Swanson Citrus Chicken And Rice Recipes

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SWANSON CITRUS CHICKEN AND RICE



Swanson Citrus Chicken and Rice image

You can use any chicken broth, but Swanson came up with the recipe. It's very easy and tenderly delicious. Nice touch is sauteed orange slices served on top.

Provided by AliciaGski

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1 3/4 cups chicken broth (namebrand -- Swanson)
1/2 cup orange juice
1/2 cup chopped onion
1 cup uncooked long-grain white rice
3 tablespoons chopped fresh parsley

Steps:

  • Cook chicken over mdeium high heat (10 minutes or until brown). Set aside.
  • Add broth, juice, onion and rice to same pan. Cover and cook over low heat: 10 minutes.
  • Return chicken to skillet. Cover and cook 10 minutes or until chicken and rice are cooked.
  • Stir in parsley prior to serving.

Nutrition Facts : Calories 343.4, Fat 4.1, SaturatedFat 0.9, Cholesterol 75.5, Sodium 468.6, Carbohydrate 42.6, Fiber 1.1, Sugar 3.8, Protein 31

CITRUS CHICKEN RICE BOWLS



Citrus Chicken Rice Bowls image

Provided by Molly Yeh

Time 2h25m

Yield 2 servings

Number Of Ingredients 24

2 tablespoons soy sauce
1 tablespoon sesame oil
1 lime, juiced
1 orange, juiced
1 clove garlic, minced
4 boneless, skinless chicken thighs
Olive oil, for oiling grill grates
Steamed Brown Rice, recipe follows
Daikon and Carrot Pickles, recipe follows
1 jalapeno, seeded and sliced
1/2 English cucumber, sliced thinly on a bias
Hoisin sauce, to taste
1/4 cup fresh cilantro leaves
Sriracha Aioli, recipe follows
1 lime, cut into wedges
1 cup brown rice
Kosher salt
1 cup julienned carrots
1 cup julienned daikon
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon kosher salt
1 cup mayonnaise
1 tablespoon sriracha, or to taste

Steps:

  • For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
  • Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
  • To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
  • Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
  • Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
  • Mix mayonnaise and sriracha together in a small bowl.

CITRUS CHICKEN AND RICE



Citrus Chicken and Rice image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 1/4 pounds skinless, boneless chicken breast halves
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tablespoons chopped fresh parsley

Steps:

  • Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  • Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
  • Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.
  • Tip: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.

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