EASY CHICKEN AND YELLOW RICE RECIPE
Quick and easy chicken and yellow rice dinner, perfect for using leftover chicken on a busy night.
Provided by Ivy B
Categories Main Course
Time 40m
Number Of Ingredients 4
Steps:
- Put 5 cups homemade chicken broth in a large pot and bring to a boil.
- Following the instructions on the Vigo rice bag - dump the rice in the boiling broth and stir for 1 minute on boil.
- Lower heat to simmer. Dump in the chicken pieces and stir. Cover and simmer for 20 - 25 minutes.
- Dump the frozen peas on the top, cover and cook for another 10 - 15 minutes.
ONE-POT SPANISH CHICKEN AND YELLOW RICE
An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!
Provided by Kel Kel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
- Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g
CUBAN CHICKEN WITH YELLOW RICE
A wonderful one dish meal that the entire family will enjoy. Beautiful presentation with the yellow rice, green peas and red peppers.
Provided by Chef Petunia
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm.
- Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes.
- Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.
EASY CHICKEN AND YELLOW RICE
Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.
Provided by Noty661
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
- Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
- Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g
TOO TIRED, & BROKE, YELLOW RICE AND CHICKEN
This is another recipe shared with me by my southern gentleman friend, he said his mama always used to make this for him, it is his ultimate comfort food. It's easy to keep the (2) ingredients on hand, for those nights when you just want to throw something together that everyone will eat and enjoy. It's particularly nice when you're too broke to do much, and kids love it! The "yellow" comes from the saffron in the rice. If you look in the rice section, you will find there are a few different brands of yellow, or saffron rice, it's usually in a "tube" shaped package rather than a box, & it is simply called "Yellow Rice" on the package. If you have more than 2-3 people, you may want to double it. Instead of canned chicken you can also use a cup or so of shredded or diced leftover chicken. The container sizes are approximate as I didn't have any on hand & I was going from memory, of course you could vary it by adding vegetables, cheese, whatever, but this is the easiest preparation. Apparently this "recipe" is just too easy for some; I hesitated to even put it on here because it is so basic, but sometimes it's nice to have an easy recipe that might otherwise allude us just because of it's simplicity. After all, if someone would not have shared it with me, I wouldn't have thought of it. I was accused of not putting enough information on this recipe, but I'm not really sure what other information they need, that I could include to make this ANY easier. However, I did go ahead & elaborate on the already Very simple instructions below as best as I could. I hope it's ease does not discourage other people from trying this, it really is This simple, which is why there is not more information provided.
Provided by Yrhaven aka Condime
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 2
Steps:
- Follow package directions on rice, using liquid from chicken can (mixed with water) to comprise overall liquid measurement required for rice preparation.
- Add chicken to water first, (if canned, break it apart in water) then continue to cook according to directions on rice package, on your stove top.
- Serve, relax & enjoy.
Nutrition Facts : Calories 185.4, Fat 13, SaturatedFat 3.7, Cholesterol 64.7, Sodium 60.4, Protein 16
CLASSIC ARROZ CON POLLO
A quick and easy way to make a delicious Cuban dish that makes a whole meal. Serve with salad and a fresh loaf of Cuban bread. Enjoy!
Provided by carole in orlando
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken thighs with Adobo and pepper.
- Place olive oil in a large skillet with a tight fitting lid.
- Saute the chicken in oil until lightly brown on both sides.
- Remove chicken, add the onion and green peppers and saute until tender.
- Add the rice to the onion mix and stir well, mixing in the seasoning thoroughly.
- Add the chicken broth and water.
- Nestle the chicken pieces in the rice mix to partially cover the chicken.
- Cover the skillet tightly, and simmer for 20 to 25 minutes.
- Add the peas and pimientos and stir in gently.
- Cover, and simmer 5 minutes more.
- The rice should be tender and the liquid mostly absorbed.
- Remove from the heat and let stand 5 minutes.
- Serve.
AWESOME CHICKEN AND YELLOW RICE
This is one of my staples and it is often requested. There is a lot of garlic in this, but it does not overpower. Served with good bread and a salad, it can't be beat. I use the packaged Vigo yellow rice mix for ease. Also, because this cooks for awhile, use either chicken thighs, legs or quarters to keep from drying out. Find the whole garlic cloves and spread them on your bread. I use a paella pan with a lid or you can use a casserole dish that you cover with foil.
Provided by Skoger in St. Peter
Categories Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 400 degrees.
- salt and pepper chicken.
- dredge chicken in flour.
- fry chicken in medium hot oil to brown and set aside (chicken will not be done).
- clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
- In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
- when it begins to boil, add the rice mix and boil for about a minute.
- put the rice mixture in the casserole or paella pan.
- Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
- Cover and bake for about 1 1/4 hours - 1/1/2 hours.
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