Best 20 Chicken And Brown Rice Recipes

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**Tantalize your taste buds with our delectable Chicken and Brown Rice recipes, a symphony of flavors that will leave you craving more.**

Indulge in the classic comfort of One-Pot Chicken and Brown Rice, a hassle-free meal that combines tender chicken, fluffy brown rice, and a medley of vegetables in one convenient pot. For a burst of zesty flavors, try the Lemon Garlic Chicken and Brown Rice, where succulent chicken is infused with a vibrant lemon-garlic sauce, served over fluffy brown rice.

If you're craving a creamy and cheesy delight, immerse yourself in the Creamy Chicken and Brown Rice Casserole, a luscious dish featuring tender chicken, creamy sauce, and a golden brown rice crust. Alternatively, embark on a culinary journey with our flavorful Chicken Teriyaki and Brown Rice, where sticky-sweet teriyaki sauce coats succulent chicken and aromatic brown rice.

For a delightful twist, explore our Chicken and Brown Rice Stuffed Bell Peppers, a vibrant combination of savory chicken, fluffy brown rice, and a medley of vegetables, all nestled within colorful bell peppers. And for a hearty and satisfying meal, delve into our Chicken and Brown Rice Soup, a comforting broth brimming with tender chicken, fluffy brown rice, and an assortment of vegetables.

Each recipe is meticulously crafted to ensure a culinary experience that will tantalize your taste buds and leave you feeling satisfied. Embark on this delectable journey and discover the perfect Chicken and Brown Rice recipe to suit your palate.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED ORANGE CHICKEN AND BROWN RICE



Baked Orange Chicken and Brown Rice image

This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield Serves 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 3/4 cups low-sodium chicken broth
1 cup brown basmati rice
Zest and juice of 2 navel oranges
Kosher salt
Four 6-ounce boneless, skinless chicken thighs
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted pine nuts

Steps:

  • Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
  • Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
  • Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
  • Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
  • Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

ONE-POT CHICKEN AND BROWN RICE



One-Pot Chicken and Brown Rice image

A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h5m

Number Of Ingredients 8

1 tablespoon olive oil
4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
Coarse salt and ground pepper
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1 1/2-inch pieces
2 medium carrots, cut into 1 1/2-inch pieces
1 bay leaf
1 cup brown rice

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
  • Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 372 g, Cholesterol 3 g, Fat 14 g, Fiber 4 g, Protein 18 g

CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE



Chicken, Vegetable and Brown Rice Casserole image

A good and fairly quick recipe. Little preparation time and one dish cooking, who could ask for more?

Provided by emtpixie

Categories     One Dish Meal

Time 2h

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 12

3 lbs chicken pieces
1 cup brown rice or 1 cup wild rice, uncooked
2 (10 1/2 ounce) cans of regular cream of mushroom soup or 2 (10 1/2 ounce) cans 98% fat-free cream of mushroom soup
3/4 cup water
4 tablespoons dill weed
3 teaspoons paprika
1 1/2 cups diced celery
1 medium onion, diced
2 cups chopped carrots
1 cup whole grain cracker, crushed
4 tablespoons butter or 4 tablespoons margarine
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
  • make sure rice is covered by liquid.
  • Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
  • Cover casserole dish tightly with aluminum foil and bake for 1 hour.
  • After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
  • If juices are pink or unclear put casserole back in oven and bake until juices run clear.
  • Meanwhile in a medium saucepan melt butter or margarine over low heat.
  • Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
  • Stir well until butter is absorbed and mixture is moist.
  • Remove casserole from oven and discard aluminum foil.
  • Spoon cracker mixture over chicken pieces only and spread.
  • Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
  • Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.

BROWN RICE, CHICKEN, AND CHORIZO PAELLA



Brown Rice, Chicken, and Chorizo Paella image

My husband is a Spaniard, so I started looking into paella. It took me 4 times to get this right. It has become his favorite dish and expects me to make this every week. I have tweaked this recipe to our taste, so the red pepper, capers, and black olives are simply a preference for us. The vinegar is a Spanish thing, so I always add it. You can leave a little broth in the paella, or cook until the broth is fully absorbed. It is simply a preference.

Provided by Mariposa

Categories     World Cuisine Recipes     European     Spanish

Time 2h

Yield 8

Number Of Ingredients 20

2 teaspoons salt
1 teaspoon Spanish smoked paprika
1 teaspoon red pepper
1 teaspoon ground turmeric
½ teaspoon saffron
2 tablespoons extra-virgin olive oil, or to taste
4 boneless chicken thighs, cut into small pieces
½ pound Spanish chorizo, cut into 1/4-inch slices
1 large onion, chopped
1 red bell pepper, chopped
¼ cup chopped parsley
6 cloves garlic, chopped
2 cups short-grain brown rice
1 tomato, chopped
1 (6 ounce) jar roasted red peppers, drained and chopped
1 (32 ounce) carton chicken broth
2 cups frozen peas and carrots, thawed
2 tablespoons sliced black olives
1 tablespoon capers
1 teaspoon apple cider vinegar, or to taste

Steps:

  • Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside.
  • Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot. Cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers. Cook until rice begins to brown, about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot, burying them in the paella.
  • Increase heat to high and bring the pot to a boil, stirring every 10 minutes. Reduce heat to medium and cook, uncovered, 50 to 55 minutes more. Add thawed peas and carrots, black olives, capers, and apple cider vinegar and stir. Cook until everything is heated through, 3 to 5 more minutes.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 43.3 g, Cholesterol 63.2 mg, Fat 22 g, Fiber 3.3 g, Protein 21.9 g, SaturatedFat 6.3 g, Sodium 1630.5 mg, Sugar 3.1 g

FIESTA CHICKEN WITH BARLEY AND BROWN RICE (CROCK POT)



Fiesta Chicken With Barley and Brown Rice (Crock Pot) image

I came up with this when I couldn't decide between chicken cacciatore or something more Tex-Mex. I also wanted a "real" meal without having to work too hard at it. We really enjoyed this. Other cuts of chicken can be used, although I recommend staying away from boneless skinless breasts because I think they tend to dry out in a slow cooker. Since every one's crock pots heat differently and grains can be tricky to cook in a CP, you may have to fool a little bit with the timing on the rice and barley. You could also make that separately and just add it in at serving time. Cooked the way I did it, it almost had a risotto-like texture to it.

Provided by Vino Girl

Categories     One Dish Meal

Time 7h20m

Yield 3 serving(s)

Number Of Ingredients 13

3 chicken breast halves
1 cup onion, chopped
1 garlic clove, chopped
1 (14 1/2 ounce) can diced tomatoes with mild green chilies, with juice
1 cup tomato juice
1 teaspoon chipotle chile, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/3 cup uncooked medium barley
1/3 cup uncooked medium grain brown rice
fresh ground black pepper, to taste
cheese (optional)
sour cream (optional)

Steps:

  • Sprinkle chicken with pepper and lightly brown in a large nonstick skillet, 5 minutes on each side.
  • Place onion, chipotle pepper, and garlic in the crock pot, followed by the chicken.
  • Pour tomato juice over the chicken.
  • Sprinkle chicken with cumin, chili powder, and more black pepper.
  • Pour canned tomatoes & green chilis over chicken.
  • Cover and cook on low for 4-5 hours.
  • Remove chicken, and stir uncooked rice and barley into the slow cooker (check the dryness at this time, too, and add some water or other liquid in if you need to).
  • Place chicken back on top and continue to cook on low for 1 1/2 - 2 1/2 more hours until grains are tender but not overdone.
  • Serve with cheese and sour cream, if desired.

CHICKEN AND BROWN RICE SOUP



Chicken and Brown Rice Soup image

A low calorie soup that's easy to make.

Provided by grayartist

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h55m

Yield 10

Number Of Ingredients 12

5 cups chicken broth
2 skinless, boneless chicken breast halves
1 cup diced celery
1 cup diced onion
¼ cup diced carrots
¼ cup corn
¼ cup drained and rinsed black beans
1 teaspoon dried sage
1 teaspoon ground black pepper
1 teaspoon salt
1 bay leaf
¾ cup brown rice

Steps:

  • Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
  • Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.

Nutrition Facts : Calories 101.3 calories, Carbohydrate 15.4 g, Cholesterol 14.2 mg, Fat 1.2 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 759 mg, Sugar 1.8 g

GLUTEN FREE CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE RECIPE



Gluten Free Chicken, Broccoli and Brown Rice Casserole Recipe image

This is a quick, easy way leftover chicken and leftover rice... you my add seasonings according to you preference. If you like, you can add cream cheese and/or Parmesan cheese to the roux for an Alfredo-like casserole. Instead of using canned cream of chicken (or any "cream of" soup), a very easy roux is made from cornstarch,...

Provided by Nancilee Iozzia

Categories     Casseroles

Time 50m

Number Of Ingredients 10

1 lb cooked chicken, cut up
1 c cooked brown rice (you may use white rice)
1 1/2 c uncooked broccoli florets (fresh or frozen, if using frozen, microwave for about 3 min. to thaw)
2 Tbsp butter
2 Tbsp cornstarch
1 1/2 c cups fat free milk
salt and pepper to taste
(other seasonings i like are: curry powdercurry powder, italian seasoning, poultry seasoning... feel free to experiment!)
2 Tbsp (or more) . gluten freegluten free bread crumbsbread crumbs (i add italian seasoning to the crumbs)
cream cheese and/or parmesan cheese (amount depends upon your taste - taste - there is no hard and fast amount) to the roux for an alfredo-like casserole.

Steps:

  • 1. Combine chicken, broccoli and rice in an ovenproof casserole dish. Toss to mix.
  • 2. To make the roux: melt the butter in a medium size saucepan. Add the cornstarch and blend thoroughly. While blending, add the milk and seasonings. Continue stirring until a cream soup consistency is reached. At this point, you may add the cheese(s). Since the cheese will thicken the sauce, you may have to add more milk.
  • 3. Pour the sauce over the chicken/broccoli/rice mixture. Top with gluten free bread crumbs.
  • 4. Bake in pre-heated 350 F oven, uncovered, for 20-30 minutes (depending upon your oven). Remove from oven and serve.

CURRIED CHICKEN AND BROWN RICE CASSEROLE



Curried Chicken and Brown Rice Casserole image

So easy to make, this is flavorful, warm comfort food at its best. Freezes wonderfully, as well.

Provided by ISYBEL

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 4

Number Of Ingredients 12

1 cup water
1 (8 ounce) can stewed tomatoes
¾ cup quick-cooking brown rice
½ cup raisins
1 tablespoon lemon juice
3 teaspoons curry powder
1 cube chicken bouillon
½ teaspoon ground cinnamon
¼ teaspoon salt
2 cloves garlic, minced
1 bay leaf
¾ pound skinless, boneless chicken breast halves - cut into 1 inch pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
  • Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 34.5 g, Cholesterol 49.6 mg, Fat 2 g, Fiber 3 g, Protein 22.7 g, SaturatedFat 0.5 g, Sodium 620.3 mg, Sugar 14.5 g

ONE-POT CHICKEN AND BROWN RICE



One-Pot Chicken and Brown Rice image

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

1 tablespoon olive oil
4 skinless, boneless chicken breasts
salt and ground black pepper to taste
1 large yellow onion, cut into wedges
2 stalks celery, cut into 1 1/2-inch pieces
1 ¾ cups water
2 medium carrots, cut into 1-1/2 inch pieces
1 bay leaf
1 cup brown rice

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

BROWN RICE AND CHICKEN CASSEROLE



Brown Rice and Chicken Casserole image

Made with cream of asparagus soup, this recipe is easy and delicious.

Provided by GRLBUG

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h45m

Yield 12

Number Of Ingredients 13

2 (10.75 ounce) cans condensed cream of asparagus soup
10 ¾ fluid ounces milk
1 ½ cups water
1 pound chopped cooked chicken
1 cup uncooked brown rice
2 (14.5 ounce) cans French cut green beans
1 ½ cups shredded Cheddar cheese
1 cup chopped onion
3 cloves garlic, crushed
1 tablespoon dried parsley
1 ½ teaspoons dried basil
1 teaspoon dried dill weed
salt and pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium casserole dish.
  • In a large bowl, mix the soup, milk, water, chicken, rice, green beans, Cheddar cheese, onion, and garlic. Season with parsley, basil, dill, salt, and pepper. Transfer to the prepared casserole dish.
  • Bake 1 1/2 hours in the preheated oven, until rice is tender. If water is absorbed too quickly, add more as needed.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 19.1 g, Cholesterol 47.4 mg, Fat 10 g, Fiber 2.4 g, Protein 17.5 g, SaturatedFat 4.6 g, Sodium 714.3 mg, Sugar 3.1 g

MANGO BASIL CHICKEN AND BROWN RICE SALAD



Mango Basil Chicken and Brown Rice Salad image

Serve as a salad or even a wrap ... zippy balsamic vinaigrette, fresh basil and mango, with chicken and whole-grain brown rice. Oh, and, don't forget the cheese.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 4

Number Of Ingredients 8

⅓ cup balsamic vinaigrette dressing
2 tablespoons chopped fresh basil leaves
2 cups cooked chicken, cooled and coarsely chopped
1 ½ cups cooked Minute® Brown Rice, cooled
1 cup fresh mango, peeled and chopped
1 cup grape or cherry tomatoes, halved
4 large green lettuce leaves, washed and dried
⅓ cup crumbled goat cheese

Steps:

  • In bottom of large bowl, combine bottled dressing and basil. Add chicken, brown rice, mango, and tomatoes. Toss well to combine.
  • To serve: Place 1 lettuce leaf onto each of 4 serving plates. Divide salad mixture evenly and place into center of lettuce leaves. Garnish top of each serving with an equal amount of crumbled goat cheese.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 14.4 g, Fiber 2.9 g, Protein 18.4 g, SaturatedFat 4.1 g, Sodium 337.7 mg, Sugar 7.1 g

HERBED BROWN RICE AND CHICKEN



Herbed Brown Rice and Chicken image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon butter
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese

Steps:

  • Season the chicken with the garlic powder and black pepper.
  • Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  • Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.

BROWN RICE, CHICKEN, AND CILANTRO SALAD



Brown Rice, Chicken, and Cilantro Salad image

The familiar combination of chicken and rice takes a delicious detour with the addition of Asian flavors in this brown rice, chicken, and cilantro salad recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h15m

Yield Makes 5 cups

Number Of Ingredients 9

3 tablespoons water
3 tablespoons soy sauce
1 boneless, skinless chicken breast half (about 9 ounces), cut into 3/4-inch cubes
3/4 teaspoon toasted sesame oil
3 cups cooked brown rice, tossed with 2 tablespoons rice-wine vinegar while warm
2 cups shredded bok choy or cabbage
1/2 cup fresh cilantro
1 tablespoon toasted sesame seeds
1 lime, cut into wedges

Steps:

  • Combine water and soy sauce in a medium saucepan over medium-high heat. Add chicken. Cook, covered, for 4 minutes. Stir in sesame oil. Let cool.
  • Combine rice, bok choy, cilantro, and sesame seeds in a bowl; toss in chicken with juices. Refrigerate until ready to serve. Serve with lime wedges.

BROWN RICE AND CHICKEN



Brown Rice and Chicken image

Love brown rice with the baked chicken pieces. Make ahead a pop into the oven for a quick supper.This is a favorite from the USA Rice Council.

Provided by Aroostook

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups cooked brown rice
2 chicken breasts, baked, deboned and chopped
1 (16 ounce) package frozen peas
1/2 cup mayonnaise
2 teaspoons soy sauce
pepper
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 350°F.
  • Spray 3 quart baking dish with vegetable spray.
  • Combine ingredients.
  • Place in dish.
  • Bake for 15-20 minutes.

EARLONNE'S CHICKEN AND BROWN RICE



Earlonne's Chicken and Brown Rice image

Layered with savory, satisfying flavors, this one-pan recipe was inspired by a dish Earlonne Woods regularly prepared for himself while incarcerated at San Quentin State Prison. Mr. Woods, a co-host of the popular Ear Hustle podcast, generally relied on kitchen connections to secure a raw chicken hindquarter. He'd boil it in a hot pot with whatever seasonings he had available, then use the resulting broth to rehydrate some instant brown rice. Offered as a cooking lesson to Mr. Woods, who is now an amateur home cook, this version instead relies on chicken legs browned in butter, a vibrant mix of spices and aromatics, and rich, homemade broth to pack in flavor. And just as the dish did when Mr. Woods served it, it may prompt your diner to compliment the meal: "You put your foot in it!"

Provided by Samin Nosrat

Categories     dinner, grains and rice, poultry, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 17

4 whole chicken legs
Fine sea salt and freshly ground black pepper
1 1/2 cups long-grain brown rice
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 teaspoon ground cayenne
4 tablespoons unsalted butter (1/2 stick)
2 medium yellow onions, thinly sliced
2 celery ribs, thinly sliced
3 1/2 cups chicken stock, preferably homemade
2 fresh or dried bay leaves
1 cup sour cream or Greek yogurt
2 tablespoons finely chopped cilantro leaves and tender stems, plus more for garnish
1/2 jalapeño, finely chopped
1 garlic clove, finely grated

Steps:

  • Season the chicken generously with salt and pepper and leave it out at room temperature for at least 30 minutes or up to 1 hour. At the same time, add the brown rice to a bowl, cover with water and set aside to soak for at least 30 minutes or up to 1 hour.
  • Adjust oven rack position to lower third and heat to 375 degrees.
  • Make the spice mix: Add garlic powder, onion powder, coriander, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper to a small jar or other lidded container and whisk to combine. Cover spice mix and set aside.
  • Set a large (10- or 12-inch) cast-iron or other oven-safe skillet (preferably with a lid) over medium-high heat. Add 2 tablespoons butter and allow to melt. Working in batches if necessary to avoid crowding, carefully lay chicken legs in pan in a single layer, skin-side down, and cook until golden-brown, 4 to 6 minutes, then remove from pan and set aside on a plate, skin-side up. Meanwhile, drain the brown rice in a fine-mesh strainer, shaking to remove excess water; set aside.
  • Add onions and celery to pan along with a generous pinch of salt. Reduce heat to medium and cook until vegetables are tender and lightly golden, 12 to 14 minutes.
  • Return heat to medium-high, add remaining 2 tablespoons butter and allow to melt, then add rice and 4 teaspoons prepared spice mix. Toast rice until golden, about 90 seconds, then add stock and bay leaves.
  • Bring to a boil, then taste and adjust for salt - the stock should be a little saltier than you are comfortable with. Turn off flame, nestle chicken legs into the pan, skin-side up, and cover with a lid or foil. (If using foil, take care to create a tight seal to prevent steam from escaping.) Place onto prepared rack in the oven.
  • Check the pan after 15 minutes to make sure the liquid is at a steady simmer and adjust oven temperature as needed. Cook until rice absorbs the liquid and is tender and chicken is falling off the bone, about 80 to 90 minutes.
  • Increase oven temperature to 450 degrees and remove lid or foil from pan. Adjust rack position to upper third of oven, and place pan on rack. Cook for 8 to 10 minutes until chicken skin is deep golden brown. Remove from oven, and allow to cool for 5 minutes before serving.
  • In the meantime, prepare sauce: In a medium bowl, combine sour cream or yogurt, cilantro, jalapeño, garlic and 1/2 teaspoon salt. Stir, taste and adjust seasoning for salt. Serve with chicken and rice; garnish with cilantro.
  • Cover and refrigerate leftover chicken, rice and sauce for up to 5 days. Cover and store remaining spice mix in a cool, dry place for up to 3 months.

BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS



Brown Rice and Chicken Stir-Fry with Edamame and Walnuts image

Categories     Bean     Chicken     Nut     Poultry     Rice     Soy     Stir-Fry     High Fiber     Walnut     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce* or low-sodium soy sauce
2 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups short-grain brown rice, cooked according to package directions, cooled
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
2/3 cup chopped green onions
*Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.

Steps:

  • Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
  • Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
  • Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.

CHILI BROWN RICE WITH CHICKEN, BLACK BEANS AND OLIVES



Chili Brown Rice With Chicken, Black Beans and Olives image

A recipe posted in the 01/14/09 edition of the Wichita Eagle. I loved the combination of ingredients and the fiber content. An easy to make mexican meal made in one dish! I think this could easily be made into a OAMC meal either cooked and frozen, or made as a "dump" meal.

Provided by Amy in Kansas

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
2 cups brown rice
2 teaspoons chili powder (up to 2 tablespoons or to taste)
1 teaspoon ground cumin
1 teaspoon dried oregano
5 cups water or 5 cups chicken broth
2 cups chunky salsa, plus more for serving
1/2 teaspoon salt
1 (15 ounce) can black beans, drained, rinsed
3 cups diced cooked chicken
1 cup corn (frozen preferably)
1/2 cup pitted black olives, halved if large
1 avocado, ripe, firm diced
1/2 cup chopped fresh cilantro
1 lime, juice of
fresh ground pepper
grated cheddar cheese (optional) or monterey jack pepper cheese, chopped red onion, for garnish (optional)

Steps:

  • Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 2-3 minutes.
  • Turn heat to low; push rice aside. Stir in chili powder to taste, cumin and oregano; toast 15 seconds. Gradually stir in water; stir in 2 cups of the salsa and the salt. Taste; stir in more chili powder if you like. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 1 hour.
  • Stir in beans, chicken, corn and olives; if mixture seems dry, stir in more salsa. Cover; continue cooking 1 minute. Turn off heat; let rest, covered, 4 minutes.
  • Stir in avocado and cilantro. Add lime juice, pepper and salt to taste, if needed. Serve at the table with bowls of salsa, sour cream, cheese and onion.

Nutrition Facts : Calories 558.3, Fat 15.8, SaturatedFat 3, Cholesterol 52.5, Sodium 887.9, Carbohydrate 76.9, Fiber 11.8, Sugar 4.5, Protein 30.2

BROWN ARROZ CON POLLO (BROWN RICE AND CHICKEN)



Brown Arroz Con Pollo (Brown Rice and Chicken) image

Make and share this Brown Arroz Con Pollo (Brown Rice and Chicken) recipe from Food.com.

Provided by Karina A

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken, cut into 1-inch strips
1 medium onion (quartered)
2 green peppers (chopped)
1 jalapeno pepper (seeded and chopped)
3 garlic cloves (minced)
2 teaspoons coriander
2 cups chicken stock
1 (14 ounce) can crushed and drained canned tomatoes
1 teaspoon ground cumin
2 teaspoons chili powder
3/4 cup long grain brown rice
1 dash cayenne pepper
1 cup green peas (fresh or frozen)
1 teaspoon sazon goya or 1 teaspoon any other seasoning salt

Steps:

  • Saute chicken strips in nonstick skillet until white, about 5 minutes.
  • Set aside and keep warm.
  • In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
  • Makes 6 servings.

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE RECIPE - (4/5)



Chicken, Mushroom, and Brown Rice Slow Cooker Casserole Recipe - (4/5) image

Provided by SapphireBlu957

Number Of Ingredients 13

2 spray(s) cooking spray
20 oz uncooked boneless skinless chicken thigh(s), use eight 2 1/2 oz thighs
2 cup(s) canned chicken broth, reduced-sodium
1/2 pound(s) cremini mushroom(s), sliced
1 cup(s) uncooked leek(s), white and pale green parts only, thinly sliced, washed carefully for grit
1 cup(s) uncooked carrot(s), thinly sliced
1 cup(s) uncooked celery, thinly sliced
3/4 cup(s) uncooked long grain brown rice, medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp dried sage
1 tsp table salt
1/2 tsp black pepper, freshly ground

Steps:

  • Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside. Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving. 7 Points

SAVORY ONE-POT CHICKEN AND BROWN RICE



Savory One-Pot Chicken and Brown Rice image

Make and share this Savory One-Pot Chicken and Brown Rice recipe from Food.com.

Provided by Jenny Frenny

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil or 1 tablespoon vegetable oil
4 bone in skin on chicken thighs
salt and pepper
1 large onion, cut into 6-8 sections
2 celery ribs, cut into 1-2 inch pieces
2 carrots, cut into 1-2 inch pieces
1 bay leaf
1 cup brown rice

Steps:

  • Salt and pepper chicken to taste.
  • In a big dutch oven that has a lid, heat oil then place the chicken thighs skin side down in the hot oil. Brown, then turn pieces over and brown the other side. Approx 5-6 min per side.
  • Remove all but 1-2 TBS of the fat from bottom of pot. Add the onion and celery pieces. Put lid on pot and cook on low for 20 minutes.
  • Add the carrots and the bay leaf, 1 3/4 cup water and rice. Bring to boil, then reduce heat to low. Put lid back on and cook for 40 to 45 minutes until the rice has absorbed the liquid.
  • Turn off heat, let pot sit covered for 10 minutres.
  • Serve.

Tips:

  • Choose the right rice. Long-grain brown rice is the best choice for this dish, as it cooks evenly and has a slightly chewy texture.
  • Rinse the rice before cooking. This will remove any dirt or debris and help the rice cook more evenly.
  • Use a large pot. The rice will expand as it cooks, so it's important to use a pot that is large enough to accommodate it.
  • Bring the water to a boil before adding the rice. This will help the rice cook more evenly.
  • Reduce the heat to low once the rice is boiling. This will help the rice cook through without burning.
  • Cover the pot and let the rice cook for 45 minutes. Do not peek or stir the rice while it is cooking.
  • Once the rice is cooked, remove it from the heat and let it stand for 5 minutes before fluffing it with a fork. This will help the rice absorb any remaining moisture.
  • Serve the rice immediately or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Chicken and brown rice is a healthy and delicious meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the perfect chicken and brown rice dish that your whole family will enjoy.

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