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- Meat and poultry
- Popular chicken
- Chicken and rice
This simple, healthy meal tastes great and is very filling! Perfect for those nights when you don't feel up to cooking a complicated meal but want something delicious to enjoy.
Sussex, England, UK
4 people made this
- 1 tablespoon vegetable or olive oil
- 200g chicken breast fillet, cut into bite size pieces
- 3 to 4 fresh mushrooms, sliced
- garlic (optional)
- 150g rice
- 1 head broccoli, chopped into bite size pieces
- 1/2 head cauliflower (optional)
- 1 (400g) can cream of chicken or cream of chicken and mushroom soup
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Heat a pot of water for the rice. At the same time, pour the oil into a frying pan and heat to medium.
- Cook the chicken breast with the mushrooms (add in a little crushed garlic at this stage if you like). Meanwhile, prepare the rice according to package directions. Note: If you prefer your broccoli and cauliflower al dente, you may want to briefly steam or cook it at this stage.
- Once cooked, add in the broccoli, cauliflower, and cream of chicken soup. Stir thoroughly.
- Serve over rice or stir in the rice directly with the meal. Done!
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Deluxe Baby Porridge
I haven&rsquot posted new baby recipes for a while but a good friend finally motivated me to do so.
She has been cooking the sweet potato porridge for her daughter and can&rsquot wait for my new baby recipes.
So, here is my deluxe baby porridge recipe that I have been making for Baby G since he was 7 months old.
It&rsquos called deluxe baby porridge because I have added many nutritious and delicious ingredients to the porridge: protein (you can use chicken, ground pork, fish, or beef), dried scallop (the secret ingredient in Chinese cooking that makes food extra yummy), silver fish or baby anchovy (which is loaded with calcium), potato (sweet potato or regular Russet potato or Yukon Gold), squash (I love pumpkin, kabocha, or butternut squash), vitamin C (tomato, broccoli florets, green beans, carrots), and onion.
Onion has many medicinal benefits and stimulates good appetite.
I also add an egg yolk towards the end of the cooking because Baby G doesn&rsquot like formula.
Believe it or not, Baby G has been eating this same porridge for over 6 months (he is now 13 months) and he never gets bored in fact, he eats more and more each day because he is now an active walker!
This recipe is very versatile because you can change the combinations I proposed above: use a different protein every day, change your potato, squash, and vitamin C and you have many variations.
For me, the silver fish, dried scallop, and onion always stay because of the great flavors they lend to the porridge.
Please take note that the dried scallops are quite expensive but if you do get it, buy the small dried scallops (slightly bigger than a dime), preferably from Japan.
It&rsquos hard to swallow so I always remove it from the porridge before I blend it.
If you have never fed your baby all the ingredients in this recipe, always start by introducing one ingredient at a time until you&rsquore sure that your baby doesn&rsquot have any allergy reactions to the ingredients.
As Baby G grows, I slowly introduce new ingredients to his porridge.
His new favorite is corn kernel, which adds a subtle sweetness to the taste.
So experiment with the recipe and find your baby&rsquos favorite combinations.
In any case, I can assure you that this porridge tastes very good, so much so you won&rsquot mind eating it, too.
Deluxe Chicken and Shrimp
Chicken and shrimp are great together. I like to call this dinner recipe Deluxe Chicken and Shrimp.
This dinner recipe can be considered as total comfort food. The sauce is rich and creamy- it’s not light! And it’s all well worth it. Served over rice, this is one of my favorite things to have for dinner.
There is a story behind this recipe. Back in college- when I was young and in love for the first time- I began to experiment with cooking for my college boyfriend. This was the first big-time dinner I made him. I got the recipe from a tiny chicken cookbook that my Mom had put in my Christmas stocking one year. It sounded good to me, so I set out to make a dinner that would impress my love.
He was impressed! We both loved this dinner so much. I’ve kept the recipe all these years. But I got rid of the boyfriend, of course.
Authentic Belizean Stew Chicken with Rice and Beans Recipe
Some of the best-loved foods in Belize are also the simplest. One of the classic dishes enjoyed throughout Belize is a signature take on the Caribbean standard of stew(ed) chicken with rice and beans. The perfect combination of protein and complex carbohydrates, stew chicken with rice and beans is a hearty dish that can be enjoyed throughout the year.
Stew Chicken Ingredients
One 4-lb chicken cut into pieces
Vinegar or lime juice to taste
1 clove garlic (finely minced)
Dime size red recado (Caribbean annato paste)
1 tsp. teach of thyme, salt, and black pepper
1/4 tsp cumin
1 tsp. brown sugar
1 small tomato (ripe)
1 sliver of ginger (very small)
Cilantro (to taste)
2 tablespoons finely minced onion
1 tablespoon finely minced green/red sweet/bell pepper.
Stew Chicken Instructions
Thoroughly wash the chicken.
Coat chicken with mixture of vinegar/lime juice, recado, salt, cumin, thyme, black pepper, and cilantro.
Heat two tablespoons of cooking oil in a pot.
Add brown sugar, cooking until sugar melts and turns dark brown. Be careful not to burn sugar.
Add minced garlic to pot.
Add ginger, removing from pot when it turns brown.
Add seasoned chicken and cook until fully browned on all sides.
Add onion, tomato, sweet pepper, and half cup of water to pot.
Reduce heat to medium and cover pot, allowing to simmer for approximately one hour. Add water as necessary.
Remove from heat and serve when chicken is very tender.
Rice and Beans Ingredients
1 pound red kidney beans (soaked)
6-8 cups water
1 medium onion, diced
1 cup coconut milk
2 pounds rice (dry)
2 cloves garlic (minced/smashed)
1 tsp. salt
1/2 tsp. thyme
Black pepper to taste
Rice and Beans Instructions
Place softened beans in pot and apply high heat.
Add garlic and onion to pot.
Allow beans to boil until tender.
Add black pepper, thyme, and salt.
Add coconut milk and return mixture to a rolling boil.
Wash the rice and then add it to the pot.
Stir in rice, cover pot, and reduce heat to medium.
Continue to cook until rice is tender.
Note: if rice is not tender after all the liquid is absorbed, add additional water and continue to cook on low heat.
The Ixtabai Restaurant located on the grounds of the Cahal Pech Village Resort in San Ignacio is one of the best places in western Belize to enjoy traditional culinary classics including stew chicken with rice and beans.
Frequently Asked Questions
What kind of rice do Chinese restaurants use?
For Chinese restaurant style result, use long grain rice for this recipe.
Short grain rice or Japanese rice is not ideal. I recommend Jasmine rice for fried rice.
Can I Use Fresh Steamed Rice?
Allow the steamed rice to dry out before cooking. You may leave the rice out on room temperature for an hour to dry out the moisture content.
Make sure you don&rsquot add too much water while cooking the rice.
For the best result, chill the fresh steamed rice in the fridge overnight.
Chicken Fried Rice
Chicken fried rice is the comfort dish of Chinese food. It's been around for a very long time and is also common in East, Southeast, and South Asian cuisines. The dish started as way to use leftover fried rice that has dried out some and may not be great on its own, but is still perfectly edible. The addition of oil and soy sauce and veggies and meat spruce up the rice for a delicious meal. A traditional Chinese fried rice would be made in a wok over high heat, but we've made ours in a cast iron skillet since they are more common in home kitchens. This take on the favorite is easy to make and makes the perfect lunch or dinner. Don't want chicken? Make it with shrimp or go vegetarian and make it with pineapple!
If you made this recipe, we'd love to hear from you! Leave us a comment and rating down below to let us know how you liked it.
Editor's Note: The introduction to this recipe was updated on July 24, 2020 to include more information about the dish.
- Melt 1/ 2 cup butter or margarine.
- In a large bowl mix melted butter and all of the spices and seasonings.
- Then stir in 2 cups of Rice Krispies until the cereal is evenly distributed.
- Roll chicken pieces in the mixture.
- Sprinkle salt and pepper over them.
- Bake at 350 and sprinkle with seasoning salt.
The Amish like their snap, crackle, and pop as much as one else and they have a bunch of recipes to incorporate their favorite cereal. Here are some!
1/2 cup chicken, cooked and diced
1/2 cup beef strips, cooked and diced
1/2 cup pork strips, cooked and diced
1/2 cup cocktail shrimp
1 tablespoon soy sauce
1 cup uncooked rice
1/4 cup salad oil
2 1/2 cups chicken broth
1/2 cup green onion, chopped
1/4 cup celery, thinly sliced
2 eggs, slightly beaten
1/2 cup lettuce, finely shredded
Combine meats and soy sauce let stand 15 minutes. Cook rice in hot oil over medium heat until golden brown (may smoke) stir frequently.
Reduce heat, add meats ,soy sauce mixture and broth to rice simmer covered 20-25 minutes or until rice is tender. Remove cover last few minutes to allow evaporation. Stir in onion and celery cook uncovered until liquid is absorbed. Push rice mixture to side add eggs and scramble. Blend egg into rice. Stir in lettuce, shrimp and serve immediately.
What exactly is in this chicken fried rice sauce that makes it taste like the best and most authentic kind would have in a Chinese restaurant?
There are a few key components that you want to make sure do you not leave out:
- Soy sauce (gluten-free) or Tamari sauce &ndash Both of these work equally and will impart the majority of the flavor found in this dish.
- Sesame oil (toasted) &ndash Subtle but oh so very important. Make sure you do not leave this out!
- Rice wine vinegar &ndash Also, equally as subtle but just as important in the fried rice sauce. This vinegar gives the dish a certain tang we all know and love.
This is why I think you&rsquoll love this chicken jambalaya and all you need to know about the recipe!
- it&rsquos sooo flavorful, your belly will thank you!
- quick recipe done in 30-minutes
- very easy to make. Toss everything together and let it do it&rsquos thing
- one-pot meal, fewer pots to clean up
- easy to please everyone, simple use your meat of choice
- level of spiciness can be personalized to your family&rsquos like
- fairly inexpensive meal
- perfect for a buys weeknight
- amazing for gatherings!
Because this Chicken Jambalaya recipe is a complete meat, meaning you have the veggies, protein and carbohydrates all in one, you don&rsquot need to worry about making anything else. Perhaps maybe a green salad like this Kale Pomegranate Salad for a healthy side of greens.
Place a rack in middle of oven preheat to 450°. Whisk mayonnaise, buttermilk, gochujang, vinegar, ginger, onion powder, oil, garlic, and ½ tsp. salt in a medium measuring glass. Taste and season dressing with more salt, if needed. Transfer ½ cup dressing to a medium bowl. Add cabbage and toss to coat season slaw with salt and pepper. Set aside until ready to serve.
Heat butter in a large skillet over medium-high heat. As soon as butter begins to foam, add panko, sesame seeds, and ¼ tsp. salt and toss to coat. Cook, tossing often, until golden brown, 5–7 minutes. Let cool in pan 10 minutes.
Meanwhile, place a wire rack inside a rimmed baking sheet. Set chicken on rack and pat dry with paper towels. Whisk egg, honey, ¼ cup dressing, and 1½ tsp. salt in a medium bowl.
Toss chicken in egg mixture to coat. Lift chicken from bowl, letting excess drip back into bowl. Coat in panko mixture, pressing to adhere, then return to rack, spacing evenly apart.
Bake chicken until cooked through, juices run clear when thighs are pierced with a knife, and panko mixture is slightly darkened in color, 15–20 minutes. Let chicken cool 10 minutes, then slice ½" thick.
Divide chicken, slaw, and rice among bowls. Top with scallions, avocado, and cashews. Drizzle with remaining dressing. Serve with lime wedges for squeezing over.
Do Ahead: Dressing can be made 8 hours ahead. Cover and chill.
How would you rate Gochujang-Ranch Crispy Chicken Bowl ?
Oh yeah, this one's a keeper. Amazing flavor and textures. The sauce is definitely a use in many dishes situation. Thanks!
There is an absolute explosion of flavor and texture in this dish. My husband LOVES yum yum sauce at hibachi restaurants, and I've tried some "copy cat" recipes from Pinterest that turned out disastrous. This dressing is the ultimate gourmet version of yum yum sauce, and we use the leftovers to top salads and fried rice. It really brings the whole dish together.
I'm obsessed! Trying your rice bowl recipes to change it up and we love this one. I didn't have the Korean chili paste, so used the Thai chili paste I keep on hand. Delicious! Can't wait to share with friends.
This was an epic meal. Brilliant mix of things. The sauce is crazy. The chicken was delicious, we only had breasts on hand and it worked well. The coating didn't stick very well but it was still delicious - we had about half leftover unused, and much of it fell off in the slicing. Very filling and hearty meal with plenty of fresh elements. In terms of edits - we added a ton of cilantro and some radish. We doubled the coleslaw. We didn't bother making fancy cashews, just regular ones were fine. We didn't have buttermilk but it's easy to make your own by adding some lemon juice to milk and letting it sit. We had no gochujang on hand so I used harissa and a bit of miso. Make this!
This is the best thing I’ve made or eaten in a long long time. Period. So so good!
This is so tasty! I meal prepped it for my lunches last week and it was a struggle not to eat lunch during my morning break (around 9am). SUPER filling, and hits all my favorite flavors. Sweet, salty, creamy, spicy. And, the textures are marvelous.
This will be a staple in my recipe file. Excellent!
alex, i Owe you my life. Thank you. An absolute serve.
Really enjoyed this but would be just as nice with white meat? I’m not really a dark meat fan.
This is a delight. I used chicken breast pounded thin because that's what I had. Will definitely be making again.
I really enjoyed this recipe. I made it as written except for subbing half the mayo for Greek yogurt and reducing the butter. Still came out great. Only thing I’d change would be to season the chicken more liberally. Despite the ranch in the egg mixture, the meat didn’t take on much flavor. I’ll add more salt and maybe some ginger or garlic to the breadcrumb mixture next time.
this sounds wonderful. both the chicken coating and the dressing have fabulous ingredients, and i love that it uses chicken thighs.