Best 5 Tomato Chicken And Rice Recipes

TOMATO CHICKEN AND RICE

Steps:

• Open the tomatoes and strain the juice into a measuring cup. I usually get one cup of juice from two cans.
• In a 3-qt sauce pan partially melt the butter and add the rice. Mix the rice with the butter and saute 3-4 minutes on medium heat, stirring every 45 seconds or so.
• Add the reserved juice from the tomatoes and enough water to equal a total of 3 1/3 cups of liquid (the amount of water is from an Uncle Ben's package, so please check the cooking directions on your rice and adjust accordingly).
• Using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent.
• Add the garlic, tomatoes, and chicken. Sprinkle on the curry powder and add 1/4-1/2 cup of water to the skillet. Cover and cook on medium-low heat for approx 8-10 minutes, stirring frequently to coat the chicken with the liquid.
• Remove the lid from the chicken and allow sauce to reduce as it simmers.
• When rice has about 3-4 minutes of cook time left add it to the skillet and stir all ingredients together. I like to add a little more curry powder and red pepper flakes at this stage also.
• When the rice is at your desired texture the dish is ready to serve.

RED (TOMATO) CHICKEN AND RICE

Steps:

• Place leg quarters in large cooking pot.
• Add all the dry ingredients except rice and rub into the chicken until all leg quarters are coated.
• Turn on the stove to medium heat and once you hear the first crackling add the wet ingredients. Reserve rice and other 2-3 cups of broth for later.
• Once the liquid boils go to a lower heat for simmering.
• Cover and let cook for 1-1 1/2 hours stirring every 15-20 minutes so that all the chicken is exposed to the liquid.
• Once the chicken is cooked remove from pot and measure the amount of liquid you have left in a glass measuring cup.
• Add 2-3 cups of broth to the left over liquid to measure 4 cups liquid.
• Put liquid back in pot and once starts boiling add the rice. You may need to add some salt to the liquid if you like your rice a bit saltier.
• Lower stove to simmer and simmer the rice for 15-20 minutes or until the rice is cooked.
• Place chicken back in the pot and once the chicken is warm serve with rice.

KUWAITI CHICKEN AND RICE WITH DAQOOS - GARLIC TOMATO SAUCE

Steps:

• Rinse chicken inside and out.
• Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
• Bring to a boil skimming as required, continue to simmer partially covered until chicken is done (approximately 40 minutes).
• Remove and drain the chicken, reserving broth though a strainer.
• Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
• While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
• Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, sliced blanched almonds if using, ½ teaspoons bahrat and loomi powder. Cook for one minute. Remove mixture from skillet and set aside.
• Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
• For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.
• When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.

CHICKEN-RICE SALAD WITH TOMATO AND BASIL

Steps:

• Preheat oven to 400 or prepare bbq med-high heat. Season chicken with salt and pepper. Roast or grill chicken just until cooked through, about 5 min. Cool. Cut chicken into 1/2-inch-wide strips. Combine tomatoes, chopped basil, oil, lemon juice and garlic in large bowl. Let stand at room temp. 20min. Add rice and chicken to bowl and stir to blend. Season to taste with salt and pepper. Spoon salad into center of platter; surroud with arugula. Garnish with thinly sliced basil. Serve salad at room temperature.

GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE

Steps:

• Combine the vinegar, lemon juice, lime juice, honey, ancho chile powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator. Preheat the oven to 375 degrees F. Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 12 to 15 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
• For the Roasted Pepper and Black Olive Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Serve at room temperature.
• For the Saffron-Tomato Rice: Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes. Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.