**Tantalize your taste buds with a culinary journey to the Orient with our delectable Spicy Almond Chicken and Rice recipe. Embark on a flavor-packed adventure as you blend the aromatic spices of ginger, garlic, and chili with succulent chicken and crunchy almonds. This symphony of flavors is perfectly complemented by fluffy jasmine rice, creating a harmonious balance of textures and tastes. But that's not all; discover a treasure trove of other tempting recipes within this article, promising to satisfy every palate.**
**Dive into the fragrant depths of our Thai Basil Chicken, where the vibrant flavors of basil, chili, and coconut milk dance together in a harmonious embrace. Transport yourself to the bustling streets of Bangkok with our Pad See Ew, a stir-fried noodle dish that bursts with the bold flavors of soy sauce, oyster sauce, and sweet chili sauce. Indulge in the comforting warmth of our Chicken and Sweetcorn Soup, a classic Cantonese dish that is sure to soothe your soul. And for those seeking a vegetarian delight, our Vegetable Stir-Fry with Cashew Nuts offers a symphony of colors and textures, all bound together by a savory soy-based sauce.**
**Embark on this culinary odyssey and let your taste buds experience the vibrant tapestry of Asian cuisine. From the fiery heat of Sichuan pepper to the subtle sweetness of rice wine, each recipe is a testament to the rich culinary heritage of the Orient. Prepare to be captivated by the harmonious blend of flavors and textures that await you in this tantalizing collection of Asian recipes.**
SPICY CHICKEN AND RICE
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.
Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.
SPICY RICE
Steps:
- In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.
SPICY ALMOND CHICKEN AND RICE
Almond chicken with some heat served over rice.
Provided by Rachael Ray
Categories Asian,chicken,dinner
Time 2h50m
Yield 4 servings
Number Of Ingredients 30
Steps:
- In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
- Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
- To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
- Serve the chicken with the rice; sprinkle with the almonds.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
ALMOND CHICKEN AND RICE
"The recipe for this almond-topped casserole has been in our family for years," notes Sharon Skildum of Maple Grove, Minnesota. "It's as comforting as chicken rice soup, so it's on our dinner table often." More Rice Side Dish Recipes »
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.
Nutrition Facts : Calories 786 calories, Fat 38g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 856mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 58g protein.
ROAST CHICKEN & SPICED RICE
Throw together this wholesome chicken traybake for the family, gently spiced using a little curry paste, with just 15 mins prep. Mango chutney adds a fruity tang
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/ gas 6. Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube and stir in along with half the curry paste and the butter or oil. Pour the mixture into a large baking dish or roasting tin (ours was 25 x 35cm and 5cm deep), and tip in the rice and cinnamon stick. Season and stir well.
- Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste and some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil and bake for 30 mins.
- Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, and fry the onion for 10-15 mins, or until soft and caramelised.
- Uncover the chicken and rice. The rice should still be wet, but if not, top up with 50-100ml more water. Scatter over the almonds and bake, uncovered, for 10-15 mins more until the chicken is browned, all the liquid has been absorbed and the rice is cooked through and crisp at the edges. Meanwhile, cook the green beans in boiling water for 2-3 mins, then drain. Scatter the coriander and fried onions over the chicken and rice, spoon a few dollops of chutney over the dish, and serve with the green beans.
Nutrition Facts : Calories 684 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.6 milligram of sodium
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and ready to go. This will make the cooking process much smoother and easier.
- Use Fresh Ingredients: The fresher your ingredients are, the better your dish will taste. Whenever possible, use fresh vegetables, herbs, and spices.
- Don't Overcook the Chicken: Chicken is a delicate meat, so it's important to not overcook it. Overcooked chicken will be dry and tough.
- Use a Wok or Large Skillet: A wok or large skillet is ideal for stir-frying because it allows you to cook the food quickly and evenly.
- Add the Ingredients Gradually: When stir-frying, add the ingredients gradually so that they have time to cook properly.
- Use a High Heat: Stir-fries are cooked over a high heat, so make sure your burner is turned up high.
- Season to Taste: Once your dish is cooked, season it to taste with salt, pepper, and other seasonings.
Conclusion:
This spicy almond chicken and rice recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the almonds add a nice crunch, and the rice is perfectly cooked. This dish is sure to please everyone at the table.
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