There are few combinations so popular with everyone as the one formed by rice and chicken. In addition, it is so easy that we tend to complicate very little when preparing it, but chicken rice doesn’t have to be boringThat is why we have prepared a compilation with the best recipes made in Directo al Paladar and also seen on the net.
It is worth investing a few more minutes to get an aromatic dish, a succulent risotto or plunge into national and international specialties. If it tempts you discover a delicious compilation of recipes that you will be wanting to put into practice quickly, do not hesitate to continue reading.
Recipes of rice with chicken and sausages
Creamy rice with chicken and chorizo
Ingredients: 200 g of Bomba rice, 1/4 chicken breast, 1/2 semi-cured chorizo, 2 slices of Serrano ham, 1/2 red pepper, 1/2 onion, 2 tablespoons of homemade tomato sauce, 500 ml of water or meat broth, salt, extra virgin olive oil
preparation: In a paella or frying pan we put a little olive oil. Sauté the chopped onion and red pepper. When the onion is transparent add the chicken and stir, turning from time to time until golden brown. Add the chorizo and the ham into pieces, stir and sauté for a minute. We add the rice, the two tablespoons of tomato sauce and join. We leave a couple of minutes until the rice becomes semi transparent. Pour the hot water or broth on top, raise the heat, and cook like this for five minutes. We put over medium heat and cook for 15 more minutes or until the grain is just right for our liking. Remove from the heat, cover with a clean cloth, without the smell of fabric softener or similar, and let it rest for five minutes before bringing it to the table.
Link: Creamy rice with chicken and chorizo. Prescription
More recipes for rice with chicken and sausages
Baked Chicken Rice Recipes
Rice with chicken and baked beans
Ingredients: 400 g of round rice, 800 ml of chicken broth, 300 g of boneless chicken, 150 g of green beans, 100 g of onion, 1 garlic, 1 teaspoon of sweet paprika, saffron, salt and olive oil.
preparation: Like all rice dishes, it takes time to prepare the ingredients first. Therefore, we finely chop the onion and garlic, cut the chicken into pieces, cut the beans or use them frozen (even faster) and bring the chicken broth to a boil. In a casserole that allows us to put it in the oven, or in a clay pot, we fry the onion with the garlic. When it is starting to become transparent, add the chicken and sauté it well. Add a little salt. When the chicken is equally golden on all sides, add the paprika, fry it for a few seconds and stir well. Add the rice and when it is very greasy, add the boiling chicken broth. Add a few strands of saffron and let it boil for about 6 minutes. After 6 minutes we put the rice in the oven preheated to 180 ºC and leave another 14 minutes. Take out, let it rest for a few minutes and serve.
Link: Rice with chicken and baked beans
More Baked Chicken Rice Recipes
Chicken risotto recipes
Mushroom and chicken risotto with crispy leek and raisins
Ingredients: 180 g of diced chicken breast, 150 g of assorted mushrooms, 1 clove of garlic, 1 small spring onion, 2 tablespoons of mild olive oil, 150 g of round rice, 750 ml of chicken broth, a splash of red vermouth , 20 g of grated Parmesan cheese, 25 g of butter, 1 leek, 1 handful of raisins. 1 tablespoon of cornstarch and plenty of oil for frying.
preparation: Start by sautéing the minced garlic and chives in a saucepan with two tablespoons of oil until they begin to be transparent, then add the chicken and turn up the heat to seal the meat well. When you have the chicken sealed, add the mushrooms and sauté. As in my case they were frozen, I continued with the high heat to facilitate evaporation and that they did not cook in their juice. Make sure there is not much broth and add the vermouth stream, letting all the alcohol evaporate. Once this happens, you can add the rice, stirring well so that it is impregnated with all the flavors. Now, the mystery of the risotto: medium heat and add the broth, from ladle to ladle, waiting for the previous broth to absorb and stirring constantly, about 20-25 minutes. The rice has to be smooth, with just enough liquid. To finish it off, add the cheese and butter, stirring to melt them well. To make the leek crisp, clean the leek, leaving the white part. Cut into very thin rings and wash in case there are traces of earth inside; Dry very well and sprinkle a tablespoon of cornstarch making sure that all the rings are well covered. Also add the handful of raisins. Heat plenty of oil in a frying pan and fry the leek rings until golden and crisp; As in a couple of minutes over medium-high heat you already have them made with the well swollen raisins, you just have to drain them on a plate with kitchen paper to remove the excess oil. Something is left over, you can prepare it with half a leek to go just right, but I liked adding more as I was eating. Hold on very well, what you have left over can be worth a good salad. Serve the risotto with a crown of crispy leek and raisins on a plate.
Link: Mushroom and chicken risotto with crispy leek and raisins
More risottos with chicken
Aromatic chicken rice recipes
Ingredients: 2 small chicken breasts, 1 glass of basmati rice, double the amount of chicken broth than rice, 5 fresh tomatoes, 1/2 spring onion, 1 beautiful green pepper, 1 lemon, 1 natural yogurt, 40g of butter (better ghee) , 1 pinch of turmeric, 1 piece of cinnamon stick, 1-2 cloves of garlic, 1 piece of fresh ginger or 1 teaspoon powder, 1 teaspoon of hot paprika, 1 bay leaf, a few leaves of fresh coriander and parsley , 2-3 clavitos, water, salt and sunflower or olive oil.
preparation: We marinate the chicken with the paprika, the turmeric, half the ginger in pieces (it can be beaten), the very minced garlic, a little salt, a little of the chopped coriander and all the parsley. Cover with the lemon juice (first reserve the zest of medium) and water. We leave it for 6 hours, you can do it the day before. We are going to put a wok on the fire with a little oil and butter (so we use less saturated fat). Sauté the cinnamon stick, cloves and bay leaf over medium heat. Now we sauté the pepper cut into small pieces and chopped coriander. After a few minutes we will add the onion cut in the same way. While we prepare the tomatoes, for this we will poach them in boiling water. We will peel and chop them. Once the vegetables are sautéed (about 20 minutes), add the tomatoes and the rest of the grated ginger. We will drain the juice from the chicken and put the pieces in the wok. We will raise the fire. We will add the lemon zest, some more paprika and we will taste the salt. Sauté everything for 10 minutes over high heat, turning repeatedly. So we will be until the meat is done. Little by little we will pour squirts of broth to smother the bottom of the wok. While we will cook the basmati rice in half the water and half the chicken broth, with the yogurt and some salt. You know, the amount of liquid indicated by the manufacturer, although normally it is 2 measures and a little more. We sprinkle very chopped cilantro. Ready to eat. If you are going to take the moment, stir the rice with the chicken and enjoy.
Link: Chicken biryani
More aromatic chicken rice recipes
Chicken rice recipes with Thermomix
Rice with chicken and pumpkin with Thermomix
Ingredients: 200 g of short grain rice, 800 ml of chicken broth, 125 g of chopped chicken without bones, 100 g of onion, 2 cloves of garlic, 1 tablespoon of fried tomato, 200 g of pumpkin, 50 ml of oil, salt , half a teaspoon of paprika and saffron or food coloring
preparation: We put 50 ml of oil in the glass and heat it for 5 minutes, Varoma temperature, speed 1. Add the garlic cloves and the chopped onion. Chop for 5 seconds at speed 5. Next, sauté for 5 minutes, Varoma temperature, speed 1. Peel and cut the pumpkin into large pieces. Add the fried tomato, pumpkin, chicken and half a teaspoon of salt. Chop for 20 seconds at speed 4. And sauté for 5 minutes, Varoma temperature, speed 1. Add the paprika, the saffron sachet or the food coloring and the rice. Sauté the rice for 3 minutes, 100º, spoon speed, turn to the left. Add the broth and cook for 9 minutes, Varoma temperature, spoon speed, turn to the left. With beaker. We taste and rectify the salt. We remove the cup and continue cooking for 5 minutes, 100º, spoon speed, turn to the left. We serve immediately.
Link: Rice with chicken and pumpkin
More chicken rice recipes with Thermomix
Rice recipes with chicken and vegetables
Sauteed with chicken and wild carrot
Ingredients: 2 whole chicken breasts, 2 large carrots, 1 spring onion, 1 garlic clove, 1 chilli, 1/2 teaspoon lemon juice, 1 splash of white wine, 1 tablespoon soy sauce, 3 tablespoons olive oil, 150 g of mixture of wild rice, black pepper and salt.
preparation: Clean the chicken breasts of possible fat residues and dry them with kitchen paper. Cut them into strips and season. Chop the chilli, discarding the seeds, and the garlic clove. Add to the chicken with the lemon juice and two tablespoons of oil, mixing well. Let stand for at least half an hour. Cook wild rice mixture according to package directions. Drain, rinse with cold water and reserve. Peel and cut the carrots into thin sticks. Chop the spring onion and fry it in a good pan with the rest of the oil. Add the chicken and cook over high heat for two or three minutes. Add the carrot. Add the white wine, let the alcohol evaporate a little and add the soy sauce. Cook everything together over medium heat until the meat is done and the carrot is slightly soft. Add the rice, sauté the whole for a couple of minutes and add a little more pepper.