CHICKEN AND RICE RECIPE EASY RECIPES
EASY CHICKEN AND RICE CASSEROLE RECIPE - HOW TO MAK…
Steps:
- Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper. Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.Garnish with parsley before serving.
Nutrition Facts : Calories 1025 calories
EASY CHICKEN FRIED RICE RECIPE: HOW TO MAKE IT
After my first child was born, I needed meals that were satisfying and fast. This easy chicken fried rice is now part of our regular dinner rotation. — Alicia Gower, Auburn, New York
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining 1 tablespoon olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining 2 tablespoons sesame oil.
Nutrition Facts : Calories 548 calories, FatContent 25g fat (5g saturated fat), CholesterolContent 163mg cholesterol, SodiumContent 934mg sodium, CarbohydrateContent 43g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 38g protein.
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- Add the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese. Close the lid and let stand for 10 minutes or until the rice is tender and the broccoli is tender-crisp. Season to taste.
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CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES
I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like my humble, great-value expression of one.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
- Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
- Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
- Deseed and chop the pepper, then add to the pan for a further 5 minutes.
- Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
- Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
- Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
- Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
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CHICKEN AND RICE SOUP RECIPE | LAND O’LAKES
Use leftover rice and purchase a rotisserie chicken to make this simple and satisfying soup.
From landolakes.com
Reviews 4.5
Total Time 0 minutes
Category Rice, Chicken, Chicken, Savory, Cooking, Keeping It Simple, Soup, Soup and Stew, Main Course, Meat, poultry, and seafood, Grain
Calories 200 calories per serving
From landolakes.com
Reviews 4.5
Total Time 0 minutes
Category Rice, Chicken, Chicken, Savory, Cooking, Keeping It Simple, Soup, Soup and Stew, Main Course, Meat, poultry, and seafood, Grain
Calories 200 calories per serving
- Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook 5-7 minutes or until heated through. Season with salt and pepper, if desired. Serve immediately.
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CHICKEN RICE SKILLET RECIPE: HOW TO MAKE IT
Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. —Jan Balata, Kilkenny, Minnesota
From tasteofhome.com
Reviews 3.3
Total Time 30 minutes
Category Dinner
Calories 326 calories per serving
From tasteofhome.com
Reviews 3.3
Total Time 30 minutes
Category Dinner
Calories 326 calories per serving
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Reviews 4.5
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