Best Chicken Herbed Rice Recipes

HERBED CHICKEN WITH WILD RICE

Steps:

• Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken., In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until chicken is tender.

HERBED BROWN RICE AND CHICKEN

Steps:

• Season the chicken with the garlic powder and black pepper.
• Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.

HERBED CHICKEN & WILD RICE CASSEROLE

Steps:

• Saute the chicken pieces and mushrooms in oil and butter until chicken is very lightly browned.
• Place bacon on bottom of 3 1/2 quart or larger crockpot.
• Place package of rice over bacon, reserving the package of seasoning that is enclosed in the box.
• Place chicken tenders over rice.
• Pour soup over chicken, then add water.
• Top with seasonings and sprinkle with herb mixture.
• Cover and cook on LOW for 5 to 6 hours, or until rice is tender.
• NOTE: Some of the boxed rice mixes may already be combined with the seasonings.
• That is not problem.

WILD RICE AND HERBED CHICKEN

Steps:

• 1. Sauté chicken pieces and mushrooms in oil and butter until chicken is lightly browned, Place bacon on bottom of a 3 1/2 quart of larger crock pot. Place rice over bacon. Reserve package of seasonings in the rice. Place chicken tenders over rice. Pour soup over chicken, then add water. Top with reserved seasonings and sprinkle with herb mixture. Cover and cook on LOW for 5 1/2 hours or until rice is tender and NOT mushy.

HERBED CHICKEN AND RICE

Steps:

• In a large skillet, saute chicken in butter for 3-4 minutes. Add the carrots and onion; saute until tender. , Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Garnish with walnuts.

CREAMY HERBED CHICKEN AND MUSHROOMS WITH RICE

Steps:

• Place 1 1/2 cups (625ml) stock in a saucepan over high heat and bring to the boil, stir in the rice, cover reduce heat to low and cook for 12 to 15 minutes or until rice is tender and stock has been absorbed.
• Meanwhile heat oil in a large frying pan and add chicken and cook, in batches and cook for 5 minutes or until golden, remove and set aside.
• Add mushrooms, onion, thyme and 1/2 cup (125ml) stock and cook for 5 minutes, stirring until vegetable soften, remove and set to one side.
• In a bowl or jug, combine cornflour with remaining stock until evenly mixed and pour into the frying pan and stir the mushrooms and beans back in and bring to the boil, stirring constrantly and then reduce heat and cook for 5 minutes, stirring occassionally until beans are tender and then return chicken to the frying pan and stir in the sour cream and cook until heated through.
• Serve over the rice.

HERBED CHICKEN WITH BROWN RICE PILAF

Steps:

• Heat 1 tablespoon oil in saucepan over medium heat.
• Cook garlic 2 minutes.
• Add rice and cumin, stir until coated.
• Add broth and cayenne pepper.
• Increase heat to high and bring to a boil.
• Cover and simmer over medium low heat 20 minutes.
• Meanwhile, stir italian seasoning with salt and pepper.
• Sprinkle over both sides of chicken to coat.
• Heat remaining oil in frying pan over medium high heat.
• Add chicken and cook until no longer pink, about 5 minutes on each side.
• Remove from heat and cover to keep warm.
• Stir apricots and raisens into rice.
• Cover and continue to simmer until broth has been absorbed, 5 to 10 minutes.
• Gently stir almonds and green onions into rice mixture.
• To serve, place rice mixture on plate and fan chicken slices over top.

THAI RICE CURRY WITH HERBED CHICKEN (KHAO MOK GAI)

Steps:

• For Cucumber Relish:
• In a saucepan, bring vinegar and honey to a boil. Stir frequently until the honey has dissolved and continue to cook for 10-15 minutes. Remove from heat. Once cooled, add cucumber, chiles and coriander and stir well. Set aside until ready to serve.
• For Thai Rice Curry with Herbed Chicken:
• Heat the coconut milk in a large saucepan or casserole dish which has a lid. Add shallot, garlic and ginger, and cook over a low to medium heat for 3-5 minutes. Add chicken and turn up the heat until it is evenly browned. Add curry powder and turmeric powder and stir well to evenly coat chicken. Add rice, soy sauce and miso paste, and stir well. Pour in 250 ml (9 fl oz/1 cup) water and stir well. Add cardamom pods, bay leaf and cinnamon stick. Cover and bring to a boil. Reduce heat and simmer gently for 30-35 minutes or until the rice is cooked and tender. Remove from heat and leave for 10 minutes leaving the lid on. After 10 minutes, fluff the rice with a fork and discard cardamom pods, bay leaf and cinnamon stick. Serve rice curry warm with cucumber relish on the side.

LEMON CHICKEN WITH HERBED RICE RECIPE - (3.9/5)

Steps:

• preheat the oven to 425 to make the sauce, combine all the ingredients with a pinch of salt and pper in a pitcher and chill in the fridge for 30 minutes mix together the flour, paprika, salt and pepper in a bowl toss the chicken pieces in the seasoned flour, then place in a shallow casserole dish. brush each piece generously with melted butter, then bake for 30 minutes, turn the chicken over and pour the chilled sauce evenly over the top, then reduce the temp to 200 and bake for a further 30 minutes or until the chicken is cooked through but still tender meanwhile to prepare the rice, heat the oil in a saucepan over menium heat, add the onion and saute for 5 minutes, add the rice and stir to coat. cook for 1 minute,, stirring often, then pour in enough boiling water to cover the rice by about 3/4 inch. turn the heat down to very low, cover with a lid and leave to cook for 10-12 minutes do not stir the rice at all, then turn off the heat and leave the pan to stand covered to 10 minutes. once cooked fluff the rice up with a fork. add the scallion and parsley and season with salt and pepper spoon the rice onto serving plates, then top with the chicken and any juices, scatter with chile if using and serve immediatly

CHICKEN HERBED RICE

Steps:

• 1. In skillet, melt butter. Add rice and saute until light brown.
• 2. Add water and seasonings. Bring to a boil. Cover and simmer on low for 20 minutes.

TURMERIC CHICKEN WITH HERBED RICE

Steps:

• 1. Preheat oven to 375 with a rack about 8 inches from heat source. Heat oil in a deep, large, broiler safe skillet over medium-high. Sprinkle chicken skin evenly with pepper, turmeric and 1/4 teaspoon of salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is crisp and golden brown, about 10 minutes.
• 2. Meanwhile, working with 1 lemon at a time, cut top & bottom off fruit, exposing segments. Put fruit cut side down on work surface, then cut away peel and white pith, completely exposing segments. Chop flesh, discarding seeds.
• 3. Transfer chicken from skillet to a plate; reserve 2 Tbs. drippings in skillet. Reduce heat under skillet to low. Add shallots and cook, stirring often, for about 2 minutes. Stir in 1 1/2 cups water, rice, herbs, cumin, chopped lemons, and remaining tsp. salt. Nestle chicken, skin side up, in rice mixture. Bring to a simmer over medium-high. Cover skillet, and transfer to preheated oven. Bake until rice is tender, about 20 minutes.
• 4. Remove skillet from the oven. Increase oven temperature to broil. Uncover skillet, scatter asparagus around chicken, burying some asparagus in the rice. Broil until chicken skin is crisp again and asparagus is cooked, about 5-7 minutes. Garnish with additional herbs.

HERBED TOMATOES, CHICKEN & RICE

Steps:

• Heat dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.
• Add canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.
• Cook 5 min. or until chicken is done (165ºF); top with remaining ingredients.