What is a quick but good tasting dish using chicken and rice besides soup?!
Answers:
http://cookingbynumbers!.com/
I love this page! It not only gives recipes for what I have on hand, but percentage of other recipes, and commentary (If you click that all you have is coffee and water, it will tell you to make a cup of coffee and reflect on why that is all you have)!.Www@FoodAQ@Com
I love this page! It not only gives recipes for what I have on hand, but percentage of other recipes, and commentary (If you click that all you have is coffee and water, it will tell you to make a cup of coffee and reflect on why that is all you have)!.Www@FoodAQ@Com
Chicken GumboWww@FoodAQ@Com
Italian Chicken and Rice
* 3 (4 oz!.) pkg!. refrigerated tomato, herb seasoned chicken breast fillets
* 1 Tbsp!. olive oil
* 14 oz!. can Italian diced tomatoes with herbs, undrained
* 3/4 cup water
* 1-1/2 cups uncooked instant rice
* 1/2 cup grated Parmesan cheese
PREPARATION:
Cut chicken into 1" pieces!. Heat oil in large skillet and add chicken!. Cook and stir chicken for 5 minutes until thoroughly cooked!. Add tomatoes and water and mix well!. Bring to a boil, then stir in rice and cover!. Remove pan from heat and let stand 5 minutes until rice is tender!. Sprinkle with cheese to serve!. 3 servingsWww@FoodAQ@Com
* 3 (4 oz!.) pkg!. refrigerated tomato, herb seasoned chicken breast fillets
* 1 Tbsp!. olive oil
* 14 oz!. can Italian diced tomatoes with herbs, undrained
* 3/4 cup water
* 1-1/2 cups uncooked instant rice
* 1/2 cup grated Parmesan cheese
PREPARATION:
Cut chicken into 1" pieces!. Heat oil in large skillet and add chicken!. Cook and stir chicken for 5 minutes until thoroughly cooked!. Add tomatoes and water and mix well!. Bring to a boil, then stir in rice and cover!. Remove pan from heat and let stand 5 minutes until rice is tender!. Sprinkle with cheese to serve!. 3 servingsWww@FoodAQ@Com
chicken and rice casserole!.
INGREDIENTS:
1 c!. uncooked rice
1 can cream of chicken soup, or cream of mushroom
1 envelope Good Seasons Italian dressing mix
2 cups boiling water
2 1/2 pounds cut up chicken or chicken breasts
salt and pepper to taste
PREPARATION:
Wash and drain rice!. Spread in 9 x 13 inch baking dish or 3 quart casserole!. Mix soup, Italian dressing mix and water!. Stir into rice!. Lay chicken, skin side up, on top of rice mixture; season with salt and pepper!.
Cover tightly with foil and cook for 1 hour at 350°!. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender!. Put casserole under broiler for a few seconds to brown chicken!.
Serves 6 to 8!.Www@FoodAQ@Com
INGREDIENTS:
1 c!. uncooked rice
1 can cream of chicken soup, or cream of mushroom
1 envelope Good Seasons Italian dressing mix
2 cups boiling water
2 1/2 pounds cut up chicken or chicken breasts
salt and pepper to taste
PREPARATION:
Wash and drain rice!. Spread in 9 x 13 inch baking dish or 3 quart casserole!. Mix soup, Italian dressing mix and water!. Stir into rice!. Lay chicken, skin side up, on top of rice mixture; season with salt and pepper!.
Cover tightly with foil and cook for 1 hour at 350°!. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender!. Put casserole under broiler for a few seconds to brown chicken!.
Serves 6 to 8!.Www@FoodAQ@Com
cook it the spanish way con pollo!.!.!.!.!.!.!. or make a casseroleWww@FoodAQ@Com
Any casserole!.!.!.search casseroles at www!.cooks!.com and www!.allrecipes!.com
Good luck!Www@FoodAQ@Com
Good luck!Www@FoodAQ@Com
Go to the marinade aisle at your grocery store there should be cook in bag marinades!. The country chicken is great over white rice with a side of peas!.Www@FoodAQ@Com
Gumbo, jambalaya, rissotto, rice n peas and fried chicken, curried chicken and rice, egg fried rice with chicken, sushi rice balls with chicken tiriyaki - some of these recipes on cookeryclub!.Www@FoodAQ@Com
Make stir-fry and then put it over cooked rice!.Www@FoodAQ@Com
the best dish I've had is chicken cooked on a rotisserie (you can buy this from the store), put over rice, and seasoned with sesame oil!. it is served with a chili sauce!.Www@FoodAQ@Com
Make fried rice!. Remove skin from chicken then cut into chunks!. Dust with corn starch and fry!. Make some sweet and sour sauce to pour over chicken!.Www@FoodAQ@Com
Spanish-Style Chicken with Saffron Rice (arroz con pollo)
Servings: Makes 4 servings!.
Ingredients:
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley
Preparation:
Pat chicken dry and season with salt and pepper!. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total!. Transfer chicken with tongs to a plate!.
Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste!. Cook over moderate heat, stirring, until softened, about 7 minutes!. Add garlic, paprika, and rice, then cook, stirring, 1 minute!. Add wine and boil, uncovered, 2 minutes!. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf!. Nestle chicken in rice, adding any juices from plate!.
Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes!. Remove from heat and stir in peas, olives, and salt and pepper to taste!. Cover skillet and let stand 10 minutes!. Discard bay leaf!.
Spicy Chicken and Rice
Servings: Makes 4 servings
Hot chili paste gives the rice its kick!. The heat is balanced by the briny olives and the sweet raisins!.
Ingredients:
2 tablespoons extra-virgin olive oil
4 large chicken thighs with skin and bones (about 2 pounds)
Ground cloves
1 1/2 cups diced seeded red bell peppers
1 cup chopped onion
1/3 cup golden raisins
1/3 cup coarsely chopped pitted imported green olives
4 small bay leaves
2 garlic cloves, peeled
1 teaspoon hot chili paste (such as sambal oelek) or 1 small serrano chile, chopped
1 1/2 cups jasmine rice or long-grain white rice (9 to 10 ounces), rinsed, drained
2 to 2 1/2 cups low-salt chicken broth
Preparation:
Heat oil in large skillet over medium-high heat!. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves!. Add chicken to skillet and sauté until brown, about 5 minutes per side!. Transfer chicken to plate!.
Pour off all but 4 tablespoons fat from skillet!. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet!. Sauté until vegetables begin to soften, about 2 minutes!. Add rice; stir 1 minute!. Press chicken into rice!. Add 2 cups broth; bring to boil!. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Servings: Makes 4 servings!.
Ingredients:
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley
Preparation:
Pat chicken dry and season with salt and pepper!. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total!. Transfer chicken with tongs to a plate!.
Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste!. Cook over moderate heat, stirring, until softened, about 7 minutes!. Add garlic, paprika, and rice, then cook, stirring, 1 minute!. Add wine and boil, uncovered, 2 minutes!. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf!. Nestle chicken in rice, adding any juices from plate!.
Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes!. Remove from heat and stir in peas, olives, and salt and pepper to taste!. Cover skillet and let stand 10 minutes!. Discard bay leaf!.
Spicy Chicken and Rice
Servings: Makes 4 servings
Hot chili paste gives the rice its kick!. The heat is balanced by the briny olives and the sweet raisins!.
Ingredients:
2 tablespoons extra-virgin olive oil
4 large chicken thighs with skin and bones (about 2 pounds)
Ground cloves
1 1/2 cups diced seeded red bell peppers
1 cup chopped onion
1/3 cup golden raisins
1/3 cup coarsely chopped pitted imported green olives
4 small bay leaves
2 garlic cloves, peeled
1 teaspoon hot chili paste (such as sambal oelek) or 1 small serrano chile, chopped
1 1/2 cups jasmine rice or long-grain white rice (9 to 10 ounces), rinsed, drained
2 to 2 1/2 cups low-salt chicken broth
Preparation:
Heat oil in large skillet over medium-high heat!. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves!. Add chicken to skillet and sauté until brown, about 5 minutes per side!. Transfer chicken to plate!.
Pour off all but 4 tablespoons fat from skillet!. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet!. Sauté until vegetables begin to soften, about 2 minutes!. Add rice; stir 1 minute!. Press chicken into rice!. Add 2 cups broth; bring to boil!. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
chicken biryaniWww@FoodAQ@Com
Chicken Fried Rice
Ingredients:
1 package (6!.2 ounces) fried rice mix
2 cups cubed cooked chicken
1-1/2 cups cooked broccoli florets
1 can (8 ounces) sliced water chestnuts, drained
1 cup (4 ounces) shredded mozzarella cheese
Directions:
Cook rice according to package directions!. Stir in chicken, broccoli and water chestnuts; heat through!. Sprinkle with cheese!. Yield: 4 servings!.
Chicken Wild Rice Casserole
Ingredients:
1 package (6 ounces) long grain and wild rice mix
3 tablespoons plus 1 teaspoon cornstarch
1 teaspoon salt
Dash black pepper
1 can (12 ounces) evaporated skim milk
12 ounces chicken broth
2 tablespoons butter
1/4 cup chopped onion
5 cups cooked and cubed chicken
1/4 cup chopped pimento
1/4 cup chopped parsley
Directions:
Cook the rice according to package directions, omitting butter!. Set aside!. In saucepan, mix the cornstarch, salt and pepper; gradually stir in milk and broth until smooth!. Add butter and onion!. Bring to boil over medium heat, stirring constantly; cook 1 minute or until mixture thickens!. In a 2-qt!. casserole, combine the sauce, chicken, pimiento, parsley and cooked rice!. Bake, uncovered, at 375° for 30 minutes!. Yield: 6-8 servings!.
Chicken 'n' Rice Salad
Ingredients:
1 package (6!.9 ounces) chicken-flavored Rice-A-Roni
1-1/2 cups cubed cooked chicken
1 cup fresh broccoli florets
1 cup sliced celery
1 cup mayonnaise
1/2 cup chopped green pepper
1/4 cup finely chopped onion
1 can (8 ounces) sliced water chestnuts, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves, optional
Directions:
Prepare rice according to package directions; cool!. In a large bowl, combine all ingredients except lettuce!. Cover and chill until ready to serve!. Serve on lettuce leaves if desired!. Yield: 8 servings!.
Vermicelli Chicken Salad
Ingredients:
1 package (6!.9 ounces) chicken-flavored rice and vermicelli mix
2 cups cubed cooked chicken breast
1-1/2 cups mayonnaise
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup finely chopped onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon lemon-pepper seasoning
Directions:
Cook rice mix according to package directions!. Stir in the chicken, mayonnaise, artichokes, onion, olives and lemon-pepper!. Cover and refrigerate until chilled!. Yield: 8 servings!.Www@FoodAQ@Com
Ingredients:
1 package (6!.2 ounces) fried rice mix
2 cups cubed cooked chicken
1-1/2 cups cooked broccoli florets
1 can (8 ounces) sliced water chestnuts, drained
1 cup (4 ounces) shredded mozzarella cheese
Directions:
Cook rice according to package directions!. Stir in chicken, broccoli and water chestnuts; heat through!. Sprinkle with cheese!. Yield: 4 servings!.
Chicken Wild Rice Casserole
Ingredients:
1 package (6 ounces) long grain and wild rice mix
3 tablespoons plus 1 teaspoon cornstarch
1 teaspoon salt
Dash black pepper
1 can (12 ounces) evaporated skim milk
12 ounces chicken broth
2 tablespoons butter
1/4 cup chopped onion
5 cups cooked and cubed chicken
1/4 cup chopped pimento
1/4 cup chopped parsley
Directions:
Cook the rice according to package directions, omitting butter!. Set aside!. In saucepan, mix the cornstarch, salt and pepper; gradually stir in milk and broth until smooth!. Add butter and onion!. Bring to boil over medium heat, stirring constantly; cook 1 minute or until mixture thickens!. In a 2-qt!. casserole, combine the sauce, chicken, pimiento, parsley and cooked rice!. Bake, uncovered, at 375° for 30 minutes!. Yield: 6-8 servings!.
Chicken 'n' Rice Salad
Ingredients:
1 package (6!.9 ounces) chicken-flavored Rice-A-Roni
1-1/2 cups cubed cooked chicken
1 cup fresh broccoli florets
1 cup sliced celery
1 cup mayonnaise
1/2 cup chopped green pepper
1/4 cup finely chopped onion
1 can (8 ounces) sliced water chestnuts, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves, optional
Directions:
Prepare rice according to package directions; cool!. In a large bowl, combine all ingredients except lettuce!. Cover and chill until ready to serve!. Serve on lettuce leaves if desired!. Yield: 8 servings!.
Vermicelli Chicken Salad
Ingredients:
1 package (6!.9 ounces) chicken-flavored rice and vermicelli mix
2 cups cubed cooked chicken breast
1-1/2 cups mayonnaise
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup finely chopped onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon lemon-pepper seasoning
Directions:
Cook rice mix according to package directions!. Stir in the chicken, mayonnaise, artichokes, onion, olives and lemon-pepper!. Cover and refrigerate until chilled!. Yield: 8 servings!.Www@FoodAQ@Com
chicken fried rice! its greatWww@FoodAQ@Com