Best Almond Chicken And Rice Recipes
ALMOND CHICKEN AND RICE
"The recipe for this almond-topped casserole has been in our family for years," notes Sharon Skildum of Maple Grove, Minnesota. "It's as comforting as chicken rice soup, so it's on our dinner table often." More Rice Side Dish Recipes »
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.
Nutrition Facts : Calories 786 calories, Fat 38g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 856mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 58g protein.
BRAISED CHICKEN AND RICE WITH ORANGE, SAFFRON, ALMOND, AND PISTACHIO SYRUP
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount of rhubarb. This may sound strange, but the rhubarb is sweetened by the leeks and it really does work.
Provided by Tamasin Day-Lewis
Categories Chicken Citrus Fruit Nut Poultry Dinner Casserole/Gratin Orange Tree Nut Almond Pistachio Spice Saffron Potluck Advance Prep Required Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Rinse the rice in a sieve under cold running water until the water runs clear; put to one side.
- Heat the olive oil in a large, heavy-bottomed pot and throw in the onions. Cook over medium heat until they soften and turn golden. Season the chicken thighs and add them to the pan. Brown on all sides, then pour in 2 1/2 cups water and bring to a simmer. Cover with a lid and cook until the chicken is tender, about 20 minutes.
- Meanwhile, peel the zest from the orange with a potato peeler, then cut it into matchstick strips. Blanch in a small pan of boiling water for a couple of minutes, then drain.
- Dissolve the sugar in 1/2 cup (scant) water in a small, heavy-bottomed pan over medium heat, then bring to a boil and let bubble to reduce and thicken for 5 to 10 minutes until syrupy. Add the orange zest, slivered almonds, and pistachios and boil for 5 minutes, skimming off any froth. Strain the syrup and return to the pan; set aside the orange zest and nuts. Add the saffron and rose water to the syrup and boil again for 3 minutes, then add the cardamom seeds.
- Preheat the oven to 300 degrees F. Strain the stock from the chicken thighs and add the syrup to it. Make this up to 3 cups with more water. Bring it to a boil in an ovenproof casserole and add the rice. Season and add two-thirds of the orange zest and nuts, keeping the rest to one side. Bring back to a boil, then cover and simmer until the rice is cooked. The liquid should have all been absorbed by now.
- Bury the chicken and onions in the rice and add the fava beans and peas, if you are including them. Put the lid on and cook in the oven for 20 minutes.
- Serve straight from the pan or, if you prefer, in a large, warmed serving dish. Sprinkle the last third of the orange zest and nuts over the top before bringing it to the table.
SPICY ALMOND CHICKEN AND RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 30
Steps:
- In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
- Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
- To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
- Serve the chicken with the rice; sprinkle with the almonds.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
ALMOND CHICKEN AND RICE CASSEROLE
This is a recipe that has been in my family for many years. It is counted as a favorite with my husband and kids. Very quick and easy prep.
Provided by Rooster_814
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and add soups and milk. Reserve 1 C soup mixture. Add rice to remaining soup mixture. Pour into 9x13 baking dish. Cut chicken breasts into thirds and place on top of rice and soup. Pour remaining cup of soup over all. Sprinkle with parmesan cheese, parsley and almonds on top. Bake covered at 350 degrees for about 1 1/2 hours. Check after one hour and stir rice.
- **Sometimes I like to make this with lower fat content. When I do I decrease the amount of rice by 1/2 C, eliminate 1 can of cream of chicken soup and add in the place 1 1/2 C chicken broth and leave out the butter and almonds. It is still very creamy and very tasty. I also use lowfat cream soups.
Nutrition Facts : Calories 759.1, Fat 24.8, SaturatedFat 10.1, Cholesterol 107.5, Sodium 1612.9, Carbohydrate 91, Fiber 1.2, Sugar 2, Protein 39.7
ALMOND-POACHED CHICKEN WITH BROWN RICE AND GREEN BEAN SALAD
The star of this fresh, feel-good salad is boneless skinless chicken breast that's poached in almond milk, which keeps it juicy and adds a mild almond flavor. The salad, featuring brown rice and green beans, is best at room temperature. If you don't want to use brown rice, you can substitute any cooked grain, such as white rice, quinoa or farro.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the almond milk and 1 tablespoon salt in a medium saucepan and bring just to a simmer over medium heat. Add the chicken, cover and poach over low heat, turning occasionally, until an instant-read thermometer inserted in the thickest piece registers 160 degrees F, 12 to 15 minutes. Transfer the chicken to a cutting board to rest for 5 minutes.
- Meanwhile, fill a medium bowl with ice and water to make an ice bath. Fill another medium saucepan with salted water and bring to a boil. Add the green beans and cook until bright green and crisp-tender, about 2 minutes. Transfer the beans with a slotted spoon to the ice bath to cool.
- Thinly slice the radishes and cut the scallions into matchstick strips; transfer to a large bowl. Remove the green beans from the ice bath and pat dry with a clean kitchen towel, then slice lengthwise on an extreme bias; add to the large bowl. Add the brown rice and gently toss to mix. Drizzle the vinegar and oil on top and toss again. Gently fold in the watercress or arugula, then season the salad with salt and pepper.
- In a small skillet, toast the almonds over medium heat, tossing, until lightly browned, about 3 minutes. Remove from the heat.
- Transfer the salad to plates or a platter. Slice the chicken crosswise and place on or alongside the salad. Scatter the almonds on top and serve.
ALMOND CHICKEN AND RICE
Sliced almonds lend an elegant touch to this fast and easy weeknight chicken and rice skillet dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.
- Stir in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (165ºF). Remove chicken; cover to keep warm.
- Add broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
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Ingredients
The ingredients required for making almond chicken and rice recipe include:- 2 cups basmati rice
- 4 chicken breasts, boneless and skinless
- 2 cups chicken broth
- 1 cup sliced almonds
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
Step 1: Cook the Rice
- Rinse and drain the basmati rice and put it in a pot.
- Add 4 cups of water and bring it to a boil.
- Reduce the heat and let the rice simmer for about 20 minutes until the water is absorbed and the rice is cooked.
Step 2: Cook the Chicken
- Cut the chicken into small, bite-sized pieces and season them with salt, black pepper, dried thyme, dried oregano, and paprika.
- Heat the olive oil in a skillet and cook the chicken over medium-high heat until it is browned and cooked through.
- Transfer the chicken to a plate and set it aside.
Step 3: Cook the Almonds, Onion, and Garlic
- Using the same skillet, add the sliced almonds and toast them until they are golden brown.
- Transfer the almonds to a bowl and set them aside.
- Add chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
Step 4: Combine and Cook the Chicken, Rice, Almonds, and Onion
- Add the cooked chicken, toasted almonds, and sautéed onion and garlic to the pot of cooked rice.
- Add chicken broth and bay leaves to the pot and stir well.
- Cover the pot and let it simmer over low heat for about 10 minutes until everything is heated through and the flavors have melded.
- Remove the bay leaves.
Variations
Vegetarian Almond Rice Recipe
To make a vegetarian version of almond rice recipe, replace the chicken with vegetables such as carrots, peas, and bell peppers. Use vegetable broth instead of chicken broth and follow the rest of the recipe as is.Spicy Almond Rice Recipe
To make a spicy version of almond rice recipe, add red chili flakes, cumin, and coriander powder to the seasoning for the chicken. You can also top the dish with chopped jalapeños or serrano peppers.Creamy Almond Rice Recipe
To make a creamy version of almond rice recipe, add heavy cream or coconut milk. Mix one cup of either into the rice before adding the chicken and almonds. This will give the dish a rich and velvety texture.Conclusion
Almond chicken and rice recipe is a simple and delicious dish that can be enjoyed by all. It is perfect for a weeknight dinner or a weekend meal with friends and family. The dish is versatile, and you can easily customize it to your liking. So, go ahead and give it a try!Valuable Tips When Making Almond Chicken and Rice Recipes
Tip 1: Choose the right ingredients
Choosing the right ingredients is crucial to make the perfect almond chicken and rice recipe. For the chicken, choose fresh and skinless chicken breast that has been cut into cubes or small pieces. As for the rice, basmati rice is the best option as it gives a nice aroma and texture to the dish. Other essential ingredients include almonds, vegetable oil, onions, garlic, and various spices such as ginger, cinnamon, and turmeric.
Tip 2: Toast the almonds
Toasting the almonds before adding them to the dish is essential as it adds a nutty flavor and a nice crunch to the dish. To toast the almonds, simply place them in a pan over medium heat and stir them constantly until they turn golden brown. Make sure not to burn the almonds, as it can ruin the taste of the dish.
Tip 3: Marinate the chicken
Marinating the chicken is an essential step to make sure it's juicy and flavorful. Make a marinade by mixing ginger, garlic, turmeric, and yogurt or buttermilk. Mix well, and then add the chicken to the mixture. Let the chicken marinate in the fridge for at least an hour or overnight to absorb the flavors.
Tip 4: Properly cook the rice
Properly cooking the rice is the key to make a perfect and fluffy almond chicken and rice dish. Rinse the rice under cold water until the water runs clear, and then add it to a pot with enough water. Add salt and bring the water to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes. Remove from heat and let the rice sit for 5 minutes before fluffing it with a fork.
Tip 5: Don't overcook the chicken
Overcooking the chicken can lead to dry and rubbery meat, which can ruin the taste of the entire dish. Cook the chicken until it's no longer pink and has an internal temperature of 165°F. If you're unsure, use a meat thermometer to check the temperature.
Tip 6: Add the right amount of spices
Adding spices is important to give the almond chicken and rice recipe a rich and flavorful taste. It's essential to add the right amount of spices as too much or too little can affect the overall taste of the dish. Begin with a small amount and taste before adding more. Remember, it's always easier to add more spices than to remove them.
Tip 7: Add vegetables to the dish
Adding vegetables such as carrots, peas, or bell peppers can add color, texture, and nutrition to the dish. You can sauté the vegetables separately and add them to the dish when the chicken is almost cooked, or you can add them to the pot along with the chicken.
Tip 8: Garnish with fresh herbs
Garnishing the dish with fresh herbs such as cilantro or parsley can add freshness and color to the dish. Chop the herbs finely and sprinkle them over the top of the almond chicken and rice.
Tip 9: Serve with a side dish
Almond chicken and rice is a filling main dish, but serving it with a side dish can elevate the entire meal. You can serve it with a simple side salad, roasted vegetables, or a refreshing cucumber yogurt sauce.
Tip 10: Store leftovers properly
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat the dish in the microwave or on the stove, adding a little bit of water or chicken broth to keep it moist.
By following these valuable tips, you can create a delicious and wholesome almond chicken and rice dish that your family will love.