Chicken Double Jasmine Rice Recipes

CHICKEN & DOUBLE JASMINE RICE

Chicken & Double Jasmine Rice image

This is my favorite chicken dish. The flavor is outstanding and the chicken is moist. I really had a hard time finding a rice that had good flavor. I found this small bag at the store, brought it home, made rice, and WOW was I hooked. On the back of one of my bags was this recipe.

Provided by deb baldwin

Categories Chicken

Time 50m

Number Of Ingredients 8

Ingredients

1 dynasty jasmine tea bag (i have used green tea)
1 1/2 c hot water
1 chicken bouillon cube
1 Tbsp butter
8 chicken thighs, skinless and excess fat removed
1/2 c chopped onion
3/4 c imperial dragon jasmine rice
1/8 tsp black pepper

Steps:

1. In a glass measuring cup add tea bag to 1 1/2 cups hot water; let stand 1 minute. Remove and discard tea bag. Add bouillion to tea to dissolve.
2. Heat a large frying pan over high heat. Add butter to melt. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
3. Add onion to same pan. Saute' for 30 seconds. (I add a little more butter and cook onion a little longer) Mix in rice, pepper, and tea mixture. Arrange chicken, in single layer, on top. Bring to a boil. Reduce heat to low. Cover and simmer 25 minutes, or until liquid is absorbed. (I use a temp probe @ 180 degrees in the chicken to make sure it is done..Add a little water if needed.)
4. Remove from heat. Let stand covered for 10 minutes before serving. I also have used 4 chicken breast.

CHICKEN WITH JASMINE RICE

Chicken With Jasmine Rice image

Make and share this Chicken With Jasmine Rice recipe from Food.com.

Provided by Danielle K.

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup soft jasmine rice, cooked
4 tablespoons fresh lemon juice, divided
1 whole roasting chicken, cooked, skinned, boned, chopped
2 garlic cloves, minced
1 tablespoon canola oil
1/2 cup finely chopped onion
1/4 cup chopped anaheim chili
2 tablespoons low sodium soy sauce
1 tablespoon fish sauce
1/2 teaspoon cinnamon
1/3 cup low sodium chicken broth, warm

Steps:

While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.
While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic.
In large nonstick skillet, heat oil over medium high heat; add onions and peppers, stirring constantly for about 1 minute.
Add chicken and stir fry about 1 minute.
Add cooked rice and stir-fry.
Add soy sauce, fish sauce and cinnamon, cooking and stirring until heated through, about 1 minute.
Pour chicken broth over all and stir fry 1 minute more.

Nutrition Facts : Calories 258.2, Fat 10.4, SaturatedFat 2.5, Cholesterol 35.6, Sodium 453.9, Carbohydrate 28.9, Fiber 1.4, Sugar 1.4, Protein 11.5

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