Chicken And Sweet Potato Rice Recipes

Steps:

• In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces.
• Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water.
• In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds.
• Dissolve the saffron into 3 tablespoons of the chicken stock.
• Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes.
• Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer.
• Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.

Steps:

• Start by washing the rice 1-2 times or until the water used to wash the rice becomes clearer. After the last wash, use a strainer to drain the liquid completely then soak the rice in a cup of water for about 30 minutes.
• Season about 100 grams of ground chicken with a quarter teaspoon of salt and a quarter teaspoon of pepper. Mix well then leave it for about 10 minutes so the chicken can absorb the flavors from the seasonings.
• Wash the sweet potato carefully then slice it into smaller pieces, about a centimeter cubes.
• Once the rice, ground chicken and sweet potato are ready, you can put all those ingredients in the microwave pressure cooker including the water used to soak the rice. Add about a quarter teaspoon of salt then mix all the ingredients inside.
• Cover the microwave pressure cooker then cook in the microwave for about 10 minutes using 600W. After 10 minutes, keep the microwave pressure cooker covered for 15 more minutes to allow the remaining steam inside to continue to cook the rice and soften it.
• After 15 minutes, remove the cover then mix well before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
• Move the vegetables to the sides of the pan, leaving the center clear. Add the chicken; cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Pour in the wine last, and mix through. Transfer to a casserole dish and cover with a lid.
• Bake for 1 hour in the preheated oven. Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).