Best 2 Bonnies Mandarin Chicken With Rice So Nice Recipes
Indulge in a tantalizing culinary journey with Bonnie's Mandarin Chicken with Rice So Nice, a dish that harmoniously blends sweet, tangy, and savory flavors. This delectable main course features tender chicken enveloped in a luscious mandarin orange sauce, complemented by a fluffy and aromatic bed of rice. The vibrant sauce, crafted with fresh mandarin oranges, ginger, and a hint of garlic, tantalizes the taste buds with its citrusy brightness, while the tender chicken absorbs the delightful flavors. Accompanying this delightful chicken is a medley of crispy vegetables, stir-fried to perfection, adding a delightful crunch and vibrancy to each bite. This recipe also includes a special fried rice variation, "Rice So Nice," prepared with an array of colorful vegetables, eggs, and flavorful seasonings, making it a complete and satisfying meal. Explore the diverse culinary landscape of Bonnie's Mandarin Chicken with Rice So Nice, a dish that promises an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
WEEKNIGHT FANCY CHICKEN AND RICE
This is a truly glorious one-pot weeknight meal. Feel free to experiment with the garnish, adding dried cranberries, hazelnuts, pine nuts or your own favorites. Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef Asha Gomez's method. Simply melt the butter in a pot over low heat. Let it simmer until it foams and sputters. Once the sputtering stops and the milk solids in the pot turn a khaki color, remove it from the heat and skim off the foam with a spoon. Strain remaining butter into a container, leaving behind any solids in the pot. Ghee keeps for up to six months in the refrigerator.
Provided by Sara Bonisteel
Categories dinner, weekday, one pot, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.
- Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.
- Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 458 milligrams, Sugar 4 grams, TransFat 0 grams
AUNT BONNIE'S CHICKEN AND RICE
My beloved Aunt Bonnie always made this for me when she came home for the weekend. She had no children and she always said my mother had me for her......She was the best cook in the world.....always comfort food and always so good...This Chicken and Rice recipe is so simple, but oh so good.......Aunt Bonnie has gone to be with the Lord, but I am sure she is cooking her great dishes in heaven!!!!!!
Provided by Vicki Kiddy
Categories < 4 Hours
Time 1h30m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken with 1/2 stick butter, salt and pepper --
- After chicken is completely done, drain broth and keep.
- Debone chicken and shred or cut in chunks.
- Butter a 3 quart oven safe casserole, put rice in bottom of dish, lay chicken on top of rice (I always add more salt and pepper at this time) and pour your reserved broth (I even use canned broth if I need more) over rice and chicken -- cut the remaining stick of butter and put on top and put casserole in a 350 to 400 degree oven and cook until rice is done -- if mixture looks dry, pour in more broth and continue to cook. I usually leave in oven for an hour -- Enjoy!
Nutrition Facts : Calories 663.1, Fat 30.7, SaturatedFat 15.2, Cholesterol 123, Sodium 818.1, Carbohydrate 59.9, Fiber 1, Sugar 0.7, Protein 33.5
Tips:
- Choose the right rice: Use a medium-grain rice, such as jasmine or basmati, for best results. These types of rice cook up fluffy and separate, and they have a slightly nutty flavor that pairs well with the sweet and tangy mandarin sauce.
- Cook the rice properly: Be sure to rinse the rice thoroughly before cooking to remove any excess starch. This will help prevent the rice from sticking together.
- Use fresh, juicy mandarins: The fresher the mandarins, the better the sauce will taste. Look for mandarins that are plump and have a deep orange color.
- Make the sauce ahead of time: The mandarin sauce can be made up to 24 hours in advance. This will give the flavors time to meld and develop.
- Use high-quality chicken: Boneless, skinless chicken breasts or thighs work well in this recipe. Be sure to trim any excess fat from the chicken before cooking.
- Don't overcrowd the pan: When cooking the chicken, be sure to not overcrowd the pan. This will prevent the chicken from cooking evenly and becoming dry.
- Serve immediately: This dish is best served immediately after it is cooked. The rice and chicken will be at their best when they are hot and fresh.
Conclusion:
Bonnie's Mandarin Chicken with Rice So Nice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sweet and tangy mandarin sauce is a perfect complement to the tender chicken and fluffy rice. With a few simple tips, you can make this dish a hit at your next dinner party.
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