Easy Chicken With Rice Recipes

QUICK AND EASY CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Grease a medium-size casserole dish.
• Mix the first 6 ingredients in a bowl.
• Add the uncooked rice to the soup mixture; mix until combined.
• Transfer the soup/rice mixture to the casserole then spread out in the dish.
• Place the chicken on top of the mixture.
• Sprinkle with the dry onion soup.
• Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
• Allow to stand for 10 mins before serving.
• Delicious!

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
• Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

SUPER QUICK CHICKEN FRIED RICE

Steps:

• Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.

EASY CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
• Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

EASY CHICKEN AND RICE RECIPE

Steps:

• Rinse 2 cups of brown rice and drain.
• Grease a 13x9 pan and pour the rice in the bottom. Top with 5 defrosted boneless, skinless, chicken breasts.
• Combine 2 cups water, 2 cups vegetable broth and 1 can each (or 2 1/2 cups homemade) of condensed cream of mushroom and cream of celery soup.
• Pour the broth/soup mixture all over the chicken and rice.
• Cover the entire pan with foil and place at 350˚ F for 80 minutes.
• Remove the foil and bake another 10-15 minutes until golden.

OVEN BAKED CHICKEN AND RICE

Steps:

• Preheat oven to 180°C/350°F.
• Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
• Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
• Remove baking dish from the oven. Add rice then mix.
• Place chicken on rice. Then pour chicken broth and water around the chicken.
• Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
• Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

HAINANESE CHICKEN RICE RECIPE BY TASTY

Steps:

• To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
• Remove any excess fat from the chicken and set aside for later.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
• Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
• After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
• In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
• While the rice is cooking, carve the chicken for serving.
• Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
• Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
• Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
• Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!

EASY CHICKEN FRIED RICE - BETTER THAN TAKEOUT

Steps:

• Melt butter in a large non stick skillet over medium heat.
• Add onions, peas, and carrots and cook until tender.
• Push the vegetables to one side and pour the beaten eggs on the other side. Scramble the eggs until set.
• Mix the eggs and vegetables together.
• Add garlic powder and soy sauce and stir to mix.
• Add the cooked rice and chicken. Mix well.
• You can top it off with green onions and a dash of salt and pepper.
• Enjoy!

EASY CHICKEN FRIED RICE

Steps:

• Cook the rice according to package directions - after cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.
• Heat 1-tablespoon oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice, cook and stir 3-4 minutes or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.
• Turn heat to medium, heat 1-tablespoon of oil and place the chicken breast in the skillet. Cook 3 minutes on each side. Transfer the chicken to a cutting board, cut into very thin slices and then cut the slices into thirds.
• Heat 1-tablespoon oil in the skillet and add the diced onion, carrot, scallions and garlic. Cook, stirring continuously, 2-3 minutes or until carrots are just lightly tender and onions are translucent.
• Add the rice and peas and stir to combine.
• Add the cooked chicken, soy sauce, sesame oil and mirin, stir and cook another 2 minutes.
• Season to taste with kosher salt and freshly ground black pepper.
• Push the chicken rice mixture to the sides of the skillet and add 1-teaspoon oil to the middle of the skillet.
• Add the lightly beaten eggs and season with salt & pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.
• Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.
• Serve immediately and...
• Enjoy!

EASY CHICKEN FRIED RICE

Steps:

• 1. Cut chicken into small bite-sized pieces. Fry chicken in small pan until no longer pink, sit aside.
• 2. Heat sesame oil in 10 inch skillet on medium heat.
• 3. Add vegetables, stir fry until tender.
• 4. Crack eggs into skillet, scramble.
• 5. Add rice, chicken (already cooked) and soy sauce.
• 6. Mix soy sauce and remove from heat. Yes, it's that simple :)