ONE-POT CHICKEN AND BROWN RICE
Easy, wholesome dish that is great by itself or paired with veggies.
Provided by mskm0307
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat. Season chicken with salt and pepper and place into the pot. Cook until golden brown on both sides, 10 to 12 minutes total. Add onion and celery. Reduce heat to low, cover, and cook for 20 minutes.
- Add water, carrots, and bay leaf. Stir in rice and season with salt and pepper. Bring to a boil; reduce heat to low. Cover and cook until rice has absorbed almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 363 calories, Carbohydrate 43.2 g, Cholesterol 67.2 mg, Fat 7.6 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 1.6 g, Sodium 140.8 mg, Sugar 3.7 g
COPYCAT CHIPOTLE® CILANTRO-LIME BROWN RICE
This recipe is a great spin-off on your conventional (and let's face it, plain) side dish of rice at dinner. The brown rice provides a nutritious, fiber-packed alternative to white rice, and the cilantro and the lime gives this dish an extra dash of delicious Mexican flavor.
Provided by skinnymom
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
- Transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes.
- Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. Fold cilantro into rice mixture.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 73.6 g, Fat 3.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 453.9 mg, Sugar 0.9 g
CHIPOTLE CASHEW CHICKEN WITH BROWN RICE
This is a 30 minute meal by Rachael Ray...and it's delicious! It's spicy, but you can control the heat. Just alter the amount of chipotle in adobo that you use. It's a GREAT combination of sweet and spicy all at once.
Provided by L-Burden
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, and 1 Tbsp butter.
- When butter melts, add chopped onion. Cook 2 minutes.
- Add rice and cook 3 minutes more.
- Add stock and cover the pot. Raise heat and bring stock to rapid boil.
- Once stock boils, reduce heat to low and cook stirring occasionally, until rice is tender, 17-18 minute.
- While rice cooks, make the chicken.
- Heat large skillet over high heat.
- Add vegetable oil, then chicken.
- Season chicken with grill seasoning.
- Brown chicken on both sides, season with soy sauce, then move off to one side of the pan.
- Add the remaining onions, garlic, and peppers.
- Cook 3 minutes then add water chestnuts and green peas. Mix veggies and meat together.
- Add the chipotles in adobo and cumin.
- Toss to coat.
- Glaze the mixture with honey and maple syrup, and turn off the heat.
- Add in the cilantro and cashew nuts.
- Top rice with cashew chicken and serve.
Nutrition Facts : Calories 1023.5, Fat 56.4, SaturatedFat 15, Cholesterol 167.7, Sodium 1338.3, Carbohydrate 69, Fiber 4.7, Sugar 40.6, Protein 63.5
CHIPOTLE CHICKEN WITH SPANISH RICE
Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. -Carolyn Collins, Freeport, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°., Meanwhile, prepare rice according to package directions. Serve chicken with rice; sprinkle with cheese and cilantro.
Nutrition Facts : Calories 578 calories, Fat 23g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1638mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.
CHIPOTLE CHICKEN AND RICE
The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 11
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
- Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
- Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
- Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.
Nutrition Facts : Calories 474 g, Fat 18 g, Fiber 1 g, Protein 32 g
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CHIPOTLE CASHEW CHICKEN WITH BROWN RICE - ALL OUR WAY
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5/5 (28)Total Time 25 minsCategory Chicken, Main CourseCalories 1017 per serving
- In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
- While rice cooks, make the chicken. Heat a large skillet over high heat. Add the 2 tablespoons extra-virgin olive oil, then the chicken. Season the chicken with grill seasoning. Brown the chicken on all sides, season with soy sauce then remove chicken and set aside. In the same pan add the remaining 1 tablespoon of butter and add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chestnuts, green peas , the chicken and mix together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat.
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#30-minutes-or-less #time-to-make #course #preparation #main-dish #easy
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