Chicken and red rice recipes - One dish meal

Author: Jessica Askew  

When we cook and share food together, we build indelible memories of conversations and stories. I partnered with the Alzheimer’s Association to tell my story about gathering around the table and sustaining family history through food.

Red (Tomato) Chicken and Rice

Red (Tomato) Chicken and Rice
I was hoping to find a chicken and rice recipe that tasted like my late grandmother's and I think I finally found the right combination!
Provided by: Love2Bake
Total time: 125 minutes
Cook time: 110 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 10
  • 7 -8 skinless chicken leg quarters
  • 1 tablespoon sweet paprika
  • 1 tablespoon minced garlic clove
  • 1 (1 1/4 ounce) bag Lipton Recipe Secrets onion soup mix
  • 1 teaspoon salt (or according to your taste)
  • 1/4 cup sugar (or according to your taste)
  • 2 -3 cups chicken broth
  • 12 ounces diced tomatoes
  • 2 cups jasmine rice
  • 2 -3 cups chicken broth
  • Calories: 241.3 calories
  • Fat: 1.2 grams
  • Saturated Fat: 0.3 grams
  • Cholesterol: 0 milligrams
  • Sodium: 1154.2 milligrams
  • Carbohydrate: 50.7 grams
  • Fiber: 2.5 grams
  • Sugar: 8.5 grams
  • Protein: 6.4 grams
How to cook:
  1. Place leg quarters in large cooking pot.
  2. Add all the dry ingredients except rice and rub into the chicken until all leg quarters are coated.
  3. Turn on the stove to medium heat and once you hear the first crackling add the wet ingredients. Reserve rice and other 2-3 cups of broth for later.
  4. Once the liquid boils go to a lower heat for simmering.
  5. Cover and let cook for 1-1 1/2 hours stirring every 15-20 minutes so that all the chicken is exposed to the liquid.
  6. Once the chicken is cooked remove from pot and measure the amount of liquid you have left in a glass measuring cup.
  7. Add 2-3 cups of broth to the left over liquid to measure 4 cups liquid.
  8. Put liquid back in pot and once starts boiling add the rice. You may need to add some salt to the liquid if you like your rice a bit saltier.
  9. Lower stove to simmer and simmer the rice for 15-20 minutes or until the rice is cooked.
  10. Place chicken back in the pot and once the chicken is warm serve with rice.
Notes: 15 Halal Guys Chicken And Rice Recipe, Halal Guys-Inspired Chicken and Rice with Fried Egg. 6 hr 25 min. Greek yogurt, basmati rice, chicken broth, red pepper flakes, iceberg lettuce. 4.812.

Oven Baked Chicken and Rice

Oven Baked Chicken and Rice
Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!
Provided by: Nagi@RecipeTinEats
Total time: 80 minutes
Cook time: 70 minutes
Prep time: 10 minutes
Yields: 5 servings
Cuisine: Western
Number of ingredients: 15
  • 5 bone in chicken thigh fillets, peel skin OFF (, (Note 1))
  • 1 onion (, chopped (brown, white or yellow))
  • 2 cloves garlic (large) (, minced)
  • 2 tbsp (30g) butter ((or olive oil))
  • 1 1/2 cups (270g) uncooked white rice ((Note 3))
  • 1 1/2 cups (375 ml) chicken broth/stock (, hot (I microwave))
  • 1 1/4 cups (315 ml) water (, hot (tap is fine))
  • 1 tsp paprika powder
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • Black pepper
  • Oil spray
  • Fresh thyme leaves or finely chopped parsley
  • Serving Size: 318 g
  • Calories: 574 kcal
  • Carbohydrate: 47 g
  • Protein: 28 g
  • Fat: 29 g
  • Saturated Fat: 9 g
  • Cholesterol: 153 mg
  • Sodium: 766 mg
  • Fiber: 1 g
  • Sugar: 1 g
How to cook:
  1. Preheat oven to 180°C/350°F.
  2. 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).
  3. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  4. Remove baking dish from the oven. Add rice then mix.
  5. Place chicken on rice. Then pour chicken broth and water around the chicken.
  6. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
  7. Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!
  8. Optional gravy
  9. Dish is flavoured enough to serve without sauce, but if you want to take it over the top, make this quick Gravy in 4 minutes flat (pictured in video).
Notes: Mama's Puerto Rican Chicken and Rice, Bring to a simmer then fold in the rice, peas and olive (if using) making sure they're evenly distributed. Add browned chicken on top. Reduce heat …

Braised Chicken Thighs With Red Rice As Made By Hugh Acheson Recipe by Tasty

Braised Chicken Thighs With Red Rice As Made By Hugh Acheson Recipe by Tasty
My father who has Alzheimer’s was born in Havana, Cuba and this recipe is something that he and I would make. I partnered with the Alzheimer’s Association to tell my story about gathering around the table and sustaining family history through food. I firmly believe in getting people to cook, no matter what. When we cook and share food together, we build indelible memories of conversations and stories. Through some love and heart, this easy recipe blends the thriftiness of chicken thighs, simple vegetables, and rice into something nourishing… and really tasty.
Provided by: Betsy Carter
Total time: 100 minutes
Cook time: 80 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 21
  • 5 oz bone-in, skin-on chicken thighs
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 cup yellow onion, minced
  • 1 cup fresh tomato, diced
  • 1 poblano chile, seeded and minced
  • 3 cloves garlic, thinly sliced
  • ¼ teaspoon hot smoked paprika
  • ½ cup red wine vinegar
  • 1 cup low sodium chicken stock
  • ½ cup bacon, diced
  • ½ medium red onion, diced
  • 1 cup red bell pepper, seeded and diced
  • 1 stalk celery, diced
  • ½ jalapeño, red, seeded and minced
  • 1 cup basmati rice
  • 1 cup chopped tomato, peeled and seeded, juices reserved
  • 3 bay leaves, dried
  • sea salt, to taste
  • 1 ½ cups low sodium chicken broth
  • Calories: 830 calories
  • Carbohydrate: 87 grams
  • Fat: 42 grams
  • Fiber: 3 grams
  • Protein: 22 grams
  • Sugar: 13 grams
How to cook:
  1. Season the chicken thighs on both sides with the salt and pepper.
  2. Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat. When the oil is hot, add the chicken thighs, skin-side down and let cook without disturbing for 10 minutes. This will allow the skin to caramelize and develop a ton of flavor in the process. Turn the thighs over, cook for 1 minute more, then transfer to a plate.
  3. Add the onion, tomatoes, poblano, garlic, and paprika to the pan. Cook for 5 minutes, until the vegetables are softened.
  4. Carefully add the vinegar and stir to loosen any browned bits stuck to the bottom of the pot. Cook until the vinegar is reduced by half, 2-4 minutes, then pour in the stock.
  5. Return the chicken to the pan, skin-side up. Cover and reduce the heat to low. Cook for 20 minutes, then remove lid and continue cooking until the internal temperature of the chicken thighs reaches 165˚F (75˚C).
  6. Meanwhile, make the red rice: In a large pan, cook the slab bacon over medium heat until the fat renders and it begins to crisp, 5-8 minutes.
  7. Add the onion, bell pepper, celery, and jalapeño and cook until softened, about 10 minutes.
  8. Add the rice and stir until toasted, about 2 minutes.
  9. Stir in the tomatoes, ½ cup (100 G) of the reserved tomato juice, bay leaves, and season with salt. 9. Add the chicken broth. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the liquid is absorbed and the rice is tender.
  10. Serve the chicken over the rice with some of the braising jus and vegetables ladled over.
  11. Enjoy!
Notes: One-Pan Chicken and Rice (Easy Stovetop Recipe), Instructions. In a large skillet with a tight-fitting lid, heat the oil and 1 tablespoon of the butter over medium heat. Add the chicken and season it …

One-Pan Chicken and Rice (Easy Stovetop Recipe)

One-Pan Chicken and Rice (Easy Stovetop Recipe)
This One-Pan Chicken and Rice recipe is so easy to make! Learn how to make stovetop chicken and rice with this simple skillet dinner recipe.
Provided by: Alia | Everyday Easy Eats
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 15
  • 1 tablespoon olive oil
  • 2 tablespoons butter, (divided)
  • 1 pound boneless, skinless chicken breasts, (diced into 1-inch cubes)
  • Salt and freshly ground black pepper
  • 1 yellow onion, (diced)
  • 2 celery stalks, (diced)
  • 2 garlic cloves, (minced)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1 tablespoon lemon juice
  • Chopped fresh parsley, (for garnishing)
  • Calories: 430 kcal
  • Carbohydrate: 46 g
  • Protein: 30 g
  • Fat: 13 g
  • Saturated Fat: 5 g
  • Cholesterol: 88 mg
  • Sodium: 623 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. In a large skillet with a tight-fitting lid, heat the oil and 1 tablespoon of the butter over medium heat. Add the chicken and season it liberally with salt and pepper.
  2. Cook the chicken for about 5 minutes, or until cooked through. Transfer the chicken to a plate and set it aside.
  3. To the same skillet, melt the remaining butter. Add the onion and celery and cook for 3-4 minutes until softened.
  4. Add the garlic, thyme, rosemary, and crushed red pepper flakes cook for another minute until fragrant.
  5. Stir in the rice and broth. Increase heat to high and bring mixture to a boil. Reduce heat to low and cover. Cook for 15 minutes, until the rice has absorbed most of the liquid.
  6. Return the chicken to the skillet. Stir in the peas and lemon juice. Cover and cook for another 5 minutes, until all of the liquid has been absorbed into the rice and the peas and chicken have warmed through.
  7. Serve warm, garnished with parsley if using.
Notes: Charleston Red Rice, Low country cooking at its finest! Prep Time 20 minutes. Cook Time 25 minutes. Jump to Recipe. My Charleston Red Rice is a one-pot meal of rice, …
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