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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian rice with chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian rice with chicken.

This one-pan dish is simple, but really looks the business when you're trying to impress

Easy
Serves 2
Prep 10 mins
Cook 30 mins

Ingredients

2 tbsp olive oil
2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
1 red onion , cut into 8 wedges
2 orange peppers , halved, deseeded and sliced thickly
1 garlic clove , crushed
100g long grain rice
400g can chopped tomatoes
300ml chicken stock
4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.

Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Nutrition per serving:

620 kcalories, protein 49g, carbohydrate 62g, fat 22 g, saturated fat 5g, fibre 6g, salt 1.5 g

Recipe from Good Food magazine, October 2005. 

More Chicken Recipes:            

Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken with Currant & Almond Pilaf Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken with Currant & Almond Pilaf.

Take time out from a busy day - or a much-needed study break - and whip up this tasty curried chicken and rice dish.

Cooking Time 30 minutes

Ingredients (serves 4)

Olive oil spray
60ml (1/4 cup) natural yoghurt
60g (1/4 cup) tikka masala curry paste
4 (about 600g) chicken thigh cutlets (see note)
2 tsp olive oil
300g (1 1/2 cups) basmati rice
560ml (2 1/4 cups) chicken stock
2 tbs currants
2 tbs almond kernels, chopped
1/2 bunch chopped fresh coriander
1 Lebanese cucumber, coarsely chopped

Method

1. Preheat oven to 180°C. Spray a baking tray with olive oil spray to lightly grease. Combine the yoghurt and 2 tablespoons of curry paste in a bowl. Add the chicken and turn to coat.
  
2. Transfer the chicken to the prepared tray. Bake in oven for 25 minutes or until cooked through.
  
3. Meanwhile, heat the oil in a saucepan over low heat. Add the remaining curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Increase heat to medium. Add the stock and bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 18 minutes or until the water is absorbed. Set aside, covered, for 6 minutes to stand. Use a fork to separate the grains.
  
4. Stir in the currants, almonds and half the coriander. Combine the cucumber and remaining coriander in a bowl.
  
5. Divide pilaf and chicken among serving plates. Top with cucumber salad to serve.

Notes
Lunch box tip: Turn leftovers into lunch. Remove the bones and shred chicken. Divide chicken, rice and salad among Lebanese bread. Roll up to enclose filling.

Cook's tip: If you prefer, you can use 6 small (about 600g) chicken drumsticks instead of the thigh cutlets. Increase the cooking time to 40 minutes in step 3.

If chicken thigh cutlets are unavailable, use chicken thigh fillets.

Source
Good Taste - March 2009, Page 51
Recipe by Cynthia Black   

More Chicken Recipes: 

Indian Chicken Curry with Chickpeas and Spinach
Indian Chicken Curry with Cashews
South Indian Chicken Curry
Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita

Save and Share Indian Chicken with Currant & Almond Pilaf Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try South Indian Chicken Curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make South Indian Chicken Curry.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1 tbs peanut oil
1 brown onion, halved, thinly sliced
2 (about 500g) single chicken breast fillets, thinly sliced
1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base
1 x 400ml can coconut milk
2 ripe tomatoes, coarsely chopped
Steamed jasmine rice, to serve
Spring onion, sliced, to serve

Method

1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until the onion softens. Add the chicken and cook, stirring occasionally, for 2-3 minutes or until chicken is brown.
  
2. Reduce heat to low. Add the flavour base and coconut milk and cook, stirring occasionally, for 5 minutes or until chicken is cooked through.
  
3. Add the tomato and cook, stirring occasionally, for 2-3 minutes, or until tomato softens and sauce thickens slightly.
  
4. Divide the rice and chicken curry among serving bowls. Top with spring onion to serve.

Source
Good Taste - June 2006, Page 23

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Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry Recipe
Steamed Chinese Chicken with Ginger and Shiitakes
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Save and Share South Indian Chicken Curry Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chinese Chicken with Vegie Rice Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chinese Chicken with Vegie Rice.

Ingredients (serves 4)

1/2 cup hoisin sauce
1/4 cup golden syrup
1 tablespoon sesame seeds
1kg chicken wings
1 1/2 cups long-grain white rice
2 teaspoons vegetable oil
1 medium red capsicum, thinly sliced
50g snow peas, trimmed, thinly sliced

Method

1. Combine hoisin sauce, golden syrup and sesame seeds in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.
  
2. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Remove chicken from marinade. Place on prepared tray. Bake for 20 to 25 minutes or until chicken is golden and cooked through.
  
3. Meanwhile, cook rice following packet directions. Transfer to a bowl. Add oil, capsicum and snow peas. Stir to combine. Season with pepper. Divide rice between plates. Top with chicken wings. Serve.

Source
Super Food Ideas - February 2009, Page 47
Recipe by Donna Boyle

More Chicken Recipes:

Chinese Chicken Noodle Soup
Glazed Chinese Chicken
Maple-Mustard Baked Chicken 

Save and Share Chinese Chicken with Vegie Rice Recipe

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