Chicken Yellow Rice Recipes

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
• Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
• Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

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.

Steps:

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
• About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

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.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
• Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

Steps:

• Cover chicken thighs with water. Water needs to be about 2 inches over thighs. Boil chicken thighs 30 minuter or until no longer pink inside.
• Remove chicken, let cool.
• Reserve 3 cups of broth, and pour in yellow rice.
• Simmer on med-low heat 30 min or until rice is tender.
• While rice is simmering de-bone thighs.
• After rice is done, stir in chicken
• Enjoy. Especially good with collard greens.

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.

Steps:

• Rinse the rice a few times until the water runs clean.
• Heat the olive oil in a 3-quart saucepan over medium heat. Add the onions and sauté, stirring occasionally, until translucent and a bit golden, about 5 minutes. Add the rice, turmeric, cumin and 1 teaspoon salt and stir to combine. Add the chicken broth and 2 cups water and turn the heat to medium high.
• Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork before serving.

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.

Steps:

• Heat oil in a large cooking pot. Add chopped onions, bell pepper and rice. Stir fry about 1 1/2 minute being careful to stir constantly as rice can burn if left alone.
• Add water, frozen vegetables and shredded chicken.
• Add curry and salt to taste.
• Cover and cook rice about 20-25 minute Extend cooking time if water has not been completly absorbed.
• Let rice cool for 5 min and fluff with fork.
• Usually served as a side dish. Can serve with enchiladas, salad, refried beans, pork cops, etc -- .

Steps:

• Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat oil in large Dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.
• In same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.
• Add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Return chicken to pot, stirring to cover with sauce.
• Bring to a boil; reduce heat to medium, cover and simmer 20 minutes.
• Uncover and cook 20 minutes more (or until chicken is done).
• Combine flour and wine in small bowl. Stir into pot and cook 5 minutes.
• Meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.
• Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.
• Serve chicken with rice.

Steps:

• Follow package directions on rice, using liquid from chicken can (mixed with water) to comprise overall liquid measurement required for rice preparation.
• Add chicken to water first, (if canned, break it apart in water) then continue to cook according to directions on rice package, on your stove top.
• Serve, relax & enjoy.

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
• Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
• Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.