CHICKEN AND CHORIZO RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.
CHICKEN AND CHORIZO PACKETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a bowl using a slotted spoon; set aside. Reserve the drippings; let cool slightly.
- Combine the chile, scallions, cilantro, garlic, oregano and cumin in a food processor. Add 2 tablespoons water, the reserved drippings, the lime juice and 1/4 teaspoon salt; pulse to make a coarse paste. Transfer the paste to a large bowl, add the chicken and toss to coat; cover and refrigerate at least 30 minutes or up to 4 hours.
- Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange 3 slices polenta on one sheet of parchment; top with one-quarter each of the bell peppers, chorizo and chicken. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
- Transfer to the oven and bake until the parchment puffs and the chicken is cooked through, about 30 minutes. Let rest 5 minutes. Carefully open the packets; sprinkle with the cheese and serve with lime wedges.
HEALTHY GRILLED CHICKEN-AND-RICE FOIL PACKS
If you're looking to grill something besides burgers and dogs on your next campout, this low-fat chicken dinner will do the trick. Be sure to use converted rice instead of regular for this recipe (each grain contains tiny pinholes so it cooks faster than conventional rice). If you're in the wilderness, wash out your pie dish after dinner and use it to pan for gold.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat.
- Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
- Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
- Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.
Nutrition Facts : Calories 370 calorie, Fat 3.5 grams, SaturatedFat 1 grams, Cholesterol 55 milligrams, Sodium 970 milligrams, Carbohydrate 58 grams, Fiber 4 grams, Protein 25 grams, Sugar 11 grams
CHICKEN AND RICE CASSEROLE FOIL PACKS
We took our favorite casserole and turned it into a light and easy foil pack dinner, filled with classic flavors and fresh vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
- Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers.
- Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.
Nutrition Facts : Calories 540, Carbohydrate 55 g, Cholesterol 120 mg, Fat 2, Fiber 2 g, Protein 47 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g, TransFat 0 g
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