Rice Cooker Chicken Quinoa With Sun Dried Tomatoes Food

RICE COOKER CHICKEN QUINOA WITH SUN-DRIED TOMATOES

Rice Cooker Chicken Quinoa with Sun-dried Tomatoes image

Sun-dried tomatoes and curry mix well in this lightly flavored dish.

Provided by Nick

Categories Healthy Chicken Breasts

Time 1h

Yield 1

Number Of Ingredients 8

Ingredients

1 (6 ounce) chicken breast, cut into 1/2-inch cubes
¾ cup water
⅜ cup white quinoa
¼ cup chopped onion
¼ cup sun-dried tomatoes, cut into strips
2 cloves garlic, minced
½ teaspoon curry powder
ground black pepper to taste

Steps:

Stir chicken breast cubes, water, quinoa, onion, sun-dried tomatoes, garlic, curry powder, and ground black pepper together in the bowl of a rice cooker.
Cook on white rice setting according to manufacturer's directions.

Nutrition Facts : Calories 472.3 calories, Carbohydrate 55.4 g, Cholesterol 87.8 mg, Fat 8 g, Fiber 7.5 g, Protein 45 g, SaturatedFat 1.5 g, Sodium 366.7 mg, Sugar 6.9 g

RICE COOKER CHICKEN QUINOA WITH SUN-DRIED TOMATOES

Rice Cooker Chicken Quinoa with Sun-dried Tomatoes image

Sun-dried tomatoes and curry mix well in this lightly flavored dish.

Provided by Nick

Categories Healthy Chicken Breasts

Time 1h

Yield 1

Number Of Ingredients 8

Ingredients

1 (6 ounce) chicken breast, cut into 1/2-inch cubes
¾ cup water
⅜ cup white quinoa
¼ cup chopped onion
¼ cup sun-dried tomatoes, cut into strips
2 cloves garlic, minced
½ teaspoon curry powder
ground black pepper to taste

Steps:

Stir chicken breast cubes, water, quinoa, onion, sun-dried tomatoes, garlic, curry powder, and ground black pepper together in the bowl of a rice cooker.
Cook on white rice setting according to manufacturer's directions.

Nutrition Facts : Calories 472.3 calories, Carbohydrate 55.4 g, Cholesterol 87.8 mg, Fat 8 g, Fiber 7.5 g, Protein 45 g, SaturatedFat 1.5 g, Sodium 366.7 mg, Sugar 6.9 g

CHICKEN WITH RICE AND SUN-DRIED TOMATOES

Chicken With Rice and Sun-Dried Tomatoes image

I found this recipe in a Weight Watchers cookbook, and changed it slightly to accomodate my family's taste. It was surprisingly good. I wish I could have thought of a more creative name for the recipe to tempt others to try it. The original recipe was 6 pts. per serving.

Provided by windhorse23

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 skinless chicken breasts, bone-in
2 skinless chicken legs
2 skinless chicken thighs
2 teaspoons olive oil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
3/4 cup brown rice
2 stalks celery, chopped
4 scallions, chopped
1 tablespoon minced garlic
1 1/4 cups tomato juice
12 sun-dried tomatoes, cut into strips
1 (15 ounce) can chickpeas, rinsed and drained

Steps:

In a large non-stick skillet heat the oil.
Add the chicken and sprinkle with the oregano, salt and pepper.
Brown the chicken, turning regularly, about 8-10 minute.
Transfer to a plate.
Combine the rice, celery, scallions and garlic in the skillet.
Saute about 2 minutes on medium heat.
Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
Bring to a boil, reduce heat, and return chicken to the skillet.
Simmer, covered, about 45 minute or until rice is done.
Stir in the chickpeas and heat through, about 2 minutes.

Nutrition Facts : Calories 314.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 91.7, Sodium 725.6, Carbohydrate 30, Fiber 3.9, Sugar 3, Protein 35.4

RICE COOKER CHICKEN

Rice Cooker Chicken image

My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste. It takes a while to make, but requires minimal work. You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and enjoy!

Provided by STARDUST_331

Categories World Cuisine Recipes Asian

Time 1h55m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup soy sauce
6 cloves garlic, smashed
4 slices fresh ginger root, coarsely chopped
1 teaspoon monosodium glutamate (such as Ac'cent®)
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sesame seed oil
4 boneless chicken thighs
1 ½ teaspoons cornstarch
1 cup water, or as needed - divided

Steps:

Place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. Squeeze as much air as possible out of the bag and zip the bag closed. Refrigerate for 1 hour.
Mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir.
Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. When the timer goes off, uncover and stir the chicken. Set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. Allow chicken to rest in the keep-warm setting for 20 minutes before serving.

Nutrition Facts : Calories 206 calories, Carbohydrate 6.3 g, Cholesterol 78.5 mg, Fat 8.6 g, Fiber 0.5 g, Protein 24.1 g, SaturatedFat 2.2 g, Sodium 2585.4 mg, Sugar 0.6 g

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Heat olive oil in a large heavy-duty pan or pot. Season the chicken thighs with salt and pepper and place skin-down in the hot pan. Cook 4-5 minutes per side or until golden and browned. Stir in garlic for just 30 seconds. Add 2 cups chicken broth; cover the skillet with the lid. Simmer for 12-15 minutes.
Add the rice to the same pot, set the temperature to low and simmer the rice with the chicken, lid on, for another 12 minutes or until the rice has fully absorbed the broth. (tip: leave the rice and chicken covered with the lid on the stovetop with the stove-top so the steam can further cook the rice)
After the rice is fully cooked, remove the chicken thighs from the pan and gently stir in the chopped sundried tomatoes, basil, and parmesan cheese. Return the chicken thighs to the pan and serve.(Bonus tip: for a crispy chicken skin. Sear the cooked chicken thighs skin-down in a nonstick pan, no need to add oil, for 3- minutes or until the skin is crispy.)

Rice Cooker Chicken Quinoa With Sun Dried Tomatoes Food

RICE COOKER CHICKEN QUINOA WITH SUN-DRIED TOMATOES

Sun-dried tomatoes and curry mix well in this lightly flavored dish.

RICE COOKER CHICKEN QUINOA WITH SUN-DRIED TOMATOES

Sun-dried tomatoes and curry mix well in this lightly flavored dish.

CHICKEN WITH RICE AND SUN-DRIED TOMATOES

I found this recipe in a Weight Watchers cookbook, and changed it slightly to accomodate my family's taste. It was surprisingly good. I wish I could have thought of a more creative name for the recipe to tempt others to try it. The original recipe was 6 pts. per serving.

RICE COOKER CHICKEN

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