What can you cook from chicken fillet and rice. Recipe for rice with chicken in a frying pan

18.02.2024

Chicken meat allows any cook to quickly and tasty prepare lunch or dinner. Today, on the Internet you can find many recipes, the technology of which allows you to achieve a unique taste by adding certain spices. In any case, chicken meat does not lose its tenderness and natural taste. But with all this, we often ask ourselves the question - what to cook for a side dish? Potatoes, pasta, buckwheat, rice, etc. are used. You need to correctly understand that a properly selected side dish for chicken meat can not only emphasize, but also clearly reveal exactly the zest that you tried to achieve in the process of preparing it. Today we will look at several recipes for cooking chicken with rice, among which you will definitely be able to find exactly the one that will most likely become a favorite among your family and which you will proudly serve on any holiday table.

Recipe 1: Rice with chicken in a slow cooker

It would seem that you can cook any dish in a slow cooker, especially rice with chicken. But that’s not entirely true. The result largely depends on the addition of additional ingredients and spices. Let's look at the simplest of them, but very tasty.

Required ingredients:

— chicken fillet - 0.5 kg;

- sesame oil - 2 tbsp. l.;

- soy sauce - 3-4 tbsp;

- dried ginger - 1 tsp;

- honey - 1 tsp;

- garlic - 2-3 cloves;

- rice - 2 measuring cups.

Cooking method:

First, let's process the chicken fillet. We remove all the veins from it, remove the cartilage, wash it and cut it into pieces. Peel the garlic cloves and grind them in a mortar. Place the pieces of meat in a bowl, add garlic and all other ingredients except rice. We move everything into a special multicooker bowl, and distribute the rice on top and pour 3-4 glasses of boiled and cooled water. Turn on the “Pilaf” mode and press the “Start” button. That's it, your participation in preparing the dish ends. All you have to do is wait for the signal, open the lid of your multicooker and mix carefully. Simple and delicious.

Recipe 2: Thai Rice with Chicken and Vegetables

Required ingredients:

- chicken breast - 400 g;

- ground ginger and turmeric - 8 g each;

- ground coriander and cumin - 15 g each;

- ground pepper and salt - 12 g each;

— cane sugar - 15 g;

— zucchini - 150 g;

— bell pepper - 2 pcs. different color;

— celery - 100 g;

- green part of onion - 40 g;

- lime juice - 1 tbsp. l.;

— sweet peas - 180 g;

— honey - 15 g;

- vegetable oil - 80 ml.

Cooking method:

First, let's prepare the marinade. To do this, mix turmeric, cumin, ginger, sugar, salt, pepper and coriander. Cut the breast into cubes and place in a bowl with spices. Mix everything well so that each piece of meat can be thoroughly soaked.

We take bell peppers of different colors, for example yellow and red. This will not change the taste, but the dish itself will look more appetizing and vibrant. Peel them from seeds and cut them into large strips. Wash the young zucchini and, without removing the skin, cut it into circles. Cut the peeled celery into bars, and chop the green onion feathers into 2 cm long pieces.

Heat the oil in a frying pan and fry the chicken pieces. Gently stir during frying so that they can brown on all sides. Use a slotted spoon to remove them from the frying pan and place them on a plate. Separately fry the prepared vegetables, then add the sweet peas and continue frying all together for a few more minutes. Add chicken meat and mix.

Add lime juice and honey. Stir again and cook for another 2 minutes. Ready.

Recipe 3: Chicken stuffed with rice and seeds

This is the original recipe for chicken and rice.

Required ingredients:

- medium-sized chicken;

- a glass of rice;

- pumpkin seeds - 0.5 cups;

— 0.5 sunflower seeds;

- garlic - 5 teeth; onion - 1 pc;

— mayonnaise - 2 tbsp;

- butter - 2 tbsp;

- pepper and salt to taste.

Cooking method:

First, boil the rice. In our case, brown rice works well, but if you don’t have it, it’s okay - it’s still delicious. Boil the rice for 10 minutes, then drain through a colander and wash under the tap.

Clean the chicken carcass, wash it and dry it thoroughly with a towel. We stuff the meat with garlic, having first made several cuts in the meat. Be careful not to damage the skin of the chicken!

Chop the onion and put it in a frying pan to fry in butter. We send boiled rice and seeds here. Salt and pepper to your taste - this will be the filling for the chicken. Here, if you wish, you can add other ingredients at your discretion. For example, any greens or diced bell peppers work well. So, remove from heat, let cool slightly, and stuff the chicken.

Secure the hole with a toothpick. Rub the carcass with salt and pepper and brush with mayonnaise.

Preheat the oven to 200 degrees and place the chicken in a mold. Send to bake for 50 minutes.

Recipe 4: Rice with chicken - flavorful chicken wing pilaf

It's quick and easy to prepare.

Required ingredients:

— chicken wings - 1 kg;

— rice - 2-2.5 cups;

- garlic - 3-4 cloves;

- onions - 3 pcs;

— carrots - 2-3 pcs;

- salt - 1 tbsp. l.

- spices for pilaf: 1 tsp;

- barberry - 1 tsp;

- vegetable oil - 2 tbsp. l.,

- ground pepper to taste.

Cooking method:

First, prepare the wings, wash them and dry them well. Then cut into half rings and chop the carrots into strips.

Cut the wings into two parts and place them in a frying pan with vegetable oil to fry. Let's put them in a cauldron. Place the chopped onion in the frying pan where the wings were fried and fry it over medium heat until golden brown. We send the onions to the wings in the cauldron. Now we will fry the carrots, which after the procedure we will place on top of the onions in the cauldron. Distribute in an even layer, without stirring the layer, and pour boiling water so that the water covers the top layer of carrots. Turn on low heat and cook for approximately 10 minutes. At the end, add spices and salt to taste.

We send rice there. Level the layer, tamp the rice with a slotted spoon and pour boiling water again until the water covers the rice by about 2 cm. Cook over medium heat without covering the cauldron with a lid. The rice should absorb all the water. As soon as the water disappears, add a few cloves of garlic to the pilaf, cover with a lid and continue cooking over low heat for another 15 minutes. Turn off and leave the dish covered for another 10 minutes. Your dish is already completely prepared. Before serving, you can sprinkle it with finely chopped herbs to your liking.

Recipe 5: Spanish Chicken Rice

Required ingredients:

- chicken thighs - 700-800 g;

— onion - 1 piece;

— bell pepper - 1 piece;

— rice - 200g;

- garlic - 2 teeth;

- zest of 0.5 lemon;

— frozen green peas - 150 g;

— olives stuffed with lemon - 50-60 g;

- dry oregano, wig - a pinch;

- cilantro - 5 branches;

- vegetable oil - 1 tbsp.

Cooking method:

Chop the peeled onion. Cut the bell pepper in half, remove the seeds and cut into half rings. Finely chop the garlic cloves with the tip of a knife.

A saucepan with a thick bottom is ideal for preparing this dish. Pour oil and put chicken thighs in it. Sprinkle them with paprika, mix and fry on each side for 5 minutes. Place it on a plate. In their place we will send onions, bell peppers and sprinkle with chopped garlic. Stirring gently, fry for 4-5 minutes. Add the washed rice and continue cooking together for another 1 minute. Now pour 450 ml of boiled water, add lemon zest and dry oregano. We will also send the fried thighs here and bring to a boil over high heat. Cover the cauldron with a lid and immediately reduce the heat. Cook for another 20 minutes.

Add frozen peas and continue cooking for 3 minutes. Turn off the heat and leave the dish under the closed lid for another 5-7 minutes. Now you can place the finished dish on plates, sprinkle with stuffed olives and cilantro.

— To make your dish even more interesting in taste, we recommend adding 50 ml of white wine to the rice instead of water. It will make its taste richer, brighter, and give it a special aroma.

— Before sending the rice to cook, be sure to rinse it in several waters until the water becomes clear.

Chicken with rice in the oven is a slightly unusual combination, because most often other ingredients are used, for example, potatoes. But the result is a very satisfying and flavorful dish.

This is the simplest preparation option.

Required Products:

A little vegetable oil and spices to taste;
Chicken carcass or individual parts;
Two glasses of rice;
Onions and carrots, one each.

Cooking process:

Start by preparing the vegetables. To do this, cut them into small pieces and place them on the bottom of a baking dish.
Pour the required amount of rice onto the vegetables and fill everything with water. Add the necessary spices and vegetable oil here.
If you are using a whole chicken, it is best to cut it into pieces. Then the prepared meat is rubbed with seasonings and placed on top of the rest of the products.
Place the dish in the oven for about 60 minutes at a temperature of 180 degrees.

Under the cheese crust

A wonderful dish that not only looks beautiful, it is aromatic and very tasty.

Required Products:

A few cloves of garlic;
About 300 grams of cheese;
A little sour cream or mayonnaise;
About a kilogram of any chicken;
400 grams of rice;
Various spices to suit your taste.

Cooking process:

The cereal must be half cooked; to do this, boil it for about 15 minutes.
In a separate bowl, simmer the chicken a little, reserving the broth.
Remove prepared meat from bones and veins. Then chop and mix with a small amount of grated cheese, sour cream, garlic and seasonings.
In the selected cooking dish, preferably deep enough, pour a little of the remaining chicken broth, then some of the rice. To cover the entire bottom and place the chicken on top.
Place the remaining rice on top of the meat again, fill the mold with broth and cover with a layer of grated cheese.
Cook in an oven preheated to 200 degrees for at least 20 minutes.

Chicken stuffed with rice, baked in the oven

Chicken stuffed with rice is an excellent option for a hearty holiday dish.

Required ingredients:

Onions and carrots - one piece each;
Whole chicken carcass;
A few spoons of sour cream;
A glass of rice;
Garlic, salt and other spices at your discretion;
A little vegetable oil.

Cooking process:

Prepare the meat: rinse it well, let it dry and rub with the selected spices.
Separately, mix sour cream with grated garlic and also process the chicken with this mixture. Let it sit for about 20 minutes.
Chop the vegetables, better grate and fry a little. Cook the rice until half cooked, then mix it with the fried vegetables. Don't forget to add salt.
Fill the chicken with the resulting mixture of rice and vegetables, and secure its end with a skewer or several toothpicks so that the mixture does not crawl out.
Cook the dish in the oven for at least one and a half hours at a temperature of 180 degrees.

Rice with vegetables and chicken in the oven

Cooking rice with vegetables and chicken is quite simple, Moreover, almost any vegetables can be used.

Required Products:

A little vegetable oil;
Chicken whole or in parts;
Several tomatoes;
Carrots, onions and garlic;
Herbs and spices to taste;
Two glasses of rice.

Cooking process:

First, prepare the chicken. If you bought it entirely, then you need to divide it into parts. If you have fillet or legs, then start frying it in a frying pan.
Separately, chop the garlic and lightly fry it, then place it on the bottom of the cooking dish.
Place the chicken on top of the garlic, and pre-cut and fried tomatoes and carrots on top. note that All vegetables are chopped, not grated.
Chicken with vegetables is covered with rice, chopped herbs, everything is sprinkled with selected spices and filled with water.
The dish is prepared in just over 60 minutes at 200 degrees.

Stuffed with rice and mushrooms

Champignons or any other mushrooms are perfect for cooking.

Required Products:

A glass of rice;
Approximately 200 grams of mushrooms;
One egg;
Carrots and onions, one each;
Whole chicken carcass;
Spices to taste.

Cooking process:

Wash the meat well, then roll it thoroughly in the spices you have chosen and leave to stand for about thirty minutes.
Boil the rice a little until it is almost ready. Chop the vegetables and lightly fry them, add one egg to them.
Mix the resulting vegetable mixture with rice, add seasonings and stuff the insides of the chicken with this mixture.
Cook in the oven for an hour or more until golden brown.

Recipe with sour cream

This is a fairly high-calorie dish, but incredibly tender, tasty, and juicy. Suitable for both a hearty lunch and a festive table.

Necessary products for cooking:

A large package of not too fatty sour cream - about 500 grams;
A glass of rice;
Salt, garlic and pepper - all to your taste;
Whole chicken or pieces.

Cooking process:

Start by preparing the meat. It is better to cook from a whole chicken, then you will have different parts. The chicken must be divided into small pieces and washed.
Then the meat is rubbed with garlic, various spices, it is advisable to add freshly ground black pepper. Everything is poured with sour cream on top and placed in a deep container in the refrigerator for at least 60 minutes. During this time, the meat will become softer and more flavorful. After the allotted time, the chicken must be baked in the oven until fully cooked at a temperature of 180 degrees.
While the main component is cooking, it's time to start working on the rice. It needs to be lightly boiled, about 10 minutes after the water has boiled. Then, when the meat is ready, you first need to remove it from the mold and fill it with boiled rice. Place the chicken on top of the cereal again and bake the dish for another 15 minutes until an appetizing crust appears. Note, In order to preserve the taste of the dish, you must not disturb the layers when serving: first the rice, then the chicken.

A pre-coated layer of sour cream gives the chicken a golden, delicious crust.

Rice with chicken - general cooking principles

Recipe 1: Rice with chicken in a slow cooker

Required ingredients:

— chicken fillet - 0.5 kg;

- sesame oil - 2 tbsp. l.;

- soy sauce - 3-4 tbsp;

- dried ginger - 1 tsp;

- honey - 1 tsp;

- garlic - 2-3 cloves;

- rice - 2 measuring cups.

Cooking method:

Recipe 2: Thai Rice with Chicken and Vegetables

Required ingredients:

- chicken breast - 400 g;

- ground ginger and turmeric - 8 g each;

- ground coriander and cumin - 15 g each;

- ground pepper and salt - 12 g each;

— cane sugar - 15 g;

— zucchini - 150 g;

— bell pepper - 2 pcs. different color;

— celery - 100 g;

- green part of onion - 40 g;

- lime juice - 1 tbsp. l.;

— sweet peas - 180 g;

— honey - 15 g;

- vegetable oil - 80 ml.

Cooking method:

Add lime juice and honey. Stir again and cook for another 2 minutes. Ready.

Recipe 3: Chicken stuffed with rice and seeds

This is the original recipe for chicken and rice.

Required ingredients:

- medium-sized chicken;

- a glass of rice;

- pumpkin seeds - 0.5 cups;

— 0.5 sunflower seeds;

- garlic - 5 teeth; onion - 1 pc;

— mayonnaise - 2 tbsp;

- butter - 2 tbsp;

- pepper and salt to taste.

Cooking method:

Clean the chicken carcass, wash it and dry it thoroughly with a towel. We stuff the meat with garlic, having first made several cuts in the meat. Be careful not to damage the skin of the chicken!

Secure the hole with a toothpick. Rub the carcass with salt and pepper and brush with mayonnaise.

Preheat the oven to 200 degrees and place the chicken in a mold. Send to bake for 50 minutes.

Recipe 4: Rice with chicken - flavorful chicken wing pilaf

It's quick and easy to prepare.

Required ingredients:

— chicken wings - 1 kg;

— rice - 2-2.5 cups;

- garlic - 3-4 cloves;

- onions - 3 pcs;

— carrots - 2-3 pcs;

- salt - 1 tbsp. l.

- spices for pilaf: 1 tsp;

- barberry - 1 tsp;

- vegetable oil - 2 tbsp. l.,

- ground pepper to taste.

Cooking method:

First, prepare the wings, wash them and dry them well. Then cut into half rings and chop the carrots into strips.

Recipe 5: Spanish Chicken Rice

Required ingredients:

- chicken thighs - 700-800 g;

— onion - 1 piece;

— bell pepper - 1 piece;

— rice - 200g;

- garlic - 2 teeth;

- zest of 0.5 lemon;

— frozen green peas - 150 g;

— olives stuffed with lemon - 50-60 g;

- dry oregano, wig - a pinch;

- cilantro - 5 branches;

- vegetable oil - 1 tbsp.

Cooking method:

Chop the peeled onion. Cut the bell pepper in half, remove the seeds and cut into half rings. Finely chop the garlic cloves with the tip of a knife.

Rice with chicken - secrets and useful tips from the best chefs

— To make your dish even more interesting in taste, we recommend adding 50 ml of white wine to the rice instead of water. It will make its taste richer, brighter, and give it a special aroma.

— Before sending the rice to cook, be sure to rinse it in several waters until the water becomes clear.

I in no way claim to be original. But suddenly someone will take it into account. You can’t put this on a holiday table, of course, but it’s just right for home consumption. It’s also good to take it with you to work, especially if you can’t heat up homemade food.

So, we will need:

1. Chicken. Regular. A little over a kilogram. In this case it was chicken thighs.

2. Fig. 1 glass.

3. Carrots. I took 2 pieces.

4. Onion. 1 large or a couple of medium onions.

5. Salt to taste

6. Water (boiling water) 2 cups. That is, for 1 part rice, 2 parts water.

7. Vegetable oil. For this amount – 50-70 grams.

Pour water into a pan and throw the chicken into it. Bring to a boil, hold for another 5 minutes and remove the chicken to a plate to cool. The pan is no longer needed. Pour out the water, wash the pan and put it away.

Three carrots, finely chop the onion.

Remove the bones from the cooled chicken and cut the meat into small pieces.

Heat the vegetable oil in a saucepan and fry the onions and carrots until they begin to become soft. Then we throw the chicken into the saucepan and actively mix with the onions and carrots.

Let it simmer a little until the liquid evaporates and the frying process begins.

(Stage 1 pictured)

Pour in a cup of washed rice, distributing it evenly over the entire surface of the saucepan. (Stage 2)

Carefully, so as not to disturb the rice, preferably through a slotted spoon, pour in two cups of boiling water. (Stage 3). The oil will immediately float to the top and, as the amount of water decreases, will sink, enveloping each grain of rice. If you fill it with cold water, the oil will be “locked” at the bottom of the saucepan, which is not suitable by definition. Salt to taste.

Close the lid and cook over low heat until the rice is cooked and the water evaporates.

(Stage 4).

Place on plates and enjoy your meal.

Cooking rice with chicken in a frying pan does not require special culinary skills or material costs.

The essence of the recipe meets all the requirements of dietary cuisine: chicken is used, natural additives, a minimal amount of fat and stewed under a lid. Pre-soaking the cereal minimizes the starch content in the finished dish, and the cooking method preserves the fat-soluble vitamins contained in carrots.

A crumbly juicy side dish mixed with golden onion slices and fresh herbs highlights the delicate taste of meat with a light garlic aroma.

Ingredients

chicken legs - 2 pcs.
onions - 2 pcs.
carrots - 1 pc.
rice - 1 tbsp.
water - 3 tbsp.
seasoning for pilaf - 1.5 tbsp. l.
garlic - 1 head

How to cook rice with chicken in a frying pan

1. Rinse the rice thoroughly in cold water until it becomes completely transparent. Fill it with clean water and leave it to swell a little for a while while we prepare the other ingredients.

2. Remove the skin from the chicken legs, cut it into small pieces and render the fat out of it in a frying pan - during the frying process, the chicken skins will give enough fat, so there will be no need to add vegetable oil.

3. In the resulting fat, fry the diced onions until transparent.

4. Add carrots to the frying pan, previously peeled and grated on a coarse grater. Fry carrots for 3-4 minutes until soft.

5. Cut the meat from the chicken legs, cut it into fairly large pieces and place them in a frying pan with the fried vegetables, mix and fry for 5-7 minutes.

6. Squeeze the rice out of the water and place it in a frying pan, stir and let the excess moisture leave, stirring with a wooden spatula.

7. Add the spices for the pilaf, mix again and heat the contents of the pan for 10-15 seconds to release the aroma of all the spices and herbs. If there is no salt in the pilaf mixture, you should add it.