Indulge in a culinary journey with our tantalizing Chicken and Lentil Rice, a wholesome and flavorful dish that combines the goodness of tender chicken, protein-packed lentils, and fluffy rice. Embark on a delightful adventure with three irresistible variations: the classic Chicken and Lentil Rice, a zesty Lemon Herb Chicken and Lentil Rice, and a vibrant Mediterranean Chicken and Lentil Rice. Each recipe promises a unique taste sensation, catering to diverse palates and dietary preferences.
Let's cook with our recipes!
EASY CHICKEN, RICE AND LENTIL WRAPS
Wrap up a tasty dinner in just 20 minutes! Our spicy, cheesy wraps are packed with chunks of chicken, tomatoes and rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat water to boiling. Stir in rice; cover. Remove from heat; let stand 5 minutes.
- Stir soup, chicken, cumin, chili powder and red pepper into rice; return to boiling over medium-high heat. Boil about 2 minutes, stirring constantly, until liquid is absorbed.
- Divide chicken mixture evenly among tortillas (about 1/2 cup each). Sprinkle with cheese and tomatoes. Roll up tortillas.
Nutrition Facts : Calories 730, Carbohydrate 88 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 42 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 4 g, TransFat 1 1/2 g
GARLIC CHICKEN, LENTILS AND RICE
If you love garlic and onions, you will love this dish. My father developed this recipe and I learned everything about cooking from my Aunt Martha and him.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat oil and butter, add onions cook until tender, then add garlic and brown.
- Add rice to skillet; stir until coated with mixture.
- Add broth, stir and cover until rice is cooked.
- Add chicken and lentils; stir well.
- Serve with a dollop of sour cream.
CHICKEN AND LENTIL RICE
Make and share this Chicken and Lentil Rice recipe from Food.com.
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 6h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a skillet.
- Once its hot, toss in 1 onion and stir-fry till it is golden brown.
- Add the chicken breasts, cover and cook over low heat until done.
- Sprinkle salt and pepper to taste.
- Mix well.
- In another pan, heat a tbsp.
- of oil and fry the second onion in it until it turns golden.
- Add dates and raisins.
- Stir-fry for 3 minutes.
- Mix in the saffron.
- Keep aside.
- Strain the lentils now and keep aside until you are ready to mix them with the rice later.
- Now start preparing the rice.
- To do so, bring 8 cups of water to a rapid boil in a pot.
- Drain out the water from the soaked rice completely.
- Add the drained rice to the boiling water.
- Bring the rice to a boil for 3 minutes.
- After checking whether the rice is cooked, strain the rice and rinse it with lukewarm water in a strainer.
- Bring 1/4 cup of water and 2 tbsps.
- of oil to a rapid bowl in a pot.
- Add layers of rice and lentils, alternately, building these layers up to a dome shape.
- The last layer should be of rice.
- Poke 5-6 holes through the rice to the bottom with the handle of a spoon.
- Close the lid.
- Heat on medium flame for 3 minutes until the rice starts steaming.
- In a separate pot, heat another 1/4 cup of water and 2 tbsps.
- of oil.
- Pour over the rice.
- Cover the saucepan with a lid.
- Seal the lid over the saucepan with atta dough.
- Lower heat and cook for 45 minutes on a simmer.
- Remove from heat and place the saucepan in the sink.
- Run cold water under it to cool it down.
- Remove/break the wheat flour{Atta} seal.
- To serve: Very carefully and gently, remove the lentil rice and sprinkle lightly in a serving dish in a dome shape.
- Spread the mixture of dates and raisins over the rice.
- Spread the chicken on top.
- Remove the crusty bottom and spread in a separate plate.
- Enjoy!
MOROCCAN-STYLE CHICKEN WITH LENTILS
Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 2h
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
- Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
- Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.
Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium
CHICKEN AND LENTILS
This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.
Provided by Lorraine Friberg
Categories Meat and Poultry Recipes Chicken
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
- Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
- Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
- Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g
ONE-POT LENTIL CHICKEN
This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner
Provided by Sarah Randell
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 24
Steps:
- Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
- Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
Nutrition Facts : Calories 360 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2.5 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium
Tips:
- Use high-quality chicken broth. This will make a big difference in the flavor of the dish. If you don't have homemade chicken broth, use a good quality store-bought brand.
- Rinse the lentils before cooking. This will help remove any dirt or debris.
- Cook the lentils until they are tender but still have a slight bite to them. Overcooked lentils will become mushy.
- Don't overcook the chicken. Overcooked chicken will be dry and tough.
- Add the vegetables towards the end of the cooking time. This will help them retain their鮮豔的色彩 and nutrients.
- Season the dish to taste. Add salt, pepper, and other spices to your liking.
- Serve the dish with your favorite sides. Some good options include rice, bread, and salad.
Conclusion:
Chicken and lentil rice is a delicious, healthy, and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying dish that the whole family will enjoy.
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