Best 4 Pulled Chicken Over Rice Recipes

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery and almonds. Transfer to the prepared baking dish.
• In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
• Bake, uncovered, for 25-30 minutes (or until hot, bubbly, and golden brown on top).

PULLED CHICKEN RICE BOWLS WITH TOMATO SALSA AND MONTEREY JACK CHEESE

Steps:

• In a small pot, combine 1 cup water (1½ cups for 4 servings) and 1 TBSP butter (2 TBSP for 4). Bring to a boil, then stir in rice, cover, and reduce to a low simmer. Cook until rice is tender, 15- 18 minutes. Keep covered off heat until ready to serve.
• Meanwhile, wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Core, deseed, and thinly slice bell pepper. Finely dice tomato. Finely chop cilantro leaves and stems. Quarter lime.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until just softened, 3-4 minutes.
• Add another large drizzle of oil to pan with veggies. Break up chicken into smaller pieces and add to pan. Season with salt, pepper, and Fajita Spice. Cook, stirring, until warmed through, 2-3 minutes. Stir in stock concentrate and ½ cup water (¾ cup for 4 servings). Bring to a boil, then reduce to a low simmer and stir in 1 TBSP butter (2 TBSP for 4). Let simmer 1-2 minutes.
• Meanwhile, in a small bowl, combine tomato, minced onion, and half the cilantro. Add a squeeze of lime juice to taste and season with salt and pepper.
• Fluff rice with a fork and season with salt and pepper. Divide between plates and top with chicken and veggie mixture. Garnish with Monterey Jack, salsa, sour cream, and remaining cilantro. Serve with remaining lime wedges on the side.

ASIAN CHICKEN RICE BOWL

Steps:

• For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.

SLOW COOKER PULLED CHICKEN

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.