Stovetop Essentials Spicy Chicken Rice Recipes

Steps:

• PREP/PREPARE
• Use good quality rice - no Minute Rice. If you use a cheap, or pre-cooked rice, you will not have a rice casserole, you will have rice mush...
• I vary the spices on this recipe according to the seasons. The spices, as listed, are perfect for a warm Summer's Eve out by the pond. However, in the Autumn and Winter months, I kick up the spices; including adding a bit of cayenne.
• Gather your ingredients (mise en place).
• Add the butter to a large skillet, over medium heat.
• I do not have photos for the next few steps (my bad), so follow along with my wonderful description: Add the onion, and let it simmer in the melted butter until softened, not browned, about 2 - 3 minutes. Add the carrots, and stir for an additional 2 - 3 minutes. While the carrots and onions, are cooking, season with a bit of salt and pepper. Add the garlic and stir until fragrant, 30 - 60 seconds.
• A slight browning of the veggies is acceptable; however, do not let them get more than a light brown.
• Slightly reduce the heat, and add the chicken to the pan.
• Stir until most of the pink is gone from the chicken, about 3 - 5 minutes.
• Add all the dry spices, and the rice, and stir to combine.
• Add the chicken stock, and the peas, bring to the boil and then immediately reduce to a simmer.
• Cook, covered, until the rice is tender, about 18 - 20 minutes.
• Take the pan off heat, and allow to rest, covered, for 5 additional minutes.
• PLATE/PRESENT
• Serve while still warm with some nice crusty bread. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Sprinkle the chicken with salt and pepper, and reserve.
• 4. Add the oil to a large sauté pan, over medium heat.
• 5. Chef's Note: This pan must have a good lid.
• 6. Add the onions and bell pepper to the pan.
• 7. Sprinkle with a bit of salt and pepper, and cook until the onions soften, about 6 - 10 minutes.
• 8. Chef's Note: At this point I like to add a splash of white wine, and let it evaporate as the veggies are cooking... Totally optional.
• 9. Add the rice to the pan, and stir until the rice is thoroughly coated with the oil.
• 10. Add the peas, and stir to combine.
• 11. Add the chicken and mix in with the rice.
• 12. Pour in the boiling chicken stock.
• 13. Cover and allow to simmer for 20 minutes, or until all the liquid is absorbed.
• 14. Chef's Note: Since the only spices are salt and pepper, do a final tasting and season to taste.
• 15. PLATE/PRESENT
• 16. Serve immediately with a with a wedge of lemon. Enjoy.
• 17. Chef's Tip: The lemon really helps to draw all the flavors together.
• 18. Keep the faith, and keep cooking.

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

Steps:

• Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
• Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

Steps:

• Chop the chicken into bite-size pieces and mix with the rice, cucumber and carrots.
• Mix half the mint with the yogurt, honey, chilli powder, and seasoning. Stir into the rice and sprinkle with the remaining mint.