Rice Chicken Can Be Added Salad In Tomato Cups Recipes

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.

Steps:

• Place the chicken in a large pot with water to cover. Add the salt and bring to a boil, then reduce the heat to a low simmer. Cook until the chicken is cooked through and tender, about 30 minutes. Drain the chicken, cover and refrigerate until cool or up to 24 hours.
• In a large bowl, stir together the mayonnaise, olive oil, orange juice and some salt and pepper. Dice the cooled chicken, then add it to the dressing along with the rice, grapes, pineapples and almonds, folding gently to coat the ingredients with the dressing. Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to develop.
• Serve chilled in endive cups.

Steps:

• For the lime aioli: Place the vegetable oil, mustard, limes leaves, egg yolk and lime juice in a tall container. Blend the ingredients using a hand blender until the lime aioli becomes thick. Place the mixture in a bowl, season with salt, cover and place in fridge.
• For the chicken salad: Place the chicken, limes leaves, celery, onions, bay leaves, peppercorns, some salt and 10 cups cold water in a large pot and bring to a boil. Once the water comes to a boil, lower the heat to a simmer and skim the impurities. After about 1 hour, turn the heat off and allow the chicken to rest for 30 minutes. Remove the chicken from the broth and remove the skin. Strain and reserve 3 3/4 cups chicken stock for the brown rice pilaf. Refrigerate or freeze the remaining stock. Once the chicken has cooled, shred the chicken meat by hand and place in a bowl. Mix the lime aioli with the shredded chicken meat, season with salt and place in the fridge until assembly.
• For the crunchy lime topping: Place the celery, olive oil, green onions, lime zest and juice in a small bowl. Season with salt, mix and reserve for assembly.
• For the charred tomato: In a cast-iron pan, heat a couple tablespoons olive oil over medium to high heat. Season the tomatoes with sugar, salt and pepper. Sear the tomatoes on both sides until charred, remove from the heat and reserve until assembly.
• For the brown rice pilaf: Heat the vegetable oil in a wide, tall-rimmed pot over medium heat. Add the shallots and cook until tender and translucent. Add the bay leaf and rice and stir to coat the rice in oil. Add the reserved 3 3/4 cups chicken stock and the soy sauce and stir. Bring to a boil, then reduce the heat to a low simmer and place the lid ajar over the pot. Cook until rice is tender, 30 to 40 minutes, then fluff with a fork and set aside.
• To assemble the lime leaf chicken salad: Place some brown rice pilaf on the bottom of each serving plate. Place 2 pieces of charred tomato on each plate over the pilaf. Place equal amounts of lime leaf chicken salad on top of the charred tomatoes. Spoon the crunchy lime topping over. Garnish each plate with celery leaves and drizzle of olive oil.

Steps:

• Bring water to a boil, stir in rice and 1/2 tsp salt.
• Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed.
• Remove from heat and let stand, covered 5 minutes.
• While rice is cooking, combine remaining 1/2 tsp. salt, lemon juice, cumin, garlic and olive oil.
• Stir into hot cooked rice.
• Chill for 30 minutes.
• Add remaining ingredients and chill several hours before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
• Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
• Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
• Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
• Bake, covered tightly, in the preheated oven for 45 minutes.
• When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
• Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let rest for at least 15 minutes before serving.

Steps:

• Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
• Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

Steps:

• In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Heat the vegetable oil in a large skillet over medium heat. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite size pieces.
• Toss chicken, rice, and lettuce in a large bowl. Serve immediately.

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Cut a thin slice off bottom of tomatoes so it doesn't roll over. Fill with rice salad. Cover and refrigerate for 1 hour or until serving.