Sunshine Chicken And Rice Recipes

SUNSHINE CHICKEN

Sunshine Chicken image

This recipe is great to serve for large groups because it can be easily doubled and takes little time or effort to prepare. Even my husband likes to make this chicken dish, and he usually hates to cook! -Karen Gardiner, Eutaw, Alabama

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 to 3 teaspoons curry powder
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (5 ounces each)
1-1/2 cups orange juice
1 cup uncooked long grain rice
3/4 cup water
1 tablespoon brown sugar
1 teaspoon ground mustard
Chopped fresh parsley

Steps:

Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 317 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 562mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE

Sunny's Grilled Sweet and Spicy Chicken Thighs and Rice image

Provided by Sunny Anderson

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

8 skinless boneless chicken thighs
Kosher salt and freshly ground black pepper
1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
2 cups raw white rice
3 1/2 cups chicken stock
1/2 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
1/4 teaspoon crushed red pepper flakes
1 clove garlic, grated on a rasp
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
Four 1/2-inch-thick red onion slices, rings intact
1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce

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.

SUNSHINE CHICKEN AND RICE

Sunshine Chicken and Rice image

Knorr® Rice Sides™ - Herb & Butter rice makes a quick one-skillet meal with chicken breast, but brightens and pops with the addition of lemon and avocado!

Provided by Amanda

Categories Knorr®

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons buttery spread, divided
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 teaspoon steak seasoning (such as Montreal Steak Seasoning®)
1 cup sliced mushrooms
2 teaspoons minced garlic
2 cups water
1 tablespoon lemon juice
1 (5.4 ounce) package Knorr® Rice Sides™ - Herb & Butter
1 lemon, zested
1 avocado - peeled, pitted, and diced

Steps:

Melt 1 tablespoon buttery spread in a skillet over medium-high heat. Add chicken and brown, cooking and stirring. Season with Montreal steak seasoning. Cook until chicken is no longer pink inside, about 5 minutes. Transfer cooked chicken to a bowl.
Melt remaining tablespoon buttery spread in the skillet. Add sliced mushrooms and garlic; cook and stir until lightly brown, about 2 minutes. Stir in water, lemon juice, and the Knorr® Rice Sides™ - Herb & Butter.
Bring to a boil over high heat; stir and reduce heat to low. Cover and simmer until rice is tender, 7 minutes. Remove from heat. Stir in cooked chicken, lemon zest, and avocado.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 10.3 g, Cholesterol 47.3 mg, Fat 12.7 g, Fiber 4.1 g, Protein 20.5 g, SaturatedFat 7.4 g, Sodium 242.4 mg, Sugar 0.5 g

SUNSHINE CURRY CHICKEN

Sunshine Curry Chicken image

My Mom came across this delicious recipe years ago and was a family favorite. It can be doubled or tripled for extra servings to freeze. You may use any type of rice. Brown rice may need more liquid.

Provided by Monica in PA

Categories Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 teaspoons curry powder
1 1/4 teaspoons salt
1/4 teaspoon black pepper
6 skinless chicken breasts or 8 chicken thighs
1 1/2 cups orange juice
1 cup rice (I use brown rice for optimal nutrition)
3/4 cup water
1 tablespoon brown sugar or 1 tablespoon sucanat
1 teaspoon mustard powder

Steps:

Combine curry powder with 1/2 tsp. of salt and pepper.
Sprinkle/rub this mixture onto chicken.
In skillet, combine juice, rice, water, sugar, mustard and rest of salt.
Arrange chicken over this mixture.
Bring to a boil.
Cover and simmer for 20-30 minutes.
Remove from heat and let stand 5 minutes.
Adjust seasonings.
You may add more curry for desired spice.

Nutrition Facts : Calories 628.8, Fat 5.3, SaturatedFat 1.3, Cholesterol 205.3, Sodium 961.3, Carbohydrate 53, Fiber 1.5, Sugar 11.2, Protein 86

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