Best 5 Cooked Chicken And Rice Recipes
**Cooked Chicken and Rice: A Comforting and Versatile Dish**
Cooked chicken and rice is a classic comfort food dish that is enjoyed by people of all ages. It is a versatile dish that can be easily customized to suit your taste and dietary needs. Whether you are looking for a quick and easy weeknight meal or a hearty and satisfying weekend dinner, cooked chicken and rice is a great option. This article features three delicious cooked chicken and rice recipes that are sure to please everyone at your table. From a simple one-pot dish to a flavorful casserole, there is a recipe here for everyone. All recipes are easy to follow and can be tailored to your liking. So gather your ingredients and let's get cooking!
CHICKEN AND RICE
Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!
Provided by R.E. Vincent
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Prepare rice according to package directions.
- When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g
EASY CHICKEN WITH RICE
You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser. For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.) You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.
Provided by Mark Bittman
Categories dinner, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
- Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
- Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 8 grams, Sodium 578 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN COOKED WITH RICE
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 3 main-dish servings
Number Of Ingredients 11
Steps:
- Put the rice in a Chinese clay pot or a heavy medium-size saucepan. Pour in enough water to cover the rice by 1 inch. Bring to a boil and cook until most of the water has evaporated, about 15 minutes. Reduce heat to very low and cover tightly.
- Combine the chicken with the light soy sauce, 2 teaspoons of the dark soy sauce, the rice wine, salt, sesame oil and cornstarch.
- Heat a wok or skillet until it is hot. Add the peanut oil and the ginger and stir-fry for 10 seconds. Add the chicken and stir-fry for two minutes. Pour the mixture on top of the rice, cover and continue to cook over very low heat for 10 minutes.
- Drizzle the remaining tablespoon of dark soy sauce over the chicken, sprinkle with scallions and serve.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 80 grams, Fat 14 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 719 milligrams, Sugar 0 grams, TransFat 0 grams
RICE COOKER CHICKEN
My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste. It takes a while to make, but requires minimal work. You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and enjoy!
Provided by STARDUST_331
Categories World Cuisine Recipes Asian
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. Squeeze as much air as possible out of the bag and zip the bag closed. Refrigerate for 1 hour.
- Mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir.
- Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. When the timer goes off, uncover and stir the chicken. Set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. Allow chicken to rest in the keep-warm setting for 20 minutes before serving.
Nutrition Facts : Calories 206 calories, Carbohydrate 6.3 g, Cholesterol 78.5 mg, Fat 8.6 g, Fiber 0.5 g, Protein 24.1 g, SaturatedFat 2.2 g, Sodium 2585.4 mg, Sugar 0.6 g
SLOW COOKER CHICKEN AND RICE
Start this dinner in your slow cooker before you leave for work in the morning and come home to a delicious chicken and rice meal in a taco-seasoned tomato sauce.
Provided by Robyn M Johnson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tomatoes, chicken, bell peppers, rice, water, onion, taco seasoning, salt, pepper, and cayenne in a slow cooker; stir to combine. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 54.1 g, Cholesterol 29.3 mg, Fat 1.7 g, Fiber 4 g, Protein 16.9 g, SaturatedFat 0.5 g, Sodium 1588.8 mg, Sugar 8.9 g
Tips:
- Choose the right rice: Long-grain rice, such as basmati or jasmine, is best for this dish because it cooks up fluffy and separate.
- Cook the rice perfectly: Be sure to rinse the rice well before cooking to remove any starch. Then, use the correct ratio of water to rice and cook the rice according to the package directions.
- Use high-quality chicken: Boneless, skinless chicken breasts or thighs are the best choices for this dish. If you're using frozen chicken, be sure to thaw it completely before cooking.
- Season the chicken well: Don't be afraid to use plenty of seasonings on the chicken. Garlic powder, onion powder, paprika, salt, and pepper are all good choices.
- Cook the chicken until it's cooked through: The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can check this by inserting a meat thermometer into the thickest part of the chicken.
- Add vegetables to the dish: Vegetables such as carrots, celery, onion, and bell pepper are great additions to this dish. Add them to the pot with the chicken and rice during the last few minutes of cooking.
- Serve the dish immediately: This dish is best served immediately after it's cooked. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
This cooked chicken and rice dish is a quick, easy, and affordable meal that can be enjoyed by people of all ages. It's also a great way to use up leftover chicken. With a few simple tips, you can make this dish even more delicious and enjoyable. So what are you waiting for? Give this recipe a try tonight!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
