Best Citrus Chicken And Rice Recipes

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CHUNKY CHICKEN AND CORN CHILI WITH SPICY CITRUS SALSA OVER RICE RECIPE - (4/5)



Chunky Chicken and Corn Chili with Spicy Citrus Salsa over Rice Recipe - (4/5) image

Provided by jbrockel

Number Of Ingredients 17

3 tablespoon vegetable oil, plus more for drizzling
1 1/2 cup white rice
Salt and black pepper
5 1/2 cup chicken stock
2 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 large garlic cloves, chopped
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, chopped
1 1/2 tablespoon chili powder
1/2 tablespoon ground cumin
2 tablespoon all-purpose flour
10 ounce box frozen corn kernels
2 oranges
Zest and juice of 1 lime
1/4 cup fresh cilantro leaves, coarsely chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • - To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. - Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. - Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble. - Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender. - To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. - Add the chunked up chicken pieces and season with the salt and pepper. - Brown the chikcen on all sides for about 3 to 4 minutes. - Remove the chicken from the pot to a plate and reserve. - Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. - Season with the chili powder, cumin, salt and pepper and cook for about 3 minutes, stirring frequently. - Dust the vegetables liberally with the flour and continue to cook for 1 minute. - Stir in the remaining 3 cups of the chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. - Turn the heat down to medium low and summer gently for 10 minutes. - While the chili is simmering, make the spicy citrus salsa. - With a paring knife, cut the peel and pith from the oranges. - Cut the peeled oranges into disks and then cut the disks into quarters. - Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon of the chopped cilantro. - Stir to combine. - Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. - Taste and check for seasoning and add more salt and pepper if needed. - If you want a little more heat, add a couple of dashes of hot sauce. - Fluff the tender rice with a fork and then divide it among 4 serving bowls. - Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.

CITRUS CHICKEN AND RICE



Citrus Chicken and Rice image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 1/4 pounds skinless, boneless chicken breast halves
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tablespoons chopped fresh parsley

Steps:

  • Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  • Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
  • Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.
  • Tip: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.

SWANSON CITRUS CHICKEN AND RICE



Swanson Citrus Chicken and Rice image

You can use any chicken broth, but Swanson came up with the recipe. It's very easy and tenderly delicious. Nice touch is sauteed orange slices served on top.

Provided by AliciaGski

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1 3/4 cups chicken broth (namebrand -- Swanson)
1/2 cup orange juice
1/2 cup chopped onion
1 cup uncooked long-grain white rice
3 tablespoons chopped fresh parsley

Steps:

  • Cook chicken over mdeium high heat (10 minutes or until brown). Set aside.
  • Add broth, juice, onion and rice to same pan. Cover and cook over low heat: 10 minutes.
  • Return chicken to skillet. Cover and cook 10 minutes or until chicken and rice are cooked.
  • Stir in parsley prior to serving.

Nutrition Facts : Calories 343.4, Fat 4.1, SaturatedFat 0.9, Cholesterol 75.5, Sodium 468.6, Carbohydrate 42.6, Fiber 1.1, Sugar 3.8, Protein 31

CITRUS CHICKEN AND RICE



Citrus Chicken and Rice image

Bold-flavored ingredients are tempered by the taste of oranges, creating a mouthwatering dish that's guaranteed to impress.-Barbara Easton, N-Vancouver, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 11

2 medium oranges, cut into wedges
1 medium green pepper, chopped
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 cup orange juice
1/2 cup chili sauce
2 tablespoons soy sauce
1 tablespoon molasses
1 teaspoon ground mustard
1 teaspoon minced garlic
1/4 teaspoon pepper
Hot cooked rice

Steps:

  • Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the next seven ingredients; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice.

Nutrition Facts : Calories 342 calories, Fat 9g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 1016mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 38g protein.

SWANSON CITRUS CHICKEN AND RICE



SWANSON CITRUS CHICKEN AND RICE image

Categories     Chicken     Quick & Easy     Dinner

Yield 4 people

Number Of Ingredients 7

4 skinless, boneless chicken breasts
1 3/4 cups Swanson® Chicken Broth
1/2 cup orange juice
1 medium onion, chopped
1 cup (uncooked) regular long-grain white rice
3 tablespoons chopped fresh parsley
Orange slices

Steps:

  • Cook chicken in medium nonstick skillet over medium-high heat 10 min. or until browned. Set chicken aside. Add broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 min. Return chicken to skillet. Cover and cook 10 min. or until chicken and rice are done. Stir in parsley. For a special touch, sauté orange slices in a hot non-stick skillet until lightly browned. Serve over chicken.

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