Chicken Rice - General Cooking Principles
Chicken meat allows any cook to quickly and tasty cook lunch or dinner. Today, on the Internet you can find a lot of recipes, the technology of which allows you to achieve a unique taste by adding spices. In any case, chicken meat does not lose its tenderness and natural taste. But with all this, we often ask ourselves the question - what to cook for a side dish? Potatoes, macaroni, buckwheat, rice, etc. are used. It is necessary to understand correctly that a correctly chosen garnish for chicken meat can not only emphasize, but also brightly reveal exactly the highlight that you tried to achieve during its preparation. Today we will analyze several recipes for cooking chicken and rice, among which you can definitely find the one that is most likely to be loved by your family and which you will proudly serve on any holiday table.
Recipe 1: Rice with chicken in a slow cooker
It would seem that there to cook any dish in a slow cooker, especially rice with chicken. And that's not entirely true. The result depends on the addition of additional ingredients and spices. Let us examine the simplest of them, but very tasty.
Ingredients Required:
- Chicken fillet - 0.5 kg;
- sesame oil - 2 tbsp. l .;
- soy sauce - 3-4 tablespoons;
- dried ginger - 1 tsp;
- honey - 1 tsp;
- garlic - 2-3 cloves;
- rice - 2 measuring glasses.
Cooking Method:
First, process the chicken fillet. We remove from it all the streaks, remove the cartilage, wash and cut into pieces. We clean the chives and grind them in a mortar. Put the pieces of meat in a bowl, add garlic and all the other ingredients, except rice. We move everything into a special bowl of the multi-cooker, and from above distribute the rice and pour 3-4 cups of boiled and cooled water. Turn on the “Pilaf” mode and click on the “Start” button. That's all, your participation in cooking is over. It remains only to wait for the signal, open the lid of your multicooker and gently mix. Simple and tasty.
Recipe 2: Rice with chicken and vegetables in Thai
Ingredients Required:
- chicken breast - 400 g;
- ground ginger and turmeric - 8 g each;
- ground coriander and cumin - 15 g each;
- ground pepper and salt - 12 g each;
- cane sugar - 15 g .;
- zucchini - 150 g .;
- Bulgarian pepper - 2 pcs. different color;
- celery - 100 g;
- green part of onion - 40 g .;
- Lime juice - 1 tbsp. l .;
- sweet peas - 180 g .;
- honey - 15 g .;
- vegetable oil - 80 ml.
Cooking Method:
First prepare the marinade. To do this, mix turmeric, cumin, ginger, sugar, salt, pepper and coriander. Chop the breasts into cubes and send in a bowl with spices. All mix well, so that every bar of meat could be well soaked.
We take bell peppers of different colors, for example, yellow and red. The taste of this will not change, only now the dish itself will look more appetizing and bright. Peel them from the seeds and cut into large strips. Young zucchini will wash, and, without removing the skin, cut it into circles. Peeled celery cut into bars, and the green onion feathers with a shred 2 cm in length.
Heat the oil in a skillet and send the chicken meat strips to fry. Gently mix in the process of frying so that they can redden from all sides. Choose them with a slotted spoon from the griddle and put them on a plate. Separately fry the prepared vegetables, then add the sweet peas and together continue to fry for a few minutes. Add chicken and mix.
Add lime juice and honey. Mix again and cook for another 2 minutes. Is done.
Recipe 3: Chicken stuffed with rice and seeds
This is the original recipe for cooking chicken with rice.
Ingredients Required:
- medium chicken;
- a glass of rice;
- pumpkin seeds - 0.5 cups;
- 0.5 sunflower seeds;
- garlic - 5 tooth; onions - 1 pc;
- mayonnaise - 2 tablespoons;
- butter - 2 tbsp .;
- pepper and salt to taste.
Cooking Method:
First boil rice. In our case, brown rice is well suited, but if you haven’t found it, it's okay, it's still tasty. Boil rice for 10 minutes, then strain it through a colander and wash it under the tap.
We clean the chicken carcass, wash it and dry it well with a towel. We grind meat with garlic, after making a few cuts in the meat. Try not to damage the chicken skin! Shred the onion and send it to the pan fry in butter. We send here boiled rice and seeds. Salt and pepper to your taste - it will be filling for chicken. Here, if you wish, you can add other ingredients as you like. For example, any green or diced bell pepper works well. So, remove from heat, let cool slightly, and stuff the chicken.
Fasten the hole with a toothpick. Rub the carcass with salt and pepper and grease with mayonnaise.
Preheat oven to 200 degrees and put the chicken in shape. We send baked for 50 minutes.
Recipe 4: Chicken Rice - Flavored Chicken Wing Pilaf
Prepares quickly and easily.
Ingredients Required:
- chicken wings - 1 kg;
- rice - 2-2,5 glasses;
- garlic - 3-4 cloves;
- Onion - 3 pcs;
- carrot - 2-3 pieces;
- salt - 1 tbsp. l
- Spices for pilaf: 1 tsp;
- barberry - 1 tsp .;
- vegetable oil - 2 tbsp. l.,
- ground pepper to taste.
Cooking Method:
First, prepare the wings, wash them and dry well. Then cut into half rings of the hands and chop the carrots into strips.
Cut the wings into two parts and put them in a frying pan with vegetable oil to fry. Let's transfer them to the kazanchik. On that pan, where the wings were fried, put the chopped onion and fry it to medium brown on medium heat. We send the bow to the wings in the cauldron. Now fry the carrots, which after the procedure will be sent over the onion to the cauldron. We will distribute in an even layer, without mixing the layer, and pour boiling water so that the water covers the top layer of the carrot. Turn on low heat and cook for about 10 minutes. At the end add spices and salt to taste.
We send there rice. We will level the layer, tamp the rice with a skimmer and pour boiling water over again so that the water covers the rice for about 2 cm. Cook over medium heat without covering the cauldron with a lid. Rice should soak up all the water. As soon as the water disappears, add a few cloves of garlic to the pilaf, cover with a lid and continue cooking for 15 minutes at minimum heat. Turn off and leave the dish for another 10 minutes under the lid. Your dish is already fully prepared. Before serving, you can fill it with finely chopped greens to your liking.
Recipe 5: Spanish Rice with Chicken
Ingredients Required:
- chicken thighs - 700-800 g;
- onions - 1 pc;
- Bulgarian pepper - 1 pc;
- rice - 200g;
- garlic - 2 tooth;
- lemon peel 0.5;
- frozen green peas - 150 g .;
- olives stuffed with lemon - 50-60 g;
- dry oregano, wig - on a pinch;
- cilantro - 5 branches;
- vegetable oil - 1 tbsp.
Cooking Method:
Grind peeled onions. Bulgarian pepper cut in half, cleaned of seeds and cut into half rings. Garlic cloves finely chop the edge of a knife.
A thick bottom saucepan is ideal for preparing this dish. Pour the oil and put there chicken thighs. Sprinkle them with paprika, mix and fry on each side for 5 minutes. Put it on a plate. In their place will send onions, peppers and sprinkle with chopped garlic. Gently stirring, fry for 4-5 minutes. Add the washed rice and continue to cook for another 1 minute. Now pour 450 ml of boiled water, add lemon zest and dry oregano. Here we will send fried thighs and bring to a boil over high heat. We cover the cauldron and immediately reduce the fire. Cook another 20 minutes.
Add frozen peas and continue to cook for 3 minutes. Turn off the fire and leave the dish under the lid closed for another 5-7 minutes. Now you can put the finished dish on plates, sprinkle with stuffed olives and cilantro.
Chicken Rice - secrets and tips from the best chefs
- To make your dish even more interesting to taste, we recommend adding 50 ml of white wine to rice instead of water. It will make its taste more intense, bright, give it a special aroma.
- Before sending the rice to boil, be sure to rinse it in several waters until the water is clear.
