Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe

Photo: Apricot Pineapple Chicken With
Sweet 'n Spicy Rice Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe. Enjoy quick and easy chicken recipes and learn how to make Apricot Pineapple Chicken With Sweet 'n Spicy Rice.

Servings: 4 person(s)

Prep Time: 25 min
Type of Dish: Dinner, Lunch, Main Dish
Cuisine: American

INGREDIENTS

1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
1 cup celery , diced, about 4 stalks
1 20 oz. can pineapple chunks in juice , seperate juice from chunks
1 tablespoon red pepper flakes dried and crushed
1/2 cup green onions, chopped
4 5 oz. pieces chicken breasts, boneless and skinless
2 tablespoons soy sauce
1 1/2 cups apricot pineapple marmalade
2 cups Asian Style frozen vegetable blend or steamed snow peas
2 Tbsp. butter

INSTRUCTIONS

1. In a 2 ½ quart sauce pan with tight fitting lid, add butter and melt over medium high heat. Add celery and sauté until soft, about two minutes. Add rice and sauté one minute more. Add 1-¼ cups water and juice ONLY from pineapple pan. Cover, bring to a boil and reduce heat to simmer. Let simmer for 20 minutes or until liquid is absorbed. Stir in crushed red bell pepper and green onions and set aside until ready to serve with chicken.
2. To prepare chicken, spray large sauté pan with non stick cooking spray. Add chicken and cook for three to four minutes on each side. While chicken is cooking, mix pineapple chunks, marmalade and soy sauce and add mixture to sauté pan with chicken. Cook an additional three to four minutes or until chicken is fully cooked glazed with sauce.
3. Steam vegetables and serve with rice and chicken.

Adopted from Uncle Ben's Recipes

More Chicken Recipes:

Chicken saag Recipe
Chicken with cannellini bean and tomato sauce recipe

Lime-spiced chicken with pearl barley & corn salad recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe

Chicken saag Recipe

Photo: Chicken saag Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken saag Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken saag.

This dish combines chicken with spinach. The end result is a tasty, nutritious and healthy dish.
To Prep 0:25
To Cook 0:25
INGREDIENTS 11
DIFFICULTY EASY

SERVINGS 4

Ingredients

1 1/2 tablespoons vegetable oil
1 medium brown onion, chopped
1 garlic clove, finely chopped
2cm piece fresh ginger, peeled, finely chopped
1 teaspoon paprika
1 teaspoon ground turmeric
150g baby spinach
1 cup chicken stock
500g chicken thigh fillets, trimmed, cut into 3cm pieces
1/2 cup plain yoghurt
Steamed basmati rice and chapati bread, to serve

Method

Step 1 Heat 2 teaspoons oil in a large frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, ginger, paprika and turmeric. Cook, stirring, for 1 minute or until fragrant. Add spinach and stock. Cook for 5 minutes or until spinach has wilted. Set aside for 10 minutes or until cooled slightly. Process until almost smooth.

Step 2 Heat remaining oil in pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes or until golden and just cooked through. Reduce heat to medium-low.

Step 3 Add spinach mixture to pan. Season with salt. Cook, stirring occasionally, for 5 minutes or until simmering. Remove from heat. Stir in yoghurt. Serve with rice and bread.

Notes

Chapati is an Indian-style flatbread available from the supermarket.

Nutrition

Energy 1163kJ
Fat saturated 4.00g
Fat Total 16.00g
Carbohydrate sugars 6.00g
Carbohydrate Total 7.00g
Dietary Fibre 2.00g
Protein 26.00g
Cholesterol 104.00mg
Sodium 364.72mg

All nutrition values are per serve.

Super Food Ideas - August 2009 , Page 55
Recipe by Abi Ulgiati

Photography by Mark O'Meara and Steve Brown

More Chicken Recipes:

Chicken with cannellini bean and tomato sauce recipe
Lime-spiced chicken with pearl barley & corn salad recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe

Arroz Con Pollo Verde Recipe

Photo: Arroz Con Pollo Verde Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Arroz Con Pollo Verde Recipe. Enjoy quick and easy chicken recipes and learn how to make Arroz Con Pollo Verde. 

Recipe Serves 4
Preparation Time 15 min
Cooking Time 40 min

Ingredients

4 Tbsp. Country Crock® Spread, divided
1 small onion, chopped
1 cup uncooked regular rice [or converted rice]
1 clove garlic, chopped
2 cups water
1 Tbsp. PLUS 2 tsp. Knorr® Chicken flavor Bouillon
1 cup frozen whole kernel corn
2 cups shredded cooked chicken
1 can (16 oz.) black beans, rinsed and drained
1/2 cup Mexican crema [or sour cream]
1 cup salsa verde
1 cup queso fresco cheese, divided

Directions

1. Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside.
2. Melt Spread in 12-inch nonstick skillet and cook onion, stirring occasionally, 3 minutes or until almost tender. Stir in rice and cook, stirring occasionally, 2 minutes or rice is until golden. Stir in garlic and cook 30 seconds. Add water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in corn and cook covered an additional 10 minutes or until rice is tender.
3. Remove skillet from heat, then stir in chicken, beans, Mexican crema and salsa verde. Spread 1/2 of the rice mixture in prepared dish; sprinkle with 1/2 cup cheese, then top with remaining rice and cheese.
4. Bake 10 minutes or until cheese is melted. Garnish, if desired, with chopped fresh cilantro.

More from the Chicken Recipes Kitchen:

Arroz Con Pollo Recipe
Alfredo Broccoli with Chicken Recipe
Grilled Chicken & Veggie Kabobs with Pitas Recipe
Cowboy Chicken Casserole Recipe
Chicken Pot Pie with Cheese Straw Crust Recipe
Chicken casserole with roast garlic mash recipe

Adopted from Knorr Recipes 

Arroz Con Pollo Recipe

Photo: Arroz Con Pollo Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Arroz Con Pollo Recipe. Enjoy quick and easy chicken recipes and learn how to make Arroz Con Pollo.

Recipe Serves6
Preparation Time15 min
Cooking Time80 min

Ingredients

2 tsp. oil
3 1/2 lbs. whole chicken, cut into 10 pieces
1 medium onion, chopped
1 medium red bell pepper, chopped
1 1/2 cups long grain rice
3 cups water
1 packet Knorr® Mi Arroz™ Red Rice Seasoning Mix
1 small bay leaf
1/2 cup sliced pimiento stuffed olives
1 cup frozen green peas, thawed
2 Tbsp. finely chopped fresh parsley leaves [or to taste]

Directions

1. Heat oil in large deep skillet and brown chicken on all sides, in batches if necessary, about 15 minutes. Remove chicken from skillet; set aside.
2. Cook onion and red pepper in drippings over medium-high heat, stirring occasionally, tender lightly golden, about 6 minutes.
3. Stir in rice and cook, stirring occasionally, until rice is golden. Stir in water, Knorr® Mi Arroz™ Red Rice Seasoning Mix and bay leaf. Bring to a boil overhigh heat. Reduce heat to low and simmer covered cook 10 minutes. Stir in olives. Arrange chicken on top of rice. Bring to a boil over high heat. Reduce heat to medium and cook covered 15 minutes.
4. Stir in peas. Cook until almost all the water is absorbed* and chicken is thouroughly cooked, about 10 minutes. Remove from heat; stir. Let stand covered 10 minutes. Arrange chicken and rice on serving platter, then sprinkle with parsley.

*For a drier rice uncover pot and cook an additional 2 or 3 minutes before allowing rice to stand, covered.

More from the Chicken Recipes Kitchen: 

Alfredo Broccoli with Chicken Recipe 
Grilled Chicken & Veggie Kabobs with Pitas Recipe

Cowboy Chicken Casserole Recipe
Chicken Pot Pie with Cheese Straw Crust Recipe
Chicken casserole with roast garlic mash recipe
Cheesy Chicken Monterey Recipe 

Chicken and Rice Casserole Recipe

Photo: Chicken and Rice Casserole Recipe

Recipe courtesy Paula Deen
SHOW: Paula's Party
EPISODE: Paula to the Rescue

Total Time: 40 min
Prep: 10 min
Cook: 30 min

Yield: 6 servings
Level: Easy

Ingredients

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Cheesy Chicken Monterey Recipe

Photo: Cheesy Chicken Monterey Recipe

A bed of rice looks even more appetizing when topped with chicken and shredded cheese—this easy Chicken Monterey recipe is a great way to turn Knorr® Rice Sides™ Chicken Flavor into a fantastic meal.

Recipe Serves4
Preparation Time10 min
Cooking Time10 min

Ingredients

1 package Knorr® Rice Sides™ - Chicken flavor
1 can (11 oz.) corn, drained
1 can (11 oz.) black beans, rinsed and drained
1 can (4 oz.) green chilies, undrained
1 lb. boneless, skinless chicken breasts, thinly sliced
1 cup shredded Monterey Jack cheese

Directions

1. Prepare Knorr® Rice Sides™ - Chicken flavor according to package directions. Stir in corn, beans and chilies.
2. Meanwhile, heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes.
3. Arrange Rice mixture on serving platter, then top with chicken and cheese.

Tip: Leftovers? For a great next day lunch, make Cheesy Chicken Monterey Burritos by wrapping the recipe in tortillas. Cost per recipe*: $11.28 Cost per serving*: $2.82 *Based on average retail prices at national supermarkets.

Savory Chicken & Rice Recipe

Photo: Savory Chicken & Rice Recipe

Recipe Serves8
Preparation Time5 min
Cooking Time30 min

Ingredients

6 chicken legs with thighs, separated into drumsticks and thighs, skin removed if desired
4 cups water
2 packages Knorr® Fiesta Sides™ - Spanish Rice
2 cups frozen peas and carrots
1/2 cup green olives with pimento, chopped

Directions

1. Pat chicken dry and season with salt and pepper. Heat a large deep nonstick skillet over medium heat and cook chicken, turning occasionally, 20 minutes or until browned and almost cooked through.
2. Remove chicken and set aside. Add water to same skillet and bring to a boil over high heat. Stir in Knorr® Fiesta Sides™ - Spanish Rice. Return chicken to skillet; cover and cook 2 minutes. Reduce heat to a simmer, scatter peas and carrots over rice and cook 5 minutes or until rice is tender and chicken is thoroughly cooked.
3. Sprinkle with olives; cover and let stand 2 minutes.

TIP: Chicken skin has a lot of fat in it, removing it lowers the fat content of the dish.
Cost per recipe: $8.20* Cost per serving: $1.05* *Based on average retail prices at national supermarkets.

Weekday Skillet Chicken Recipe

Photo: Weekday Skillet Chicken Recipe

Recipe Serves 4
Preparation Time10 min
Cooking Time12 min

Ingredients

2 cups water
1 package Knorr® Asian Sides™ - Chicken flavor Fried Rice
1 cup frozen vegetables [or drained canned vegetables ]
2 cups cut-up cooked chicken

Directions

1. Bring water to a boil in 3-quart saucepan. Stir in Knorr® Asian Sides™ - Chicken flavor Fried Rice and vegetables; return to a boil.
2. Reduce heat and simmer covered 7 minutes or until rice is tender.
3. Stir in chicken; heat through. Let stand about 2 minutes.

Adopted from Knorr Recipes

Italian-style chicken casserole recipe

Photo: Italian-style chicken casserole
Photography by John Paul Urizar

To Prep 0:20
To Cook 0:40
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

270g (1 1/3 cup) long-grain brown rice
1 x 1.4kg (size 14) whole chicken (Woolworths brand)
2 tbs olive oil
1 leek, pale section only, washed, thinly sliced crossways
1 x 400g can Italian diced tomatoes (Val Verde brand)
250ml (1 cup) chicken stock
1 x 175g pkt Italian chicken casserole recipe base (MasterFoods brand)
100g kalamata olives
1/4 cup firmly packed chopped fresh continental parsley
Salt & freshly ground black pepper

Method

Step 1
Cook rice in a saucepan of boiling water for 40 minutes. Set aside, covered, for 10 minutes. Use a fork to gently separate the grains.

Step 2
Meanwhile, rinse the chicken cavity under cold running water. Pat dry with paper towel inside and out. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to cut down either side of the backbone. Discard the backbone. Cut the breast in half, splitting the breastbone. Use a sharp knife to cut each side in half, between the thigh and breast. Cut the drumsticks from the thighs. Remove the wings from the breasts, then cut the breasts in half diagonally. You should have 10 chicken pieces in total.

Step 3
Heat half the oil in a large heavy-based saucepan over medium-high heat. Add half the chicken pieces and cook, turning occasionally, for 2 minutes or until browned all over. Transfer to a plate. Repeat with remaining chicken pieces, reheating the pan between batches.

Step 4
Heat remaining oil in the same pan over medium heat. Add the leek and cook, stirring, for 2 minutes or until soft. Return the chicken to the pan along with the tomato, stock and Italian chicken casserole recipe base. Bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 30 minutes or until the chicken is tender.

Step 5
Stir in the olives and parsley. Taste and season with salt and pepper. 6. Divide rice among plates and top with casserole. Serve immediately.

Notes

Tip 1: You can substitute mashed potato for the brown rice and shredded basil for the parsley, if desired. Tip 2: For an English-style casserole, omit the olives and add sliced carrot, celery and halved chat potatoes to the pan with the chicken in step 4.

Nutrition

Energy 2842kJ    
Fat saturated 10.00g
Fat Total 41.00g    
Carbohydrate sugars 6.00g
Carbohydrate Total 29.00g    
Dietary Fibre -
Protein 49.00g    
Cholesterol -
Sodium 1212.39mg    

All nutrition values are per serve.

Australian Good Taste - July 2003 , Page 96
Recipe by Kerrie Sun

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Chicken in creamy mushroom sauce recipe

Photo: Chicken in creamy mushroom sauce recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken in creamy mushroom sauce recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken in creamy mushroom sauce. 

Takes: 15 mins to prepare and 30 mins to cook
Serves: 4

Ingredients

15g (1/2oz) dried wild mushrooms
1 tbsp olive oil
15g (1/2oz) butter
4 chicken breasts, skin on
1 large onion, finely sliced
2 garlic cloves, chopped
250g (8oz) chestnut mushrooms, sliced
200ml (1/3pt) hot chicken stock
1/2x30g pack fresh tarragon leaves, picked and chopped
200g (7oz) half fat creme fraiche
200g (7oz) fine green beans, trimmed, to serve
250g (8oz) steamed basmati and wild rice, to serve

In a small bowl, soak the dried mushrooms in boiling water for 15 minutes. Strain and save the liquid. Chop the mushrooms and set aside.

Meanwhile, heat the olive oil and butter in a large frying pan over a medium-high heat. Season the chicken on both sides and then fry for 5 minutes, skin side down. Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.

Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry for a further 3 minutes. Add the garlic and reserved chopped mushrooms and fry for 1 minute.

Pour in the mushroom soaking liquid and the hot stock and two thirds of the chopped tarragon. Return the browned chicken pieces to the pan. Bring to the boil and then turn down the heat and simmer for 10 minutes
or until the chicken is cooked through. Stir in the crème fraîche and warm through but don’t boil. Scatter over the rest of the tarragon, and serve with green beans and steamed basmati and wild rice.

Recipe from TESCO realfood

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 Save and Share Tagliatelle with grilled chicken & tomatoes  recipe
 
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Oven-baked Thai chicken rice recipe - How to make Oven-baked Thai chicken rice

Photo: Oven-baked Thai chicken rice recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-baked Thai chicken rice Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven-baked Thai chicken rice. 

A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

Easy
Serves 4
Prep 5 mins
Cook 30 mins 

Ingredients

1 tbsp vegetable oil
1 onion , chopped
400g pack mini chicken fillets
4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste
250g basmati and wild rice mix, rinsed (we used Tilda)
2 red peppers , deseeded and cut into wedges
finely grated zest and juice 1 lime
400g reduced-fat coconut milk
handful coriander leaves, to serve

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
 
Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Nutrition per serving

510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, sugar 6g, salt 1.02 g

Recipe from Good Food magazine, May 2007.

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Save and Share Oven-baked Thai chicken rice Recipe
 
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Griddled chicken with piri piri salsa recipe

Photo: Griddled chicken with piri piri salsa recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Griddled chicken with piri piri salsa recipe. Enjoy our collection of quick & easy recipes and learn how to make Griddled chicken with piri piri salsa. 

Ingredients

2 red peppers, halved and de-seeded
4tbsp olive oil
1-2 red chillies (de-seeded) or ¼tsp chilli flakes
3 garlic cloves
1tbsp wild oregano
2tsp paprika
½tbsp sugar
2tbsp red wine vinegar
500g skinless chicken breasts
200g cherry tomatoes
½ cucumber, diced
4 spring onions, finely sliced
rice or flat bread, to serve

Preheat grill. Line grill pan with foil and grill peppers for 15 minutes until softened and charred. Wrap up in foil and leave to cool. When cool, peel off all the skin.

Place peppers into bowl of a food processor with 3½ tablespoons of oil, chillies, garlic, oregano, paprika, sugar and red wine vinegar, and blitz to make a chunky salsa. Season to taste, and add more chillies if you like.

Brush chicken with the remaining oil and season. Preheat a griddle pan and cook for 8-10 minutes, turning half way, until just cooked. Allow to rest for a few minutes wrapped in foil.

Mix together the tomatoes, cucumber and spring onion to make a salad. Serve the chicken with salsa spooned over it, together with some rice, scattered over with the salad. 

TESCO realfood  

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Clay-Baked Chicken

Save and Share Griddled chicken with piri piri salsa recipe

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Chicken stroganoff recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken stroganoff Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken stroganoff .  

Serve this chicken stroganoff with a side of rice for a hearty Monday night meal. 

Ingredients (serves 4)

2 tablespoons olive oil
4 (180g each) chicken breast fillets, trimmed
1 medium brown onion, thinly sliced
1 garlic clove, crushed
200g cup mushrooms, sliced
2 teaspoons sweet paprika
2 tablespoons worcestershire sauce
1 cup chicken stock
1 cup light sour cream
Steamed white long-grain rice and finely chopped fresh chives, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a flameproof baking dish over medium-high heat. Add chicken. Cook for 2 minutes each side or until light golden. Transfer to a plate.

Reduce heat to medium. Heat remaining oil in pan. Add onion, garlic and mushrooms. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add paprika. Cook, stirring, for 1 minute. Add worcestershire sauce. Simmer for 2 minutes or until liquid is reduced by half. Add stock. Simmer for 3 minutes. Remove from heat (see note).

Stir in sour cream. Season with pepper. Return chicken to dish. Transfer to oven. Bake, turning chicken occasionally, for 30 minutes or until chicken is cooked through. Sprinkle with chives. Serve with steamed rice.

Notes

Remove baking dish from heat before adding sour cream to ensure sauce doesn't separate.

Source
Super Food Ideas - June 2008, Page 22
Recipe by Kirrily La Rosa 

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Chicken provencale
Citrus chicken 
Chicken gumbo
Chicken schnitzel 
Chicken stock  
Baked Chicken with Onions & Leeks  

Save and Share Chicken stroganoff recipe

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Five spice chicken and fried rice recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Five spice chicken and fried rice Recipe. Enjoy our collection of quick & easy recipes and learn how to make Five spice chicken and fried rice.  

Keep dinner fast, interesting and tasty with these bulk-buy items. 

Ingredients (serves 4) 

1.5kg mixed chicken pieces, trimmed
1/2 cup cornflour
1 tablespoon Chinese five spice powder
1 teaspoon white pepper
2 teaspoons sea salt
2 tablespoons lemon juice rice bran oil cooking spray
450g packet white rice in 2 1/2 minutes
2 teaspoons Alfa One rice bran oil
2 eggs, lightly beaten
4 green onions, thinly sliced
1 cup frozen peas
2 tablespoons light soy sauce 

Method 

Preheat oven to 220ºC/200ºC fan-forced. Place a wire rack over a large baking tray. Using a sharp knife, cut slits in chicken.

Combine cornflour, five spice, pepper and salt in a large snap-lock bag. Brush chicken with lemon juice. Spray lightly with oil. Place in snap-lock bag. Seal. Toss to coat. Place chicken on wire rack. Bake for 30 minutes, spraying chicken lightly with oil halfway through cooking, or until golden and crisp.

Meanwhile, cook rice according to packet directions. Transfer to a bowl. Cool for 10 minutes. Heat a wok over medium heat. Add 1 teaspoon oil. Swirl to coat. Stir-fry egg for 2 to 3 minutes or until scrambled. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add rice, onion, peas, soy sauce and egg. Stir-fry for 2 to 3 minutes or until heated through. Serve chicken with rice mixture. 

Notes 

Buy mixed chicken pieces in bulk and freeze in a single layer in a freezer or snap-lock bag for up to 3 months.

Timesaver shortcut: We've saved you time by using white rice in 2 1/2 minutes, which is cooked in the microwave.

About this recipe: We used a combination of chicken drumsticks, wings and chicken thigh cutlets with the skin on. They're available from the supermarket deli or the fresh meat and poultry section. 

Source
Super Food Ideas - September 2010, Page 28
Recipe by Jenny Fanshaw 

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Basic roast chicken 
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Save and Share Basic roast chicken recipe  

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30 Minute Southern Classic: Country Captain Chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try 30 Minute Southern Classic: Country Captain Chicken recipe Recipe. Enjoy our collection of quick & easy recipes and learn how to make 30 Minute Southern Classic: Country Captain Chicken recipe. 

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

  2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour, eyeball it
1 rounded tablespoon sweet paprika
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants, a couple of handfuls
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish

Directions

Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.

Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.

Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Sweet 'n Southern 

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Country French Chicken 
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Balsamic Chicken Drumettes
Red Rocker Margarita Chicken
30-minute roast chicken
Italian rice with chicken
 
Save and Share Country French Chicken recipe 

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Italian rice with chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian rice with chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian rice with chicken.

This one-pan dish is simple, but really looks the business when you're trying to impress

Easy
Serves 2
Prep 10 mins
Cook 30 mins

Ingredients

2 tbsp olive oil
2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
1 red onion , cut into 8 wedges
2 orange peppers , halved, deseeded and sliced thickly
1 garlic clove , crushed
100g long grain rice
400g can chopped tomatoes
300ml chicken stock
4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.

Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Nutrition per serving:

620 kcalories, protein 49g, carbohydrate 62g, fat 22 g, saturated fat 5g, fibre 6g, salt 1.5 g

Recipe from Good Food magazine, October 2005. 

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Creamy masala chicken
West Indian chicken curry
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Save and Share Italian rice with chicken recipe

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Chicken & chorizo jambalaya - How to make Chicken & chorizo jambalaya

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken & chorizo jambalaya Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken & chorizo jambalaya.

A meaty family one-pot that's superhealthy and low in fat

Easy
Serves 4
Prep 10 mins
Cook 45 mins
Low-fat, Super healthy

Ingredients

1 tbsp olive oil
2 chicken breasts , chopped
1 onion , diced
1 red pepper , thinly sliced
2 garlic cloves , crushed
75g chorizo , sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomatoes
350ml chicken stock

Method

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

Try

Use up leftover Cajun seasoning

Cut 2 chicken breasts into strips, mix 1 tbsp of Cajun seasoning with a little oil and rub all over the chicken. Fry for 6-8 mins until golden and cooked through. Serve with guacamole, soured cream, a tub of salsa and some flour tortillas.

Nutrition per serving

445 kcalories, protein 30g, carbohydrate 64g, fat 10 g, saturated fat 3g, fibre 2g, sugar 7g, salt 1.2 g

Recipe from Good Food magazine, April 2011.
 
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Chicken curry with chickpeas recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken curry with chickpeas Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Chicken curry with chickpeas.

Serves 8

Ingredients

3 tbsp vegetable oil
900 g boneless chicken thigh fillets
1 onion, sliced
2 red peppers, deseeded and chopped
2.5 piece root ginger, peeled and chopped
2 cloves garlic
6 tbsp Tikka Masala or medium curry paste
1 tbsp tamarind paste
2 x 400g can chopped tomatoes
300 ml chicken stock
225 g tinned chickpeas
1 tsp caster sugar
3 tbsp chopped fresh coriander
rice to serve

Preparation

Cut each chicken thigh fillet into four. Heat 2 tbsp of the oil in a large frying pan or wok, add the chicken and sauté over a high heat for 10mins or until golden. Transfer to a plate.

Add the remaining oil, onions and peppers to the pan and sauté for 3 mins or until soft.

Stir in the ginger, garlic, Tikka Masala and tamarind pastes and cook for 1 min.

Add the chicken, tomatoes, chicken stock and chickpeas, then bring to the boil. Cover and simmer for 20mins or until the chicken is tender.

Remove the lid and simmer uncovered for a further 10mins or until the sauce has thickened slightly.

Stir in the sugar and season to taste. Stir in the coriander and serve with rice.

From Tesco Realfood

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Cheesy Chicken and Rice Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cheesy Chicken and Rice Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Cheesy Chicken and Rice Casserole.

Prep Time: 15 Min | Cook Time: 30 Min | Ready In: 45 Min

Ingredients

4 skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
2 cups cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
3 slices soft white bread, cubed

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.

3. In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.

4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

Nutritional Information

Amount Per Serving  Calories: 463 | Total Fat: 20.3g | Cholesterol: 107mg

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Indian Chicken with Currant & Almond Pilaf Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken with Currant & Almond Pilaf Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken with Currant & Almond Pilaf.

Take time out from a busy day - or a much-needed study break - and whip up this tasty curried chicken and rice dish.

Cooking Time 30 minutes

Ingredients (serves 4)

Olive oil spray
60ml (1/4 cup) natural yoghurt
60g (1/4 cup) tikka masala curry paste
4 (about 600g) chicken thigh cutlets (see note)
2 tsp olive oil
300g (1 1/2 cups) basmati rice
560ml (2 1/4 cups) chicken stock
2 tbs currants
2 tbs almond kernels, chopped
1/2 bunch chopped fresh coriander
1 Lebanese cucumber, coarsely chopped

Method

1. Preheat oven to 180°C. Spray a baking tray with olive oil spray to lightly grease. Combine the yoghurt and 2 tablespoons of curry paste in a bowl. Add the chicken and turn to coat.
  
2. Transfer the chicken to the prepared tray. Bake in oven for 25 minutes or until cooked through.
  
3. Meanwhile, heat the oil in a saucepan over low heat. Add the remaining curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Increase heat to medium. Add the stock and bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 18 minutes or until the water is absorbed. Set aside, covered, for 6 minutes to stand. Use a fork to separate the grains.
  
4. Stir in the currants, almonds and half the coriander. Combine the cucumber and remaining coriander in a bowl.
  
5. Divide pilaf and chicken among serving plates. Top with cucumber salad to serve.

Notes
Lunch box tip: Turn leftovers into lunch. Remove the bones and shred chicken. Divide chicken, rice and salad among Lebanese bread. Roll up to enclose filling.

Cook's tip: If you prefer, you can use 6 small (about 600g) chicken drumsticks instead of the thigh cutlets. Increase the cooking time to 40 minutes in step 3.

If chicken thigh cutlets are unavailable, use chicken thigh fillets.

Source
Good Taste - March 2009, Page 51
Recipe by Cynthia Black   

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