Carbohydrate 4.3, Fiber 1.2, Sugar 1.9, Protein 33.4
SPICY CHICKEN AND RICE
Provided by Anita Sharp
Categories Chicken Olive Onion Rice Sauté Quick & Easy High Fiber Raisin Bell Pepper Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet over medium-high heat. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves. Add chicken to skillet and sauté until brown, about 5 minutes per side. Transfer chicken to plate.
- Pour off all but 4 tablespoons fat from skillet. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet. Sauté until vegetables begin to soften, about 2 minutes. Add rice; stir 1 minute. Press chicken into rice. Add 2 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.
TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
- For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
- In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
- To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
- On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
- Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.
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- Heat 1 Tbsp of butter in a large skillet over medium-high heat until melted. Add carrots, onion, peas, garlic and ginger, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 - 4 minutes or until the carrots and onion are soft.
- Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 Tbsp butter to the other side of the skillet and stir until melted. Add eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don't want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.
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