CHICKEN AND RICE STEW WITH ZUCCHINI
My first favorite thing about this recipe is that there's no need to roast any chicken because we use store-bought roast chicken. The second best thing is that you just throw everything into a pot, simmer until the zucchini is tender, and it's ready to eat!
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the carrots and onion, then season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, 4 to 5 minutes. Sprinkle in the flour and cook, stirring constantly, until the raw flour taste is gone, 1 to 2 minutes. Whisk in the chicken broth and bring to a simmer.
- Stir in the soy sauce, fish sauce, and zucchini and cook until the zucchini is al dente, 4 to 5 minutes. Add the chicken and rice and bring everything to a simmer right before serving.
DOTTIE'S ZUCCHINI, CHICKEN, AND RICE CASSEROLE
Make and share this Dottie's Zucchini, Chicken, and Rice Casserole recipe from Food.com.
Provided by janem123
Categories Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*.
- Heat 3 tablespoons of the oil in a large sautee pan and saute 1 cup of the onions with the garlic for 2 minutes.
- Add the zucchini and mushrooms and saute for 3 minutes more.
- Combine the vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper.
- Place mixture in a greased 9 x 13 baking dish.
- Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper.
- Spoon the topping over the rice and chicken mixture.
- Bake for 1 hour.
CHICKEN AND RICE WITH ROUND ZUCCHINI
From sousou blog on You Tube. A Moroccan dish. The water to rice ratio seems off to me here in USA. I think some countries soak their rice before cooking.
Provided by Dienia B.
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in olive oil.
- Add chicken pieces; bone in is okay.
- Saute 5 minutes.
- Add turmeric, pepper, ginger, cinnamon stick, and 1/2 cup water.
- Cover and simmer 5 minutes.
- Add zucchini rounds; cook 20 minutes covered.
- Remove chicken and zucchini.
- Add rice and 1 cup water.
- Cook covered for 15 minutes.
- Add chicken and zucchini to top of rice; simmer 5 more minutes.
- Put rice in a bowl; surround with zucchini cut side down.
- Top with one piece of chicken.
Nutrition Facts : Calories 874, Fat 42.3, SaturatedFat 11.1, Cholesterol 170.1, Sodium 187.1, Carbohydrate 70.2, Fiber 4.6, Sugar 8.5, Protein 51
CHICKEN, RICE AND ZUCCHINI CASSEROLE RECIPE - (4.1/5)
Provided by Katecooks
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°. 2. Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan. Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from bones; shred. Discard bones. Place chicken in a large bowl. 3. Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté 3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice, and minced rosemary to the chicken mixture, and toss gently to combine. 4. Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle remaining 1/4 cup cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly heated. Remove casserole from oven. 5. Preheat broiler. 6. Broil casserole 5 minutes or until golden.
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