Spicy Chicken And Rice Recipes

SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE

Steps:

• For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
• For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
• For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
• To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.

SLOW-COOKER SPICY CHICKEN AND SAUSAGE SOUP

Steps:

• In 3- to 3 1/2-quart slow cooker, mix chicken, tomatoes, broth, water and red pepper sauce.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in kielbasa, stir-fry vegetables and rice. Increase heat setting to High. Cover; cook 10 to 15 minutes until rice is tender.

SPICY CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender.

PIRI-PIRI CHICKEN WITH SPICY RICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 3 times, so the marinade can really flavour the meat. Pour over the sauce and leave in the fridge to marinate, if you have time. If not, mix well and arrange, skin-side up, in a roasting tin. Cook for 30 mins, then increase heat to 220C/200C fan/gas 7 and cook for about 15 mins more until the skin is crispy and golden.
• When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for 5 mins. Tip in the purée and paprika, stir, then add the rice, breaking up with a wooden spoon so all the grains are coated well. Use a high heat and scrape any that sticks off the bottom so you get some soft and some crispy parts. Heat until piping hot. Scatter the green parts of the spring onion on top and serve with the chicken, and some vegetables or salad, if you like.

SPICY CHICKEN FRIED RICE

Steps:

• Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
• Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

SPICY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Place shredded chicken evenly in a 9x13 dish. Top with rice and then cheese.
• Mix the remaining ingredients well and pour over chicken, rice and cheese. (This is going to look VERY runny--it is supposed to. It all cooks down and cooks the rice. This is why you cannot use Minute Rice).
• Cover with foil and bake for one hour. Remove the foil and bake 30 minutes longer, or until all liquid is absorbed.

SPICY CHICKEN AND RICE

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.