ASIAN CHICKEN RICE BOWL
This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. -Christianna Gozzi, Asteria, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.
Nutrition Facts : Calories 429 calories, Fat 15g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
PULLED CHICKEN RICE BOWLS WITH TOMATO SALSA AND MONTEREY JACK CHEESE
We're helping you get one big step closer to slow-cooked perfection with our ready-to-heat pulled chicken. We've already taken care of making the meat pull-apart tender; you've just got to warm it up with some spices for extra flavor. You'll be serving it on top of fluffy jasmine rice with some fresh tomato salsa and sour cream to keep things cool.
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 15
Steps:
- In a small pot, combine 1 cup water (1½ cups for 4 servings) and 1 TBSP butter (2 TBSP for 4). Bring to a boil, then stir in rice, cover, and reduce to a low simmer. Cook until rice is tender, 15- 18 minutes. Keep covered off heat until ready to serve.
- Meanwhile, wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Core, deseed, and thinly slice bell pepper. Finely dice tomato. Finely chop cilantro leaves and stems. Quarter lime.
- Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until just softened, 3-4 minutes.
- Add another large drizzle of oil to pan with veggies. Break up chicken into smaller pieces and add to pan. Season with salt, pepper, and Fajita Spice. Cook, stirring, until warmed through, 2-3 minutes. Stir in stock concentrate and ½ cup water (¾ cup for 4 servings). Bring to a boil, then reduce to a low simmer and stir in 1 TBSP butter (2 TBSP for 4). Let simmer 1-2 minutes.
- Meanwhile, in a small bowl, combine tomato, minced onion, and half the cilantro. Add a squeeze of lime juice to taste and season with salt and pepper.
- Fluff rice with a fork and season with salt and pepper. Divide between plates and top with chicken and veggie mixture. Garnish with Monterey Jack, salsa, sour cream, and remaining cilantro. Serve with remaining lime wedges on the side.
Nutrition Facts : Calories 740 kcal, Fat 38 g, SaturatedFat 17 g, Carbohydrate 58 g, Sugar 11 g, Protein 39 g, Fiber 5 g, Cholesterol 170 mg, Sodium 620 mg
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
PULLED CHICKEN OVER RICE
You may have guessed that this recipe is an adaptation of pulled pork sandwiches, a favorite barbecue recipe in which slow cooked shoulder of pork is "pulled" into shreds and reheated in a fabulous barbecue sauce; the mix is then spooned over squishy buns. To make the meal more ample, I ladle this chicken version over a mix of rice, corn, and scallions rather than over hamburger buns. I prefer thigh meat.
Provided by Olha7397
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the rice and water in a medium saucepan, add a pinch of salt, and bring to a simmer over medium high heat. Cover and cook over low heat until almost tender, 10 minutes.
- Meanwhile, combine the barbecue sauce, tomatoes, chicken broth, vinegar, Worcestershire sauce, and mustard in a 9-inch non-reactive skillet. Slowly bring the mixture to a simmer over low heat, and cook gently, uncovered, for 5 minutes.
- While the rice and sauce are cooking, trim and finely slice the scallions (green and white parts). With your fingers gently "pull" the chicken into shreds, or simply cut it into 1 x 1/4 inch lengths.
- Place the butter, corn, and scallions on top of the rice. Cover and cook until the rice is tender and the corn has heated through, another 5 minutes.
- While the rice, corn, and scallions are cooking, add the chicken to the sauce and cook, uncovered, over low heat until it is warmed through. Season with salt and cayenne pepper to taste. Mix the rice, corn, and scallions together and adjust the seasoning. Serve the chicken over the rice, and garnish with sour cream, if you wish. Makes: 4 servings. Time 25 minutes.
- Monday to Friday Chicken.
Nutrition Facts : Calories 530.9, Fat 6.1, SaturatedFat 1.6, Cholesterol 96.5, Sodium 710.6, Carbohydrate 73.9, Fiber 4.5, Sugar 6.9, Protein 45
PULLED CHICKEN & BLACK BEAN CHILLI
Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
- Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
PULLED CHICKEN
Remake a street-food favourite, pulled pork, with juicy chicken thighs to cut the calories for a healthy taco filling
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.
- Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water and heat, ready to serve.
- When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.
- Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.
Nutrition Facts : Calories 353 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 29 grams protein, Sodium 1.2 milligram of sodium
SLOW COOKER PULLED CHICKEN
Try this slow cooked smoky chicken as an easy alternative to pulled pork. It's best served in a bun or with rice, and makes a simple dish for a family meal
Provided by Cassie Best
Categories Dinner, Main course
Time 6h20m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
- Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.
Nutrition Facts : Calories 398 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.7 milligram of sodium
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