Chicken with rice is a delicious dish popular all over the world: recipe with photos

Home Chicken

Chicken with rice is a famous dish that came to us from Southeast Asia and has become no less popular here. It is prepared and served in multiple interpretations.

Chicken meat is used, in particular brisket, as it is boneless and cooks faster. Other parts of the chicken are also less common. And if the dish is prepared for a large company, then the whole chicken is baked with the rice.

Rice is used in various types, cooked together with meat or boiled separately in broth or water.

The proportions of cereal and liquid should be strictly observed so that the rice does not boil over and turn out watery.

Vegetables are added to the main ingredients for taste, richness and variety: carrots, bell peppers, onions, garlic, green peas, corn and others. The dish is also famous for the addition of various sauces and spices. I propose to consider together the options for preparing chicken with rice below.

Chicken with rice - how to cook 15 varieties

Fragrant chicken with rice
Oriental meat with rice
Chicken stuffed with rice and dried fruits
Chicken with rice
Chicken with rice and vegetables
Chicken with rice and green peas
Delicious pilaf with chicken breast
Delicious rice with chicken, vegetables and mushrooms
Pilaf with quince and chicken
Mexican rice with vegetables
Rice with chicken and pineapples
Japanese style rice
Fried rice with chicken and egg
Fried rice with chicken
Delicious pilaf with chicken

With added mushrooms

We are expanding the range of products we use: we are preparing rice with chicken and mushrooms based on oriental cuisine. They do this especially wonderfully in the Middle Kingdom!

Set of components:

fresh cottage cheese - 60 g;
oil (sunflower or olive);
soy sauce - 25 ml;
a bag of long grain rice;
chicken fillet - 150 g;
sesame - 10 g;
champignons (can also be frozen) - 200 g;
seasonings and spices.

Cooking process:

Place a bag of rice in a container of boiling water. Boil the cereal for up to 10 minutes, then remove from the pan and leave in a colander.
Chop the mushrooms into plates. Cut the chicken fillet into pieces or strips. Turn on high heat, stirring constantly, fry the slices together with the champignons in hot oil until half cooked.
Add cottage cheese, sesame seeds, soy mixture, and cooled rice to the products. We adjust the composition of the salt. Don't forget that Chinese sauce contains a sufficient amount of it . We simmer the food until done.

Ideally, this deliciously tasty dish is best “created” in a wok using the stir-fry technique (fry with continuous stirring). However, our food is worthy of the highest praise!

Fragrant chicken with rice

An elegant and at the same time simple dish, where chicken meat is perfectly combined with dried apricots and cinnamon.

Ingredients:

Chicken meat – 1 kg.
Rice – 200 gr.
Onion - 1 pc.
Dried apricots – 150 gr.
Raisins – 50 gr.
Butter – 50 gr.
Vegetable oil – 3 tbsp.
Ground cinnamon – 0.5 tsp.
Parsley – 1 bunch.
Salt, ground pepper - to taste.

Preparation:

Cut the chicken meat into small pieces. Heat vegetable oil and butter in a frying pan. Fry the chicken on both sides until golden brown. Add finely diced onion and fry it until golden.

Then add dried apricots and raisins to the pan. Season the dish with salt, pepper and add cinnamon. Pour in a glass of water and simmer until the meat is cooked, about 20 minutes.

Rinse the rice well and boil until tender in a separate bowl. Place it in a deep saucepan, place the prepared pieces of chicken on top and pour in all the sauce. Garnish with fresh herbs. OK it's all over Now. The dish is ready. Bon appetit.

Easy dinner in a slow cooker of chicken fillet with rice

Ingredients:

• chicken fillet – 600 grams;

• two multi-cups of coarse grain rice;

• two tbsp. l. ghee;

• for fillet “Spices for chicken”.

Cooking method:

1. Remove damaged grains and debris from rice grains. Rinse well under water in a colander. When all the water has drained, transfer the rice to the cooking bowl. Pour in four multi-cups of water and add a little salt. Add ghee to the rice.

2. Cut the chicken into medium-sized pieces. Dry and add salt. Sprinkle with a little "Spice" and place in a bowl.

3. On the panel, set the “Buckwheat” option. Close the lid tightly and turn on the multicooker.

Oriental meat with rice

Chicken meat with vegetables in a sweet and spicy sauce will perfectly complement the rice in this dish.

Ingredients:

Chicken fillet – 3 pcs.
Arborio rice – 200 gr.
Sweet pepper – 1 pc.
Onions – 1 pc.
Soy sauce – 5 tbsp.
Garlic – 3 cloves.
Chili pepper – 1 pc.
Honey – 2 tbsp.
Sesame seeds – 2 tbsp.
Coconut oil – 3 tbsp.
Sesame oil - 3 tbsp.
Green onion – 30 gr.
Salt, pepper - to taste.

Preparation:

Combine soy sauce with honey, sesame oil, garlic, chili pepper and sesame seeds. Mix everything and set aside.

Melt coconut oil in a frying pan and fry the chicken in it, add diced onions and bell peppers. Season with salt and pepper as desired. Pour in the sesame sauce and simmer for a few minutes.

Boil the rice until tender and mix it with the meat in the sauce. Garnish the dish with green onions and serve.

Cheese, tomatoes, rice, chicken

Chicken breast with rice in the oven is no less tasty. For this delicacy, the cereal is again cooked separately until crumbly. The only caveat: in addition to salt, the rice also needs to be seasoned with pepper, adding it just before cooking.

The breast is cut crosswise into fairly thick slices (you will get 3-4 pieces), lightly beaten, salted and peppered. The chops are fried over high heat so that the crust appears, but the meat inside is not quite cooked. They are placed in a baking dish or simply in a deep frying pan. Tomato slices half a centimeter thick are placed on top, and chopped parsley mixed with crushed garlic is placed on them. The top of the structure is thinly coated with sour cream and generously sprinkled with grated cheese. It will bake for about six minutes. Readiness can be determined by the color of the cheese crust. The chops are placed on a large plate and garnished with rice, which can be sprinkled with herbs.

Chicken stuffed with rice and dried fruits

A wonderful and tasty main dish for a company, which will be an excellent table decoration.

Ingredients:

Chicken carcass – 1 pc.
Long rice – 250 gr.
Dried apricots – 100 gr.
Prunes – 100 gr.
Raisins – 100 gr.
Honey – 1 tbsp.
Salt, pepper - to taste.

Preparation:

Wash the chicken and dry with a paper towel. Rub with honey, salt, pepper and set aside.

Boil the rice until tender and place in a sieve. Pour boiling water over prunes, dried apricots and raisins for 10 minutes. Then drain the water, dry and cut into pieces. Mix cooked rice with dried fruits. Add salt and pepper.

Stuff the chicken with rice, place in a roasting pan and into the oven. Bake for an hour and a half.

In order for the chicken to acquire a bright golden brown crust, the sleeve must be pierced 15 minutes before cooking.

Serve the finished dish on a large and beautiful plate.

Chicken with rice

Chicken meat marinated in beer with spicy rice will pleasantly surprise guests at the festive table.

Ingredients:

Whole chicken – 1 pc.
Beer – 0.5 l.
Long grain rice – 200 gr.
Chili pepper – 0.5 pcs.
Saffron – 0.5 tsp.
Thyme – 1 tbsp.
Garlic – 3 cloves.
Butter – 2 tbsp.
Red onion – 1 pc.
Cilantro – 1 bunch.
Salt, pepper - to taste.

Preparation:

Wash the chicken, dry it with a paper towel, cut it into pieces and pour beer over it. Add chopped garlic, salt and thyme. Mix everything and set aside for one hour.

Melt butter in a frying pan and fry chicken with onions and chili peppers. Pour in the remaining marinade and add rice and saffron. Season with spices. If there is not enough liquid, add water. Simmer until done. Garnish the finished dish with fresh cilantro.

Chicken fillet with rice - general cooking principles

• Rice and chicken are ideal food combinations. It is a pleasure to prepare any dish from them. They are prepared quickly, and the degree of complexity depends solely on the chosen recipe.

• Here are selected recipes from the simplest to the quite complex.

• Such dishes can always be served for breakfast, dinner or as a second dish for lunch.

• Chicken fillet along with rice can be cooked on the stove in a frying pan, simmered in the oven in a pot or baked in a “loaf”. There are recipes for cooking in a slow cooker - a casserole or a whole light dinner.

• Fillet minced with a meat grinder allows you to cook rice with mushrooms and meat in a frying pan very quickly.

• Meatballs are made from minced meat with the addition of rice very quickly in the oven.

• Chicken meat can be taken fresh, chilled or frozen. In the latter case, it is thawed in air in advance.

• The fillets are washed thoroughly. If available, cut off the remaining chicken fat and film. Dry the chicken pieces well with a towel and only then cut them.

• Rice must be sorted. Rice grains often contain debris and unpolished grains. Then it is transferred to a colander and washed under the tap until clear water comes out.

• The washed grains must be dried, unless the rice needs to be cooked.

• In chicken fillet dishes with rice, vegetables, mushrooms, and dried fruits are added to enhance the taste.

• If meat is cooked separately from rice, it is topped with specially prepared sauces before serving.

Chicken with rice and vegetables

A simple recipe for a regular homemade lunch or dinner.

Ingredients:

Chicken drumsticks – 3 pcs.
Rice – 1 glass.
Saffron – 0.5 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Sweet pepper – 1 pc.
Fresh tomato – 1 pc.
Garlic – 2 cloves.
Canned peas - 1 can.
Chicken broth – 2 cups.
Salt, pepper - to taste.
Vegetable oil – 4 tbsp.

Preparation:

Wash the chicken drumsticks, rub with spices and fry in vegetable oil until cooked. Remove and place on a plate. In the same pan, fry the chopped onion, carrots, garlic, bell pepper and tomato. Pour in the broth and add saffron, then add the rice and simmer until done. Add more broth if necessary. Season with salt and pepper to taste. Finally add green peas and chicken drumsticks. Simmer for a few more minutes and serve.

Cooking with corn

By adding yellow grains to the recipe for cooking chicken and rice, we not only create new flavors of the dish, but also its magnificent appearance.

List of products:

vegetable oil;
onion - 2 pcs.;
rice (in bags or round grains) -250 g;
chicken legs - 3 pcs.;
corn - a can of canned food;
carrot;
spices (pilaf mixtures are suitable) - 5 g;
salt, seasonings.

Step-by-step preparation:

For the presented dish, we take any parts of the bird, which we thoroughly wash, treat with spices, and keep for a quarter of an hour in a closed container.
Dilute a spoonful of salt in 500 ml of drinking water, heat the solution to a boil, put rice in it and boil until tender. If the product is not completely soft, don’t worry - the cereal will “get through” with further heat treatment.
Well, we will prepare the rest of the products. Peel the vegetables, rinse, cut: chop the onion into cubes, carrots into strips.
Let's return to the legs. Place them in a frying pan and fry until golden brown. Add chopped vegetables and canned corn (drain off the liquid).
Continue the process for 4 minutes, then add the rice and season the food with salt and pepper. We do not need a water composition, since the fat and juicy components of the dish are quite enough to obtain tasty and tender food. Simmer it over low heat, covered, until cooked.

We add light accents to the food by sprinkling plates of food with aromatic dill.

Chicken with rice and green peas

A simple, very tasty and satisfying dish for the whole family.

Ingredients:

Chicken thighs – 6 pcs.
Frozen green peas – 300 gr.
Curry -2 tsp.
Chicken broth – 700 ml.
Vegetable oil – 4 tbsp.
Salt, ground black pepper - to taste.

Preparation:

Fry the thighs in a frying pan with vegetable oil. Add chopped onion and saffron. Cook until the onion is golden. Then pour in the broth. Add well-washed rice and spices to taste. Cook until the rice is half cooked. At this stage, add green peas, cover with a lid and simmer until the dish is completely cooked.

Delicious pilaf with chicken breast

This dish will turn your family dinner into a holiday.

Ingredients:

Chicken fillet – 2 pcs.
Rice – 1 tbsp.
Garlic – 1 head.
Carrots – 2 pcs.
Onions – 1 pc.
Seasoning for pilaf – 1 tsp.
Dried barberry – 2 tsp.
Vegetable oil – 4 tbsp.
Salt - to taste.

Preparation:

Rinse the rice well. Peel and chop onions and carrots. Cut the chicken meat into pieces.

In a double bottom saucepan or deep frying pan, fry the onion until transparent, add the carrots. Then throw in the meat and fry for another 5 minutes. Then add rice and all the spices. Pour in boiling water so that it covers the rice by 2 cm. Cover with a lid and cook over low heat. 10 minutes before it’s ready, add a whole head of garlic.

Hearty pilaf in a frying pan

Of course, pilaf tastes best in a cauldron over an open fire. However, an appetizing dish can be prepared even in an ordinary frying pan.

For this you need:

rice – 2 tbsp.;
meat - half a kilo;
carrots with onions – 2 pcs.;
tomato paste – 3 tbsp. l.;
salt with spices, oil - to taste.

Process:

Rinse the cereal and pour hot boiling water until it completely covers it. Set aside.
Finely chop the onion into cubes and the carrot into strips. Fry them.
Cut the meat into cubes and add to the pan. Mix. Simmer for about a quarter of an hour, stirring the mixture from time to time.
Add salt and season to taste, add tomato paste and mix gently. Add the already well-steamed rice.
Stir and pour in hot water so that its level is 2-3 mm higher than the level of the cereal.

Cook with the lid on for about half an hour over low heat. At the end, mix everything again and let it stand (you can wrap it in a towel).

Delicious rice with chicken, vegetables and mushrooms

A fragrant and tender dish that tastes simply delicious.

Ingredients:

Long rice – 150 gr.
Chicken fillet – 1 pc.
Champignons – 100 gr.
Chanterelles – 100 gr.
Onions – 1 pc.
Frozen vegetables – 200 gr.
Mushroom broth - 1 cup.
Butter – 2 tbsp.
Black and hot pepper, salt to taste.

Preparation:

Boil the chanterelles for 20 minutes in salted water. Place the mushrooms in a sieve and reserve the broth. Rinse the rice thoroughly and boil it in mushroom broth. Wash the champignons and cut into slices.

Melt butter in a frying pan and fry chicken with onions and vegetables. Add cooked rice, mushrooms, spices and 100 ml of water. Cover with a lid and simmer over low heat for another 10 minutes. Serve hot.

Subtleties

There are a number of culinary subtleties that help you avoid common mistakes for beginners and make brown rice and chicken pilaf especially tasty:

The taste of pilaf depends on the taste of water. Many people overlook this crucial factor when using tap water to soak rice. The grains absorb the taste and smell of the liquid in which they are located. Therefore, you can wash rice in plain water, but you need to soak it in filtered water, or even better, in spring water or well water.

Onions are responsible for the flavoring of the oil and the color of the rice. The more it is fried, the yellower and brighter the pilaf turns out.
In addition to the main seasonings, a pinch of sugar should be added to the pilaf. It improves the taste of the dish.
The rice in the cauldron must be poured with boiling water so that the stewing of the food does not stop and the water boils faster.
The pilaf should be allowed to ripen: turn off the heat, wrap the cauldron in a blanket, or simply leave it alone under the lid for half an hour to an hour, and only after that serve the pilaf to the table.

Pilaf with quince and chicken

A very original and spicy dish.

Ingredients:

Chicken meat – 700 gr.
Rice – 500 gr.
Onions – 1 pc.
Carrots – 2 pcs.
Quince – 1 pc.
Garlic – 1 head.
Raisins – 50 gr.
Hot pepper – 1 pod.
Spices: barberry, black pepper, cumin, paprika, turmeric, salt.
Vegetable oil – 100 ml.

Preparation:

Cut the chicken into pieces. Peel the onion and cut into cubes, carrots into strips. Core the quince and cut into slices. Peel the garlic from the top layer of scales and cut off the roots.

Heat vegetable oil in a cast iron, fry onions, then meat and carrots. Fry until golden. Pour water into the pan and add all the spices. When the water boils, add rice. Reduce heat, cover the pan with a lid and simmer. When the rice has absorbed more water, add a head of garlic and simmer until done.

Algorithm and basic principles of preparation

There are many options for preparing brown rice and chicken pilaf. It can be cooked over a fire, on the stove or in a slow cooker, from fillet or drumsticks and thighs, using a minimum of required products or flavoring the dish with unusual ingredients. However, any good pilaf is prepared according to approximately the same algorithm and in compliance with a number of established principles:

Product ratios. Each person has his own preferences: some people put more meat in pilaf, others don’t really like carrots and reduce their quantity. But many experienced chefs advise using a simple formula: take an equal mass of carrots, dry rice and meat.
Preparation of products. First, you need to thoroughly rinse the brown rice and soak it. It takes longer to cook than white, so you need to soak it longer: about three to four hours, but it’s better to leave it in water for the whole night. The onion practically dissolves in the pilaf, so the method of cutting it does not matter. Carrots should be chopped into large strips, so they will retain more juice. The chicken is placed in portions or cut into smaller pieces.
Stack meat and vegetables. First, the chicken is placed in the dish. The oil needs to be very hot so that the meat in it is immediately fried to a crisp and does not release its juices. When the chicken is browned, add onion and fry until golden brown. Next, add carrots and cook until soft. Then comes the turn of salt, heads of garlic and seasonings. They need to be simmered for a couple of minutes, stirring, so that they reveal their aromas.
Laying rice. Usually, when preparing pilaf, a mixture of vegetables and meat is poured with water and a special sauce called zirvak is boiled for half an hour. But the chicken cooks quickly, so you can add rice right away.
The principle of layers. While the pilaf is on the fire, it is not customary to stir it. The bottom layer consists of meat and vegetables, on top of which lies rice, which, having absorbed water, is steamed until cooked.
Proportions of water and rice. It is usually advised to use two parts water to one part rice. But brown rice is tougher and takes longer to cook than white rice. Therefore, it is better to increase the amount of water to a ratio of 3 to 1. You can do it another way: level a layer of rice in a cauldron and fill it with water so that the water covers it by about 2-3 centimeters.
After the water boils, the fire under the cookware is reduced to almost a minimum. The readiness of the pilaf is determined by the readiness of the rice. If all the principles and proportions are followed, then after half an hour there is no water left in the cauldron, and the brown rice becomes soft, although it still retains its characteristic slight hardness.

Mexican rice with vegetables

Very easy to prepare, flavorful rice with chicken and vegetables.

Ingredients:

Chicken fillet – 2 pcs.
White rice – 200 gr.
Carrots – 1 pc.
Onion – 1 pc.
Green beans – 100 gr.
Bell pepper – 1 pc.
Fresh tomato – 1 pc.
Soy sauce – 4 tbsp.
Corn oil – 3 tbsp.
Rice vinegar – 2 tbsp.
Salt, pepper - to taste.

Preparation:

Fry the chicken meat in a frying pan with oil. Place it in the pan in which the rice will be cooked. In the same frying pan, fry all the pre-chopped vegetables until soft.

Place the pan with the chicken on the stove, add spices to taste, fried vegetables, soy sauce, rice vinegar, add dry, washed rice and add water. Simmer until fully cooked. Serve the dish hot. Bon appetit.

Basic recipe for cooking

Knowing how to cook rice with chicken, you can always please your family with various variations of this dish, of which there are many.

Required set of components:

chicken fillet – 300 g;
onions with carrots - 1 pc.;
rice - 1 tbsp.;
water – 3 tbsp.;
garlic – 3 cloves;
salt and spices.

Sequencing:

Rinse the cereal and add water. Let it brew.
Meanwhile, cut the meat into pieces, chop the onion, grate the carrots.
Fry vegetables with chicken in a frying pan.
Drain the rice, place it in a frying pan, add salt and season.
Pour in hot water and simmer for about a third of an hour, stirring occasionally with a spatula.

That's all! A hearty and tasty dish is ready.

Rice with chicken and pineapples

A delicious oriental-style dish with the addition of pineapples.

Ingredients:

Chicken breast – 2 pcs.
White rice – 250 gr.
Green peas – 100 gr.
Canned pineapple – 200 gr.
Carrots – 1 pc.
Bell pepper – 1 pc.
Garlic – 3 cloves.
Onions – 1 pc.
Curry – 1 tsp.
Salt, black pepper - to taste.
Ground ginger – 0.5 tsp.
Vegetable oil - for frying.

Preparation:

Heat a frying pan and fry the chopped onion in vegetable oil until transparent. Add chicken pieces and fry for another 5 minutes. Then add carrot strips, pepper, salt, ginger and curry. Mix everything and cook for a few minutes.

Cut the pineapple and bell pepper into cubes. Add green peas, pineapple and bell pepper to the pan. Mix everything and add rice. Add hot water so that it covers the rice by 2 cm. Simmer over low heat with the lid closed until cooked.

Japanese style rice

Quite a simple and at the same time original dish.

Ingredients:

Steamed rice – 200 gr.
Chicken fillet – 2 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Sugar – 2 tbsp.
Soy sauce – 5 tbsp.
Salt - to taste.
Green onions – 30 gr.

Preparation:

Heat oil in a frying pan with high sides, fry the onion until golden, pour in soy sauce and add sugar. Add chopped carrots and fry for a few more minutes.

Cut the meat into small pieces and add to the vegetables. Fry until the meat is half cooked. Then add rice and water. Add salt and pepper if desired. Stir everything with a spatula so that the rice and liquid are evenly distributed throughout the pan. Cook over low heat with the lid closed. Before serving, garnish with green onions.

Fried rice with chicken and egg

This dish can often be found in Japan. In our area they have learned to cook it just as well.

Ingredients:

White rice – 1 cup.
Chicken meat – 400 gr.
Chicken eggs – 2 pcs.

Onion – 2 pcs.
Sweet pepper – 2 pcs.
Soy sauce – 100 ml.
Sesame – 1 tsp.
Curry – 1 tsp.
Butter – 50 gr.
Canned corn - 1 can.

Preparation:

Boil the rice until done. Heat oil in a frying pan and fry the chicken pieces in it.

To prevent the butter from burning, add one teaspoon of any vegetable

Chop the onion, bell pepper and fry with the meat. Add sesame seeds, beat in eggs and quickly stir everything until smooth.

Now pour in the rice and add the corn along with the liquid. Add curry, pepper and salt for taste. Pour in soy sauce and fry until done. The rice will absorb all the soy sauce and become very rich and tasty.

Fried rice with chicken

A presentable dish that belongs to haute cuisine.

Ingredients:

Chicken meat – 70 gr.
Boiled rice – 200 gr.
Vegetable oil – 1 tbsp.
Sugar – a pinch.
Carrots – 30 gr.
Leek – 30 gr.
Soy sauce – 50 ml.
Green onion – 5 gr.
Sesame – a pinch.

Preparation:

Fry small pieces of chicken in a hot frying pan with vegetable oil. Add a pinch of sugar and black pepper. Then add thinly sliced vegetables, already boiled rice and soy sauce. Cook for several minutes in a hot frying pan, stirring constantly. Garnish the finished dish with green onions and sesame seeds.

Utility

Brown rice contains significantly more vitamins, fiber and microelements than its white counterpart. It's all about processing. When the grain is peeled from the outer shell and steamed, white rice loses many useful substances. In addition, brown rice contains more slow carbohydrates, so it saturates the body better and provides a feeling of fullness for a long time, which is very important for people on diets. Chicken meat is a dietary product; it is lower in calories and fat than pork and lamb.

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Delicious pilaf with chicken

The dish is perfect for a family lunch or dinner.

Ingredients:

Chicken meat – 400 gr.
Long grain rice – 2 tbsp.
Carrots – 4 pcs.
Onion – 1 pc.
Bay leaf, cumin, black and red pepper, salt.
Vegetable oil – 50 ml.

Preparation:

The dish should be cooked in a cast iron cauldron or a high frying pan with a double bottom. Fry the chicken in vegetable oil until golden brown. Add diced onion and carrots to it. Fry for about 10 minutes, stirring constantly. Add all the spices, add water and bring to a boil. Add rice, reduce heat, cover and simmer until cooked.

Friability

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White rice is a very capricious grain that requires special preparation and control. If you do not maintain the correct proportion of water and rice, rinse the grains poorly or overcook them on the fire, then instead of crumbly pilaf you end up with sticky rice porridge with vegetables and meat, which has a dubious appearance and taste. Brown rice, due to its structure, does not stick together; even beginners always make pilaf with it crumbly.