Best 3 Assyrian Chicken And Potatoes With Yellow Rice Recipes

Indulge in the delectable flavors of Assyrian cuisine with our tantalizing recipes for Assyrian Chicken and Potatoes with Yellow Rice, Yellow Rice with Vermicelli, and Marinated Tomatoes and Cucumbers. Embark on a culinary journey to the heart of Assyria with these authentic dishes, bursting with aromatic spices and wholesome ingredients. Discover the secrets of preparing tender chicken marinated in a blend of garlic, lemon, and aromatic herbs, perfectly complemented by golden-brown potatoes and fluffy yellow rice. Delight in the vibrant colors and textures of the Yellow Rice with Vermicelli, a flavorful side dish featuring fragrant rice, delicate vermicelli noodles, and a medley of vegetables. As a refreshing accompaniment, relish the tangy and refreshing Marinated Tomatoes and Cucumbers, a delightful blend of crisp vegetables marinated in a zesty dressing. These recipes offer a glimpse into the rich culinary heritage of Assyria, promising an unforgettable dining experience.

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AWESOME CHICKEN AND YELLOW RICE

Awesome Chicken and Yellow Rice image

This is one of my staples and it is often requested. There is a lot of garlic in this, but it does not overpower. Served with good bread and a salad, it can't be beat. I use the packaged Vigo yellow rice mix for ease. Also, because this cooks for awhile, use either chicken thighs, legs or quarters to keep from drying out. Find the whole garlic cloves and spread them on your bread. I use a paella pan with a lid or you can use a casserole dish that you cover with foil.

Provided by Skoger in St. Peter

Categories Chicken

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 heads garlic (or even more)
1 large Spanish onion, cut pole to pole then sliced
2 medium green peppers, cut into strips
1 (4 ounce) jar pimientos (Not drained)
1 (8 ounce) package yellow rice mix with saffron
1/4-1/3 cup frozen peas
dry white wine
4 -5 lbs chicken thighs, legs or 4 -5 lbs chicken quarters
flour
oil (for frying)
salt and pepper

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.

ASSYRIAN BAKED RICE

Assyrian Baked Rice image

I have made this once. It is fluffier than ordinary rice, and great as a side, or with a sauce.

Provided by Martha Price

Categories Rice Sides

Time 55m

Number Of Ingredients 3

Ingredients

1 lb long-grain rice
1 stick melted butter
3 Tbsp salt

Steps:

1. Cover the rice with cold water and the salt. Soak overnight.
2. Bring 3 quarts of cold water to a boil. Drain the soaked rice and add to the boiling water. Boil for 5 to 7 minutes, or until one kernel of rice tastes half-cooked, but not soft.
3. Pour rice into a colander and rinse with cold water. Pre-heat oven to 325 degrees.
4. Use some of the butter to coat the bottom of a roasting pan, with a cover. Pour rice over butter, stirring into rice the remaining butter.
5. Cover and bake for 45 minutes. shaking the pan twice during baking to mix butter and rice.

SPANISH CHICKEN WITH YELLOW RICE

Spanish Chicken With Yellow Rice image

Make and share this Spanish Chicken With Yellow Rice recipe from Food.com.

Provided by PalatablePastime

Categories Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

6 whole chicken legs, skinned
1 1/4 teaspoons salt, divided
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil
2 cups chopped green peppers
2 cups chopped celery, with leaves
1 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon cumin
1 (16 ounce) can crushed tomatoes (with liquid) or 1 (16 ounce) can diced tomatoes (with liquid)
1 cup chicken broth
1 tablespoon flour
2 tablespoons white wine
4 cups water
2 cups long-grain rice
1/2 teaspoon salt
1/4 teaspoon turmeric

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.

Tips:

Use a flavorful spice blend. The spice blend in this recipe is a combination of cumin, coriander, turmeric, and paprika. These spices give the chicken and potatoes a warm, earthy flavor. You can adjust the amount of each spice to taste.
Don't overcrowd the pan. When browning the chicken and potatoes, make sure to give them enough space in the pan so that they can brown evenly. If you overcrowd the pan, the chicken and potatoes will steam instead of brown.
Cook the chicken and potatoes until they are cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit, and the potatoes should be tender. You can check the chicken by inserting a meat thermometer into the thickest part of the breast.
Fluff the rice before serving. Once the rice is cooked, fluff it with a fork to separate the grains. This will make the rice light and fluffy.
Serve the chicken, potatoes, and rice with your favorite toppings. Some popular toppings include yogurt, cucumber sauce, and pickled vegetables.

Conclusion:

Assyrian chicken and potatoes with yellow rice is a delicious and flavorful dish that is perfect for a weeknight meal. The chicken and potatoes are cooked in a flavorful spice blend, and the rice is cooked in a flavorful broth. This dish is sure to please everyone at the table. Here are some additional tips for making this recipe:

You can use boneless, skinless chicken breasts or thighs for this recipe.
If you don't have a Dutch oven, you can use a large skillet or braising pan.
You can also cook this dish in a slow cooker. Simply brown the chicken and potatoes in a skillet, then transfer them to the slow cooker. Add the spice blend, broth, and rice. Cook on low for 6-8 hours, or on high for 3-4 hours.