Dees Chicken Rice Recipes

DEE'S MEXICAN RICE

Easy, spicy rice. Serve with a dollop of sour cream. To make this a main dish: add 1/2 can black or kidney beans when you add the rice.

Provided by Sandy

Categories Side Dish Rice Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 15

Dee's Mexican Rice image

Steps:

Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
Add rice and stir until heated thoroughly. Salt to taste.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.6 g, Fat 4.6 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 296.4 mg, Sugar 7.2 g

Ingredients

1 tablespoon vegetable oil
1 teaspoon ground turmeric
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon ground coriander seed
2 teaspoons paprika
1 pinch red pepper flakes
1 pinch cayenne pepper
3 green onions
1 green bell pepper, chopped
1 cup pre-cooked corn kernels
2 small tomatoes, diced
¼ cup ketchup
2 cups cooked rice
salt to taste

"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO

Provided by Food Network

Categories main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 27

Steps:

In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.

Ingredients

2 tablespoons vegetable oil
1 teaspoon sugar
2 large tablespoons sazon seasoning
1 large chicken bouillon cube, crumbled
1 whole chicken, cut up, skin removed, bone-in
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
Water, to cover chicken
Kosher salt
Red Beans and Rice (Habichuela), recipe follows
1 tablespoon olive oil
1 strip bacon, sliced
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped green bell pepper
1/2 cup chopped acorn squash
1 tablespoon tomato paste
1 large chicken bouillon cube, crumbled
1/2 cup water
1 (15-ounce) can red beans, drained
White rice, recipe follows
1/4 cup chopped fresh cilantro leaves, for garnish
2 cups water
1 tablespoon olive oil
1 teaspoon kosher salt
1 cup medium-grain rice

DEES OVEN FRIED CHICKEN

Make and share this Dees Oven Fried Chicken recipe from Food.com.

Provided by Dienia B.

Categories Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

Dees Oven Fried Chicken image

Steps:

Dredge chicken pieces well.
Put skin side down on cookie sheet.
Bake at 425 degrees Fahrenheit for 40 minutes.
Flip over and bake 40 minutes skin side up.
I like chicken well done; you may not have to cook it as long.

Nutrition Facts : Calories 346.4, Fat 15.5, SaturatedFat 4.4, Cholesterol 75, Sodium 559.8, Carbohydrate 28.3, Fiber 1.1, Sugar 0.1, Protein 21.5

Ingredients

4 pieces chicken, leg thigh
1/2 cup rice flour
1/2 cup self rising flour
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt