ONE-POT SPANISH CHICKEN AND YELLOW RICE
An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!
Provided by Kel Kel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
- Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g
AWESOME CHICKEN AND YELLOW RICE
This is one of my staples and it is often requested. There is a lot of garlic in this, but it does not overpower. Served with good bread and a salad, it can't be beat. I use the packaged Vigo yellow rice mix for ease. Also, because this cooks for awhile, use either chicken thighs, legs or quarters to keep from drying out. Find the whole garlic cloves and spread them on your bread. I use a paella pan with a lid or you can use a casserole dish that you cover with foil.
Provided by Skoger in St. Peter
Categories Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 400 degrees.
- salt and pepper chicken.
- dredge chicken in flour.
- fry chicken in medium hot oil to brown and set aside (chicken will not be done).
- clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
- In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
- when it begins to boil, add the rice mix and boil for about a minute.
- put the rice mixture in the casserole or paella pan.
- Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
- Cover and bake for about 1 1/4 hours - 1/1/2 hours.
CHICKEN AND YELLOW RICE
This has been a favorite in my family for years. It is the most requested meal of my kids & their friends. I like to double the recipe and freeze one to have on hand for a quick supper. Also, I use a rice cooker to make the saffron rice. Just put in the water, rice, and butter, push the button and it is perfect every time and ready when you need it to assemble the casserole. I also use the lower fat sour cream and mayo, but prefer the regular cream of chicken soup, not the lower fat version. Kids and adults will enjoy this recipe. My daughter and her boyfriend were home from college over the holidays and were headed out the door to go out to dinner...until I said "Okay, but I made Chicken and Yellow Rice"....they exchanged glances and turned around and join the rest of the family for dinner....
Provided by Summers
Categories Chicken Breast
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a 13 x 9 inch casserole pan, arrange chicken in single layer, grate cold butter evenly over chicken and pour in sherry.
- Bake, covered for 50 minutes.
- Boil water and 2 tablespoons butter, add Mahatma rice mix. Stir, cover and simmer for 20 minutes.
- Fluff rice and set aside.
- In a large bowl, stir soup, mayo, sour cream, paprika and parsley.
- When chicken is cooked, pour broth into soup mixture and stir until well blended.
- Dice chicken.
- To assemble casserole, in a 13 x 9 inch pan, layer rice, 1/2 of soup mixture, chicken and remaining soup mixture. Sprinkle top with paprika.
- You can freeze it or cook at 350°F for about 30 to 40 minutes, or until hot, bubbly and heated throughout. If frozen, thaw and cook for 45 minutes to an hour.
Nutrition Facts : Calories 364.5, Fat 26.7, SaturatedFat 14.2, Cholesterol 115.7, Sodium 679.3, Carbohydrate 6.9, Fiber 0.2, Sugar 1.6, Protein 21.4
AWESOME CHICKEN AND YELLOW RICE CASSEROLE
This Cuban influenced dish has been a family favorite for generations! Chicken baked with onions, bell peppers, and water chestnuts, then added to prepared yellow rice makes this dish one you'll be asked again and again to make!
Provided by Tamara Grimes
Categories Rice Casserole
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
- Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
- While the chicken is cooking, prepare the yellow rice according to package directions.
- Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.
Nutrition Facts : Calories 353.1 calories, Carbohydrate 32.8 g, Cholesterol 85.2 mg, Fat 10.7 g, Fiber 2.1 g, Protein 30.8 g, SaturatedFat 2.4 g, Sodium 665.1 mg, Sugar 2.4 g
EXOTIC CHICKEN AND RICE CASSEROLE
Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.
Provided by Chef John
Time 5h40m
Yield 8
Number Of Ingredients 26
Steps:
- Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
- Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
- Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
- Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
- While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
- Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g
AWESOME CHICKEN AND YELLOW RICE CASSEROLE
This Cuban influenced dish has been a family favorite for generations! Chicken baked with onions, bell peppers, and water chestnuts, then added to prepared yellow rice makes this dish one you'll be asked again and again to make!
Provided by Tamara Grimes
Categories Rice Casserole
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
- Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
- While the chicken is cooking, prepare the yellow rice according to package directions.
- Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.
Nutrition Facts : Calories 353.1 calories, Carbohydrate 32.8 g, Cholesterol 85.2 mg, Fat 10.7 g, Fiber 2.1 g, Protein 30.8 g, SaturatedFat 2.4 g, Sodium 665.1 mg, Sugar 2.4 g
CHICKEN AND YELLOW RICE WITH BROCCOLI AND CHEDDAR CHEESE
Want a new, gluten-free spin on a classic American casserole? Add Zatarain's Yellow Rice to the tasty flavors of chicken, broccoli and cheddar cheese for an easy-to-make, one-pot meal. Season with hot pepper and create a new family-favorite dinner.
Provided by Zatarains
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken; set aside.
- Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook and stir 4 minutes or until softened. Add water; bring to boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.
- Place broccoli and chicken over rice; cover. Cook 5 minutes longer or until broccoli and chicken are heated through.
- Sprinkle cheese over top; cover. Remove from heat. Let stand 5 minutes or until cheese is melted.
Nutrition Facts : Calories 268.7, Fat 13.9, SaturatedFat 5.2, Cholesterol 92.4, Sodium 264, Carbohydrate 5.1, Fiber 1.9, Sugar 1.9, Protein 30.4
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