Best 5 Fried Chicken Stew And Rice Recipes

SLOW-COOKER CHICKEN-RICE STEW

Steps:

• Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
• Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.

FRIED CHICKEN STEW-- AND RICE

Steps:

• Mix flour, black, and cayenne pepper and coat the chicken.
• Brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate.
• Add enough more butter to total around 3 TBS and add 3 TBS of the seasoned flour.
• Do the Roux-Dance till it's very light brown, about 1 brew should do.
• Add the chopped onion, thyme, garlic, parsley, and Worcestershire.
• Add the 2 cups of liquid, stir a moment to thicken.
• Awww go ahead and try the Rose' grynn.
• Add the VERY optional bell pepper strips.
• Return the well browned chicken pieces and simmer over a lo flame until the chicken is tender.
• Check the seasoning.
• Serve with the chicken pieces next to, and the juice and goodies over the cooked rice.

CHICKEN RICE STEW- 2 WAYS

Steps:

• In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
• Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl.
• Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
• Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
• Add chicken (Unless you are making Cambodian Style, see below).
• Stir and serve!
• ******If making Cambodian Style, ****.
• Add the fish sauce and sugar. Stir. Taste and make adjustments as needed. If you're new to fish sauce, remember you can always add more sugar to counteract the saltiness. But MEASURE! A little goes a LONG way for both ingredients here!
• Add chicken and stir.
• Place in serving bowl, top with shrimp, cilantro, and a section of lime!
• Enjoy!

CHICKEN FRIED RICE

Steps:

• Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
• Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
• Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.

CHINESE CHICKEN FRIED RICE II

Steps:

• In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
• Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.