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Easy Recipes With Chicken And Rice
Simple and Satisfying Chicken and Rice Recipes
Chicken and rice is a classic combination that’s beloved worldwide for its comfort and simplicity. Here are three easy recipes that make the most of these staple ingredients, each with its own unique flavor profile.
1. Classic Chicken and Rice Casserole
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
- 1 onion, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon paprika
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C).
- Combine Ingredients: In a large baking dish, mix both soups, chicken broth, uncooked rice, onion, garlic powder, salt, and pepper.
- Add Chicken: Place chicken breasts on top of the rice mixture. Sprinkle chicken with paprika and additional salt and pepper.
- Bake: Cover with foil and bake for 60 minutes. Uncover and bake for an additional 15 minutes, or until the rice is tender and the chicken is cooked through.
- Serve: Let stand for a few minutes before serving to allow the rice to absorb any extra liquid.
2. One-Pot Chicken and Rice
Ingredients:
- 2 tablespoons olive oil
- 4 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup basmati rice
- 2 cups chicken broth
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- Fresh cilantro, chopped for garnish
- Lemon wedges, for serving
Instructions:
- Brown Chicken: In a large pot, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper and place them skin-side down in the pot. Cook until golden brown, then flip and brown the other side. Remove chicken and set aside.
- Sauté Aromatics: In the same pot, add onion and garlic. Sauté until the onion becomes translucent.
- Cook Rice: Stir in rice, chicken broth, turmeric, and cumin. Bring to a boil.
- Simmer: Return chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the chicken is tender.
- Serve: Garnish with cilantro and serve with lemon wedges.
3. Thai Chicken and Coconut Rice
Ingredients:
- 1 tablespoon coconut oil
- 4 boneless, skinless chicken breasts, cut into strips
- Salt and pepper to taste
- 1 can (13.5 oz) coconut milk
- 1 cup jasmine rice
- 1 tablespoon Thai curry paste
- 1 bell pepper, sliced
- 1 small zucchini, sliced
- Fresh basil leaves, for garnish
Instructions:
- Prepare Rice: In a saucepan, bring coconut milk to a boil. Add jasmine rice, reduce heat to low, cover, and simmer for 18-20 minutes, until the rice is tender.
- Cook Chicken: While the rice cooks, heat coconut oil in a skillet over medium-high heat. Season chicken strips with salt and pepper and sauté until golden brown. Remove and set aside.
- Make Curry: In the same skillet, add Thai curry paste, bell pepper, and zucchini. Cook until vegetables are just tender.
- Combine: Add chicken back to the skillet with the vegetables. Stir well to coat with the curry.
- Serve: Serve the chicken and vegetables over the coconut rice. Garnish with fresh basil.
Pro Tips:
- Cooking Rice: Ensure the liquid-to-rice ratio is correct for each type of rice used to prevent it from becoming too mushy or undercooked.
- Resting Time: Allow the casserole and one-pot dishes to stand for a few minutes after cooking. This helps the flavors meld together and the rice absorb any extra liquid.
These chicken and rice recipes are easy to make and packed with flavor, perfect for busy weeknights or when you need a comforting meal without a lot of fuss.