Chicken Corn Rice Recipes

CREAM CORN CHICKEN RICE

Steps:

• Cut chicken thigh into cubes
• Then, marinate chicken add 1/4 teaspoon of garlic powder and 1/4 teaspoon of salt. Mix them well and the best to let it marinate for 15 minutes before cooking.
• After that, in a non-stick pan add 1 teaspoon of vegetable oil. Then, stir fried the chicken until it changed color.
• Next, in a pot add 1 can (14.75 oz /418 g) of cream corn, 1 cup of sweet corn and 1 cup of water. Turn on fire to medium small and keep stirring them until it comes to boil.
• Pour 1/2 cup of milk and cooked chicken thigh. Keep stirring it until it brings to boil again. After that, add corn starch mixture (2.5 teaspoons + 2 tablespoons water) and keep mixing it until the sauce is thicken and add a pinch of salt. Then, serve them with jasmine rice.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

CHICKEN AND CORN FRIED RICE

Steps:

• In a large non-stick fry pan, heat vegetable oil.
• Fry onion for about 2 minutes until softened. Stir in garlic followed by roasted chicken meat. Fry for 2 to 3 minutes.
• Add cooked corn and green peas. Fry for another 3 to 4 minutes.
• Add cooked rice. Stir to combine all ingredients.
• Add soy sauce, salt, and pepper. Stir to get everything well mixed and cook until rice is dry and fluffy. This will take 4 to 5 minutes.
• Remove and serve immediately.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

BLACK BEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

SLOW COOKER CHICKEN AND CORN CONGEE

Steps:

• Combine water, corn, chicken broth, jasmine rice, and chicken breast in a slow cooker.
• Cook on Low until chicken is very soft and rice is creamy, about 8 hours. Season with salt and white pepper. Drizzle sesame oil over each serving.

CHICKEN, CORN & RICE

Steps:

• Heat olive oil, water, poultry seasoning and chicken broth cube in a skillet over medium heat.
• Add cooked chicken and cooked rice.
• Add corn and mixed vegetables.
• Heat over medium heat until heated through and water absorbed - about 5 minutes.

CHICKEN, RICE & CORN

Steps:

• Clean and cut the chicken breast into small cubes.
• Combine all ingredients into a glass dish large enough to house everything including the cubed chicken breast. (Make sure the chicken is completely submersed in the marinade. Marinate for a minimum of 1/2 hour, more for a fuller flavor).
• Heat a medium sauce pan, skillet or wok over medium to high heat.
• Place entire contents of bowl into pan and heat until chicken is cooked through.
• Serve over a bed of rice and corn. And trust me, use all that marinade, it's the best part.

BBQ CHICKEN WITH CORN RICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
• Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.