BRAZILIAN STYLE CHICKEN AND RICE POT
this is a very flavorful and colorful dish....i always make it during exam week, or any other time when i want an effortless dinner
Provided by afr0bunny
Categories One Dish Meal
Time 35m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- season the chicken with kosher salt and fresh ground black pepper.
- heat oil in pot and brown the chicken.
- add garlic and orange zest, saute for about 30 seconds.
- add liquid and bring to boil.
- add rice, olive, and pimiento.
- return to boil.
- reduce head to medium-low, cover, and simmer until rice is cooked, about 30 minutes.
- garnish each serving with cilantro.
Nutrition Facts : Calories 625.5, Fat 21.1, SaturatedFat 3.3, Cholesterol 89.3, Sodium 179.7, Carbohydrate 64.3, Fiber 1.4, Sugar 7.9, Protein 41.6
BRAZILIAN CHICKEN AND RICE WITH OLIVES
Categories Chicken Olive Poultry Rice Sauté Dinner Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; sauté until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.
- Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.
CROCK POT BRAZILIAN SAFFRON CHICKEN AND RICE
Make and share this Crock Pot Brazilian Saffron Chicken and Rice recipe from Food.com.
Provided by Audrey M
Categories Chicken
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt.
- Heat oil in 12 inch skillet over medium-high heat.
- Add chicken and cook until brown on all sides; drain.
- Place chicken in 4 quart slow cooker.
- Top with ham, onion, and bell pepper. Add broth.
- Cover and cook on Low 5 to 6 hours until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Remove chicken from crock pot. Stir rice mix into mixture in crock pot, add chicken.
- Cover and cook on High about 1 hour or until rice is tender.
- Serve chicken and rice sprinkled with olives.
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
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GALINHADA (BRAZILIAN CHICKEN AND RICE) - OLIVIA'S CUISINE
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5/5 (2)Total Time 3 hrs 15 minsCategory Main CourseCalories 497 per serving
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- Season the chicken pieces with powdered spices (turmeric, paprika, and cumin). Let it sit at room temperature while preparing the other ingredients.
- Cut the onion, tomatoes and red pepper into cubes. Smash the garlic and chop. Separate the coriander leaves and chop. Slice the green onion stalks into thin slices. Reserve all ingredients.
- Bring a large and wide pan to high heat. When heated, add the oil and sear the chicken pieces. Avoid stirring, just turn them to brown on all sides. Note: All pieces need to be in contact with the bottom of the pan, if your pan is not wide enough or if chicken releases its juice at the bottom of the pan, divide the process into steps.
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GALINHADA (BRAZILIAN CHICKEN AND SAFFRON RICE)
From easyanddelish.com
Ratings 3Calories 618 per servingCategory Entree
- Take the chicken thighs out of the fridge about 30 minutes before cooking to ensure even cooking. Season them with a mixture of salt, pepper, and cumin, rubbing well on both sides. Let rest at room temperature for those 30 minutes. Then, add saffron threads to the hot water and let it steep for 30 minutes.
- Meanwhile, dice and chop the vegetables. Reserve. Heat a large nonstick pan over medium-high heat, add 2 tbsp of oil and sear the chicken thighs, skin side down (or top of the thighs side down), for 3-4 minutes without moving or until skin is golden. Flip chicken to the other side and cook for another 3-4 minutes.
- Transfer thighs to a plate and reserve. Remove excess oil/grease (leave about 1 tbsp). Meanwhile, add and cook the onion and bell pepper over medium heat for about 3-4 minutes, or until onion is soft. Add garlic and cook for 1 minute. Then add the rice and sauté for about 1-2 minutes, stirring every now and then.
- Add the wine and let almost evaporate about 2 minutes. Stir in the steeped saffron, the broth, the tomato paste, and the bay leaf. Transfer the chicken back to the pan, nestling them on top of the rice. Let come to a boil!
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