Chicken and Rice
Spicy Jamaican sauce with allspice berries and Scotch bonnets; Great for adding flavor to chicken and rice. 8. Pesto. Classic Italian herb sauce with basil, garlic, olive oil, cheese, and nuts; Different flavors and textures available. 9. Honey Mustard.
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Add rice and cook for five minutes stirring often with a wooden spoon. Add spices and cook one minute then carefully add stock. (Mixture will bubble up so be careful). Bring to a boil, cover and lower heat to low and cook for 12 minutes. Remove from heat and let sit covered for five minutes then fluff with a fork.
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Serve over cooked chicken or rice. 9. Hoisin Sauce. Hoisin sauce is a thick, fragrant sauce made from soy sauce, rice vinegar, and Chinese spices. It's perfect for chicken and rice dishes, and it can be enhanced with a few simple ingredients. For instance, you can add honey or sriracha sauce to give it a little kick.
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NYC Chicken & Rice with 'secret white sauce' Recipe serves 4. INGREDIENTS. For the White Sauce (adapted from Thrillist): 1/2 C mayonnaise, preferably made only with egg yolks. 1/2 C plain Greek yogurt. 2 tbsp fresh lemon juice. 2 tbsp water. 1/4 tsp sumac. 1/4 tsp ground cardamom. 1/8 tsp ground turmeric. For the Chicken (slightly adapted from.
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Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
Chicken in White Wine Sauce with Mushrooms Nicky's Kitchen Sanctuary
Get the RECIPE. Pesto Sauce Basil, pine nuts, Parmesan cheese, and olive oil come together to create the beloved pesto sauce. Toss it with shredded chicken and rice for a vibrant, herbaceous delight. Get the Pesto RECIPE. Barbecue Sauce A staple at summer cookouts, barbecue sauce is a tangy and smoky delight.
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Coat the chicken evenly on both sides. Pro tip - you can coat the chicken in oil if you want a thicker coating of the flour mixture. Sear chicken - In a large skillet over medium-high heat, add one tablespoon of olive oil. Add the chicken and cook on each side for 2 minutes until lightly golden. Remove and set aside.
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Let the sauce simmer for about 5 minutes. In the meantime deseed and chop the tomato very finely. Add the tomato and the raisins to the sauce and let simmer for another 5-7 minutes. Adjust the taste with nutmeg, salt, and pepper. Serve the sauce with the poached chicken pieces and rice. Sprinkle everything with chopped parsley.
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Melt the butter into a medium large saucepan over medium heat, then add the spices and toast until fragrant. Add the drained rice and toast for about 4 minutes, stirring pretty constantly. Add the chicken broth and salt and pepper to season, then bring to a boil, reduce the heat and cover. Simmer for 15 minutes, then take off the heat and leave.
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Add in the chicken broth ¼ cup at a time, whisking to incorporate. Add in the salt, pepper, and thyme, and bring the mixture to a simmer. Simmer, whisking often, until the sauce has thickened enough to coat the back of a spoon. Reduce heat to medium-low and then stir in 2 cups of cheese until melted.
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5. For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, garlic powder, and 2 teaspoons of black pepper. Whisk to combine. Season to taste with salt. 6. To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet.
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Instructions. Preheat oven to 180°C/350°F. Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much). Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
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Instructions. In a large pan with high sides, add the 1 tablespoon of olive oil for the chicken, and sear the chicken for 3-4 minutes on each side on high heat, until golden brown. Remove and set aside. Add the washed and drained rice and stir for a few minutes. Add the chicken back into the pan and then the water.
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Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil.
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Remove chicken onto plate. Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold. Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir. Place chicken across the top, pour in juices pooled on plate.
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Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly. Add the stock, rice, salt, pepper, remaining butter, and parsley. Bring to a boil. Reduce the heat to low, cover and cook 20 minutes or until rice is tender.
