CHICKEN LONG RICE (HAWAIIAN-STYLE CHICKEN SOUP)
This is my favorite dish of all time. This is also a great winter comfort food and great for flu season. Serve over steamed rice.
Provided by Antonio
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
- Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
- Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
- Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.
Nutrition Facts : Calories 563.1 calories, Carbohydrate 29.4 g, Cholesterol 50.6 mg, Fat 20.8 g, Fiber 0.8 g, Protein 70.6 g, SaturatedFat 0.5 g, Sodium 1532.9 mg, Sugar 2.4 g
HAWAIJ SPICED CHICKEN AND RICE
One pot dinner with 5 minute prep can be yours tonight when you keep this secret spice mix on hand, it truly makes everything taste better.
Provided by Jamie Geller
Categories Main, Dinner
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Place evoo, onion, carrot, rice, 1 teaspoon hawaij, salt, and broth in 9 x 13 casserole or deep saute pan. Mix well. Add chicken breasts and sprinkle with remaining hawaij. Cover tightly and roast for 40 minutes. After 40 minutes, uncover and roast for an additional 5-10 minutes. Garnish with herbs, pistachios and cranberries.
Nutrition Facts :
HAWAIJ CHICKEN & RICE
This hawaij chicken and rice recipe is truly wonderful!
Provided by This Healthy Table
Categories Main Dishes
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a dutch oven (or other ovenproof pot) over medium-high heat.
- Cover the chicken thighs in the hawaij spice - sprinkling it on both sides and patting it on the chicken to make sure it sticks.
- Add the chicken thighs, skin side down and brown for 3 minutes, then flip and brown for another 3 minutes.
- Remove the chicken breasts and set aside.
- Add the onions to the pot the chicken was in and sauté till they are translucent, about 4 minutes, stirring occasionally.
- Then add the garlic and let sauté for 30 seconds.
- Deglaze the pot with a little bit of the chicken broth, scraping up any bits sticking to the bottom. Then add the rest of the broth. Turn off the stove.
- Add the rice and stir to combine. Then nestle the chicken in the rice.
- Cover the pot and put in the oven for 35 minutes. Remove the lid and continue to cook for another 10 minutes.
- Remove the chicken and rice from the oven and let sit for 5 to 10 minutes before serving.
Nutrition Facts : Calories 508 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 221 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 43 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1941 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
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