HAINANESE CHICKEN RICE
Hainanese Chicken Rice comes from the Chinese subtropical island of Hainan and many of the sons and daughters of Hainan immigrated to Singapore in the past 100 years. The most-popular dish of Hainan is the Chicken Rice in which a chicken is used in all ways - poached for the meat, the soup is used to make a deliciously flavored rice and to also infuse the chile sauce. This has become one of Singapore's top loved dishes, and you will find Hainanese Chicken Rice in every street corner coffee shop and food court as well as in the coffee houses of all hotels in Singapore.
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
- Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
- Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
- Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
- Whisk 1/4 cup of the hot chicken stock into the chile sauce.
- Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.
CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE
Steps:
- Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
- Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
- Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.
CUBAN CHICKEN WITH YELLOW RICE
A wonderful one dish meal that the entire family will enjoy. Beautiful presentation with the yellow rice, green peas and red peppers.
Provided by Chef Petunia
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm.
- Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes.
- Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.
ONE-POT LEBANESE CHICKEN AND RICE
This is a simple chicken and rice dish from Lebanon that is eaten regularly in the region.
Provided by KitchenDude
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet; cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
- Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
- Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.
Nutrition Facts : Calories 680.2 calories, Carbohydrate 61.1 g, Cholesterol 121.2 mg, Fat 27.1 g, Fiber 2.2 g, Protein 44 g, SaturatedFat 7.5 g, Sodium 1420.8 mg, Sugar 2.3 g
BOMBAY CHICKEN AND RICE
Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
- Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 46.2 g, Cholesterol 107.2 mg, Fat 21.6 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 7.3 g, Sodium 517.7 mg, Sugar 0.7 g
APRIL'S CHICKEN FRIED RICE
A simple way to make fried rice that is better than in some Chinese restaurants! Boneless chicken breasts are stir fried with white rice, scrambled eggs, mushrooms, green onions and soy sauce.
Provided by APRIL42578
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
- Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
- In a separate skillet, scramble eggs.
- To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 53.2 g, Cholesterol 112.7 mg, Fat 5.1 g, Fiber 1 g, Protein 25.7 g, SaturatedFat 2.1 g, Sodium 241.4 mg, Sugar 0.5 g
MAMA'S ASIAN CHICKEN AND RICE
A great orange chicken dish!
Provided by scarlett
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
- Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
- While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
- Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 38 g, Cholesterol 69.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 1.7 g, Sodium 424.2 mg, Sugar 10.7 g
HAINANESE CHICKEN RICE RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 32
Steps:
- To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
- Remove any excess fat from the chicken and set aside for later.
- Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
- Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
- Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
- Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
- After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
- In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
- Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
- Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
- While the rice is cooking, carve the chicken for serving.
- Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
- Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
- Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
- Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams
ARUBAN RICE WITH CHICKEN
An easy, simple way to fix rice from the Caribbean island of Aruba! Great served with a lettuce and tomato salad.
Provided by Sharon123
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring the rice to a boil, using water and chicken broth, turn down heat and simmer for 15-20 minutes, until done and liquid absorbed.
- Put the chicken leg in a saucepan, cover with water, and bring to boil with salt and pepper for 15 minutes.
- Once chicken and rice are ready, shred the chicken from the bone.
- Fry the onion, green pepper, celery and tomato in the olive oil until it's golden brown, about 10 minutes.
- Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve and enjoy!
Nutrition Facts : Calories 523.6, Fat 13.1, SaturatedFat 2.7, Cholesterol 34.6, Sodium 394.9, Carbohydrate 81.5, Fiber 2.5, Sugar 2.4, Protein 16.9
CUBAN CHICKEN AND RICE
Provided by Sandra Lee
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side. Remove the chicken to a plate. To the pot, add half the onions and half the green peppers (reserve remaining half for another use, such as Round 2 Recipe Black Bean and Pork Stew). Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper. Stir in the rice and let it toast for 2 minutes. Add 4 cups water, tomato sauce, and olives and give it a stir. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. (Reserve 2 cups rice for another use, such as Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.) Serve garnished with cilantro.
BAJAN CHICKEN
Make and share this Bajan Chicken recipe from Food.com.
Provided by jkoch960
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the green onions, chiles, garlic, lime juice, parsley or cilantro, cloves and the ground pepper.
- Cut deep slits in the chicken breast then fill in with the mixture. Secure the open end with a toothpick to keep the stuffing from falling out.
- Beat the egg then combine with the soy sauce and pepper sauce.
- Lightly dust chicken with the flour, dip in the egg mixture and roll in the bread crumbs.
- Heat the oil to 375 degrees F. and fry the chicken until its golden brown for at least 3 to 4 minutes on each side.
Nutrition Facts : Calories 707.6, Fat 26.1, SaturatedFat 6.2, Cholesterol 145.7, Sodium 1055.5, Carbohydrate 71.2, Fiber 5.3, Sugar 7.8, Protein 45.2
CLAY POT RICE WITH CHICKEN
The name says it all ... rice cooked in a claypot, with chicken and/or other meats. The claypot gives the rice a slightly burnt flavour which makes it oh so yummy! This is a popular dish at the hawker stands in Singapore and Malaysia, although it is more commonly made at home.
Provided by Muffythechef
Categories One Dish Meal
Time 30m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place rice, chicken broth, garlic and shallots into claypot.
- Mix in dark soya sauce, oyster sauce, pepper and sesami oil.
- Cook rice in chicken broth with a claypot over a medium flame.
- Leave the lid of the claypot closed during cooking until the broth is nearly evaporated.
- Open lid and pour in chicken thigh and chinese sausage.
- Replace the lid and continue cooking for about 10-15 minutes.
- Open the lid and stir the rice mixture to prevent the rice from sticking too much to the pot.
- Cook until the rice is cooked (should be soft and fluffy).
- Remove rice and serve.
- Add additional dark soya sauce and pepper to taste.
Nutrition Facts : Calories 870.7, Fat 23.6, SaturatedFat 6.4, Cholesterol 105, Sodium 1558, Carbohydrate 121.6, Fiber 2.5, Sugar 0.9, Protein 37.2
CHICKEN RICE-A-RONI®
Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!
Provided by Chef John
Categories Rice Main Dishes
Time 3h
Yield 4
Number Of Ingredients 23
Steps:
- Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
- Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
- Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
- Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
- Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
- Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
- Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
- Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.
Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg
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