Cream Corn Chicken 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.

CREAMY CORN, CHICKEN & RICE BAKE

Steps:

• 1. In a large bowl, stir together chili powder, oregano and butter. Add chicken and stir to coat.
• 2. Add corn, rice, cheese, onion and parsley; stir to evenly combine all ingredients.
• 3. Spread mixture into a 13x9" glass baking dish that has been sprayed with cooking spray.
• 4. Bake in a preheated 350º oven for 40-45 minutes, or until edges are bubbling and chicken is cooked. Let stand 5 minutes before serving.

CREAMY CHICKEN AND RICE

Steps:

• Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. , In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. , Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.

CREAMY CHICKEN AND RICE SOUP

Steps:

• In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
• Add onions, garlic, celery, carrots and bay leaves. Season.
• Add 14 cups water and lower heat to medium. Simmer for 2 hours.
• Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
• Add 3 pkgs of the Carolina wild & long grain rice seasoned (this equals 14 oz), can of cream corn, and corn. Slow cook for 30 minutes.
• In a small pot melt butter, add salt, pepper and flour, slowly ladle in soup of the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread! Enjoy.

STIR-FRIED CHICKEN WITH CREAMED CORN

Steps:

• In a small bowl, mix the chicken with the soy sauce, the sesame oil and the wine. Put the peanut oil into a deep skillet or wok, preferably nonstick, and turn heat to high. Drain chicken. When oil is hot, add chicken to skillet, and cook, undisturbed, until bottom browns, about 2 minutes. Stir once or twice, and cook 2 minutes longer. Turn the heat down to medium-low.
• Add the garlic, the ginger and the chili to the skillet, and stir; 15 seconds later, add the creamed corn and the corn kernels. Cook, stirring occasionally, until heated through, 3 or 4 minutes. Garnish, and serve over white rice.