MIXED VEGETABLES WITH CHICKEN RECIPES

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CHICKEN AND RICE WITH MIXED VEGETABLES RECIPE | EAT ...



Chicken and Rice with Mixed Vegetables recipe | Eat ... image

The Chicken and Rice with Mixed Vegetables recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 35 minutes

Yield 4

Number Of Ingredients 8

300 grams Rice
300 grams Chicken breasts
1 onion
250 grams carrots
250 grams Celery
250 grams frozen Peas
5 Tbsps vegetable oil
salt (and pepper)

Steps:

  • Cook the rice according to package instructions then drain. Rinse the meat, pat dry and cut into strips. Peel the onion and chop finely. Peel the carrots and celery and thinly slice. Thaw the peas.
  • Heat 2 tablespoons oil in a large frying pan and sear the meat on all sides, around 3 minutes. Add the vegetables and sauté for 3 minutes. Add the rice and remaining oil, sauté over high heat, stirring often, for 5 minutes and season with salt and pepper.

Nutrition Facts : Calories 467.79 kcal, FatContent 21.22 g, SaturatedFatContent 3.52 g, ProteinContent 30.18 g, CarbohydrateContent 39.87 g, SugarContent 0 g, CholesterolContent 63.75 mg

STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES



Stuffed chicken recipes | Jamie Oliver chicken recipes image

Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour

Total Time 1 hours 55 minutes

Yield 4

Number Of Ingredients 12

olive oil
1 onion peeled and finely chopped
4 cloves garlic peeled and finely sliced
500 g mixed, interesting mushrooms (such as shiitake, oyster, chestnut etc) cleaned - large ones chopped up, small ones ripped up
1 bunch fresh thyme
1 lemon
sea salt
freshly ground black pepper
1 large handful pine nuts
2 large handfuls fresh white breadcrumbs
1 free-range egg beaten
1 whole higher-welfare chicken approximately 1.5kg

Steps:

    1. You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
    2. Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
    3. Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
    4. Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.

Nutrition Facts : Calories 707 calories, FatContent 49.4 g fat, SaturatedFatContent 14.1 g saturated fat, ProteinContent 55.8 g protein, CarbohydrateContent 7.9 g carbohydrate, SugarContent 2.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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    2. Preheat the oven to 240°C/475°F/gas 9.
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    1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 240°C/475°F/gas 9.
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    7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
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