Chook Me!

i need a good recipes for chicken and rice.?

Public Comments

1. roast the chicken boil the rice tear chicken into pices coin size add mushroom and onions and sweet peppers put in wok together
2. Most of these are good and quick and easy I like the Campbellkitchen recipes. Good Luck
3. I just looked some up yesterday and printed them off. I googled chicken recipes and I got all kinds of recipes!
4. Creamy Chicken & Rice INGREDIENTS: 1 (6 ounce) box long grain rice mix 1-1/2 pounds boneless, skinless chicken thighs 2 cups sliced carrots 1 cup sliced mushrooms 2 (10 ounce) cans cream of mushroom soup 1/2 cup milk 1/2 cup grated Parmesan cheese PREPARATION: Preheat oven to 350 degrees F. Place rice in bottom of a 13x9" glass baking dish or stainless roasting pan; top with seasoning mix. Place chicken evenly on rice, and top with carrots and mushrooms. In medium bowl, combine soups and milk; mix with wire whisk until blended. Pour into casserole dish. Cover dish with foil, then bake at 350 degrees F for 60-65 minutes until chicken is thoroughly cooked and rice is tender. Sprinkle with cheese and serve. I use this recipe alot...but you can change the flavors by using different creamed soups and I always use Campbell's Soups I also replace carrots sometimes with mixed veggies, or dice celery, and cream of potatoe soup and cream of celery...when you change the soups or veggies i try using different cheeses too
5. Roast the chicken, then saute off some onions, peppers, tomatoes and celery and some uncooked rice and brown it off. Finally add some chicken stock, juices from the chicken and some tined tomatoes, then bring to the boil. Leave simmer for twenty minutes and season to your taste.
6. **********CHICKEN AND RICE CASSEROLE 2-3 c. cooked chicken, skinned and boned, cubed or cut into pieces 1 box chicken Rice-A-Roni, cooked according to pkg. instructions 1 c. fresh Parmesan cheese 1 c. sour cream Mix all together and cook for 30 minutes at 350 degrees in a greased, uncovered casserole dish.
7. my dad used to make a cumin chicken dish (great with rice). if i remember correcly, it was fry some onion, garlic, grated ginger and sliced green chillies in oil till soft and starting to color. And lots of whole cumin seeds and a few spoons of ground cumin as well. Add chicken (boneless or on the bone, doesnt matter) and fry till cooked (you can add a lil water to help it on its way). When cooked add salt and plenty of black pepper, garnish with chopped cilantro and serve with plain rice.
8. Very quick easy and good. Take chicken and cut it up.Put in a pan.Add golden italian salad dressing.Add some chunks of red onion some green and red peppers and some parboiled baby carrots.Bake in oven mix it up occasionally.Cook rice and corn nibblets.Put rice on plate corn nibblets on rice and put chicken mixture on top.I prefer to use chicken thighs over breasts cause they stay a bit more juicy. Enjoy.
9. here it is... Fried rice 4-5 cup cooked rice 1/4 kilo ground pork 1 med. sized egg 1 large onion, sliced 4 cloves garlic, minced 1 tsp. msg ( if you want ) Salt to taste 3 tbsp. atchuete oil 1 red bell pepper, chopped tbsp chopped spring onions Procedure: Beat egg, add a little salt. heat a lite oil in frying pan, spread beaten egg, thinly and fry. slice into thin strips. Set aside. Saute garlic till brown in atchuete oil. Add onion, when wilted add pork. Stir 3 minutes. Season with salt and msg ( if you want ). Cook 10 minutes. Stir in rice and egg strips. Mix well. Fry for 10 minutes. Serve hot, garnished with chopped spring onions. Baked chicken (with pineapple chunks ) 1 chicken (1 kilo ) 1 cup pineapple chunks 2 tbsp. soy sauce 1/4 cup white sauce 1 tsp. msg ( if you want ) 1 tsp. salt Cut chicken into small pieces, Marinate in soy sauce, salt, sugar, and msg (if you want ). Let stand for 1/2 hour. Place in baking pan, pour in pineapple chunks and 1/2 cup of it's juice. Bake in oven with 350 degree fahrinheat for 45 minutes or until done. You may also steam-bake it in ordinary pan with a tight cover. Serve with spring onions or parsley as garnishing.