Chile Fried Rice With Bbq Chicken Recipes

BBQ CHICKEN FRIED RICE

Steps:

• Mix the BBQ seasoning blend together and toss with the diced chicken breast. For best results, let the chicken rest at room temperature with the seasoning for 10-20 minutes before cooking.
• To cook the chicken fried rice, heat 1 tablespoon (16g) olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken to the pan in an even layer. Cook for 60-90 seconds, allowing the chicken to brown, before flipping and cooking an additional 2-3 minutes to fully cook the chicken. Transfer the cooked chicken to a plate or bowl and set aside.
• Add the remaining 2 tablespoons (32g) olive oil to the skillet and carefully add the cooked rice.
• Create a well in the center of the rice and add the eggs. Scramble in the center of the pan before breaking apart and mixing into the rice.
• Add the BBQ sauce and stir everything together, cooking for an additional 30-60 seconds until the sauce begins to caramelize on the bottom of the pan.
• Turn off the heat and add the chicken back to the pan. Toss everything together and serve immediately.

SOY-GARLIC CHICKEN WITH FRIED RICE

Steps:

• Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal oelek and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice.
• Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet.
• Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and 1/2 teaspoon salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce and all but 2 tablespoons scallions; season with salt.
• Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tablespoon vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken.
• Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tablespoons scallions.

ONE-POT BBQ CHICKEN AND RICE

Steps:

• In a large deep skillet or pot, add olive oil and place over medium-high heat. Season chicken thighs with salt and pepper then brown chicken on both sides. Using a pastry brush, brush a generous amount of BBQ sauce onto the chicken on both sides while it is browning. Remove chicken from skillet once halfway cooked through, about 3-4 minutes. Set aside on a plate.
• In the same skillet, add onion and garlic. Cook until softened then add corn and black beans. Toss to incorporate. Add the rice to the skillet and gently "toast" it for a couple minutes.
• Carefully pour the chicken stock in the skillet and add the remaining BBQ sauce into the skillet. Stir to incorporate completely. Season with salt and pepper.
• Bring to a boil and then reduce to a medium-low heat. Place chicken back into skillet and nestled into the rice and liquid. Cook covered for 30 minutes, or until rice is completely cooked through.
• Add cheese on top and cover skillet to melt. Once cheese has melted, remove skillet from heat and top with avocado, diced tomato, and parsley or cilantro, if desired.

BBQ CHICKEN, VEGGIES AND RICE SKILLET

Steps:

• Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.
• Add Knorr® Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.
• Serve topped with chopped green onions.

BARBECUE CHICKEN WITH FRIED RICE

Steps:

• Mix together the chicken thighs, barbecue sauce, honey, oyster sauce, olive oil and 2 cloves chopped garlic. Cover and marinate in the fridge for 2-4 hours.
• Preheat the oven to 375°F Transfer the marinated chicken to a roasting tin.
• Roast in the oven for 40 minutes, turning now and then, until the chicken is cooked through.
• Meanwhile, rinse the rice to wash out excess starch. Place in a medium-sized heavy saucepan. Add 1 1/4 cups water and season with salt.
• Bring to the boil, reduce heat, cover tightly and simmer over a very low heat for 15 minutes until the water has been absorbed and the rice is tender.
• Spread the rice out on a large plate to cool.
• Heat a wok until very hot. Add the oil and heat through. Add the garlic and stir-fry for one minute.
• Add the cooled rice and mix thoroughly with the garlic.
• Crack the eggs into the rice and add the cooked peas. Stir-fry until the eggs are cooked. Season with salt and pepper.
• Serve the barbecue chicken with the fried rice.