Chickenandricechili Recipes

WHITE CHICKEN CHILI WITH RICE

Steps:

• Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.

CHICKEN & RICE CHILI

Steps:

• Spray a large pot with cooking spray then cook the chicken until no longer pink.
• Meanwhile, blend the tomatoes & chilies in a food processor until no longer chunky.
• Mix all the ingredients except the rice, sour cream, & cheese into the pot. Simmer over low heat for 20 minutes.
• Add in the rice, stir & let sit for 10 minutes. Spoon into bowls then top with sour cream & cheese.

CHILI GARLIC CHICKEN AND RICE

Steps:

• Put the rice on to cook in plenty of lightly salted boiling water. It will take about.
• 12 minutes, so start cooking the stir-fry about 8 minutes before the rice is ready.
• Heat the oil in a wok or large frying-pan and add the chicken strips. Stir-fry for about 3-4 minutes, then add spring onions and mange-tout peas or sugar snap peas. Stir-fry for another 2-3 minutes.
• Add the chilli-garlic sauce and cook for a further minute. Season to taste with salt and pepper.
• Drain the rice, divide between four warm bowls or plates and pile the chicken and vegetable mixture on top. Garnish with chives and serve at once.
• Cook's note 1: Use a combination of white and wild rice for extra interest.
• Cook's note 2: If you can't find chilli-garlic sauce, add a crushed garlic clove to the stir-fry and use ordinary chilli sauce instead.

SWEET CHILI CHICKEN WITH RICE

Steps:

• Prep Time does not include marinade time.
• Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
• Drain chicken and reserve marinade.
• Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
• Boil, steam or microwave rice until tender, drain, stir in extra coriander.
• Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
• To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.