Three Pepper Rice And Chicken Pot Food

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ONE POT CHICKEN AND RICE



One Pot Chicken and Rice image

This one pot chicken and rice is about to be your family's favourite. The skinless chicken thighs are tender and juicy and the rice is perfectly fluffy. This is sure a winner weeknight dinner you and your family will enjoy. It is simple, comforting and delicious.

Provided by Ajoke

Categories     Main Course

Time 30m

Number Of Ingredients 12

1½ cups uncooked basmati rice
6 chicken thighs
1 ½ tsp mixed herbs
2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
2 tbsp Olive oil
1 cup onion chopped (any types of onion would work for this recipe.)
1 tbsp butter
3 cups low sodium chicken stock.
Salt and pepper to taste
1/2 cup green onions to garnish (sub with chives, parsley or coriander)

Steps:

  • To a small mixing bowl, add smoked paprika, mixed herbs, garlic powder, onion powder, salt and black pepper and mix to combine. Rinse the rice until the water runs clear and set aside.
  • Add the chicken thighs to a bigger bowl and add the seasoning reserving about a teaspoon for later. Mix until the chicken is well coated.
  • Heat up olive oil on medium high heat, carefully add the chicken, skin side down and sear for about 3 minutes on each side until golden brown. Remove the chicken and place on a plate and set aside. (You can blot the oil with kitchen towel if it looks too much at this point as the chicken releases its own oil too)
  • Sauté the chopped onions in the hot oil until soft and translucent, add the butter, and stir until melted. stir in the rinsed rice and toast for about a minute or two making sure it doesn't stick to the bottom of the pan. Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Deglaze the bottom of the pan while stirring by scraping the bottom of the pan. This way the rice doesn't burn when cooking.Taste and adjust seasoning to taste at this point
  • Arrange the chicken thighs over the rice then cover the pot with its lid and cook on low-medium heat for about 15 to 20 minutes depending on the type of rice you are using. When the rice is done, it would be tender, fluffy and the water would be absorbed too.
  • Garnish the rice with chopped green onions, cover and let it stand for another 3 minutes. fluff the rice with a fork, serve and enjoy!

Nutrition Facts : Calories 441 kcal, Carbohydrate 43 g, Protein 23 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 82 mg, Sodium 112 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 17 g, ServingSize 1 serving

INSTANT POT CHICKEN WITH RICE AND PEAS



Instant Pot Chicken with Rice and Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 serving

Number Of Ingredients 13

1 small onion, cut into large chunks
1 small red bell pepper, cut into large chunks
3 cloves garlic, roughly chopped
1/4 cup chopped fresh cilantro stems, plus 2 tablespoons chopped leaves
1 1/2 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch chunks
1 cup long-grain white rice
2/3 cup low-sodium chicken broth
16 pimiento-stuffed olives, halved
1 packet (1 1/2 teaspoons) Sazón seasoning mix with saffron
Freshly ground pepper
3/4 cup frozen peas

Steps:

  • Set an Instant Pot to sauté on high. Meanwhile, pulse the onion, bell pepper, garlic and cilantro stems in a food processor until chopped into small pieces. When the pot is hot, add the olive oil, then add the chopped vegetables and season with salt. Cook, stirring occasionally, until the liquid is evaporated and the vegetables are soft, 6 to 8 minutes.
  • Stir in the chicken, rice, chicken broth, olives, Sazón seasoning, 3/4 teaspoon salt and a few grinds of pepper. Turn off the pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes.
  • Meanwhile, put the peas in a small microwave-safe bowl. Microwave until heated through, about 1 minute.
  • When the time is up on the Instant Pot, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure. Turn off the pot and remove the lid. Fluff the rice and gently stir in the peas. Divide among bowls. Top with the cilantro leaves.

Nutrition Facts : Calories 490, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 160 milligrams, Sodium 1,051 milligrams, Carbohydrate 50 grams, Fiber 3 grams, Protein 40 grams, Sugar 3 grams

SAFFRON RICE WITH CHICKEN & PEPPERS



Saffron rice with chicken & peppers image

Infuse this super-healthy rice dish with the distinctive flavour of saffron - the dish is high in vitamin C, too

Provided by Roopa Gulati

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 13

saffron , generous pinch
6 tbsp warm water
2 tbsp olive oil
4 boneless and skinless chicken breasts (about 600g/1lb 5oz total weight), each cut into chunks
2 sprigs thyme
2 medium onions , sliced
3 large garlic cloves , finely chopped
juice of 1 lime
1 red pepper , seeded and cut into strips
100ml dry white wine
125ml light chicken stock
250g basmati rice
100g frozen peas (or fresh, cooked)

Steps:

  • Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
  • Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
  • Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
  • Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.

Nutrition Facts : Calories 493 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium

ONE-POT CHICKEN, PUMPKIN & PEPPER RICE



One-pot chicken, pumpkin & pepper rice image

Make this simple chicken one-pot with festive spices for bring-a-dish parties - it's packed with warming flavour

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 1h

Number Of Ingredients 16

1.8-2kg whole chicken, jointed and the breasts divided in two, or use four legs, jointed into drumsticks and thighs
5 garlic cloves
5cm piece of ginger, peeled
5 spring onions, 2 roughly chopped, 3 finely chopped
2 tsp ground pimento
½ tsp ground cinnamon
1 tsp ground black pepper
1 tsp ground cumin
2 tsp thyme leaves
3 tbsp olive oil
1 onion, finely chopped
1 red pepper, finely chopped
600g butternut squash, peeled, deseeded and cut into small cubes
5 cloves
350g long-grain white rice
700ml chicken stock

Steps:

  • Slash all the chicken pieces twice each through the skin using a sharp knife. Tip the garlic, ginger, roughly chopped spring onions, pimento, cinnamon, black pepper, cumin, 2 tsp salt and the thyme into a food processor and blitz until smooth. Rub this over the chicken to coat, pushing it into the slashes and rubbing it in as deeply as possible. Reserve any you don't use.
  • Heat the oil in a large, heavy-based, deep saucepan (a cast-iron pot works well) over a medium-high heat and brown the chicken pieces all over. Remove to a plate with a slotted spoon and set aside. Turn the heat down to medium and scrape any browned bits from the base. Add the onion, red pepper, squash, most of the remaining spring onions and cloves, and stir to coat in the oil. Pour in 100ml water and cook for 5 mins more.
  • Add any leftover marinade and cook for 1-2 mins, then stir in the rice and cook for 1-2 mins more. Tip the mixture into a large bowl.
  • Return the chicken pieces to the pan, skin-side down. Tip over the rice and veg mixture, then pour over the stock. Bring to the boil, then reduce the heat to low, cover with foil and the lid, and cook for 25 mins. When the rice is tender, turn off the heat and leave to rest for 10 mins, then remove the lid and foil, turn up the heat to medium-high and cook for 2 mins, stirring until you can hear the chicken sizzling.
  • Spoon the rice and veg onto a large serving platter, top with the chicken and scatter over the rest of the finely chopped spring onion.

Nutrition Facts : Calories 546 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium

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