Chicken & Rice Platter, Chicken Steam Roast, Chicken With Yellow Rice, Grilled Chicken, Pulao Recipe
Grilled Chicken& Rice Platter Chicken Roast & Rice Platter, Chicken Steam Roast And Yellow Rice, #HomeMadeIsTheBest
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Easy Yellow Rice | How to Make Seasoned Yellow Rice | Recipe
This is THE best yellow rice recipe!! Once you try this you’ll never use the boxed stuff again!
2 cups of Jasmine Rice
2 cups of chicken broth + 1 cup of water
1 Green Bell Pepper, diced
1/2 a Red Bell Pepper, diced
1 Yellow Onion, diced
2 Bay Leaves
1 tsp of Thyme
1 tsp of Ground Turmeric
1 Chicken Bouillon packet
1 tsp of black pepper
Salt to taste
1. Sauté diced bell pepper, onion and garlic in oil over medium-high heat w/ a sprinkle of salt and black pepper until they become soft and translucent. (about 7-10 minutes)
2. Add your rice, thyme, turmeric, bouillon seasoning, and black pepper, drizzle in more oil if needed. Stir and sauté for an additional 5-7 minutes, until rice becomes aromatic.
3. Pour over 2 cups of broth, 1 cup of water and add your bay leaves, give your rice one last gentle stir then allow it to come to a boil.
4. Reduce heat to low then cover and allow it to cook for 20 minutes until liquid has evaporated completely.
5. Remove the lid and fluff the rice with a fork or stir it gently with a spatula. Finish w/ 2 tbs of butter and chopped green onions if desired.
Enjoy!!
#averysapron #yellowrice
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Chicken and yellow rice
Fragrant turmeric rice cooked with chicken and some peas to add texture and color, and all in one pot for more flavor and less cleanup. The perfect one-pot chicken meal.
Get the nutritional information, printable recipe, and tips:
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Ingredients
▢ A pinch of saffron threads.
▢ 1/4 cup hot water.
▢ 4 Tablespoons olive oil divided.
▢ 1 pound Chicken tenders. About 6 pieces.
▢ Salt and pepper.
▢ 1 onion (200g) , diced.
▢ 2 garlic cloves minced.
▢ 1 1/2 cups (300g) basmati rice.
▢ 1 1/2 teaspoon turmeric powder.
▢ 1 teaspoon salt or to taste.
▢ 1/2 teaspoon paprika.
▢ 1 cup 130g frozen peas.
▢ 1 1/2 cups chicken broth.
▢ 1 cup boiling water.
Instructions
In a small bowl, soak saffron threads in 1/4 boiling water.
Sprinkle some salt and black pepper to season chicken on both sides.
In a pot over medium-high heat, pour two tablespoons of olive oil and heat.
Add chicken tenders and lightly brown on both sides. Remove and set aside.
In the same pot add remaining oil sauté onions for 2 minutes.
Add garlic and sauté for another 30 seconds.
Turn heat off and remove the pot from heat.
Preheat your oven to 350F.
If your pot can go to the oven continue with the recipe in the pot otherwise empty pot into a baking dish.
Add rice, turmeric, paprika, salt and the saffron with its water.
Mix them all well.
Mix in frozen peas and return chicken to the pot.
Pour in chicken broth and boiling water. With a spoon try to mix everything so the chicken is covered with the cooking liquids.
Cover and bake in the middle rack of your oven for 30-40 minutes.
Let it rest for 10 minutes then fluff with a rubber spatula.
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Columbia Restaurant -- Chicken and Yellow Rice
The Columbia Restaurant's menu is full of home recipes enjoyed for five generations by the family who has owned Tampa's landmark since 1905.
Chicken and Yellow Rice is a keystone of the comfort food first made at home and then elevated for the Columbia menu.
This week, Tampa Bay's Morning Blend invited 5th generation's Andrea Gonzmart Williams to make her version of the dish which, unlike the Columbia's recipe, includes ham and artichoke hearts. As she says, there are lots of options to customize it in your home kitchen. Get creative. Have fun.
For more of the Columbia's recipes you can make at home:
Chicken & Yellow Rice
Boneless skinless chicken thighs
Vigo Spanish yellow rice packet
2 packs mushrooms
2 cans stewed tomatoes
1 bag of frozen peas
2 cups water
Salt & pepper
Sour cream (optional)
Avocado (optional)
Preheat your oven to 375 degrees.
Salt and pepper chicken thighs, brown in pot on med-high heat for 5-7 minutes. Flip chicken once browned and continue cooking for another 2-3 minutes. Once done, set chicken aside.
Keep pot on med-high heat and add mushrooms. Cook mushrooms just a couple minutes to soak up the chicken fat left in the bottom of the pot.
Add remaining ingredients: stewed tomatoes, frozen peas, water, and rice. Bring to a simmer.
You are heating up these ingredients on the stove before you throw it into the oven so it cooks evenly in the oven.
Once you brought it all to a simmer, transfer to a baking dish and add your chicken on top.
Cover tightly with foil and cook at 375 for 50 minutes and then take out of oven and let rest for 10-15 minutes (still covered with foil).
Serve with sour cream and avocados. I also like to add hot sauce to mine!
Arroz con Pollo Recipe | Easy Chicken and Rice | Chef Zee Cooks
Today I’m going to be showing you how to make an easy Arroz con Pollo which is a skillet Chicken and Rice recipe that comes together quickly. I used sofrito and sazon to season the chicken and rice, which will give you the best arroz amarillo -- yellow rice. All you do is season the chicken, brown it, then toast the rice, and steam cook it in a skillet until it’s fluffy and ready to eat. In the end, you get beautiful crunchy rice much like you do in a chicken paella. This Arroz con Pollo is so comforting! Don’t forget to join the Chef Zee family & subscribe!
#ArrozConPollo #ChickenAndRice #Sofrito
0:00 Start
1:35 Arroz con Pollo Recipe
2:52 Seasoning Chicken for Arroz con Pollo
5:32 How to Make Arroz con Pollo - Chicken and Rice
Ingredients:
Ingredients: Chicken
2 lbs Chicken Skinless Thighs and Drumsticks
3 tbsp Homemade Sofrito
2 tbsp Chicken Bouillon Cube (Sopita)
½ tsp Cumin
1 Lime
1 tbsp Sazón con Achiote
Olive Oil
Ingredients: Rice
2 cups Long Grain White Rice
½ White Onion
½ Cubanelle Pepper
2 Garlic Cloves
1 tbsp Chicken Bouillon Cube (Sopita)
2 tbsp Tomato Paste
1 tbsp Spanish Olives
Fresh Cilantro
Olive Oil
1 ½ - 2 cups Water
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