Chicken with rice
Chicken with rice. 5 recipes for making in the oven and in a frying pan
Chicken and rice is the most common and popular dish all over the world. Prepare this dish for your own family members and you will know how delicious it is. Chicken meat and rice mix well together.
The dish can be varied by adding vegetables such as peas, canned corn, broccoli, bell peppers, tomatoes, and onions. With all this, rice and chicken become the most fragrant and satisfying.
Meet recipes with the whole family and choose the best ones or cook them all alternately. It will always be delicious.
Rice with chicken and broccoli in a frying pan
This recipe can be prepared for a homemade lunch or a quick dinner. The dish turns out healthy and satisfying.
- chicken fillet – 280 g
- onion - 1 pc.
- garlic - 3 cloves
- long grain rice - 280 g
- broccoli - 300 g
- olive oil - 3 tbsp. l.
- broth (beef, chicken or vegetable) - 750 ml
- hard cheese - 200 g
- salt, pepper - to taste
Manufacturing method:
1. Cut the onion into small cubes and fry in olive oil until soft.
2. Place the chicken fillet in the form of chopped small pieces into the frying pan with the onions. Add more salt, pepper, add garlic and fry until the meat turns white.
3. Move the chicken pieces aside, pour in olive oil and add rice. Stir the rice until it is coated with a layer of oil and heat it for 2 minutes.
4. Pour the broth into the pan and stir everything. Cover the contents with a lid and bring to a boil over high heat. Then reduce the heat to medium. Chicken and rice should cook for another 20 minutes.
5. Separate the broccoli into florets using a knife.
6. After 20 minutes, place the florets on top of the rice and meat. Close the lid again and cook for 8 minutes.
7. Grate hard cheese on a large grater and place 2/3 of its size in a frying pan, stir. You will notice that the cheese immediately begins to melt.
8. Sprinkle the remaining grated cheese on top.
9. Cover the pan with a lid for 2 minutes so that the cheese melts.
That's it, the dish is ready with tender rice, savory rice and fragrant meat. A fabulous dish, a pleasure to eat!
Chicken with rice and vegetables in the oven
Look at the recipe, which of the ordinary and ordinary goods turns out to be a delicious festive dish.
Preparation method:
1. Cut carrots and onions into cubes.
2. In a frying pan in vegetable oil, first fry the onion until soft, and then add the chopped carrots. Fry the vegetables until generally soft and cooked.
3. Pour oil onto a baking tray and spread over the surface. Cover the baking sheet with an even layer of rice.
4. Spread the fried onions and carrots in an even layer over the rice layer.
5. Cut the sweet pepper into small cubes and scatter evenly onto the roasting layer.
6. Spread green peas on top of the sweet pepper pieces.
7. Place the chicken legs in a bowl, sprinkle with pepper and salt and place on top of the vegetables on a baking sheet.
8. Place cherry tomatoes between the chicken legs. Chicken with rice and vegetables on a baking sheet already look so good that your mouth is watering.
9. Pour in 4 more glasses of warm water with dissolved salt to taste.
10. Bake for 1 hour in the oven at 180 degrees.
11. Then take out the baking sheet and sprinkle the chicken pieces with grated cheese. Later, put it in the oven again until the cheese is completely melted.
12. Chicken with rice is laid out on plates and served to the family table. Bon appetit !
Video on how to cook chicken with rice in a frying pan
The dish cooks quickly and the end result is tasty meat and fragrant rice.
The recipe you looked at makes an excellent lunch.
How to bake rice with chicken in the oven in a baking bag (sleeve)
Rice goes well with vegetables and chicken. Completely real and healthy nutrition for any day.
- rice - 250 g
- any parts of chicken - 700 g
- green peas - 150 g
- pepper - 100 g
- onion - 140 g
- carrots - 100 g
- water - 500 ml
- garlic - 1-2 cloves
- salt and pepper - to taste
Procedure:
1. Salt and pepper the cooked chicken parts, crush the garlic cloves and add them too. Mix the chicken with the spices with your hand and leave it to soak.
2. Wash the rice well a couple of times until the water runs clear.
3. Take the prepared baking bag and place the rice into it. If you have a sleeve, then cut the appropriate length and tie it on one side.
4. Place in the baking sleeve with the rice: finely chopped onion, diced carrots, frozen green peas and chopped bell peppers.
5. Add salt to taste and stir by grasping and closing the opening of the bag with your hand and shaking.
6. Remove the chicken parts from the bowl: legs, drumsticks, wings and place in a sleeve on top of all the vegetables. Also pour 0.5 liters of boiling water into the sleeve and tie the bag or sleeve.
7. Transfer the bag (sleeve) with the contents onto a baking sheet and bake for 35 minutes at 180 degrees C.
8. Then remove the baking sheet from the oven, carefully cut the sleeve in the middle and bake for another 10 minutes. With all this, bend the cut edges of the bag away from the middle.
9. Take out the baking sheet and you will see that the fragrant chicken with rice is ready. Place the contents of the sleeve on plates and serve.
Video on how to cook chicken stew with rice and delicious gravy
You learned in the recipes that chicken meat can be cooked deliciously both in a frying pan and in the oven. And its combination with rice and vegetables makes the dish as a whole fabulously fragrant. Cooked chicken with rice will not let the housewife down.
Read also:
To all readers of successful recipes and culinary inspiration!
Chicken with rice: the most common recipe
Chicken stewed with rice and vegetables - meat and side dish in one dish. Simple and quick, from available ingredients. You can use the whole bird or take drumsticks, legs and other parts of the chicken carcass.
To cook chicken with rice, you don’t need to do any complicated manipulations. The dish is prepared in one vessel - in a cauldron (you can use a duck pot or a pan with a thick bottom). It is best to take steamed rice or marked “for pilaf”. In almost everything, the taste of a dish is determined by spices; I used ready-made seasonings: curry and for pilaf.
Ingredients
- chicken – 600 g
- large carrots – 1 pc.
- onions – 1 pc.
- rice (for pilaf) – 1 tbsp.
- vegetable oil – 3 tbsp. l.
- garlic – 3-4 teeth.
- chopped parsley – 1 tbsp. l.
- salt and dark pepper - to taste
- curry seasoning – 1 tsp.
- Imeretian saffron – 2 chips.
- seasoning for pilaf – 1-2 tsp.
Manufacturing
Cut the chicken into large pieces - you can take any parts, this time I used chicken legs, legs, wings, total weight 600 g. Peel 2 cloves and cut into thin slices. Stuff the meat with garlic, rub with curry seasoning and salt (salt carefully, often the curry already contains salt).
Pour a couple of pinches of saffron into 1 tbsp. boiling water and set aside to let it brew - we will later pour the saffron water given to us over the rice when the time comes. You can take whatever saffron you find. You can cook without it, then the rice will not have a yellow color, but this will actually not affect the taste in any way.
Heat vegetable oil in a cauldron, add chicken pieces and quickly fry until golden brown. Cook over high heat, making sure nothing burns.
Add diced onion and chopped carrots. Fry for another 1-2 minutes, stirring until the vegetables soften a little.
Pour 1 cup of pure boiling water, cover and simmer for 15 minutes.
Add 1-2 crushed cloves of garlic, chopped parsley, seasoning for pilaf. Sprinkle rice washed in several waters on top (I used long grain rice, polished and steamed), lightly salt and pepper. When adding salt, again focus on your seasonings, do not oversalt, and the dish does not have to be bland.
Pour in saffron water (or just boiling water) - the liquid should cover the rice by 1-1.5 cm. Cover with a lid and simmer for 30 minutes. There is no need to stir and completely open the lid all this time.
Remove from heat and let sit without removing the lid for another 20 minutes.
When the chicken and rice in the cauldron are cooked to perfection, all that remains is to place on plates and serve hot. Bon appetit!
Chicken with rice
- Share on VKontakte
- Classmates
- We will need:
- 1200g chicken
- 1 tbsp rice
- 2 carrots
- 1 large or 2 medium onions
- salt
- water (boiling water) 2 cups
- 50-70g vegetable oil
I in no way claim to be original. But suddenly someone will take it into account. Naturally, you can’t put this on a formal table, but it’s just right for home use. It’s also great to take with you to work, especially if you don’t have the ability to heat homemade food.
So, we will need:
1. Chicken. Private. A little over a kilogram. In this case it was chicken thighs.
3. Carrots. I took 2 pieces.
4. Onion. 1 large or a couple of medium onions.
5. Salt to taste
6. Water (boiling water) 2 cups. In other words, for 1 part rice, 2 parts water.
7. Vegetable oil. For this amount – 50-70 grams.
8. Pot of water for chicken
Then everything is simple:
Pour water into a pan and throw the chicken into it. Bring to a boil, hold for another 5 minutes and remove the chicken to a plate to cool. The pan is no longer needed. Pour out the water, wash the pan and put it away.
Three carrots, finely chop the onion.
Remove the bones from the cooled chicken and cut the meat into small pieces.
Heat the vegetable oil in a saucepan and fry the onions and carrots until they begin to become soft. After that, throw the chicken into the saucepan and mix vigorously with the onions and carrots.
Let it simmer for a little while until the water evaporates and the frying process begins.
(Stage 1 pictured)
Pour in a cup of washed rice, spreading it moderately over the entire surface of the saucepan. (Stage 2)
Carefully so as not to disturb the rice, ideally through a slotted spoon, pour in 2 cups of boiling water. (Stage 3). The oil will immediately float to the top and, as the amount of water decreases, it will sink, enveloping each grain of rice. If you fill it with cool water, the oil will “lock up” on the bottom of the saucepan, which is not suitable by definition. Salt to taste.
Close the lid and cook over low heat until the rice is cooked and the water evaporates.
Then everything is simple. Stirring is not forbidden, but only after finishing cooking.
Place on plates and enjoy your meal.
Chicken with rice
Measure out 150 grams of rice and wash.
Place the rice in a saucepan and add 1/2 liter of water.
Cook the rice until cooked for 10-15 minutes.
Place the finished rice in a colander, rinse with cool water, and let the water drain completely.
Wash and dry 300 grams of chicken fillet.
Heat 3 tablespoons of vegetable oil in a frying pan.
Add the diced fillet and fry for 5-6 minutes, stirring.
Finely chop the onion, chop 2 cloves of garlic.
Add onion and garlic to the pan with the chicken.
Wash the tomatoes and cut into cubes.
Add chopped tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper consistency. Cook for 5-6 minutes.
Add rice to the pan.
Mix thoroughly and add salt to taste.
Place on plates and sprinkle with finely chopped dill.
Chicken with rice is ready. Can be served.