CHICKEN, RICE & CORN
This is a dish intended to be made as a meal in itself. Old "college" recipe made to be cheap too. All ingredients may obviously be modified to taste, but this has always worked best for me.
Provided by misury
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and cut the chicken breast into small cubes.
- Combine all ingredients into a glass dish large enough to house everything including the cubed chicken breast. (Make sure the chicken is completely submersed in the marinade. Marinate for a minimum of 1/2 hour, more for a fuller flavor).
- Heat a medium sauce pan, skillet or wok over medium to high heat.
- Place entire contents of bowl into pan and heat until chicken is cooked through.
- Serve over a bed of rice and corn. And trust me, use all that marinade, it's the best part.
Nutrition Facts : Calories 176.4, Fat 14.2, SaturatedFat 2.9, Cholesterol 30.9, Sodium 72.6, Carbohydrate 2.4, Fiber 1.5, Sugar 0.3, Protein 10.6
CHICKEN, CORN & RICE
Make and share this Chicken, Corn & Rice recipe from Food.com.
Provided by Mom_x3
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil, water, poultry seasoning and chicken broth cube in a skillet over medium heat.
- Add cooked chicken and cooked rice.
- Add corn and mixed vegetables.
- Heat over medium heat until heated through and water absorbed - about 5 minutes.
Nutrition Facts : Calories 287.5, Fat 7.1, SaturatedFat 1.7, Cholesterol 52.6, Sodium 248.4, Carbohydrate 34.4, Fiber 3.2, Sugar 0.2, Protein 21.7
BBQ CHICKEN WITH CORN RICE
Keep the kids happy with this sticky barbecue chicken dish
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
- Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.
Nutrition Facts : Calories 635 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 26 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.79 milligram of sodium
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