Brazilian Style Chicken And Rice Pot Recipes
CROCK POT BRAZILIAN SAFFRON CHICKEN AND RICE
Make and share this Crock Pot Brazilian Saffron Chicken and Rice recipe from Food.com.
Provided by Audrey M
Categories Chicken
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt.
- Heat oil in 12 inch skillet over medium-high heat.
- Add chicken and cook until brown on all sides; drain.
- Place chicken in 4 quart slow cooker.
- Top with ham, onion, and bell pepper. Add broth.
- Cover and cook on Low 5 to 6 hours until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Remove chicken from crock pot. Stir rice mix into mixture in crock pot, add chicken.
- Cover and cook on High about 1 hour or until rice is tender.
- Serve chicken and rice sprinkled with olives.
BRAZILIAN STYLE CHICKEN AND RICE POT
this is a very flavorful and colorful dish....i always make it during exam week, or any other time when i want an effortless dinner
Provided by afr0bunny
Categories One Dish Meal
Time 35m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- season the chicken with kosher salt and fresh ground black pepper.
- heat oil in pot and brown the chicken.
- add garlic and orange zest, saute for about 30 seconds.
- add liquid and bring to boil.
- add rice, olive, and pimiento.
- return to boil.
- reduce head to medium-low, cover, and simmer until rice is cooked, about 30 minutes.
- garnish each serving with cilantro.
Nutrition Facts : Calories 625.5, Fat 21.1, SaturatedFat 3.3, Cholesterol 89.3, Sodium 179.7, Carbohydrate 64.3, Fiber 1.4, Sugar 7.9, Protein 41.6
BRAZILIAN CHICKEN AND RICE WITH OLIVES
Categories Chicken Olive Poultry Rice Sauté Dinner Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; sauté until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.
- Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.
BRAZILIAN CHICKEN WITH COCONUT MILK
This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
Provided by MLYIN
Categories World Cuisine Recipes Latin American South American Brazilian
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
- Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 11.5 g, Cholesterol 71.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 234.4 mg, Sugar 4.1 g
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