SPICY RED CURRY CHICKEN AND RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.
THAI RED CURRY CHICKEN & VEGETABLES
The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges
SPICY ALMOND CHICKEN AND RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 30
Steps:
- In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
- Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
- To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
- Serve the chicken with the rice; sprinkle with the almonds.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
SPICY RED RICE WITH CHICKEN AND VEGETABLES
Another dish that I discovered on another site, then tweaked to my taste preferences. For a dish that's not so spicy, reduce the amount of cayenne pepper and substitute plain or herbed diced tomatoes for the tomatoes with green chilies.
Provided by Lynne M
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
- Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
- Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
- Season to taste with salt and pepper and serve.
SPICY RED RICE WITH CHICKEN AND VEGETABLES
Categories Chicken Onion Pepper Poultry Rice Tomato Valentine's Day Fall Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
- Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.
SPICY RED BEAN & RICE
Designed as a main course for vegetarians, but could easily be a side dish as well. Also, if you have to have your meat, you could add chicken or sausage.
Provided by JessicaSmmns
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in saucepan. Add celery, green pepper, onion, and garlic. Heat until vegetables are beginning to get soft.
- Add oregano, thyme, and cayenne pepper. Then, add tomato paste and vegetable broth.
- Add red beans, salt, and rice. Let it come to a boil.
- Cover and reduce heat to simmer. Let simmer for about 20-25 minutes.
Nutrition Facts : Calories 399.4, Fat 7.8, SaturatedFat 1.1, Sodium 368.5, Carbohydrate 69.5, Fiber 9.9, Sugar 3.4, Protein 13.7
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.
SPICY THAI RED CURRY
This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.
Provided by NoFailRecipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
- Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
- Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to a boil, then take off the heat and add Thai basil.
- Spoon the curry into a bowl. Serve with jasmine rice.
Nutrition Facts : Calories 538 calories, Carbohydrate 30.3 g, Cholesterol 86.5 mg, Fat 34 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 21.5 g, Sodium 1001.6 mg, Sugar 2.8 g
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