Rice with chicken

Rice with chicken - this combination of products can be called a classic gastronomic combination. These two products are found even in the most refined and popular recipes in the world. In one article, we have collected 10 different ways to cook rice with chicken in a frying pan, in the oven, oriental style, Asian style and other delicious recipes. You are sure to find something to your liking.

Rice with chicken in the oven in the sleeve

Rice with chicken in the oven in a sleeve in the oven is a hearty, juicy and very tasty dish. You can cook it every day for lunch or dinner. The active cooking process itself does not take much time, and then the oven will do all the main work.

1. 
   Chicken rice is very easy to prepare. Wash the chicken drumsticks, remove any remaining feathers, and remove the skin if desired.Pat the meat dry with paper towels and place in a bowl. Sprinkle the drumsticks with paprika, granulated garlic, freshly ground pepper, salt to taste, and add vegetable oil. Using your hands, toss the meat until it is evenly coated with the spices.
2. 
   While the chicken is marinating, rinse the rice grains under running water. You can choose any type of rice according to your taste.
3. 
   Peel the onion, wash it under the tap and cut it into several large pieces. Peel the bell pepper from seeds and cut into cubes. Cut the peeled carrots into quarters or bars.
4. 
   Take a baking sleeve and secure one edge. Spread the rice groats in an even layer and pour in 600 milliliters of water. Also add onion slices, bell peppers and carrots. Add turmeric, cumin, barberry and 2 teaspoons salt. Gently mix the contents of the sleeve and place the chicken drumsticks on top of it. Tie the second edge of the sleeve tightly. Make several punctures on the surface of the sleeve with a toothpick to allow steam to escape.
5. 
   Place the sleeve with rice and chicken on a baking sheet. Place the workpiece in an oven preheated to 180 degrees. Bake the dish for 1.5 hours.
6. 
   In an hour and a half, you will have a bright, aromatic hot dish of rice and chicken on your table. Divide it into portions and serve for dinner. Bon appetit!

Rice with chicken and vegetables

Rice with chicken and vegetables is a dish that can form the basis of a hearty family lunch or dinner. All products are prepared in one container, which saves time and energy for subsequent cleaning and washing dishes. In winter, you can use frozen vegetables in the recipe.

Cooking time – 65 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Chicken – 0.5 kg.
• Rice groats – 160 gr.
• Carrot – 1 pc.
• Onions – 1 pc.
• Vegetable oil – 2 tbsp.
• Sweet bell pepper – 1 pc.
• Table salt - to taste.
• Ground black pepper - to taste.
• Tomatoes – 2 pcs.
• Water - as much as needed.
• Green beans – 100 gr.
• Seasoning for chicken – ½ tsp.
• Universal seasoning - to taste.
• Hard cheese – 50 gr.

Cooking process:

Step 1. Rinse the rice grains with running water several times. Then spread it in an even layer in a heatproof dish. Drizzle the cereal with vegetable oil and sprinkle with salt.

Step 2. Cut the vegetables into large cubes, cut the bean pods into 2-3 parts. Mix them in a separate bowl.

Step 3. Place the vegetable mixture on top of the rice layer, also salt it, sprinkle with universal seasoning and ground pepper.

Step 4. Divide the chicken carcass into portions and sprinkle with chicken seasoning. Then place the meat on top of the vegetables. Pour in enough water along the edge of the pan to completely cover the rice and vegetables.

Step 5. Cover the pan with a lid or tighten tightly with food foil.

Step 6. Place the workpiece in a cold oven. Set the temperature to 200 degrees, cook the dish for about 50 minutes. Then remove the pan from the oven, remove the lid and sprinkle with grated cheese. Place the pan with rice and chicken in the oven for another 15 minutes.

Step 7. The dish is ready. Serve hot chicken with rice and vegetables. Bon appetit!

Fried rice with chicken in a frying pan

Fried rice with chicken in a frying pan is very easy to prepare, literally in half an hour. But to make cooking a joy, and to avoid the rice from burning, use a wok or frying pan with a non-stick coating.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 4.

Ingredients:

• Chicken fillet – 250 gr.
• Odorless vegetable oil – 6 tbsp.
• Ground black pepper – 1 tsp.
• Green onion – 4 feathers.
• Carrots – 120 gr.
• Rice groats – 200 gr.
• Soy sauce – 3 tbsp.
• Table salt – 1 tsp.
• Butter – 30 gr.
• Chicken eggs – 2 pcs.
• Garlic – 20 gr.
• Ginger root – 20 gr.
• Frozen green peas – 100 gr.
• Sesame – 1 tbsp.
• Onions – 60 gr.

Cooking process:

Step 1. Wash the rice and cook. Peel the onion and finely chop it.

Step 2. Peel the ginger root. Wash and finely chop it with a knife.

Step 3. Remove the layer of dry husk from the garlic cloves and cut off the roots. Wash the slices and chop them finely.

Step 4. Cut the thin top layer from the carrots, wash them and also finely chop them.

Step 5. Rinse the green onion feathers and cut into small pieces.

Step 6. Wash the chicken fillet, place it on a cutting board and cut into strips.

Step 7. Dry the pan over high heat, pour in vegetable oil and add a piece of butter. Whisk both eggs in a bowl, pour the mixture into a frying pan, fry, stirring constantly. Then place the fried eggs on a plate.

Step 8. After this, add a little more vegetable oil to the same frying pan, add onion, garlic and ginger root. Fry the vegetables for a minute.

Step 9. Next, add the chopped carrots, stir and cook for another 1 minute.

Step 10. Add soy sauce and green peas to the vegetables. Stir the mixture and fry for another minute over high heat.

Step 11. Now add the chicken fillet and stir. Salt and pepper the dish to taste, cook for another 2-3 minutes over high heat, stirring constantly.

Step 12. Add fried eggs and boiled rice to vegetables and chicken.Stir the dish and keep it on the fire for half a minute.

Step 13. At the very end, add chopped green onions and remove the pan from the heat. Serve the dish hot, sprinkled with sesame seeds. Bon appetit!

Chicken curry with rice

Chicken curry with rice is a dish that has Indian roots. Curry is a mixture of spices based on turmeric. If you add it to dishes, they acquire a bright sunny color and a rather piquant taste. This seasoning goes best with chicken and rice.

Cooking time – 40 min.

Cooking time – 40 min.

Portions – 4.

Ingredients:

• Chicken breast – 0.5 kg.
• Rice groats – 200 gr.
• Coconut milk – 100 ml.
• Medium size onion – 1 pc.
• Chopped ginger – 2 tbsp.
• Hot red pepper - optional.
• Curry – 1.5 tbsp.
• Lime – 0.5 pcs.
• Vegetable/olive/sesame oil - to taste.
• Garlic – 2 teeth.
• Turmeric – 1.5 tsp.

Cooking process:

Step 1. Wash the chicken breasts under running water, pat dry with paper napkins and cut into strips.

Step 2. Finely chop the medium head of onion, garlic cloves and hot pepper with a knife.

Step 3. Pour vegetable oil (olive, sesame) onto the heated surface of the frying pan. When it warms up, add onion, garlic, hot pepper and ginger, fry for several minutes, stirring constantly.

Step 4: Sprinkle turmeric and curry over vegetables and stir.

Step 5. Next, place the chopped chicken fillet in a frying pan and fry everything together over high heat.

Step 6. Pour in the coconut milk and squeeze out the juice of half a lime and add salt to taste. simmer for about 10 minutes until the chicken is cooked through.

Step 7. At the same time, pour the rice into the pan, fill it with water and let it cook. The proportions of rice and water should be 1 to 1.5.

Step 8: Serve the chicken curry with rice warm. You can complement the dish with vegetable salad. Bon appetit!

Rice with chicken in teriyaki sauce

Rice with chicken in teriyaki sauce is a fairly light food with an incredible bright taste. All components: chicken, rice, vegetables are prepared in a matter of minutes. They are all quickly fried and covered with Teriyaki sauce. It will turn out no worse than the restaurant version.

Cooking time – 50 min

Cooking time – 50 min.

Portions – 2.

Ingredients:

• Small chicken carcass – 1 pc.
• Rice cereal “Jasmine” – 100 gr.
• Garlic – 1 tooth.
• Melon – 400 gr.
• Table salt - to taste.
• Parsley - 5-6 branches.
• Ground pepper - to taste.
• Vegetable oil – 2 tbsp.

For Teriyaki sauce:

• Soy sauce – 100 ml.
• Vinegar 9%/rice – 2 tbsp.
• Chili pepper – 5 gr.
• Garlic – 2 teeth.
• Ginger root – 2 cm.
• Sugar – 2 tbsp.

Cooking process:

Step 1. Rinse the rice grains with running water several times. Then put the rice into a saucepan and add water in a ratio of 1 to 2, there should be twice as much water as the rice. Cook the cereal for 15-20 minutes from the moment of boiling.

Step 2. Gut the chicken carcass, rinse inside and out. Cut it in half.

Step 3: Season each half with salt and pepper on all sides.

Step 4. Place the chicken on a baking sheet and pour in vegetable oil to form a golden brown crust during baking. Also crush a clove of garlic and place it on a baking sheet. Bake the meat for half an hour at 180 degrees.

Step 5: While the chicken is baking, prepare the Teriyaki sauce. Pour soy sauce into a saucepan, add sugar and place on low heat. Also add a couple of cloves of garlic; they can be crushed or grated on a fine grater. Add hot pepper if desired.

Step 6.Peel the ginger root, grate it finely and add to the sauce.

Step 7. Pour in a couple of tablespoons of vinegar, stir and simmer the sauce over low heat for 10 minutes until the mixture begins to thicken. Then move the pan aside.

Step 8. Remove the skin from the melon and cut into small cubes.

Step 9. Place cooked rice and baked chicken on a plate, pour teriyaki sauce over the dish and add melon pieces. Just before serving, sprinkle the dish with parsley leaves. Bon appetit!

Rice with chicken and mushrooms

Rice with chicken and mushrooms will allow you to create the atmosphere of Italy for your family in a city apartment. The perfect combination of flavors, magical aroma and undeniable nutritional properties - all this is combined in one dish.

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 4-6.

Ingredients:

• Long grain rice – 440 gr.
• Chicken fillet – 450-500 gr.
• Onions – 200 gr.
• Champignons – 200 gr.
• Unscented sunflower oil – 3 tbsp.
• Table salt - to taste.
• Ground black pepper – 1 pinch.
• Carrots – 230 gr.
• Garlic – 2 teeth.
• Ground sweet paprika – 1 tsp.
• Chili flakes – ¼ tsp.
• Hot water – 500 ml.

Cooking process:

Step 1. Peel the onions, carrots and garlic cloves and wash under running water. Prepare rice, mushrooms and chicken fillet. Turn on the oven in advance and preheat it to 200 degrees.

Step 2. Wash the chicken fillet and cut into small cubes. Preheat the frying pan and fry the meat in a dry frying pan for 5 minutes until the color changes.

Step 3. Cut the onions and garlic cloves into small cubes.

Step 4. Also cut the carrots into cubes.

Step 5. Peel the mushroom caps and cut off the ends of the stems, then cut the mushrooms into medium-sized pieces.

Step 6. Salt the chicken meat in a frying pan, add paprika and chili pepper flakes, stir, cook for 30-40 seconds. Then transfer the chicken to a baking dish.

Step 7. Pour vegetable oil into the same frying pan, heat it and add garlic and onions. Fry vegetables for 1-2 minutes over medium heat.

Step 8. Then add carrots and mushrooms, stir and fry everything together for 5 minutes. Season the roast with salt and pepper to taste. Place it in the pan with the chicken fillet.

Step 9. Rinse the rice several times with running water, place in a mold and add a teaspoon of salt.

Step 10. Pour in 500 milliliters of hot water.

Step 11. Cover the pan with the food with a lid or foil. Place the form in the oven preheated to 200 degrees. Bake the rice with chicken and mushrooms until the rice is cooked through, this will take about 70 minutes. Then remove the pan and let the dish sit for a few more minutes under the lid.

Step 12. Garnish rice with chicken and mushrooms with fresh herbs and serve hot. Bon appetit!

Chicken rice cooked in a slow cooker

Rice with chicken cooked in a slow cooker will help out when you are short on time. Kitchen appliances will do most of the work for you. The rice will turn out boiled and crumbly, and the chicken meat will not be dry. This dish is ideal for a family lunch or dinner.

Cooking time – 60 min.

Cooking time – 25-30 min.

Portions – 6.

Ingredients:

• Chicken fillet – 0.5 kg.
• Rice groats – 2 tbsp.
• Carrot – 1 pc.
• Onions – 2 pcs.
• Vegetable oil – 50 ml.
• Table salt - to taste.
• Ground pepper - to taste.
• Water – 1 l.

Cooking process:

Step 1: Rinse the rice with water until it runs clear.

Step 2. Peel, wash and cut the carrots into strips.

Step 3.Remove a layer of dry husk from the onion, wash and cut into cubes.

Step 4. Wash the chicken fillet under the tap, pat dry on paper towels and cut into bars or cubes.

Step 5. Plug in the multicooker. Activate the “Baking” mode from the menu, set the timer for 20 minutes. Pour vegetable oil into the multicooker bowl and heat it. Add the onion and fry it for 5 minutes. Then add the carrots and cook for another 5 minutes. At the end, add the chicken fillet and fry it on all sides. Salt the roast and season with pepper.

Step 6. Place the washed rice in the bowl with the vegetables and meat, stir and fry everything together for 3 minutes. Then pour in water and close the multicooker lid. Select the “Extinguishing” mode for 20 minutes.

Step 7. Rinse the greens with water and chop very finely with a knife. 5 minutes before the end of the “Stewing” program, add the herbs and peeled garlic clove.

Step 8. After the sound signal indicates that the dish is ready, stir the rice and portion it into portions. Rice with chicken cooked in a slow cooker, serve hot. Bon appetit!

Thai chicken rice

Thai chicken rice will allow you to show off your culinary skills in the best possible way. This experiment will definitely be appreciated by your loved ones. The dish is original in taste and exquisite in appearance; it can be prepared for a special occasion.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 3.

Ingredients:

• Chicken fillet – 200 gr.
• Odorless vegetable oil - for frying.
• Curry – 0.25 tsp.
• Rice groats – 350 gr.
• Chicken egg – 1 pc.
• Sweet pepper – 0.5 pcs.
• Water – 700 ml.
• Chopped ginger root - to taste.
• Garlic – 2 teeth.
• Soy sauce – 2 tbsp.
• Lime juice – 1 tsp.
• Lime zest – 1 tsp.
• Brown sugar – 1 tbsp.

Cooking process:

Step 1: For the Thai Chicken Rice, you will need all the ingredients listed.

Step 2. Pour water into the pan and bring it to a boil. Rinse the rice grains and place them in boiling water. Cook the cereal until al dente, leaving a strong core inside.

Step 3. Wash the chicken fillet under running water, pat dry with paper towels and cut into strips. Fry the meat in vegetable oil until white.

Step 4: Add soy sauce, brown sugar and curry to the chicken. Fry the meat until golden brown. Next, break the egg into the frying pan and continue frying everything together, stirring with a spatula.

Step 5. Cut the sweet pepper, garlic cloves, ginger root and lime zest into thin strips.

Step 6. Add chopped bell peppers, garlic, zest and ginger to the frying pan with the chicken. Fry for a minute over high heat, stirring constantly.

Step 7. Then add the cooked rice, stir, cover the pan with a lid and leave on the heat for 1 minute.

Step 8. Thai chicken rice is ready, serve hot. Bon appetit!

Brown rice with chicken

Brown rice with chicken is a bit like pilaf and is prepared in a similar way. The dish looks appetizing and its taste is quite unusual, all thanks to the cereal. In addition, it contains more beneficial microelements and is therefore more often used in recipes for proper nutrition.

Cooking time – 60 min.

Cooking time – 15-20 min.

Portions – 4.

Ingredients:

• Chicken – 300 gr.
• Brown rice – 200 gr.
• Garlic – 3 teeth.
• Onions – 1 pc.
• Salt – 1 tsp.
• Carrots – 2 pcs.
• Ground pepper – 0.5 tsp.
• Unscented vegetable oil – 3 tbsp.

Cooking process:

Step 1.All required ingredients are listed.

Step 2. Peel the onion and carrot and wash with running water. Cut the vegetables into small cubes. Fry them over medium heat for 5-7 minutes.

Step 3. Cut the chicken into medium-sized cubes and add to the vegetables. Continue frying everything together for 10-12 minutes.

Step 4. Rinse the brown rice under running water until it becomes clear and all the starch has been removed. Then transfer the cereal to the frying pan.

Step 5: Boil water and pour it into the pan until it completely covers the meat, rice and vegetables. Add garlic, salt and ground pepper. Simmer rice and chicken over moderate heat, covered, for 30-35 minutes.

Step 6. Brown rice with chicken will fit perfectly into your menu. Before serving, you can supplement it with fresh herbs. Bon appetit!

Rice with chicken in creamy sauce

Rice with chicken in creamy sauce is a very tasty tender dish that literally melts in your mouth. The cooking process will not cause any difficulties, but there are several nuances that must be taken into account. Everything is described in great detail in the recipe.

Cooking time – 25 min.

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Chicken fillet – 100 gr.
• Rice groats – 100 gr.
• Onions – 25 gr.
• Garlic – 1 tooth.
• Table salt - to taste.
• Water – 250 ml.
• Unscented vegetable oil – 1 tbsp.
• Cream 10% – 70 ml.
• Dry white wine – 40 ml.
• Parmesan – 1 tbsp.
• Parsley - to taste.

Cooking process:

Step 1: Peel the garlic cloves, wash and crush them with the flat side of a knife. Place the garlic in a heated frying pan and quickly fry in vegetable oil. When the garlic releases its aroma into the oil, remove it from the pan.

Step 2. Peel the onion, chop it finely and place it in a frying pan.Fry the onion until translucent.

Step 3. Rinse the rice grains several times with running water. Then place the cereal in the pan with the fried onions. Fry everything together for 30 seconds, stirring with a spatula.

Step 4. Pour in 1/3 of the water and continue cooking the rice in the pan until the liquid has completely evaporated. After this, add another 1/2 part of the water and add the chopped chicken meat. Continue cooking until the liquid has completely evaporated. Add salt, pour in the remaining water and evaporate it again.

Step 5. Then pour dry wine into the pan with the rice and chicken and fry over moderate heat until the alcohol evaporates.

Step 6. After this, add the cream, bring it to a boil and simmer until thickened for a minute.

Step 7. At the very end, add chopped parsley to the chicken and rice. Before serving, sprinkle the hot dish with grated Parmesan. Bon appetit!