RECIPE CURRIED CHICKEN AND RICE RECIPES

Name: Creamy Chicken Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 tablespoon canola oil; 1 medium carrot, chopped; 1 celery rib, chopped; 1/2 cup chopped onion; 1/2 teaspoon minced garlic; 1/3 cup uncooked long grain rice; 3/4 teaspoon dried basil; 1/4 teaspoon pepper; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth; 3 tablespoons all-purpose flour; 1 can (5 ounces) evaporated milk; 2 cups cubed cooked chicken breast

CREAMY CHICKEN RICE SOUP RECIPE: HOW TO MAKE IT

Creamy Chicken Rice Soup Recipe: How to Make It image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 699mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 29g protein. Diabetic Exchanges 3 lean meat

CURRIED CHICKEN THIGHS RECIPE | FOOD NETWORK KITCHEN ...

Curried Chicken Thighs Recipe | Food Network Kitchen ... image

Taking cues from Indian cooking, broccoli and carrots round out this creamy curried one-pot chicken served over fragrant basmati rice.

Provided by Food Network Kitchen

Categories main-dish

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs
Salt and pepper
1 cup chopped onion
3 teaspoons curry powder
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups low sodium chicken stock
1 cup broccoli florets
1/4 cup heavy cream
3/4 cup frozen peas
Cooked basmati rice, for serving

Steps:

Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
Stir in cream and peas. Season to taste. Serve with basmati rice.

More about "recipe curried chicken and rice recipes"

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

In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through., Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.

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CHICKEN FRIED RICE RECIPE | ROBERT IRVINE | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 25 minutes
Category main-dish
Cuisine asian

In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

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CURRIED RICE RECIPE - NYT COOKING

I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
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Total Time 30 minutes
Cuisine caribbean

To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

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CHICKEN RICE SKILLET RECIPE: HOW TO MAKE IT

In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through., Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.

See details

CHICKEN FRIED RICE RECIPE | ROBERT IRVINE | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 25 minutes
Category main-dish
Cuisine asian

In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

See details

CURRIED RICE RECIPE - NYT COOKING

To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

See details

CREAMY CHICKEN RICE SOUP RECIPE: HOW TO MAKE IT

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Lunch
Calories 312 calories per serving

In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

See details

CURRIED CHICKEN THIGHS RECIPE | FOOD NETWORK KITCHEN ...

Taking cues from Indian cooking, broccoli and carrots round out this creamy curried one-pot chicken served over fragrant basmati rice.
From foodnetwork.com
Reviews 4.5
Category main-dish
Cuisine indian

Stir in cream and peas. Season to taste. Serve with basmati rice.

See details

CHICKEN RICE SKILLET RECIPE: HOW TO MAKE IT

In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through., Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.

See details

CHICKEN FRIED RICE RECIPE | ROBERT IRVINE | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 25 minutes
Category main-dish
Cuisine asian

In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

See details

CURRIED RICE RECIPE - NYT COOKING

To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

See details

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