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Introduce some chicken and rice recipes for dinner

by phuong.seo
chicken and rice recipes for dinner

I. Introduce some chicken and rice recipes for dinner

1. Chargrilled laksa chicken with cashew rice

Chargrilled laksa chicken with cashew rice

10 Components

  • 4. Coles RSPCA Approved Australian Chicken Breast Fillets
  • 1/2 cup (150g) laksa paste
  • 200g broccoli, cut into florets
  • 2 x 250g packets of microwavable wild, red, brown rice mix
  • 60g pack Coles Australian Baby Spinach
  • 1/2 cup chopped flat-leaf parsley
  • 1/3 cup (25g) coconut shredded and torn
  • 1 tablespoon sesame oil
  • 2/3 cups (100g) Salted cashews roasted and roasted
  • 1 red chili thinly cut (optional)
  • Select all ingredients

5 Steps of Method

  • Step 1. Mix the chicken with half of the laksa paste into the middle of a pottery or glass dish.
  • Step 2. Cook the chicken on medium heat. Sprinkle the chicken with oil-based spray. Cook for 3 minutes each side or until the chicken is browned. The chicken’s top is brushed with the rest of the laksa sauce. Turn the chicken over and cook for 1 minute. Top with the remaining paste of laksa. Cook for one minute or until cooked. Transfer to a large platter and protect with foil. Leave for 5 minutes to let it rest. Slice thickly.
  • Step 3: While cooking, cook the broccoli over a big pot that is boiling for a couple of minutes or until it is bright green and tender. Drain.
  • Step 4. Rice is cooked according to the instructions on the packet. Transfer the rice to an enormous bowl. Add the broccoli, spinach parsley, coconut cashews, oil and. Mix to combine. Season.
  • Step 5: Distribute the rice mixture evenly across plates to serve. Serve with the chicken, and then sprinkle with the chili, if you wish to use it.

2. 10-minute French onion chicken rice bake

10 Components

  • 30g of butter
  • 200g of button mushrooms cut thinly
  • 3 green shallots Finely chopped
  • 120g baby spinach
  • 2 x 200g tub French onion dip
  • 125ml (1/2 cup) pouring cream
  • 1 barbecue chicken Skin and bones removed, meat chopped
  • 500g of microwave basmati rice, warm
  • 80g (1 cup) coarsely grated mozzarella
  • 80g (1 cup) coarsely grated cheddar
  • Select all ingredients

3 Method Steps

  • Step 1: Melt butter in an enormous, deep pan that is heated to high. Add three-quarters of the mushroom, and the shallot. Cook, stirring frequently about 2 mins or till soft. Add the spinach and stir until it is wilted. Add the cream, dip, and chicken. Bring to a boil. Season.
  • Step 2: Grill on high heat. Place the rice in the bottom of the 1.5L (6 cups) baking dish. Add the chicken and then sprinkle with cheddar and mozzarella.
  • Step 3: Grill for about 2 minutes, or till cheese has melty and golden. Sprinkle with the remaining shallot and serve.

3. Devilled mango chicken fried rice

Devilled mango chicken fried rice

12 ingredients

    • 1 tablespoon vegetable oil
    • 400g chicken thigh fillets and cuts into pieces of 2cm
    • 1 red capsicum, deseeded finely chopped
    • Green beans 125g Cut into 3cm pieces
    • 4 green shallots that have been thinly cut
    • 2 cloves of garlic, crushed
    • 2 TSP freshly grated ginger finely
    • 1 teaspoon curry powder
    • 500g (3 cups) cooked and chilled the basmati rice (see note)
    • 1 tbsp soy sauce
    • One large mango finely chopped
    • 2 TBSP freshly chopped coriander leaves
    • Select all ingredients

3 Method Steps

  1. Step 1: 2. Tbsp oil in an oven or large frying pan at medium-high temperature. In two batches, stirring frequently in 5 mins or so until brown and cooked to perfection. Transfer the chicken to a plate and put it aside.
  2. Step 2: Pour the remaining oil into the wok. Stir fry capsicums, beans and shallot for 3 mins or until crisp and tender. Add the ginger, garlic and curry powder. Cook with a stirring in 30-second intervals or until fragrant (If you notice that the mix is sticking then add 1 tbsp of water and scrape the base to release the bits that have cooked on the base).
  3. Step 3: Add the rice as well as soy sauce into the wok. Stir fry for 2 to 3 minutes, until the rice is coated and warm. Add the mango, chicken and coriander. Stir until well-mixed.

4. Lebanese chicken and rice

11 Components

      • 1. (about 250g) chicken breast fillet
      • 1 cinnamon stick
      • 1 tbsp olive oil
      • 1 . Small onion cut in half and thinly chopped
      • 250g minced lamb
      • 20g butter
      • 1 teaspoon Baharat spices mix (see note)
      • 200g (1 cup) basmati rice, rinsed, drained
      • 2 tablespoons pine nuts, toast
      • 2 tablespoons slivered almonds, or cashews Toast
      • Salad for serving
      • Select all ingredients

5 Method Steps

  1. Step 1: Place the chicken in the and cinnamon and cinnamon in a medium and cinnamon a medium. Add water to cover. Add 1 teaspoon salt. Cover the pan in part and cook at medium-high temperature. Reduce the heat to low and cook for 10 mins. Remove from the stove and put aside.
  2. Step 2: In the meantime prepare the olive oil inside a big pan on medium-high heat. Add the lamb and onion. Cook with a wooden spoon and smash any lumps for five minutes or until the lamb is browned. Reduce the heat to medium and add the spice mix, butter and rice. Stir until everything is well-integrated. Cook with a stirring for two minutes. Season.
  3. Step 3: Add 500ml (2 cups) of poaching chicken liquid into the lamb mix. Bring it to a simmer. Then reduce the flame to a simmer. Cover the rice and bake for 10 mins or so or till the rice has taken up the liquid. Remove from the heat and allow to cool in a cool place for five minutes.
  4. Step 4: As the rice cooks, cut the chicken.
  5. Step 5: Pour the rice mixture on the platter. Add chicken pieces and scatter the toasty nuts. Salad is a great accompaniment.

5. Mongolian chicken baked ‘fried’ rice

12 ingredients

  • 500g chicken thigh fillets Trim excess fat and cut into 3cm pieces
  • 1 tablespoon vegetable oil
  • 60ml (1/4 cup) hoisin sauce
  • 300g (1 1/2 cups) white long-grain rice
  • 1 onion of brown Slice into thin wedges
  • 2 shallots or green White part cut into lengths of 2cm, the green portion thinly sliced
  • 500ml (2 cups) chicken stock
  • 1 tbsp soy sauce
  • 2 cloves of garlic crushed
  • 2 TSP finely grated ginger
  • 1/2 teaspoon Chinese five spice
  • 100g of snow peas, cut in half diagonally
  • Select all ingredients

5 Method Steps

  • Step 1: Preheat oven to 200C/180C fan forcibly. Mix the chicken and vegetables. oil and 2 tablespoons of hoisin sauce in an enormous bowl. Mix to coat. Set aside.
  • Step 2: Set the rice the onion as well as the white portion of the shallot into a 5cm deep, 25cm wide 32cm (base measurement) baking dish. Mix the stocks, soy sauce, ginger, garlic five spice, and the hoisin sauce remaining in the jug. Add the ingredients to the dish and stir to mix the ingredients. Spread it all over.
  • Step 3: The chicken should be placed over the rice mix. Cover the dish in foil for 35 minutes and then bake. Remove the foil and cook for an additional 10 – 15 minutes, or until the liquid has been absorbed and the chicken has slightly brown. Make use of a fork to loosen the rice.
  • Step 4: Set the frozen snow peas in a heated bowl and cover them with boiling water. Wait for two minutes before draining.
  • Step 5: Sprinkle the snow peas on top of the rice that has been cooked along with the green portion of the shallots. Serve.

Read more: Introduce some rice recipes to go with chicken

II. Some good chicken and rice recipes

1. Cheesy chicken fajita rice bake

Cheesy chicken fajita rice bake


  • 2 tbsp olive oil
  • 1 large red onion thinly chopped
  • One large, red capsicum finely chopped
  • 300g (11/2 cups) long grain rice
  • 30g sachet of taco seasoning
  • 1 barbecue chicken with skin and bones removed and meat cut into pieces
  • 500ml (3 cups) Massel Chicken Style Liquid Stock
  • The 375g jar is a mild and chunky salsa
  • 300g (3 cups) pre-grated pizza cheese
  • 200g (3/4 cup) Sour cream mixed
  • 250g cherry tomatoes to quarter, cut into pieces
  • 1 avocado, coarsely chopped
  • 2 green shallots, thinly cut
  • Select all ingredients

Method Steps

Step 1: Heat the oven to 210C/190C with a fan. Grease an 8-cup baking dish with a capacity of 8 cups.

Step 2. Prepare 1 tablespoon of oil in a large frying pan at high temperatures. Add the capsicum and onion. Cook while stirring, for approximately 4-5 minutes or until onions are soft. Incorporate the rice. Cook for 1-2 mins. Sprinkle taco seasoning over the top. Stir until combined. Remove from the heat.

Third step: Mix chicken, the salsa, the stock, as well as 200 g (2 cups) of cheese. Mix all ingredients into the baking dish. Dollop over sour cream. Sprinkle with the remaining 1 cup of cheddar. Then, cover with aluminum foil. Bake for 30 to 35 hours or till golden and the majority of the liquid is taken up. Remove the foil after five minutes of cooking time. Place in a cool place for about 10 minutes.

Step 4: Serve with avocado, tomatoes and shallot.

2. One-dish satay chicken rice


  • 500g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 2 tsp mild curry powder
  • 1 tbsp vegetable oil
  • 400g (2 cups) jasmine rice
  • 2 garlic cloves, finely grated
  • ½ tsp ground turmeric
  • 625ml (2½ cups) Massel Chicken Style Liquid Stock

4 Method Steps

  • Step 1: Preheat oven to 200°C/180°C fan force. Combine the chickencurry powder and oil in a large bowl. Season with a pinch of sea salt flakes. Thread the chicken onto 16 metal or presoaked bamboo skewers (see tip).
  • Step 2: Combine the ricegarlicturmeric and stock in a large casserole dish or deep baking tray.
  • Step 3: Place the chicken skewers on top of the rice mixture. Cover dish tightly with foil and bake for 40 minutes. Remove foil and bake for a further 20 minutes or until the chicken is golden and the rice has absorbed all the liquid. Drizzle over the satay sauce and sprinkle with the cucumbercoriander and chili. Serve with lime wedges.
  • Step 4: To make your own satay sauce, use a mortar and pestle or food processor to grind 40g (1 ⁄4 cup) of roasted peanuts until they resemble fine crumbs. Heat 1 tbs vegetable oil in a saucepan over medium heat. Add 11 ⁄2 tbs Thai red curry paste and cook for 30 seconds or until just aromatic. Stir in 250ml (1 cup) coconut milk, 2 tbs peanut butter, 2 tsp caster sugar, 1-2 tsp fish sauce, to taste, and ground peanuts. Gently simmer for 1 minute. Add more sugar and/or fish sauce to taste, if necessary. Serve warm or reheat just before serving.

3. 10-minute sticky apricot chicken

10-minute sticky apricot chicken

9 Ingredients

  • 1 tbsp olive oil
  • 500g chicken tenderloins
  • 250g jar apricot jam
  • 1 tbsp light soy sauce
  • 2 tbsp sriracha chili sauce
  • 1 tbsp rice wine vinegar
  • Fresh coriander sprigs of coriander, to serve
  • Brown rice in the microwave, and then serve
  • Zucchini noodles, steaming, to serve

3 Method Steps

Step 1: The oil should be heated in a large pan at high temperatures. Grill the chicken three minutes per side or until it is golden. Transfer the chicken onto an oven-safe plate.

Step 2: Lower the heat to a simmer. Then add the soy sauce, jam vinegar, and sriracha to the pan. Stir until the jam melts and the mix becomes sticky. Add the chicken back to the pan, and then turn to coat.

Step 3. Serve the chicken seasoned with coriander, served with rice as well as zucchini.

Read more: How to make chicken thighs and rice casserole


Can chicken and rice be considered an energizing meal?

Are rice and chicken the perfect well-balanced dinner? This one-pot recipe is a nutritious dinner for the entire family. It is packed with protein, carbohydrates and plenty of vegetables, and it’s low in sugar and fat. It’s an easy method to prepare a nutritious dinner for your family members without much effort.

What can I put in my rice to add taste?

One of my preferred ways to flavor rice is to use another cooking liquid in addition to water (bouillon or broth is a great alternative) or stir into some fresh dried fruits, herbs such as peas, nuts or any other flavor and coloring agents.

Can you cook rice and chicken together?

You can certainly put both in the same order. I would suggest that you cook the chicken first, then remove the skins prior cooking, or else you’ll get the skin to be mushy.

What are the best vegetables to pair with rice and chicken?

This is the Best Chicken and Rice Recipe

Sauteed onions, garlic and fresh green onions add a lot of flavors. I love the crunch of vegetables like broccoli and bell peppers to offset the soft rice and succulent chicken.

Can I lose weight by eating rice and chicken?

A bowl of rice and chicken diet is a great way to lose weight due to the fact that these meals are high in fiber and protein.

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