SPICY CHICKEN AND RICE RECIPES RECIPES

Name: Spicy Chicken and Rice
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/2 pounds boneless skinless chicken breast halves; 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained; 2 medium green peppers, chopped; 1 medium onion, chopped; 1 garlic clove, minced; 1 teaspoon smoked paprika; 3/4 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground chipotle pepper; 6 cups cooked brown rice; 1 can (15 ounces) black beans, rinsed and drained; 1/2 cup shredded cheddar cheese; 1/2 cup reduced-fat sour cream

SPICY CHICKEN AND RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spicy Chicken and Rice Recipe: How to Make It - Taste of Home image

As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! —Jessica Costello, Westminster, Massachusetts

Provided by Taste of Home

Categories Dinner

Total Time 05 hours 50 minutes

Prep Time 20 minutes

Cook Time 05 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds boneless skinless chicken breast halves
2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
2 medium green peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle pepper
6 cups cooked brown rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup reduced-fat sour cream

Steps:

Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with 2 forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

Nutrition Facts : Calories 389 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 817mg sodium, CarbohydrateContent 53g carbohydrate (10g sugars, FiberContent 7g fiber), ProteinContent 27g protein.

SPICY CHICKEN AND RICE RECIPE - FOOD.COM

Spicy Chicken and Rice Recipe - Food.com image

From a little book of pan-cooked chicken dishes. This is a hearty chicken stew from the Southern State of Louisiana.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3 bell peppers (1 red, 1 green, 1 yellow)
2 green chilies
1 lb tomatoes
boiling water
2 tablespoons vegetable oil
12 chicken pieces (legs and thighs)
salt
cayenne pepper
1 onion, diced
1 teaspoon paprika
5 ounces long grain rice, uncooked
8 ounces chicken stock (hot)
1 teaspoon thyme
4 ounces green olives (roughly chopped and pits removed)
4 -5 drops Tabasco sauce (or to taste)
2 tablespoons flat leaf parsley, shredded

Steps:

Cut the peppers in half, remove the seeds and white pith and cut into large chunks.
Cut the chillies in half, remove the seeds and finely chop.
Make a few cuts in the tomato skins, put into a bowl, pour over boiling water and leave for 2-3 minutes. Remove from the water with a slotted spoon, peel off the skin, and chop the flesh.
Heat the oil in a large frying pan.
Season the chicken with salt and cayenne pepper. Fry for 8-10 minutes, turning to brown all over. Remove from pan and set aside on a plate.
Add the peppers and onion and fry for 5 minutes until browned. Remove from the pan with a slotted spoon.
Add the chillies, paprika and rice and fry, stirring for 1 minute to coat the rice in the oil.
Add the hot stock to the pan, cover and cook the rice over low heat for 10 minutes. Return the vegetables and chicken (along with any juices from the plate) to the pan. Add the thyme and tomatoes, cover and simmer 20 minutes.
Stir in the olives and Tabasco. Taste and adjust seasoning.
Sprinkle with parsley and serve.

Nutrition Facts : Calories 312.1, FatContent 12.6, SaturatedFatContent 1.8, CholesterolContent 1.7, SodiumContent 538.5, CarbohydrateContent 45.4, FiberContent 5.3, SugarContent 8.6, ProteinContent 6.9

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