GOOD RICE RECIPES TO GO WITH CHICKEN RECIPES
NEVER-FAIL CHICKEN-FLAVOR WHITE RICE RECIPE - THANKSGIVING ...
This will produce perfect rice every time, just make certain to use only converted white rice, I use Uncle Ben's for this.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter or margarine in a saucepan with a tight-fitting lid.
- Saute the onion and garlic with thyme until soft (about 3-4 minutes).
- Add in rice and stir with wooden spoon for 5 minutes to coat in the butter.
- Slowly add in chicken broth and bring to a boil, reduce heat and season with black pepper; cover tightly and simmer on top of the stove for about 15-17 minutes, or until the rice is tender.
- Season with salt.
Nutrition Facts : Calories 296.5, FatContent 10.2, SaturatedFatContent 5.8, CholesterolContent 22.9, SodiumContent 641.9, CarbohydrateContent 42.2, FiberContent 1.3, SugarContent 1.3, ProteinContent 7.8
CHICKEN TERIYAKI WITH GINGER RICE RECIPE | SANDRA LEE ...
Provided by Sandra Lee
Categories main-dish
Total Time 2 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 serving
Number Of Ingredients 10
Steps:
- In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
- Preheat a grill or grill pan over medium heat.
- Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
- In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
- While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
- Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.
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Nothing beats this one-pot creamy chicken and rice recipe when it comes to convenience or comfort. If you could have a no-hassle garlicky, delicious chicken and rice dish on the table in less than 30 minutes with only one pot to clean, why wouldn’t you? Also, we can pretty much guarantee you won’t have any leftovers to put away, either. So, there’s that too.
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Total Time 30 minutes
Calories 340 per serving
From tablespoon.com
Total Time 30 minutes
Calories 340 per serving
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- Melt 1 tablespoon of butter in a large skillet or wok over medium heat. Add chicken and season generously with salt. Cook chicken until browned and no longer pink. Remove from pan and set aside.Melt ½ tablespoon of butter in same pan and add whisked eggs. Season with salt. Stir frequently until soft scrambled. Remove from pan and set aside.Melt ½ tablespoon of butter in pan and add sesame oil. Add carrots, peas and the white and light green bottoms of the scallions. Reserve tops of scallions. Season with salt. Cook until carrots begin to soften. Add garlic and cook for about 1 minute more.Add remaining 1 tablespoon of butter to pan with vegetables and increase heat. Add cold rice and toss in the butter. Stir almost constantly, until rice is heated through, 1-2 minutes. To add extra brown butter flavor, scrape up any browned bits on the bottom of the pan while stirring. If you like crispier rice, let it rest a bit before stirring.Whisk together soy sauce and oyster sauce and pour over rice in the pan. Stir until sauce is evenly incorporated throughout rice. Return chicken and scrambled eggs to the pan and stir for a minute until heated through. Stir in the bright green tops of the scallions. Serve immediately and enjoy!
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