Best 8 Spicy Red Rice With Chicken And Vegetables Recipes

SPICY RED RICE WITH CHICKEN AND VEGETABLES

Steps:

• Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
• Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
• Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
• Season to taste with salt and pepper and serve.

SPICY RED CURRY CHICKEN AND RICE

Steps:

• In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.

SPICY RED RICE WITH CHICKEN AND VEGETABLES

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
• Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.

HIDDEN VEGGIE CHICKEN & RICE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
• On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
• Grate both zucchinis with a box grater.
• Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
• Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temperature reads 165˚F (75˚C).
• Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
• Serve chicken on bed of rice mixture.
• Enjoy!

SPICY THAI CHICKEN AND VEGETABLES

Steps:

• In a sauce pot simmer first 10 ingredients for 5 minutes.
• In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
• Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
• Add the amount chili peppers to pot according to how hot you like your food!
• Simmer for 5 more minutes.
• Serve with cooked jasmin rice.
• Topped with toasted pine nuts.

THAI RED CURRY CHICKEN & VEGETABLES

Steps:

• Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

RED CHICKEN WITH VEGETABLES

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add onions and turmeric and saute; when onions are brown, add chicken and saute for about 10 minutes, or until chicken is almost cooked through.
• Add tomato paste, water and salt and pepper to taste. Stir together, reduce heat and simmer for 20 to 30 minutes, during which the 'gravy' should thicken.
• Meanwhile, put carrots in a small saucepan; add sugar and cook until carrots are soft to caramelize. When cooked, drain carrots. Heat 1 tablespoon vegetable oil in a small skillet over medium heat, add carrots and saute. Set aside.
• Heat remaining 3 tablespoons of vegetable oil in a large skillet, add potatoes and fry. (If desired, add a pinch of turmeric and a pinch of salt.) Add carrots and potatoes to chicken, stir all together and serve.

SPICED YELLOW RICE WITH CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
• Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
• Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.