Best 8 Spicy Almond Chicken And Rice Recipes

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Welcome to the ultimate guide to creating a tantalizing dish of spicy almond chicken and rice. This delectable entrée combines tender chicken, aromatic spices, and a flavor-packed sauce, all served over fluffy rice. Get ready to embark on a culinary adventure that will leave your taste buds craving more. Whether you're a seasoned cook looking to elevate your skills or a novice seeking new culinary horizons, this article will provide you with the essential steps and tips to create a spicy almond chicken and rice dish that will impress your family and friends.

Let's cook with our recipes!

ALMOND CHICKEN AND RICE



Almond Chicken and Rice image

"The recipe for this almond-topped casserole has been in our family for years," notes Sharon Skildum of Maple Grove, Minnesota. "It's as comforting as chicken rice soup, so it's on our dinner table often." More Rice Side Dish Recipes »

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 10

1 cup uncooked long grain rice
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 celery rib, chopped
1/2 cup chopped onion
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds, divided

Steps:

  • Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.

Nutrition Facts : Calories 786 calories, Fat 38g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 856mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 58g protein.

SPICY CHICKEN AND ALMOND STEW



Spicy Chicken and Almond Stew image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 skinless, boneless chicken breasts, cut into 1-inch chunks (about 11/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1 sweet potato, peeled and cut into 1-inch chunks
1 apple, cut into 1-inch chunks
3/4 teaspoon cayenne pepper
3 cups chicken broth
6 cups chopped kale
1 large tomato, chopped
1/2 cup almond butter
1/2 cup fresh cilantro

Steps:

  • Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside.
  • Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.
  • Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.

SPICY ALMOND CHICKEN AND RICE



Spicy Almond Chicken and Rice image

Almond chicken with some heat served over rice.

Provided by Rachael Ray

Categories     Asian,chicken,dinner

Time 2h50m

Yield 4 servings

Number Of Ingredients 30

¼ cup almond butter
½ cup cup chicken stock/poaching liquid from Poached Chicken, recipe follows
¼ - ⅓ cup hoisin sauce
¼ - ⅓ cup low-sodium soy sauce or liquid aminos
1 inch piece ginger, root grated
2 cloves garlic, grated
1 - 2 Tbsp Sriracha (optional)
Juice of 1 lime
Black pepper
2 Tbsp vegetable oil or stir-fry oil
2 medium leeks or 1 yellow onion, halved and sliced ¼ inch thick
4 ribs celery, halved lengthwise and thinly sliced on an angle
2 carrots, peeled and sliced into matchsticks
2 jalapeño , red
½ lb(s) sugar snap peas or defrosted whole snap peas, thinly sliced on an angle
1 can sliced water chestnuts, drained
About 1 ½ pounds cooked Poached Chicken, recipe follows, pulled or thinly sliced
1 to taste salt
1 cup white or brown rice, cooked to package directions
¼ cup almonds, sliced or slivered
chicken (4 to 5 lbs)
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 tsp whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

  • In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
  • Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
  • To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
  • Serve the chicken with the rice; sprinkle with the almonds.
  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

SPICY ALMOND CHICKEN AND RICE



Spicy Almond Chicken and Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 30

1/4 cup almond butter
1/2 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
1/4 to 1/3 cup hoisin sauce
1/4 to 1/3 cup low-sodium soy sauce or liquid aminos
1-inch piece ginger root, grated
2 cloves garlic, grated
1 to 2 tablespoons Sriracha, optional
Juice of 1 lime
Black pepper
2 tablespoons vegetable or stir-fry oil
2 medium leeks or 1 yellow onion, halved and sliced 1/4-inch thick
3 to 4 ribs celery, halved lengthwise and thinly sliced on an angle
2 carrots, peeled and sliced into matchsticks
1 to 2 red long, jalapeno or Fresno chiles, thinly sliced
1/2 pound sugar snap peas or defrosted whole snap peas, thinly sliced on an angle
1 can sliced water chestnuts, drained
About 1 1/2 pounds cooked Poached Chicken, recipe follows, pulled or thinly sliced
Salt to taste
1 cup white or brown rice, cooked to package directions
About 1/4 cup sliced or slivered almonds
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

  • In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
  • Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
  • To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
  • Serve the chicken with the rice; sprinkle with the almonds.
  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

ALMOND CHICKEN AND RICE



Almond Chicken and Rice image

Sliced almonds lend an elegant touch to this fast and easy weeknight chicken and rice skillet dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 7

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Tuscan House Italian Dressing, divided
1-1/4 cups fat-free reduced-sodium chicken broth
1/2 tsp. garlic powder
2 cups broccoli florets
1 cup instant white rice, uncooked
1/4 cup sliced almonds, toasted, divided

Steps:

  • Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.
  • Stir in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (165ºF). Remove chicken; cover to keep warm.
  • Add broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.

Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

SPICY ALMOND CHICKEN



Spicy Almond Chicken image

This has just the right amount of spices. It's tangy, beautiful and delicious.

Provided by MICHELLECA

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 55m

Yield 8

Number Of Ingredients 8

3 tablespoons butter
1 (3 pound) chicken, cut into pieces
1 (14 ounce) jar red currant jelly
½ cup yellow mustard
½ cup blanched slivered almonds
3 tablespoons brown sugar
2 tablespoons lemon juice
½ teaspoon ground cinnamon

Steps:

  • Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken.
  • Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).

Nutrition Facts : Calories 442.5 calories, Carbohydrate 41.1 g, Cholesterol 101.5 mg, Fat 17.1 g, Fiber 1.3 g, Protein 31.4 g, SaturatedFat 5.4 g, Sodium 297.4 mg, Sugar 34.8 g

SPICY CHICKEN AND RICE



Spicy Chicken and Rice image

As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 5h50m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 pounds boneless skinless chicken breast halves
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 medium green peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle pepper
6 cups cooked brown rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup reduced-fat sour cream

Steps:

  • Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.

A FRAGRANT, SPICY RICE



A Fragrant, Spicy Rice image

This recipe is a family favourite. It has wonderful textures; the softness of the rice combined with the crunchy almonds ... it's heaven! The spices can be altered to your tastes... I generally add quite a lot.

Provided by Julia

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 20

2 ½ cups vegetable broth
2 green onions, chopped
1 cup frozen green peas
½ teaspoon salt
1 pinch garam masala
1 pinch turmeric powder
ground cayenne pepper to taste
1 cup uncooked basmati rice
1 ½ tablespoons butter
10 large fresh mushrooms, chopped
5 cloves garlic, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
1 teaspoon garam masala
1 pinch turmeric powder
cayenne pepper to taste
½ cup dry red lentils
¾ cup vegetable broth
½ cup almond slivers
1 bunch cilantro sprigs

Steps:

  • In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
  • Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
  • In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
  • Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 48.5 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 9.4 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 504.3 mg, Sugar 5.3 g

Tips:

  • Choose the Right Rice: Use a long-grain rice like basmati or jasmine rice for best results. These rices cook up light and fluffy, and they won't stick together.
  • Soak the Rice: Soaking the rice for 30 minutes before cooking helps to remove excess starch and results in more fluffy rice.
  • Use Enough Water: The general rule of thumb is to use 1 1/2 cups of water for every cup of rice. However, you may need to adjust this amount depending on the type of rice you are using and the desired consistency.
  • Don't Overcook the Rice: Cook the rice according to the package directions or until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unpleasant.
  • Fluff the Rice: Once the rice is cooked, fluff it with a fork to separate the grains and make it light and airy.
  • Season the Rice: Add salt, pepper, and other seasonings to the rice to taste. You can also add herbs, vegetables, or nuts for extra flavor.

Conclusion:

This spicy almond chicken and rice recipe is a quick and easy weeknight meal that is sure to please everyone at the table. The chicken is tender and juicy, the sauce is flavorful and slightly spicy, and the rice is light and fluffy. With a few simple tips, you can make this dish a success every time.

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