SAUCY MEDITERRANEAN CHICKEN WITH RICE
The hints of Mediterranean flavor in this chicken dish make it a family favorite. -Tabitha Alloway, Edna, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix the water, tomato paste, lemon juice, salt, chili powder, garlic powder, ginger, fennel, turmeric and, if desired, coriander until smooth., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Stir in chicken; brown 3-4 minutes. Pour water mixture into pan., Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 8-10 minutes. Serve with rice. If desired, top with parsley.
Nutrition Facts : Calories 394 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 527mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN AND RICE IN CREAMY SAUCE
A thick, creamy mushroom sauce served over golden brown chicken breasts and jasmine rice. Easy and satisfying.
Provided by Bjorn Stacey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon on paper towels; reserve bacon drippings.
- Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
- Melt butter in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot butter, turning once, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and cut chicken breasts into small pieces. Reserve pan drippings.
- Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan. Stir bacon, reserved bacon drippings, and reserved chicken drippings into cream mixture.
- Spread rice in a thick layer in the bottom of a 9x13-inch casserole dish. Spread chicken over rice and pour soup mixture over chicken. Cover dish with aluminum foil.
- Bake casserole in the preheated oven until heated through and bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 578.4 calories, Carbohydrate 29.5 g, Cholesterol 163.1 mg, Fat 39.5 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 21.6 g, Sodium 642.2 mg, Sugar 0.4 g
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