ASIAN-STYLE CHICKEN AND RICE
Arborio rice is not just for risotto. It has a creamy richness that's great in bakes like this Asian-inspired chicken dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
- Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.
Nutrition Facts : Calories 408 g, Fat 22 g, Fiber 1 g, Protein 20 g, SaturatedFat 5 g
MAMA'S ASIAN CHICKEN AND RICE
A great orange chicken dish!
Provided by scarlett
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
- Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
- While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
- Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 38 g, Cholesterol 69.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 1.7 g, Sodium 424.2 mg, Sugar 10.7 g
ASIAN STYLE CHICKEN AND RICE POT
I love a dish with "Rice Pot" in the title. As described by Food and Drink, "A superb one-pot chicken dish. Although you can use boneless chicken breast, they are dryer than thighs."
Provided by gailanng
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Slice chicken thighs in half, or quarters if large. Place in bowl, combine shallots, ginger and garlic. Toss chicken with half of shallot mixture and all of soy sauce. Marinate for 30 minutes.
- Heat 2 tbsp oil in a skillet over a medium-high heat. Remove chicken from marinade, season with salt and pepper and add to oil. Fry 1 to 2 minutes on each side, or until golden-brown but not cooked through. Remove from pan, add mushrooms and sauté 1 minute or until softened. Season mushrooms and set aside.
- Heat remaining 1 tbsp oil in a large, heavy pot over medium heat. Add remaining shallot mixture and sauté 30 seconds. Stir in rice, chicken broth (or water) and chili sauce. Bring to boil. Reduce heat to low and place chicken pieces and mushrooms over rice. Cover and simmer for 10 minutes.
- Scatter in peas and green onions and cook, covered, until both rice and chicken are cooked, about 7 to 10 minutes. Stir vegetables and chicken into rice, garnish with coriander. Serve with Spicy Citrus Sauce (recipe follows).
- To Make Spicy Citrus Sauce: Combine ginger, chili sauce, fish sauce, water, lemon and lime juice, brown sugar and fresh mint in a bowl. Let sit for one hour before serving.
Nutrition Facts : Calories 590.9, Fat 16.2, SaturatedFat 2.8, Cholesterol 94.4, Sodium 1282.4, Carbohydrate 76.2, Fiber 6.1, Sugar 7.8, Protein 34.1
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4.9/5 (29)Total Time 3 hrs 10 minsCategory Chicken And PoultryCalories 595 per serving
- Toss the soaked lily flowers, wood ear mushrooms, black mushrooms, and chicken with the rest of the topping ingredients until well-combined. Set aside.
- For the rice, start by combining the rice, chicken stock, salt, and oil in your clay pot. Pour the marinated mushrooms and chicken evenly over the top of the rice--if there's excess liquid at the bottom of the bowl, give it another stir and spoon it over the top.
- Sprinkle the julienned ginger and half of the chopped scallion over the top and cover the pot. Place over medium high heat for about 5 minutes, and then turn down the heat to the lowest setting. Cook for 25 minutes. When the rice is tender and the chicken is cooked through, garnish with the rest of the scallions and serve!
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5/5 (7)Total Time 1 hr 10 minsCategory DinnerCalories 576 per serving
- Preheat an oven to 200C | 390F. Wash and pat chicken dry with a paper towel. Combine the soy sauce, honey, 1 tablespoon of minced garlic, 1 tablespoon of hoisin sauce, vinegar (or Chinese wine), sesame oil and a pinch of white pepper together in a shallow bowl. Add in the chicken and coat evenly in the sauce.
- Heat a small amount oil in a 10-12 inch cast iron pan over medium heat. Sear chicken thighs skin-side down, along with the sauce it was in, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
- Add the onion and remaining garlic to the remaining sauce leftover from the chicken in the pan. (If the pan looks too dry, add in 1 tablespoon of cooking oil.) Fry, while stirring occasionally, until the garlic is fragrant (about 1 minute). Add in the rice and stir it through all of the flavours. Pour in the stock (or broth), water, oyster sauce, remaining hoisin sauce, and Chinese five spice powder, stirring all ingredients together well to combine. Salt to season (with a pinch of salt, ONLY if desired).
- Allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate into the pan; cover with a lid or double layer of foil and transfer to the oven to bake for 40 minutes.
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- Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!
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