GOOD SPICES FOR CHICKEN AND RICE RECIPES
CHICKEN, RICE, AND SPICES BAKE RECIPE - FOOD.COM
I got this recipe from my friend Kasey a long time ago (I have adjusted the spices to my taste) and it is very easy--even for those that just can't seem to get basmati rice to cook "just right". So long as you cover the baking dish tightly with foil, it will not fail! I brought this to a pot-luck at work one day and ever since this dish was always requested by everyone at all of our potlucks.***I am cutting the salt to around half since there are quite a few reviews saying it is too salty. I don't measure the spices when I cook so I think I guessed the amount wrong.*** *** the cinnamon amount should be 1/2 tsp to 3/4 tsp only, not 2 teaspoons. I have tried changing it twice now and get email confirmation that the changes have been approved but it still says 2 tsp of cinnamon.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
- Sprinkle chicken with half the spices (except the garlic).
- Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
- In that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
- Add the rice and stir for about 30 seconds to 1 minute, till well coated.
- Spread rice in the baking dish and place the chicken thighs over the rice.
- Gently pour in the chicken stock and cover tightly with foil.
- Bake for 40-45 minutes.
Nutrition Facts : Calories 898.4, FatContent 24.2, SaturatedFatContent 4.9, CholesterolContent 162.3, SodiumContent 1210.4, CarbohydrateContent 112.4, FiberContent 5.9, SugarContent 7.8, ProteinContent 54.9
MIXED SPICE CHICKEN AND RICE RECIPE - FOOD.COM
We bought a packet of "Mixed Spice" at a Mideastern grocery store a few weeks ago, and then realized we didn't know what to do with it, so we made this tonight. "Mixed Spice" is similar to Allspice in flavor, so I think it would be safe to substitute Allspice for the Mixed Spice. My beloved shrugged when I asked him if he'd like me to make it again, which I take as a "no", but I would make it again for myself. I'll probably keep tweaking the recipe too. This dish has a mild Mideastern, savory flavor. It's a little bland looking - very tan - and I think adding some cooked, mixed sweetish vegetables (peas, corn, carrots, etc.) would add some pizazz to it's look.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a pan in which you can later cook the rice (I used a dutch oven).
- Sautee the onion and garlic in the butter, and add the chicken after they appear to be done. Cook it thoroughly.
- Remove the chicken, onion and garlic from the pan and set aside.
- Add the water and boullion (or broth) to the pan along with the mixed spice.
- Bring to a boil and add the jasmine rice.
- Cover the pan with a tight fitting lid and turn down to simmer for 15 minute (these are the directions for my rice - cook your rice as directed using the broth/boullion instead of water).
- After the rice is done, remove from the heat, quickly add the chicken, onion and garlic, stir well, and put the lid back on for 5 minutes.
Nutrition Facts : Calories 660.6, FatContent 23.6, SaturatedFatContent 8.7, CholesterolContent 100.8, SodiumContent 1007.6, CarbohydrateContent 80.2, FiberContent 3.2, SugarContent 1.3, ProteinContent 28.5
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