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Chicken & Rice Greats: Delicious Chicken & Rice Recipes, The Top 92 Chicken & Rice Recipes

Chicken & Rice Greats: Delicious Chicken & Rice Recipes, The Top 92 Chicken & Rice Recipes

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Published by Emereo Publishing
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Chicken & Rice Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Aloha Chicken, Americanized Chicken Chop Suey, Andouille And Chicken Gumbo, Andouille And Chicken Jambalaya, Apple Country Chicken, Aromatic Chicken with Rice (Malaysia), Aroz Con Pollo, Arroz Al Horno With Quail, Oranges And Pine Nuts, Arroz Con Caldo de Pollo (Rice with Chicken Broth), Arroz Con Pollo, Arroz Con Pollo (Chicken And Rice), Rice-and-Lentil Pilaf, Rice-Stuffed Artichokes, Ricotta And Swiss Chard Gnocchi, Rigatoni Mexicali, Rigatoni With Creamy Artichoke Sauce, Rillette Stuffed Duck, Risi E Bisi, Smothered Salsa Chicken And Rice...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Chicken & Rice Greats is packed with more information than you could imagine. 92 delicious dishes covering everything, each employing ingredients that should be simple to find and include Chicken & Rice. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.


You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Chicken & Rice Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Aloha Chicken, Americanized Chicken Chop Suey, Andouille And Chicken Gumbo, Andouille And Chicken Jambalaya, Apple Country Chicken, Aromatic Chicken with Rice (Malaysia), Aroz Con Pollo, Arroz Al Horno With Quail, Oranges And Pine Nuts, Arroz Con Caldo de Pollo (Rice with Chicken Broth), Arroz Con Pollo, Arroz Con Pollo (Chicken And Rice), Rice-and-Lentil Pilaf, Rice-Stuffed Artichokes, Ricotta And Swiss Chard Gnocchi, Rigatoni Mexicali, Rigatoni With Creamy Artichoke Sauce, Rillette Stuffed Duck, Risi E Bisi, Smothered Salsa Chicken And Rice...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Chicken & Rice Greats is packed with more information than you could imagine. 92 delicious dishes covering everything, each employing ingredients that should be simple to find and include Chicken & Rice. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.


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Categories:Books, Cooking & Food
Publish date: May 20, 2013
Added to Scribd: May 26, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781488509261
List Price: $16.99


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  • Index

Chicken & Rice Greats

Copyright © 2013 Jo Franks

Table of Contents


Table of Contents
Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi Chapter 1 A-M ................................................................................................................................................. 1 Aloha Chicken ............................................................................................... 1 Americanized Chicken Chop Suey .................................................................. 2 Andouille And Chicken Gumbo ...................................................................... 3 Andouille And Chicken Jambalaya .................................................................. 4 Apple Country Chicken .................................................................................. 5 Aromatic Chicken with Rice (Malaysia) ........................................................... 6 Aroz Con Pollo............................................................................................... 7 Arroz Al Horno With Quail, Oranges And Pine Nuts ........................................ 7 Arroz Con Caldo de Pollo (Rice with Chicken Broth) ....................................... 8 Arroz Con Pollo ............................................................................................. 9 Arroz Con Pollo (Chicken And Rice).............................................................. 10 Arroz Con Pollo (mexican Stewed Chicken With Rice) ................................... 11 Arroz Con Pollo - 1 ..................................................................................... 12 Arroz Con Pollo - 2 ..................................................................................... 12 Arroz Con Pollo Casserole ........................................................................... 13 Arroz De Polvo............................................................................................. 14 Arroz Negro - (Black Rice W Shellfish & Garlic Mayonnaise) .......................... 15 Asian Salad Chicken Soup ............................................................................ 16 Autumn Chicken and Apple Stew ................................................................. 17 Bajan Baked Chicken.................................................................................... 18 Baked Chicken and Rice ............................................................................... 19 Baked Lemon Chicken.................................................................................. 20 Barley With Chicken And Onions .................................................................. 20 Bengal Spiced Chicken ................................................................................. 21 Brazilian Chicken Rice Soup ......................................................................... 22 Brazilian Holiday Chicken ............................................................................ 23 Broccoli Rice-A-Roni Casserole.................................................................... 24


Cajun Chicken Sauce Piquante (Pressure Cooker) ......................................... 25 Cajun Spiced Chicken .................................................................................. 26 Cajun Spiced Chicken and Rice .................................................................... 27 Capital Chicken Skillet ................................................................................. 28 Caribbean Chicken Medley........................................................................... 28 Caribbean Chicken Salad ............................................................................. 29 Chicken 'n Olives ......................................................................................... 30 Chicken Adobo ............................................................................................ 31 Chicken Adobo - 2 ...................................................................................... 31 Chicken Adobo In Coconut Milk ................................................................... 32 Chicken Ala Can-Can................................................................................... 33 Chicken Almond Stir Fry .............................................................................. 34 Chicken And Andouille Gumbo .................................................................... 35 Chicken And Asparagus ............................................................................... 36 Chicken And Chick-Pea Curry With Ginger ................................................... 37 Chicken and Linguica Gumbo ...................................................................... 38 Chicken And Peppers For 1 .......................................................................... 40 Chicken And Rice Noodles In Broth .............................................................. 41 Chicken Asparagus and Red Pepper ............................................................. 42 Chicken Avocado Rice Salad......................................................................... 43 Chicken Balls In Cheese Soup....................................................................... 44 Chicken Beer Bake ....................................................................................... 45 Chicken Biriani............................................................................................. 46 Chicken Black Bean Paella ............................................................................ 48 Chicken Braised In Sweet Pepper-Pine Nut Sauce (Light) .............................. 48 Chicken Brassica.......................................................................................... 50 Chicken Breasts Stuffed W/Garlic, Ginger, Ham And Tarragon...................... 51 Chicken Breasts Stuffed With Veggies And Cheese ....................................... 53 Chicken Breasts With Avocado, Grapefruit, And Herbs.................................. 54 Chicken Breasts With Chilies And Arroz Blanco ............................................ 55 Chicken Breasts, Saltimbocca Style............................................................... 56 Chicken Cacciatore - 1 ................................................................................ 57 Chicken Cacciatore W/Linguini .................................................................... 57 Chicken Cassandra ...................................................................................... 58 Chicken Macadamia ..................................................................................... 59 Chicken Rice Salad....................................................................................... 60 China Chicken Rice ...................................................................................... 61 Citrus Chicken And Rice Teriyaki ................................................................. 62 Crock Pot Chicken And Rice ......................................................................... 62 Curried Spinach-Filled Chicken Breasts........................................................ 63 Honey Teriyaki Chicken With Pineapple Spears And Rice Balls ...................... 64 Latin Chicken And Rice Pot .......................................................................... 66 Lemon Parsley Chicken and Rice .................................................................. 67


Table of Contents
Chapter 2 N-Z ................................................................................................................................................69 Persian Chicken Pilaf W/ Apricots, Orange And Almonds.............................. 69 Pork Chops Chicken Flavored....................................................................... 70 Quick Salsa Chicken and Rice....................................................................... 70 Rice and Beans With Pesto ........................................................................... 71 Rice And Chicken [or Turkey] ....................................................................... 72 Rice And Corn Dressing ............................................................................... 73 Rice Pilaf...................................................................................................... 74 Rice Pilaf With Carrots.................................................................................. 74 Rice Pilaf With Corn ..................................................................................... 75 Rice Studded With Dry Fruit (Mewa Pulao) (India).......................................... 76 Rice with Chopped Vegetables ..................................................................... 77 Rice With Fresh Vegetables .......................................................................... 78 Rice with Lemon .......................................................................................... 79 Rice With Peas & Carrots,flavored With Cardamom ....................................... 80 Rice-and-Lentil Pilaf.................................................................................... 81 Rice-Stuffed Artichokes ............................................................................... 82 Ricotta And Swiss Chard Gnocchi ................................................................. 83 Rigatoni Mexicali ......................................................................................... 84 Rigatoni With Creamy Artichoke Sauce ......................................................... 85 Rillette Stuffed Duck .................................................................................... 86 Risi E Bisi ..................................................................................................... 87 Smothered Salsa Chicken And Rice .............................................................. 88 Index .............................................................................................................................................90


neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. or otherwise. and the publisher was aware of a trademark claim. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book. recording. without the prior written permission of the publisher. photocopying. No part of this book may be reproduced or transmitted in any form by any means. Where those designations appear in this book. electronic. Jo Franks vi . mechanical. the designations appear as requested by the owner of the trademark. No such use. or the use of any trade name. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. is intended to convey endorsement or other affiliation with this book.°°°°° Preface Notice of Rights All rights reserved.

green peppers. Chicken pieces. Serves 6. Serve over rice.) 1 . If desired. and cook until everything is hot. While chicken is cooking. Add to pan. Save 1 cup of chicken broth. and pineapple until crisp tender. skinned 2 Chicken Bouillon cubes Borden Low Sodium 1 tablespoon Margarine 1 cup Green pepper. thinly sliced 1 cup Pineapple chunks. Remove meat from bones and cut into chunks. but not brown. (Portion is 3/4 cup mixture served over /4 cup cooked rice. Add to vegetables. sprinkle chow mein noodles on top. diced (1 med.Chapter 1: A-M Chapter 1 A-M ALOHA CHICKEN 6 servings Source: Chicken & Rice Greats 2 ½ lbs.) Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. cooked Chow mein noodles. Mix flour with 1 Tb. melt margarine in frying pan or wok and saute the radishes. Add cut up chicken and a dash of pepper. pepper) 1 cup Radishes. optional Simmer the chicken in water with bouillon cubes. cold water and stir to remove lumps. (Put rice on to cook. unsweetened ½ cup Juice from pineapple 1 teaspoon Light soy sauce 2 tablespoons Flour ds Pepper 4 ½ cups Rice. soy sauce. canned.

cholesterol 58mg. skinned.Chicken & Rice Greats Nutrients per serving: Calories 320. sodium 314mg. fat 7g. Place in crockpot with salt. sliced 2 cups chicken bouillon 2 tablespoons soy sauce 1 cup mushrooms. Meat 2. bean sprouts. ginger. Sprinkle with almonds. Cover and cook on high 15 minutes. if desired. Serve with extra soy sauce. sliced 5 ounces water chestnuts. sliced & 1 onion. sliced 1 lb. drained 2 cups cooked rice ½ cup slivered almonds Cut chicken into strips about 2-inches long and 1/2-inch thick. bouillon. Add mushrooms and bean sprouts. Turn control to high. Exchanges: Bread 2 1/2. celery. and soy sauce. carbohydrate 39g. Serve over hot rice. 2 . crystallized 1 cup celery. Cover and cook on low 5 to 6 hours. onions. halved & boned 1 teaspoon salt 1 teaspoon ginger. AMERICANIZED CHICKEN CHOP SUEY 4 servings Source: Chicken & Rice Greats 2 chicken breast. water chestnuts. minced.

stirring constantly. Add 6 tablespoons butter. abt 1/2 cup Cooked white rice. garlic. Add sausage. and flour. and cook over medium-high heat. Remove sausage. Add chicken in batches. abt 3 cups 2 medium green bell peppers. abt 2 cups 3 medium celery ribs. and drain. and return to a boil. and parsley 3 . heavybottomed stockpot over medium-high heat. Add onions. diced. cut into 14 pieces Coarse salt. Remove from heat. about 10 minutes. reserving water. Return pot to heat. diced. sliced 1/4" thick 4 lbs. to taste ½ cup vegetable oil 1 cup all-purpose flour ½ cup unsalted butter . pur»ed. Add peppers. Do not let the roux burn. if it does overcook. white and most of green. for serving File powder. Using a paper towel. Mince leaves and stems of the parsley. thinly sliced. to taste Freshly-ground black pepper. until dark brown. (optional) Bring a large pot of water to a boil. add 2 tablespoons butter. Sprinkle flour over oil. stirring until melted. set aside. abt 1/4 cup 1 small bunch flat-leaf parsley ¼ cup Worcestershire sauce (Lea & Perrins) 2 medium scallions. discard it and start over with fresh oil. about 10 minutes. Season chicken with salt and pepper. andouille or smoked sausage. abt 1 cup 12 medium garlic cloves. remove excess oil from top of roux by laying it flat across the top. and cook until browned. and cook until translucent and very tender. reserving each separately. butter.Chapter 1: A-M ANDOUILLE AND CHICKEN GUMBO 10 servings Source: Chicken & Rice Greats 2 lbs. Heat oil in a large. diced. Cool roux slightly.(1 stick) 1 large onion. skinned chicken .(to 6 lbs). celery.

and cook over low heat until chicken is tender. add the scallions and parsley leaves. Cook. cut 1/4" slices (or other smoked sausage such as chorizo) 1 ½ lbs. about 10 minutes more. stirring frequently until vegetables are tender.Chicken & Rice Greats stems. Sprinkle gumbo with file. if desired. Add the onions. 2 teaspoons of the salt and 1 teaspoon of 4 . Just before serving. andouille sausage. and pepper to chicken mixture. ANDOUILLE AND CHICKEN JAMBALAYA 10 servings Source: Chicken & Rice Greats ½ cup vegetable oil 3 cups chopped onions 1 cup chopped bell peppers 3 teaspoons salt 1 ¼ teaspoons cayenne pepper 1 lb. Add chicken and sausage. Cover. and simmer for 30 minutes. salt. cut 1" cubes 3 bay leaves 3 cups medium-grain white rice 6 cups water 1 cup chopped green onions Heat the oil in a large cast-iron Dutch oven over medium heat. about 1 hour. While whisking. slowly add 8 cups hot water. Serve over white rice. bell peppers. smoky pork sausage that is often used in gumbo recipes. boneless white and dark chicken meat. and bring to a boil. This recipe yields 10 to 12 servings. Comments: Andouille sausage is a spicy. Skim fat from the top of the reserved pot of sausage boiling water. Add 4 cups skimmed water. Taste and adjust for seasoning. Reduce heat. Worcestershire sauce.

scraping the bottom and sides of the pot to loosen any browned particles. covered for 2 to 3 minutes. stir to combine. Cook over medium heat for 30 to 35 minutes. Add apple. or until they are caramelized and dark-brown in color. stirring often for 10 to 15 minutes. brown the vegetables for about 20 minutes. Stirring often. finely chopped 1 tablespoon lemon juice 4 ounces mushrooms. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. and cover. Add the rice and stir for 2 to 3 minutes to coat it evenly. without stirring. and 1 1/2 C. Remove the pot from the heat and let stand. skinned 1 tablespoon flour Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color (3-4 minutes). Add the chicken and the bay leaves to the pot. or until the rice is tender and the liquid has been absorbed. lemon juice. Scrape the bottom and sides of the pot to loosen any browned particles. Add the water. yellow onion. bouillon. sliced 1 teaspoon chicken bouillon 2 cups apple juice or cider 3 ½ lbs. 5 . Add the sausage and cook. Stir in the green onions and serve. mushrooms. Brown the chicken for 8 to 10 minutes. Remove the bay leaves. scrapping the bottom of the pot to loosen any browned particles. chicken thigh.Chapter 1: A-M the cayenne. of the apple juice. APPLE COUNTRY CHICKEN 5 servings Source: Chicken & Rice Greats 1 teaspoon curry powder 1 large golden delicious apple cored and chopped 1 large yellow onion.

6 . increase heat to high and cook. If you have a rice cooker. stirring until sauce is thickened. Put the chicken on the cooked rice in the pie plate. Rinse chicken and pat dry. Steam for about 30 minutes or until the chicken is done. Chop chicken into large pieces. you can just put the braised onions and chicken on top of the raw rice and cook it that way. Blend flour and remaining 1/2 C. The sauce also tastes good poured over baked potato or rice. Keep warm. Pour over chicken. AROMATIC CHICKEN WITH RICE (MALAYSIA) 4 servings Source: Chicken & Rice Greats 3 cups Cooked rice 1 Chicken (3 pounds) 1 Onion 3 tablespoons Sesame oil 2 tablespoons Light soy sauce ½ teaspoon Salt ¼ teaspoon Pepper Spread cooked rice in a pie pan. and simmer until meat near bone is no longer pink. apple juice. arrange on a warm platter. add to pan. Cut onion into wedges. Gradually add to sauce in pan. cut to test (about 30 minutes). Add soy sauce and sprinkle with salt and pepper. Reduce heat. Lift chicken from pan. In a wok or large pan heat sesame oil and brown the chicken with the onions until the onions are transparent.Chicken & Rice Greats bring to a boil. stirring. Serve warm. cover.

If you increase the amount of rice just add chicken stock to cover about 1 inch. Add the drained chicken. ORANGES AND PINE NUTS 8 servings Source: Chicken & Rice Greats 7 . chopped 1 ½ cups long grain rice 1 bottle beer 1 can tomatoes. cover and simmer on very low heat until the rice is cooked and separate. Because it's so flexible this is a good company dish. ARROZ AL HORNO WITH QUAIL. Adding the rice to just coat with a tiny bit of oil. and the pimentos. chopped 1 medium onion. Approximately 15 minutes. turmeric. cut up Marinate the chicken in the criollo sauce overnight in the fridge. saffron. Add the beer. Shrimp can also be added. some frozen green peas (the heat of the rice will cook them). In a large pan put a little oil and saute the bell pepper and onion.Chapter 1: A-M AROZ CON POLLO 8 servings Source: Chicken & Rice Greats 1 large bell pepper. drained 1 tablespoon turmeric saffron 1 drop yellow food coloring 1 jar green olives 1 cup frozen peas 1 small jar pimiento's 1 4 lb chicken. tomatoes. Then add the drained jar of green olives. food coloring (if you use it) And bring this to heat. turmeric.

saffron. cut 1/2" dice 1 green bell pepper. (3-pound) Celery leaves 8 . hot Italian sausage 1 large spanish onion. pine nuts. peppers. When quail and sausage are brown.Chicken & Rice Greats 7 cups chicken stock ½ teaspoon saffron 1 cup fresh orange juice peel of 1 orange. about 5 to 6 minutes. with bones 1 lb. carborio or spanish Bring chicken stock. cut 1/2" dice 2 tablespoons spanish paprika 4 tablespoons pine nuts 4 ounces jamon saran or jambon de bayonne. add onions. This recipe yields 8 servings. paprika. in 1/2" cubes 1 cup fresh fava beans 3 cups short-grain rice. garlic. chopped 1/4" dice 6 garlic cloves. orange juice and peel to boil and place on back of stove. cut 1/4" batonette 6 tablespoons extra-virgin olive oil 8 quail. ARROZ CON CALDO DE POLLO (RICE WITH CHICKEN BROTH) 12 servings Source: Chicken & Rice Greats 1 whole chicken. Cook 20 minutes uncovered and unstirred and allow to rest 5 minutes before serving. When smoking. Cook until onions are softened. season quail and place in pan to brown. Add rice and cook 3 to 4 minutes. Add stock and bring to boil. ham and fava beans and stir. or two burners on the home stove add olive oil. thinly sliced 1 red bell pepper. In an 18-inch to 22-inch paella pan over a fire made of grape vine clippings or a hot grill. cleaned.

reduce heat and simmer until rice is tender. Add few celery leaves and peppercorns. Remove chicken. then bone and skin. chopped 1 cup rice Salt White pepper Lemon wedges Chopped green onions Place chicken in large stock pot and cover with 3 quarts water. strain and reserve broth. Add reserved broth. Saute garlic in oil in large stock pot until light golden. Remove 1 teaspoon and reserve for garnish. reduce heat and simmer about 1 hour or until tender. ARROZ CON POLLO 6 servings Source: Chicken & Rice Greats ½ cup Olive Oil ¼ cup Tomato Sauce 1 Frying Chicken Cut Up ⅛ teaspoon Saffron (Powdered) 1 Small Onion Chopped 2 ½ cups Chicken Broth 1 Clove Garlic. 10 to 15 minutes.Chapter 1: A-M 6 black peppercorns 2 teaspoons minced garlic 2 tablespoons oil 1 tablespoon minced ginger root 1 medium onion. Garnish with reserved garlic and green onions. Bring to boil. Chop or shred meat and set aside. cover. Serve with lemon wedges to squeeze into soup as desired. Add chicken and heat through. Minced 1 cup Uncooked Rice 9 . Add onion and saute until tender. Season to taste with salt and white pepper. Add ginger to remaining garlic in pan and saute about 1 minute. Add rice. Makes 10 to 12 servings. Bring to boil. Cool chicken enough to handle. stirring to coat with oil.

Cover and simmer about 30 minutes. about 5 minutes. cover again and simmer for 30 minutes longer. In large skillet. saffron dissolved in chicken broth. brown chicken on both sides.Chicken & Rice Greats Salt And Pepper To Taste Heat oil. ARROZ CON POLLO (CHICKEN AND RICE) 6 servings Source: Chicken & Rice Greats 1 lb. Cover and cook for 20 minutes. Add onion and garlic. remove from heat and let steam. pimentos and capers. stir well. then add tomato sauce. skinless. Add peas. Add rice. until rice has adsorbed liquid. chopped 1 jalapeno pepper. quartered 2 green peppers. fry a few minutes. minced 2 tablespoons chopped fresh coriander 2 cups chicken stock 1 cup crushed and drained canned Italian plum tomatoes 1 teaspoon ground cumin 1 teaspoon chili powder ¾ cups long-grain brown rice 1 ds cayenne pepper 1 cup green peas. seeded and 3 cloves garlic. 10 . or until all liquid has been absorbed and chicken is tender. (fresh or frozen) 1 tablespoon sliced pimentos 1 tablespoon rinsed and drained capers Saute chicken strips in nonstick skillet until white. bring all other ingredients. boneless chicken cut into 1" strips 1 medium onion. Set aside and keep warm. salt and pepper. to a boil. except peas.

garlic and green pepper and saute until the onion is transparent and glazed. Chicken. or until the grains of rice are tender. Add the onion. remove the cloves and bay leaves before serving. 11 . and then turn the heat back to simmer. Cover and simmer for 20 minutes longer. Add the rice. garnish with pimentos and capers. Place the oil in a large skillet and saute the chicken until golden brown. 1 Sweet red pepper Dry the pieces of chicken with paper towelling. If you wish. Bring to a rolling boil. stir it in well. sliced paper thin ½ cup Chopped green pepper 1 cn Tomatoes (#2) ½ teaspoon Sait ¼ teaspoon Pepper ½ teaspoon Paprika 4 Cloves 2 sm Bay leaves 1 cup Raw rice 1 10 ounce package frozen peas. Sprinkle the peas and pepper over the top. cut into pieces ¼ cup Cooking oil ½ cup Chopped onion 1 Clove garlic. ARROZ CON POLLO (MEXICAN STEWED CHICKEN WITH RICE) 6 servings Source: Chicken & Rice Greats 3 lbs. cloves and bay leaves. for 5 minutes more. uncovered. and cook. salt. Makes 6 servings. Serves 6. paprika. pepper.Chapter 1: A-M Arrange chicken and sauce over rice. Then add the tomatoes. Cover and simmer for 25 minutes.

onion. chopped 1 teaspoon garlic salt ½ teaspoon dried oregano leaves ⅛ teaspoon ground turmeric 1 bay leaf. Mix broth. diced 1 clove garlic. oregano. chopped ½ cup onion. Cook in oven until rice and thickest pieces of chicken are done and liquid is absorbed. Cook uncovered in 350 oven 30 minutes.) pimento strips pitted ripe olives Place chicken. thawed and drained (10 oz. rice. Remove chicken and drain fat from dish. about 30 minutes.1 6 servings Source: Chicken & Rice Greats 3 lbs. bay leaf and peas in baking dish. chicken thighs and legs ½ teaspoon paprika 1 tablespoon cilantro. cut up ¾ teaspoons salt ½ teaspoon paprika ¼ teaspoon pepper 2 ½ cups chicken broth 1 cup uncooked regular rice 1 medium onion. ARROZ CON POLLO . garlic salt. Top with chicken. cover with aluminum foil. crumbled 1 package frozen green peas. Sprinkle with salt. Heat broth to boiling.2 4 servings Source: Chicken & Rice Greats 2 tablespoons oil 2 lbs. Garnish with pimento strips and olives.Chicken & Rice Greats ARROZ CON POLLO . 13x9x2 inches. paprika and pepper. broiler fryer chicken. in ungreased rectangular baking dish. turmeric. skin sides up. crushed 1 ½ cups water ½ cup white wine 12 .

Velveeta. combine thoroughly. cilantro. tomatoes. Stir in celery. almonds and rice.Chapter 1: A-M 3 tomatoes. and seasonings. add peas and simmer another 10-20 minutes or until rice is ready. cooked and diced 1 tablespoon chili powder 2 cups cheddar cheese. shredded 1 clove garlic. sliced 13 . wine. ARROZ CON POLLO CASSEROLE 8 servings Source: Chicken & Rice Greats 2 tablespoons flour ¼ lb. Add paprika. cooked 2 tablespoons vegetable oil 4 cups chicken breast. Cover and simmer 20 minutes. Saute until onion is clear. bouillon cube. Stir in water. shredded 1 cup milk 1 cup chicken broth ⅔ cups picante sauce 1 teaspoon ground cumin ½ teaspoon oregano leaves. crushed sour cream ripe olives. onion and garlic. diced 1 bouillon cube 1 bay leaf ½ teaspoon oregano 1 teaspoon mixed vegetable seasoning ½ teaspoon basil 1 cup celery ½ cup almonds ¾ cups short grain brown rice ¾ cups wild rice 2 cups peas Heat oil and brown chicken in it for 10 minutes. minced 4 cups rice.

Retain this and add water to make it up to 600 ea mL. Gradually add milk. Precook 600 to 800 g octopus in 200 mL red wine with a little water. broth. Top with 1/2 c. Baby ones won't need so much precooking. stirring. Cook over medium heat. Bake at 350℉ for 20 minutes or until hot. Spoon 1 cup sauce mixture evenly over chicken. Add 2 garlic cloves finely 14 . add a chopped onion and cook gently. Let stand 5 minutes before serving. stir until melted. Cut the drained octopus into small pieces. Heat 150 mL olive oil in a large saucepan. top with half the chicken. Spoon 2 cups rice onto bottom of lightly greased 9 X 13 inch baking dish. until flour is browned. Top with sour cream and olives. The octopus will exude liquid so that you are likely to end up with more cooking liquid at the end. picante sauce. Cover with remaining shredded cheese. 5 minutes. as desired. stirring constantly. Add Velveeta. ARROZ DE POLVO 4 servings Source: Chicken & Rice Greats It can be made with octopuses of any size. Stir in chili powder. shredded cheese. Spoon remaining sauce evenly over chicken. Top with remaining rice and chicken.Chicken & Rice Greats Cook flour and garlic in oil over low heat stirring constantly. Keep warm. cumin and oregano. for 2 or 3 minutes.

taste a grain or two to make sure it is soft. Makes 4 servings. to taste freshly-ground black pepper.(BLACK RICE W SHELLFISH & GARLIC MAYONNAISE) 8 servings Source: Chicken & Rice Greats 16 large shrimp -. stir to ensure the rice is not catching on the bottom of the saucepan. The rice should still be quite damp. homemade. Add the cooking liquid from the octopus and bring it to the boil. cockles or manila clams 1 lb. ARROZ NEGRO . cut 1/4" dice 8 garlic cloves. then turn the heat very low and put the lid on the saucepan. In 5 minutes more. (abt 1 lb) 1 ½ lbs. canned or cubes 2 cups chopped fresh tomatoes 1 cup sliced scallions salt. mussels 6 tablespoons extra-virgin olive oil 1 large spanish onion. Cook for a few minutes longer. cut 1/4" dice 2 red bell peppers.Chapter 1: A-M chopped. Add g rice (preferable a short-grain risotto rice like arborio) and bring back to the boil. and a large green pepper cut into snips. 15 . skinned and chopped. pepper and chilli powder to taste. Serve. After 15 minutes. Season with salt. calamari ½ lb. 3 tomatoes. thinly sliced 2 tablespoons spanish paprika 2 tablespoons squid ink (available in specialty stores) 3 cups short-grain rice 8 cups fish stock.

peppers. garlic and paprika and cook until softened. Scrub cockles and debeard and scrub mussels. Add onion. Add fish stock and bring to a boil. Stir in tomatoes and scallions and season with salt and pepper. Serve with Ajo Aceite. not stirring. for 18 to 20 minutes.Chicken & Rice Greats to taste 1 recipe ajo aceite garlic mayonnaise Peel shrimp. about 6 to 8 minutes. ASIAN SALAD CHICKEN SOUP 4 servings Source: Chicken & Rice Greats 2 cups chicken stock or veal or fish or vegetable stock 2 cups water 2 tablespoons soy sauce 4 cups mushrooms. thinly sliced 1 bunch watercress. clean calamari and slice into 1/4-inch rings. Arrange fish in pan and continue to cook. wiped clean trimmed and thinly sliced 2 nickel-size slices fresh ginger ¼ teaspoon dried red pepper flakes 2 tablespoons oriental sesame oil 2 tablespoons vegetable oil 2 tablespoons rice vinegar 3 cups bean sprouts 4 scallions. or until rice is tender and liquid is absorbed. rinsed and stemmed salt and freshly ground black pepper 1 lb. This recipe yields 8 servings. Set all shellfish aside. Add squid ink and rice and continue to cook. heat olive oil until smoking. about 3 to 4 minutes. skinless boneless chicken breasts diced into 2 inch 16 . In an 18-inch to 22-inch paella pan.

water. bring the stock.Chapter 1: A-M cubes 2 tablespoons black sesame seed. mushrooms. Lower the heat simmer. Season to taste with salt and pepper. Blend the sesame. over moderate heat. When the mushrooms are tender. warm 1 cup applesauce 17 . vegetable oils and rice vinegar. peeled. optional or toasted white sesame seed In a large saucepan. add the chicken to the soup and simmer. Divide this salad among 4 soup bowls and reserve for later. sliced 2 teaspoons Dijon mustard 1 cup shredded cabbage 1 ¾ cups low sodium chicken broth. Remove the ginger slices. covered for 10 minutes or until the mushrooms are tender. scallions and watercress and season to taste with salt and pepper. sliced ¼ teaspoon pepper 6 apples. Toss this dressing with the bean sprouts. then ladle the hot soup over the bean sprout mixture and garnish with sesame seeds. cut in parts ¼ cup apple cider vinegar ½ teaspoon nutmeg 6 whole cloves ½ teaspoon salt 3 carrots. AUTUMN CHICKEN AND APPLE STEW 4 servings Source: Chicken & Rice Greats 1 chicken. uncovered for 5 minutes or until the chicken is cooked through. over high heat. ginger and red pepper flakes to a boil. soy sauce. peeled.

BAJAN BAKED CHICKEN 4 servings Source: Chicken & Rice Greats 4 chicken thighs 4 chicken drumsticks chopped seasonings----10 scallions chopped 1 medium onion diced 1 bell pepper seeded and diced 1 habanero pepper seeded and minced 3 garlic cloves minced 2 tablespoons butter softened 1 tablespoon thyme 18 . about 10 minutes. if desired. Sprinkle with nutmeg. turning to brown on all sides. vinegar. remove chicken and vegetables to warm serving bowl and keep warm. stirring into liquid.Chicken & Rice Greats Spray large Dutch oven with vegetable cooking spray and heat over medium high temperature. Spread mustard over chicken pieces. add warm broth. With slotted spoon. Cook. bring to a boil. Into liquid. about 10 minutes more or until fork can be inserted in chicken with ease. Add apples and cook 5 minutes. stir applesauce. reduce heat to low and cook 15 minutes. Cover. Add chicken and cook. salt and pepper. Serve with brown rice. covered. cloves and carrots. Add cabbage. boil on high temperature 5 minutes and pour over chicken and vegetables.

"Chopped seasoning" is a popular blend of spices on the Caribbean island. fish and pork. forming a paste. (not instant) Place chicken in prepared casserole dish. Preheat the oven to 275℉ Place the chicken in a baking dish in a single layer and bake for 45 minutes. Process for 30 seconds. Turn the chicken after 20 minutes and baste with the pan juices. residents are known to use the blend of seasoning to marinate chicken. Pour over chicken. boneless skinless chicken breasts 1 can cream of mushroom soup 1 cup water 1 envelope onion soup mix 1 cup rice. Marinate for 4-6 hours. Cover and bake at 375∞F. Place the chicken in a bowl. until the meat pulls easily from the bone.Chapter 1: A-M 1 tablespoon parsley minced ¼ cup lime juice ¼ teaspoon salt ¼ teaspoon pepper In a food processor fitted with a steel blade. In separate bowl mix together remaining ingredients. BAKED CHICKEN AND RICE 2 servings Source: Chicken & Rice Greats 1 lb. Scrape the sides at least once during the processing. . for 1 hour. 19 . covering it with the paste. place all the ingredients except the chicken. Force the paste into any crevices in the chicken. Serve with rice and curried vegetables.

brushing with the remaining baster for 30 minutes longer or until done. to taste freshly-ground black pepper. Brush chicken with part of the baste. peeled and sliced 8 chicken thighs salt. Bake at 375℉. Meanwhile. 20 . BAKED LEMON CHICKEN 4 servings Source: Chicken & Rice Greats 4 boneless chicken breasts 1 Stick of butter ⅓ cup Lemon juice ½ cup Flour ½ cup Minced onion 1 Clove minced garlic 1 teaspoon Salt and pepper Bone and pound the chicken breasts. brushing with pan drippings for 30 minutes. turning skin side up if not boneless. Serve with rice and a vegetable. minced onion. peeled and chopped 2 medium yellow onions.Chicken & Rice Greats Comments: Very simple baked dish. Dredge with flour. make the lemon baste. BARLEY WITH CHICKEN AND ONIONS 4 servings Source: Chicken & Rice Greats 3 tablespoons olive oil 2 garlic cloves. and bake. Coat chicken on all sides. garlic and salt and pepper. Melt the butter in a baking pan. where you mix 1/3 cup lemon juice.

Chapter 1: A-M to taste 1 cup barley. the browned chicken. rinsed and drained 6 cups chicken stock. even salads. You can put it in soups. over low heat until liquid is absorbed and chicken is tender. spice tea bag 21 . dissolved in ½ teaspoon minced ginger 2 tablespoons water 1 lb. fresh or canned 2 tablespoons chopped fresh parsley Heat a large frying pan and add 2 tablespoons of the oil. cover and simmer 30 minutes or until liquid is absorbed. but barley grows to three to four times its original size. onion and parsley. Bring to a simmer and cook.to 8-quart pot. Add remaining 3 cups of chicken stock. Heat the frying pan again and add the remaining tablespoon of oil. Add garlic and onion and sauté until tender. This recipe serves 4 to 5. Bring to a boil. Season the chicken with salt and pepper to taste. stews. Remove from pan and set aside. Place the rinsed barley and 3 cups of chicken stock in a 6. covered. Salt and pepper to taste. Brown the chicken on both sides and set aside. BENGAL SPICED CHICKEN 2 servings Source: Chicken & Rice Greats nonstick cooking spray 1 in bite-sized chunks ½ teaspoon minced garlic 2 teaspoons corn starch. Comments: Barley is a most interesting and frugal grain. Rice doubles when it cooks. skinless chicken -sauce--1 cup water 2 tablespoons soy sauce 1 celestial seasonings Bengal 1 tablespoon sugar. casseroles. boneless.

thinly sliced on The diagonal ¼ cup Finely chopped flat-leaf Parsley 22 . it sounds perfectly awful. quartered 1 Whole clove 2 Ripe tomatoes. Notes: Bengal Spice herb tea contains cinnamon. Add corn starch dissolved in water. dates. Add sauce. cardamom. Add the rest of the sauce ingredients to the tea and mix well. but it adds a delicious flavor to the chicken! BRAZILIAN CHICKEN RICE SOUP 4 servings Source: Chicken & Rice Greats 1 3 lb Chicken 1 Bay leaf 1 Medium onion. and quinoa. Cook garlic and ginger for about 30 seconds. roasted carob. quartered 1 Carrot. and cook over high heat. cloves. until sauce has thickened. tied in A piece of cheesecloth ½ cup Uncooked white rice Salt & freshly ground black Pepper 3 Carrots. Serve over rice. and simmer for another 10 minutes. As a tea. lower heat. ginger root. roasted chicory root. cut into 1" pieces ¼ cup Chopped celery leaves 20 Black peppercorns. nutmeg. bring to a boil. Remove tea bag and discard.Chicken & Rice Greats Prepare the sauce: Put tea bag in water and microwave for 2 minutes. Coat large skillet with cooking spray. Add chicken and stir fry until opaque. black pepper.

and peppercorn bundle. celery leaves. Add the rice. onion quarters. 1 carrot. BRAZILIAN HOLIDAY CHICKEN 6 servings Source: Chicken & Rice Greats 23 . Pin the bay leaf to 1 onion quarter with the clove.Chapter 1: A-M Wash the chicken thoroughly. skim off the fat and foam that rise to the surface. Add 10 cups cold water and bring to a boil. or until the rice is tender. pressing the vegetables to extract the juices. adding salt and pepper to taste. Add the thinly sliced carrots and celery to the soup with the shredded chicken and half the parsley. Place the chicken in a large pot with the tomatoes. skimming often to remove the fat. Correct the seasoning. salt. Strain the broth into a large saucepan. Remove the chicken from the broth and let cool. Reduce the heat and simmer for 1 hour. Remove the skin and any pieces of fat. (There should be about 8 cups of broth.) Pull the chicken meat off the bones and shred or finely dice it. Using a ladle. Simmer the soup for another 10 minutes. Sprinkle with the remaining parsley and serve at once. and pepper to the broth and simmer for 10 minutes.

Add celery and cook for 25 minutes more or until celery is tender crisp. Reduce heat. chopped broccoli. boned. (frozen). chopped ¼ cup margarine. skinless Combine all ingredients except celery in a large sauce pan. BROCCOLI RICE-A-RONI CASSEROLE 8 servings Source: Chicken & Rice Greats 1 onion. sliced 1 ½ green pepper. Serve with rice. chopped 1 rib celery. (1/2 stick) 1 10 oz pkg. to taste 24 . diced 1 red pepper ½ teaspoon garlic powder 1 bay leaf 1 teaspoon garlic powder ¼ teaspoon cumin ¼ teaspoon oregano 30 ounces tomato sauce 15 ounces sauce can water 1 tablespoon fresh lemon juice 5 cups chopped celery Chicken breast meat cut into 1" square pieces. chicken * 1 large onion. Bring to a boil. cover and simmer for 1 hour and 20 minutes.Chicken & Rice Greats 3 cups skinned. boneless. cooked & drained 1 box chicken rice-a-roni 1 10 3/4 oz cream of chicken soup. (can) 1 4 oz jar cheese whiz 1 ds Tabasco sauce pepper.

Put pressure regulator weight in place. CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER) 4 servings Source: Chicken & Rice Greats 1 fryer.Chapter 1: A-M Cook Rice-A-Roni according to directions. Time from this point on for 12 minutes. Brown the cut up chicken pieces nicely on all sides. Lower heat immediately to a level that keeps the weight just barely moving. cut up 2 tablespoons peanut oil 1 cup diced celery 1 cup chopped onion ½ cup diced bell pepper 4 cloves garlic. (whole) Add the peanut oil to a very hot pressure cooker pot. Saute onion and celery in margarine until tender. you can always add more at the table when the meal is served. finely chopped 1 cup Rhine wine 4 cups canned whole tomatoes with juices Louisiana hot sauce to taste 1 teaspoon salt 2 large bay leaves. The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. Leave heat under cooker on high until the weight begins to jiggle. When the pressure has been reduced. Place lid on pressure cooker tightly. open the pot and place back on 25 . Start off with a little. Remove pot from heat and cool. Add all the rest of the ingredients to the pot and stir to blend. Bake 350℉ until hot and bubbly. Combine onion and celery with rice and remaining ingredients. Pour into a 2-quart baking dish.

Add chicken. Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot. add a little water. Let chicken stand. turn the fire up high and reduce the liquid. If it is too thick. If it is too thin. cover with plastic wrap. Marinate in refrigerator 30 minutes Remove from marinade. Microwave at high 8 to 10 minutes Or until chicken is done. stir well. oregano. pepper and onion in a 1-quart glass measure. reserving marinade. hot sauce. minced garlic in a large shallow container.Chicken & Rice Greats the burner. Place chicken on microwave glass platter. CAJUN SPICED CHICKEN 8 servings Source: Chicken & Rice Greats 1 cup vegetable juice cocktail 2 tablespoons red wine vinegar 2 teaspoons hot sauce ½ teaspoon oregano 10 garlic 4 skinned drumsticks 2 tablespoons chopped celery 2 tablespoons diced green bell pepper 2 tablespoons chopped onion 1 tablespoon cornstarch 4 cups hot. turning once to coat. 5 minutes Combine celery. giving dish a quarter-turn at 2 minutes Intervals. microwave at high 3-4 minutes Or until vegetables are 26 . cooked regular rice Combine vegetable juice. turning back 1 corner to vent. covered. vinegar. Stir the ingredients very gently to distribute and check the consistency of the sauce.

green pepper. onion. Shake flour in cooking bag. sprinkle lightly over chicken. Makes 2-3 servings. Bake 1 hour or until tender. canned. Combine rice. place in 13x9x2-inch baking pan. thyme and salt in bag. Add to vegetable mixture and micro. Combine cayenne pepper and garlic powder. cut in Half ¼ cup Water 4 To 6 pieces chicken ¼ teaspoon Cayenne ¼ teaspoon Garlic powder Preheat oven to 350℉. squeeze bag to blend ingredients. Close bag with nylon tie. 27 . top with sauce. CAJUN SPICED CHICKEN AND RICE 3 servings Source: Chicken & Rice Greats 1 tablespoon Flour 1 Cooking bag 1 cup Rice.wave uncovered at high 1-2 minutes Or until thickened. sliced ½ teaspoon Thyme leaves ¼ teaspoon Salt 14 ½ ounces Tomatoes. Serve chicken over rice. cut in chunks ½ cup Onion. Add tomatoes and water. celery. Place chicken in bag on top of rice mixture. chopped ¼ cup Celery. stirring until smooth. Combine reserved marinade and cornstarch. instant 1 Bell pepper. Arrange ingredients in an even layer.Chapter 1: A-M tender. make half-inch slits in top.

cook. green onions. Stir in dry milk. canned 1 tablespoon flour 11 ounces cream of mushroom soup 1 cup port wine 1 cup water ¼ cup dry milk powder 1 teaspoon salt ¼ teaspoon tarragon leaves ¼ teaspoon black pepper 15 ounces artichoke hearts 6 green onions 2 tablespoons parsley Remove bones. Chop green onions. skin. tarragon. Brown chicken on all sides. about 10 minutes. until sauce thickens. Drain mushrooms and add to skillet. and all fat from chicken. and parsley. Add soup.Chicken & Rice Greats CAPITAL CHICKEN SKILLET 4 servings Source: Chicken & Rice Greats 2 chicken breasts. wine. and water. stirring. The original recipe called for 1/2 c cream rather than 1/4 cup dry milk. Stir in flour. and pepper. In large skillet. salt. boneless 1 tablespoon oil 8 ounces mushrooms. add frozen green beans or peas after sauce thickens. 28 . cut into bite-sized pieces. CARIBBEAN CHICKEN MEDLEY 6 servings Source: Chicken & Rice Greats 1 tablespoon cornstarch ½ teaspoon dry mustard ½ teaspoon ground ginger ½ teaspoon dried cilantro leaves 1 can pineapple chunks. Heat through and serve over rice. Mix in artichoke hearts. For heartier servings. heat oil on medium. Drain artichoke hearts.

Microwave at High for 12 minutes or until sauce is thickened and translucent. sliced diagonally In 2 quart casserole. drained (8oz. diced 3 cups Cooked rice. zucchini and carrot. Re-cover. breasts. cooled 1 cup Celery. Serve over hot cooked rice if desired. boneless whole chicken. sliced ½ cup Yogurt. crushed Pineapple 2 tablespoons Pimiento. the soy sauce and dressing. chopped 8 ounces Unsweetened. nonfat ¼ cup Mayonnaise 1 ½ tablespoons Lemon juice 1 teaspoon Curry powder ½ teaspoon Salt 29 . Microwave at High for 2 minutes or until hot. cubed and thinly sliced ¼ cup chopped carrot 6 green onions. ginger and cilantro. finely sliced ¼ cup Green pepper. Stir in onions and pineapple chunks. CARIBBEAN CHICKEN SALAD 1 servings Source: Chicken & Rice Greats 2 cups Cooked chicken or turkey. Cover. Blend in pineapple juice. mustard. Add chicken. combine cornstarch.) ? cup juice) 2 tablespoons soy sauce 2 tablespoons Russian dressing or catsup 1 ½ lbs. skin remove cut into 1" pieces 1 small zucchini.Chapter 1: A-M in juice. stirring 3 times.

green pepper. blend remaining ingredients. Chill. (8 oz) ½ cup pimiento-stuffed olives fluffy rice Rinse chicken pieces and pat dry. chopped 2 bay leaves ¾ cups beer 1 can tomato sauce. CHICKEN 'N OLIVES 6 servings Source: Chicken & Rice Greats 3 lbs. celery. Lightly season with salt and pepper.Chicken & Rice Greats ¼ teaspoon Pepper Combine chicken. Stir vigorously or shake to blend. cut into serving pieces salt and pepper 1 clove garlic. Combine all ingredients except chicken and rice in crock pot. be sure all chicken is moistened. minced 1 large onion. In small bowl or jar. pineapple and pimiento. rice. coating well. Add chicken pieces. 30 . Toss lightly until well mixed. stir well. Cover and cook on low setting for 7 to 9 hours. chicken pieces. Pour over chicken mixture.

Cover the pot and simmer for 1 hour or until the chicken is very tender. chopped ½ cup Rice vinegar ¼ cup Low sodium soy sauce 2 Bay leaves ¼ cup Water 1 teaspoon Sugar ⅛ teaspoon Fresh black pepper. Remove the bay leaves and serve with a small amount of marinade. Add all other remaining ingredients. cut up 1 head garlic. and pour over chicken to cover. fat 3 gm.Chapter 1: A-M CHICKEN ADOBO 4 servings Source: Chicken & Rice Greats 4 5 oz chicken breasts halves skinned and boneless 2 lg Crushed cloves of garlic 1 md Onion. sodium 544 mg. ground Rinse chicken pieces and place in large pot. (or more to taste) 5 ground black pepper 500 water 250 vinegar. coarsely chopped 50 soy sauce.2 1 servings Source: Chicken & Rice Greats 1 kg chicken pieces. pieces of chicken each) Calories: 171. protein 29 gm Exchanges: each serving equals 3 proteins CHICKEN ADOBO . (rice vinegar) 2 bay leaves 25 cooking oil 31 . Serves: 4 (3 oz.

Chicken & Rice Greats Put vinegar. heavy-bottomed frying pan. grated 3 teaspoons vinegar 1 small piec chili In a soup pot. divided 1 teaspoon ground black pepper ¼ teaspoon salt ¼ teaspoon fresh ginger. until the chick Remove the bay leaves and serve over rice. 2 cups coconut milk. You can substitute pork for the chicken. partly covered. pepper. Add the chicken to the fry pan and brown it over medium-high heat (about Add the broth to the fry pan and simmer. ginger and vinegar. chopped 2 tablespoons olive oil 1 whole chicken. soy sauce. or mix the two. Co Meanwhile. heat the cooking oil in a large. bay leaves. CHICKEN ADOBO IN COCONUT MILK 4 servings Source: Chicken & Rice Greats 2 tablespoons garlic. salt. This dish is too strongly fl Author's Notes: Adobo is the national dish of the Philippines. minced 1 onion. black pepper. and water in a saucepan. 32 . Add chicken pieces. cut up 3 cups coconut milk. sauté garlic and onion in 2 tablespoons olive oil.

Sprinkle French onion rings on top and bake for 7 more minutes. about 1 hour and 10 minutes. Serve over hot rice. If using powdered form. Add chilli (optional to taste) to make dish hot and spicy.Chapter 1: A-M Bring to a boil and simmer uncovered until chicken is very tender. stir and simmer 2 to 3 minutes until sauce is thick and oily. Add remaining coconut milk. follow package instructions to make coconut milk. cooked 1 can cream celery soup 1 can cream of chicken soup 1 can chicken broth 1 ⅓ cups minute rice 1 tablespoon Worcestershire sauce 1 ds Tabasco ⅓ cup sherry salt and pepper ½ can French onion rings Directions: Mix all ingredients except French onion rings in casserole and place in oven heated to 325℉ for 7 minutes. CHICKEN ALA CAN-CAN 6 servings Source: Chicken & Rice Greats ***ingredients*** 1 cup diced or chopped chicken. Note: Coconut milk is found in Hispanic or Asian food sections in canned or powdered forms. 33 .

Chicken & Rice Greats CHICKEN ALMOND STIR FRY 4 servings Source: Chicken & Rice Greats --sauce--½ cup chicken stock 2 teaspoons soy sauce 2 teaspoons corn starch ¼ teaspoon sugar 1 pn pepper --stir fry--¾ lbs. Keep chicken separate. In a separate bowl. Remove ginger and add chicken. Set aside. Add soy sauce mix. Stir cornstarch mix and pour into wok. Stir fry for 2 minutes. mix half the stock with soy sauce. heat and add almonds. stir fry for about 2 minutes or until just golden. String and trim peas. Stir fry uncovered for 30 seconds or until ingredients are glazed. Stir fry for 30 seconds. Heat wok over high heat until drop of water sizzles into steam. diced ½ cup almonds. remove almonds and set aside. diced ¼ cup veg oil 2 slices ginger ¼ cup onion. snow peas ¼ cup celery. skinned. Reheat oil and add ginger and garlic and stir fry 30 seconds. Combine diced vegetables. sugar and pepper. diced ½ lb. minced Sauce: In a small bowl. cabbage. Add all vegetables and toss to coat with oil. combine remaining stock and cornstarch. snow peas. and water Chestnuts into 1/4 inch cubes. bamboo shoots and celery. Cover and steam for 2 minutes or until vegetables are tender but crisp and chicken cooked through. bok choy or nappa ¼ lb. Add oil. Stir Fry: Dice chicken (or pork or beef). raw chicken 4 water chestnuts ½ cup bamboo shoots. With slotted spoon. mushrooms. Transfer to heated platter and 34 . blanched 2 garlic cloves.

Add onions. celery. Gumbo may or may not be served over rice. cut up or boned 1 cup flour 2 cups celery. Approximately 10 minutes before serving. File may be placed on the table for individuals to add to their gumbo if they wish. andouille sausage 3 ¾ cups onions. Reduce to simmer and cook for an hour or more. Add sausage (cut in 1/4" rounds) to pot and saute with chicken. add green onions. stir continuously until vegetables reach desired tenderness. continuing to stir frequently. 35 . chopped 1 cream sherry Season and brown chicken in oil (lard. chopped 2 cups green pepper. Gradually stir in liquid and bring to boil. Season to taste. and later garlic to roux. Adding sherry at the table is also an option. Serve over rice. Make roux with equal parts of oil and flour to desired color (I make a dark chestnut color). chopped 3 teaspoons garlic. 1/4 to 1/2 tsp per serving is recommended. Return chicken and sausage to pot and cook with vegetables. CHICKEN AND ANDOUILLE GUMBO 15 servings Source: Chicken & Rice Greats 1 cup oil 1 ½ lbs. chopped 1 salt 2 cups green onion. Remove both from pot. bacon drippings) over med-hi heat. chopped 8 ½ cups chicken stock 1 cayenne pepper 1 file 1 cooked rice 1 chicken.Chapter 1: A-M serve topped with almonds. green pepper.

. and cook together with roux. Lay one (or two if they'll fit side by side) asparagus length on top.a fine green powder that is young dried and ground sassafras leaves. cross-wise Roll the breast up and secure with toothpicks. The word file means to twist or make threads. Ugh! Do it right. a liquid that is rather stringy as you bring your spoon out of the bowl.Chicken & Rice Greats File .you should have a bundle of chicken rolled 36 . Sprinkle a little of the mozzarella at one end of each breast. If you scorch your roux. let each person add their own at the table. saute. even slightly. used in gumbo for flavor and thickening. deboned split ½ cup shredded part-skim mozzarella 6 asparagus spears. add 4-6 cups of cut okra to trinity. (garlic plus your favorites) v small amount of light oil toothpicks Flatten each chicken breast and season to taste. fresh rice or small pasta Italian seasonings.. and start over again after you have thoroughly cleaned the pot. When making an okra gumbo. CHICKEN AND ASPARAGUS 2 servings Source: Chicken & Rice Greats 2 chicken breasts. while you are making it. the oil you use must be free of food particles to avoid burning. If making roux over very high heat. that is what you will end up with. throw it out. washed and into 2-3 inch length marinara sauce. If you put the file directly into the gumbo while it is cooking. (bottled or.

Shake off any excess Increase heat slightly and add chicken to the saucepan. boneless skinless chicken breast ¼ cup flour 3 cups chicken stock 3 cups chickpeas.g. Stir occasionally to keep from sticking. diced 3 tablespoons parsley. Cook about 3 minutes or until onion is tender. chopped salt and pepper. to taste In a large saucepan (4 quart) heat oil over medium heat. Add onion and curry powder. not distributed throughout the roll. like paper towels on a cardboard roll). Pour Marinara Sauce over it all and simmer until the chicken is cooked thoroughly. Cook until just brown on all sides. 37 . Cut chicken into bite sized pieces. ginger and chicken stock and simmer for 45 minutes. peeled and d 2 tablespoons oil ½ cup onion. chopped 1 tablespoon curry powder 1 lb. Serve over Rice or pasta. Add garlic. The mozzarella should be at the center ONLY. minced or crushed 1 1" cube ginger. Toss in the flour.Chapter 1: A-M cylindrically around the spear (e. cooked 1 tomatoes. Saute the breast-rolls in a LIGHTLY oiled fry pan (as little as you can get away with) until browned. Repeat for all breasts. WARN your guests about the toothpicks! CHICKEN AND CHICK-PEA CURRY WITH GINGER 1 servings Source: Chicken & Rice Greats 3 centiliters garlic.

heavy ungreased skillet over low heat. Remove the sausage to paper towels to drain. continue to fry the sausage until the slices are browned. and serve over rice. CHICKEN AND LINGUICA GUMBO 8 servings Source: Chicken & Rice Greats 1 lb. Stir in chick-peas and parsley and cook about 25 minutes or until chicken is fork tender. according to taste 4 cups Hot. about 6 minutes. cut in 1/4-inch-thick rounds Vegetable oil 1 (2 1/2. Add salt and pepper. cut in pieces Salt and freshly ground black pepper to taste ½ cup Flour plus 6 tablespoons flour 1 ½ cups (about 2 bunches) finely chopped green onions.Chicken & Rice Greats uncovered. green and White parts 1 cup Finely chopped celery ½ cup Finely chopped green pepper ¼ cup Finely chopped parsley 3 Garlic cloves. minced 9 cups Chicken stock Cayenne pepper and/or Tabasco sauce to taste 2 To 6 t file powder. Add vegetable 38 . freshly cooked rice Finely chopped green onions for garnish Cook the sausage in a large. turning the slices frequently with a spatula until there is a film of fat over the bottom of the pan.to 3 1/2-pound) chicken. turning the slices occasionally. Linguica sausage. Increase the heat to medium and.

Stir in the file powder to taste. stirring occasionally. While gumbo is simmering. Add the green onions. Remove the chicken from the skillet and drain on paper towels. stirring frequently. Cook. Simmer. Cook the mixture. stirring constantly. Add to the gumbo and simmer for minutes longer. for 30 minutes. heavy pot until smooth. Reheat over medium-low heat. Place 1/2 cup of the flour on a plate. celery. parsley and garlic to the roux. Do not allow the roux to burn. bone the cooked chicken and. cayenne and/or Tabasco sauce.Chapter 1: A-M oil to the fat in the skillet to a depth of 1/2 inch. Let the gumbo cool completely at room temperature. over medium heat until the fat-flour mixture (called a roux) is nut brown. Dredge the chicken pieces in the flour and shake of the excess. Heat the oil in the skillet over medium-high heat. green pepper. stirring occasionally. slowly add the chicken stock. Whisk the reserved 6 tablespoons fat with the remaining 6 tablespoons of flour in a large. so it should not be added to the gumbo until the pot has been removed from the heat. Taste for seasoning++it should be spicy. about 12 to 15 minutes per side. (Note: File powder turns stringy as it cooks. This will take several minutes. then reduce the heat. uncovered. Just before serving. using your fingers. remove the gumbo from the heat. stirring occasionally. Then.) 39 . shred the meat into pieces. NOTE: The gumbo tastes best if prepared a day or two in advance and refrigerated. Reserve 6 tablespoons of fat from the skillet an discard the rest. pepper. uncovered. stirring over medium-low heat until the vegetables have softened. fry the chicken pieces in the hot fat until they are golden brown on both sides and the eat is cooked through. Add the sausage to the gumbo. Season to taste with salt. Season the chicken pieces with salt and pepper. Bring the mixture to a boil. before refrigerating.

add chicken and cook over high heat 2 minutes stirring briskly. cooking 4 minutes. ds salt 2 teaspoons cooking oil 1 teaspoon cooking oil ½ cup green pepper cut 1". accompanied by a bowl of rice. tossing with a fork to coat chicken well. diagonally sliced dry red peppers 2 teaspoons water. Serves 8.Chicken & Rice Greats Transfer the gumbo to a heated tureen and serve it immediately. Combine cornstarch. pn sugar salt 2 tablespoons water chestnuts.. Add 1 tsp oil to pan. celery and crushed red 40 . To serve. sliced Preparation: 10 min. Bone and skin chicken breast and cut meat into 1-inch squares. Add green pepper. CHICKEN AND PEPPERS FOR 1 1 servings Source: Chicken & Rice Greats ½ small chicken breast 1 teaspoon cornstarch 2 teaspoons sherry or apple juice. Heat 2 tsp oil in heavy skillet or wok. sherry and dash salt and pour over chicken pieces. Lift out with slotted spoon and keep hot. squares ¼ cup celery. place about 1/2 cup rice to one side of a heated soup plate. Ladle the gumbo around the rice and garnish each serving with a sprinkle of finely chopped green onions.

1/2 teaspoon salt and teaspoon sesame oil. thin julienne 8 ounces rice noodles 4 cups chicken broth 1 whole garlic clove. Cook over high heat 1 minute. dash salt and water chestnuts.Chapter 1: A-M pepper. Cover tightly and cook quickly 30 seconds. Add soaked rice noodles and cook for 5 minutes. Add the marinated chicken to the broth and simmer for 1 to 2 41 . Remove garlic clove. Marinate the chicken in this mixture for 30 minutes. stirring. drain and set in colander. garlic clove. add chicken pieces. When you are ready to eat combine broth. remaining tablespoon rice vinegar and sesame oil and bring to a boil. and stir 30 seconds. Serve immediately with rice or noodles and steamed broccoli or asparagus. washed and chopped salt and pepper In a bowl combine the tablespoon rice vinegar. crushed 1 tablespoon rice vinegar 1 teaspoon sesame oil 8 ounces spinach or bok choy leaves. Add water. boneless skinless chicken breasts. During this time soak rice noodles in warm water to cover for 10 minutes. CHICKEN AND RICE NOODLES IN BROTH 4 servings Source: Chicken & Rice Greats 1 tablespoon rice vinegar ½ teaspoon minced fresh ginger ½ teaspoon salt 1 teaspoon oriental sesame oil 1 lb. Remove cover. sugar. minced fresh ginger.

Peel the asparagus and slice them crosswise. until ripples appear on the wok bottom. port and 1 tablespoon of the sesame oil. garlic. Cover the wok and allow the mixture to steam for 1 minute. CHICKEN ASPARAGUS AND RED PEPPER 4 servings Source: Chicken & Rice Greats 1 lb. Core. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger.Chicken & Rice Greats minutes or until just cooked through. blended with ¼ cup chicken broth POUND THE CHICKEN BREASTS as you would for scaloppini. 42 . Set a wok or large skillet over high heat. Ladle out soup. into 1-inch lengths. Add the spinach and remove from heat when spinach is wilted. peeled and minced 2 tablespoons soy sauce 2 tablespoons sweet port or sherry =or=. Add the onion and red pepper and stir-fry the mixture for 1 minute. Peel and halve the onion. skinless 2 tablespoons finely minced fresh ginger 2 medium garlic cloves. asparagus 1 medium yellow onion 1 medium red bell pepper 1 teaspoon cornstarch. then cut each half into thin slices. soy sauce.Madeira 3 tablespoons sesame oil 1 teaspoon chili oil 1 ½ lbs. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute. seed and slice the red bell pepper lengthwise into 1/4-inch strips. chicken breast. slightly on the diagonal. Trim the coarse stem ends from the asparagus. then slice them crosswise at 1/2-inch intervals. boneless. Season to taste with salt and pepper.

Coat with lemon juice.Chapter 1: A-M Using a slotted spoon. CHICKEN AVOCADO RICE SALAD 4 servings Source: Chicken & Rice Greats 1 package wild and long grain rice 1 avocado 1 tablespoon fresh lemon juice 4 scallions 12 pitted black olive 3 cups cooked chicken ¼ cup red wine vinegar 2 teaspoons Dijon mustard ½ cup vegetable oil ½ teaspoon sugar 1 tablespoon fresh parsley --garnish--¼ cup slivered almonds 12 cherry tomatoes Refrigerate cooked rice until cold. Blend in the cornstarch mixture. combine the scallions. remove the vegetables from the wok to a heatproof plate. Return the vegetables to the wok. until the sauce has thickened and becomes clear. stirring it for about 1 minute. and serve. sugar. oil. veg. Just before serving. add the avocado slices to the chicken and rice mixture. Toss gently just until mixed. olives. Accompany the chicken with fluffy boiled rice. pour in the chicken and marinade. Add the remaining sesame oil to the wok. In a large mixing bowl. and parsley. mustard. and refrigerate until well chilled. and stir-fry over high heat for 2 minutes. In small bowl. Whisk together vigorously until completely combined. chicken and rice. mix vinegar. toss the mixture lightly for about 30 seconds. Pour on dressing and toss gently to 43 . Peel the avocado and slice lengthwise into 1/2 inch-thick strips.

CHICKEN BALLS IN CHEESE SOUP 1 servings Source: Chicken & Rice Greats ***chicken balls*** 1 breast of chicken . thin strips) 2 spring onions. thin strips) 8 mushrooms . (cut into long.Chicken & Rice Greats combine thoroughly. Bring stock to boil and drop balls into it. pepper and China salt. Mix egg whites with 2 tbsp of 44 . (cut into long. (ajinomoto) ½ teaspoon white pepper powder ½ teaspoon salt 2 cups chicken stock ***soup*** 4 cups chicken stock 4 beans 1 carrot. Bring to boil and remove from fire.Mix minced chicken with all the above ingredients except stock and shape into walnut sized balls. put vegetables and chicken balls. Continue boiling for 10 minutes. salt. thin strips) 2 leaves. cabbage (cut into long. Save any leftover stock for soup.boiled and sliced ½ teaspoon china salt ½ teaspoon white pepper powder 1 teaspoon salt whites of 2 eggs 100 g amul cheese .minced 2 teaspoons soy sauce ½ teaspoon china salt. Method for Soup-. Serve sprinkled with toasted nuts and cherry tomatoes.grated Method for Chicken Balls-. Remove balls and keep aside. Vegetables should be half cooked and crunchy.Boil stock.

halved salt and pepper to taste 3 teaspoons soy sauce 1 can sliced mushrooms. Reduce heat and cook for 20 minutes. Place pressure cooker back on fire and bring to pressure. reduce the heat and cook for 15 minutes. Note: Makes a complete meal by itself.skinned and quartered 1 large carrot . pieces 2 sticks celery . Serve immediately sprinkled with Amul Cheese. Cool and lift out the chicken. 2 black cardamoms tied loosely in muslin cloth) 2 bay leaves 1/2 tsp.peeled and cut in 3 cm. For those with hearty appetites add one tablespoon boiled rice to each serving. Ideal for weight watchers and those cold winter evenings. Remove carcass.) 1 large onion . Remove any fat from the surface by drawing absorbent paper over it.chopped 1 bouquet garni (20 pepper corns. Cool and strain through muslin. salt 10 cups water Scald the feet of the chicken in boiling water for 10 minutes. Bring to pressure. Drain and place all the ingredients in pressure cooker and cover with salted water. CHICKEN BEER BAKE 6 servings Source: Chicken & Rice Greats 3 chicken breasts. 3 cm. Lift off the meat from the bones and add these also. piece cinnamon. wings and neck and put these back into pressure cooker.Makes 6 cups 1 small chicken (about 700-800 gm. (or more) cooking oil 2 cans cream chicken soup 3 tablespoons slivered almonds ½ can beer 45 . drained 4 tablespoons flour.Chapter 1: A-M water and mix into hot soup. 8 cloves. Chicken Stock-.

Chicken & Rice Greats Coat chicken with four. ginger root. Bake in preheated 350℉ oven uncovered for 1 hr. Cut the other onion into chunks. curry powder. then grate the onion and ginger root and mix with the other ingredients. =or=2 cups ordinary brown rice 3 ¼ cups water lemon wedges. Pour over chicken. lgrain basmati is not available. to serve Thinly slice 1 onion and set it aside. crushed 1 2 inch piece gingerroot. season with salt and pepper and brown lightly in oil on both sides. almonds. Place browned chicken breasts in Dutch oven or casserole. of almonds over chicken when ready to serve. Mix together soup. soy sauce. CHICKEN BIRIANI 4 servings Source: Chicken & Rice Greats 2 large onion. 46 . fresh 2 tablespoons curry powder 1 teaspoon turmeric 4 tablespoons natural yogurt salt to taste fresh ground pepper to taste 6 green cardamoms 1 cinnamon stick 2 cups brown basmati rice. If you do not have a blender or food processor. turmeric and yogurt. to serve fresh coriander. To complete your meal. serve fried rice and juicy cling peaches warmed in the oven. peeled 20 garlic. mushrooms and beer. then puree it to a paste with the garlic. Sprinkle remaining tbs. 2 tb.

until the rice has absorbed the water and the chicken is tender. Heat the oil in a large heavy-bottomed saucepan or flameproof casserole. Use a slotted spoon to remove half the onion from the pan and reserve for garnish. then spoon this mixture over the chicken thighs. Cover and chill for 1-24 hours. 47 . reserving the juices from marinating and brown them all over. sprinkling it down between the chicken. stirring often. Leave to gently for 30-35 minutes. Add chicken portions. The biriani should be moist. then cook. then reduce the heat and cover pan tightly. Add the rice to the pan. spreading it evenly over them and turning to coat all sides. Tuck the cinnamon stick in between the chicken.Chapter 1: A-M Add plenty of seasoning. bay leaves and cardamoms. the longer the better. then scrape all the marinating juice into the pan. Push the rest of the onion to one side. until browned-about 20 minutes. Bring to a boil. Transfer the birani to a serving dish. or serve it from the cooking pan. Pour in 3 3/4 cups of water. Add the sliced onion. sprinkling the reserved onion over and add in flavor.

skinned pork loin. seeded/ chopped In large skillet. chicken. boneless. CHICKEN BRAISED IN SWEET PEPPER-PINE NUT SAUCE (LIGHT) 4 servings Source: Chicken & Rice Greats 2 tablespoons pine nuts 3 teaspoons olive oil. Stir in tomato. boned. onion.Chicken & Rice Greats Add lemon wedges for garnish-their juice should be squeezed over before the birani is eaten. saute rice-vermicelli mix as the package directs. Cover and reduce heat to Low. (up to 1/4) 1 15 oz ca black beans. chicken breast halves. bring to boil over High heat. turmeric. Stir in beans and peas. divided ½ cup onion. Stir in 2 cups water. minced ¾ teaspoons ground turmeric ⅛ teaspoon hot pepper sauce. CHICKEN BLACK BEAN PAELLA 4 servings Source: Chicken & Rice Greats 1 7 1/4 oz rice a roni -rice pilaf ¾ lbs. Cover and simmer 7-10 minutes or until most of the liquid is absorbed. garlic. 48 . hot pepper sauce and contents of seasoning package. Simmer for 8 minutes. cut in thin strips 1 cup chopped onion 2 cloves garlic. drained/rinsed 1 ½ cups frozen peas 1 medium tomato. slivered 1 medium red belle pepper.

crushed ¼ teaspoon dried thyme. Remove the chicken from the pan. or until just cooked through. golden raisins. broth. (Serve with rice. Add the onion and saute 3 minutes. Boil the cooking liquid down for a few minutes until it starts to thicken. Put the chicken back into the sauce and heat through on low heat for a few minutes. Cover and simmer the chicken about 7 minutes.Chapter 1: A-M finely sliced 1 clove garlic. Add the chicken breasts and saute 2 minutes per side. Set aside. noodles or mashed potatoes. Remove the vegetables from the pan. Toast lightly until golden. minced 3 tablespoons balsamic vinegar. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Then put the vegetables back into the pan with the remaining 2 tablespoons balsamic vinegar. rosemary and thyme. saute 4 minutes. Stir in the pine nuts. crushed ¾ teaspoons arrowroot (dissolved in 1 tablespoon water) Place the pine nuts in a small skillet and set over medium heat. divided 4 boneless skinless chicken breast halves ½ cup golden raisins ½ cup chicken broth ½ teaspoon dried rosemary. Add 1 tablespoon balsamic vinegar and cook 1 minute.) 49 . Stir in the dissolved arrowroot and cook 1 minute. Stir often. Heat the remaining teaspoon olive oil over medium heat. Add the bell pepper and garlic. about 4 to 5 minutes.

about 5 minutes. turning twice. Place the chicken in the pot and cook. and the remaining seasoning mix. in all 1 ½ cups collard greens. until the vegetables begin to stick. Cook. about 10 minutes in all.Chicken & Rice Greats CHICKEN BRASSICA 2 servings Source: Chicken & Rice Greats ***SEASONING MIX*** 1 ½ teaspoons paprika 1 ½ teaspoons dried basil 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon dry mustard ½ teaspoon white pepper ⅜ teaspoons dried thyme ¼ teaspoon black pepper ¼ teaspoon ground coriander 1 ½ lbs. To the pot add 2 cups of the onions. 14 cans 1/2-ounce 1 ½ cups cooked rice Combine the seasoning mix ingredients in a small bowl. remove it from the pot and set it aside. until well browned on all sides. Preheat a heavy 5-quart pot over high heat to 350℉. chicken thighs without skin 1 pint chopped onions. 50 . scraping the bottom of the pot frequently. in all 2 tablespoons all-purpose flour 1 can diced tomato. chopped. You may have to cook the chicken in batches. the bay leaves. Sprinkle all surfaces of the chicken evenly with 5 teaspoons of the seasoning mix and rub it in well. When the chicken is brown. in all 1 cup mushrooms. chopped. 1 cup of the greens. 1 cup of the mushrooms. and seem in danger of burning. 1 cup of the bell peppers. turn brown. about 4 minutes. chopped. in all 1 cup green bell pepper. in all 1 ½ bay leaves 1 ¼ cups chicken stock.

and cook. half the tarragon and 51 . until done. Keep covered in refrigerator. CHICKEN BREASTS STUFFED W/GARLIC. covered. ginger. minced 4 tablespoons fresh tarragon. about 6 minutes. Reduce the heat to a fast simmer and cook. pepper and lemon juice. To make stuffing. Blend in the flour and cook until it starts to brown. combine ham. ham. HAM AND TARRAGON 4 servings Source: Chicken & Rice Greats 6 boneless chicken breasts salt and fresh ground pepper 3 tablespoons lemon juice ½ lb. until the stock is almost absorbed. about 3 minutes. minced 2 tablespoons fresh ginger. Add the chicken and any juices that have accumulated. Serve over rice. Gently pound with a mallet until flat and tender. Add the tomatoes with their liquid and the remaining ingredients and bring to a boil.Chapter 1: A-M Add 1/2 cup of the stock. scrap the bottom of the pot clear. chopped zest of lemon juice or white wine butter vegetable mirepoix 1 cup chicken stock 1 cup whipping cream salt and pepper. to taste To prepare chicken breasts. approximately 20 minutes. GINGER. garlic. scraping occasionally. Sprinkle each with salt. chopped (or preserved in vinegar) 1 large lemon. place between sheets of waxed paper. finely chopped (about one cup) 2 garlic clove.

Serves 4 to 6. Place chicken breasts on top of vegetables. depending upon size of chicken breasts. Pour enough wine around bottom of pan just to cover mirepoix. pepper and a little tarragon. (This retains shape during baking. Baste chicken. then turn heat down to 350℉. if baking is to be done several hours later. Remove pan from oven. Meanwhile. Remove any surface fat and bring to a boil. Place a little sauce on a heated plate. Add a dash of lemon juice or wine to moisten. Sprinkle with salt. Remove foil covering from pan. pulling tightly so that foil wraps around breast. Add chicken stock and cream and reduce over high heat. garnish chicken breasts with remaining lemon zest and tarragon. Good served with rice-stuffed tomatoes. remove and discard mirepoix vegetables from roasting pan. To serve. covered at this point. shaping with your hands into a round package and tucking in ends to seal. Greasy the shiny side of six. Taste and adjust seasonings.) Fold over edge on top to secure foil. Preheat oven to 400℉ Place the vegetable mirepoix in bottom of a large baking dish. carefully remove foil strips. Place pan on top of stove. Brush tops of chicken with butter. Place chicken on heated platter and keep warm. about 2 inches wide. turn broiler on to brown chicken tops. Cover pan loosely with foil and bake another 15 minutes or until chicken breasts are done but still moist inside. Encircle each breast with foil. Can be refrigerated. about 2 minutes. celery and onion) 52 . stirring until of desired consistency. To stuff breasts. foot-long strips of foil. then place chicken breast on top. greased side in. Bring sides up to encase filling. blending well. Bake 10 to 12 minutes. Note: Mirepoix means aromatic vegetables (carrot. place equal amounts of filling on center of each.Chicken & Rice Greats about 2/3 of the lemon zest in a bowl.

uncovered. coarsely chopped 1 ounce part-skim mozzarella cheese ¼ cup grated parmesan cheese ¼ teaspoon garlic powder 4 skinless boneless chicken breast halves In a medium saucepan. I will try Minute Rice next time. Stir in rice and simmer for 15 minutes. make a deep 3-inch-long cut in the center of each chicken breast half to form a pocket. dry ½ medium tomato. Place the stuffed breasts in a baking dish that has been sprayed with Pam. Bake. blend vegetable soup mix with water and bring to a boil. Stir in tomato. Using a sharp knife parallel to the cutting board. CHICKEN BREASTS STUFFED WITH VEGGIES AND CHEESE 4 servings Source: Chicken & Rice Greats 1 package Knorr vegetable soup mix 1 ½ cups water 1 cup white rice. for 35 minutes or until done. 53 . Preheat oven to 375. Evenly stuff the pockets with rice and vegetable mixture. Author Note: I used regular converted rice but found the rice was not done.Chapter 1: A-M chopped and placed in the bottom of a roasting pan). Most of this dish can be prepared in advance. cheese and garlic and set aside.

and garlic. sliced 1 large clov garlic. skinless half chicken breasts. AND HERBS 4 servings Source: Chicken & Rice Greats 4 boneless. quickly brown chicken on both sides. cover and simmer for 10 to 12 minutes or until chicken is tender. minced 1 cup dry orzo or rice. honey. Serve sauce over chicken and orzo or rice. Add avocado and grapefruit. remove any excess fat. heat briefly. Salt to taste (optional). Combine cornstarch with remaining 1/4 cup broth. In a large nonstick skillet that has been sprayed with cooking spray. Add 3/4 cup broth. about 5 minutes. Reduce heat. seeded and sliced 1 small grapefruit. GRAPEFRUIT. Lightly sprinkle chicken with paprika and pepper. Remove chicken and arrange on platter over orzo or rice. 54 . about 1 pound paprika and white pepper.Chicken & Rice Greats CHICKEN BREASTS WITH AVOCADO. Over mediumhigh heat. stir into skillet mixture. to taste 1 teaspoon olive oil 1 cup reduced sodium. grapefruit juice. heat oil. Add tarragon and thyme. onion. stirring until sauce thickens. Cook. keep warm. fat free chicken broth ½ cup grapefruit juice 2 tablespoons honey 1 small onion. peeled and sectioned Rinse chicken breasts and pat dry. peeled. cooked (to make 3 cups) ½ tablespoon cornstarch 2 teaspoons fresh tarragon and thyme leaves 1 medium ripe avocado. bring to a boil.

Add 3/4 cup milk and cook. stirring until smooth and thickened. 1/4 cup milk and 1/2 tsp salt in blender or food processor. cheese Arroz Blanco (recipe follows) Season chicken with salt and pepper. skinned and boned salt and freshly ground. Add strips to onion and cook over medium heat 5 minutes. covered. divided 2 tablespoons vegetable oil 1 large onion. peeled and divided or 4 1 cans (4 oz each) green. Remove from oven. Bake 3 to 4 minutes. Repeat layers. 55 . a 375℉ for 25 minutes. divided 2 tablespoons flour 2 cups sour cream 1 4 oz cup grated cheddar. Spread with half the sauce. Add sour cream and blend a few seconds more. thinly sliced and into rings 2 lbs. drained 1 cup milk.Chapter 1: A-M CHICKEN BREASTS WITH CHILIES AND ARROZ BLANCO 6 servings Source: Chicken & Rice Greats 8 chicken breast halves. Stir in sour cream mixture. black pepper 4 tablespoons butter or margarine. Anaheim chilies. Cut all but 3 chilies into strips. Top with half the onion chilies mixture. Melt remaining 2 Tbsp butter in small saucepan. In large skillet. chilies. heat 2 Tbsp butter and oil. Blend in flour. Remove from pan and set aside. Sprinkle with cheese. Serve over beds of fluffy Arroz Blanco. Remove from heat and set aside. Process until smooth. Cook onion in skillet until soft. Add chicken and cook over medium high heat until light brown on both sides. Place 3 whole chilies. Arrange half the chicken breasts in a casserole. Bake. Set aside. but not brown. Remove from heat.

Bring to a boil.Chicken & Rice Greats ARROZ BLANCO: Melt 2 Tbsp butter or margarine in 2 to 3 quart saucepan. stirring often. Add 1/2 cup chopped onions and 2 cloves minced garlic. cover. heat oil and saut? chicken on all sides. and simmer 15 minutes or until rice is tender and liquid is adsorbed. cook until onions are soft but not brown. secure with small skewer or toothpick. Place slice of ham and cheese on each piece of chicken. CHICKEN BREASTS. Dip chicken rolls into mixture of flour. Add 2 cups chicken broth and 1 tsp cumin seed. Salt to taste. stir once or twice. Roll up and tuck ends in. and pepper. Add 1 cup uncooked rice and cook over moderate heat until golden. sage. Chill chicken for at least one hour. Place browned chicken in slow-cooking pot. Save any leftover flour mixture. SALTIMBOCCA STYLE 6 servings Source: Chicken & Rice Greats 3 whole chicken breasts -skinned & boned 6 small slic ham 6 small slic Swiss cheese ¼ cup flour ¼ cup grated parmesan cheese 1 teaspoon salt ½ teaspoon powdered sage ¼ teaspoon pepper ⅓ cup salad oil 1 10 1/2 oz condensed cream of chicken soup ½ cup dry white wine Cut each boned chicken breast in half. salt. pound until thin between two sheets of waxed paper or foil. Parmesan cheese. In large skillet or pot with browning unit. add 56 . Reduce heat.

Cook on high for 10 minutes. chicken parts ¼ cup oil salt to taste pepper to taste 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 teaspoons onion powder 1 bay leaf 1 package spaghetti sauce mix 1 can tomatoes-1lb ¼ cup dry white wine Heat the oil in a skillet and quickly brown the chicken in the oil. CHICKEN CACCIATORE W/LINGUINI 1 servings Source: Chicken & Rice Greats 4 lbs. Add to the crockpot. Combine the remaining ingredients in the skillet and stir until blended and hot. Cover and cook on low for 4 to 5 hours. Serve with hot rice. Turn control to high. skinned & defatted 57 . CHICKEN CACCIATORE . Serve over spaghetti or hot rice.1 4 servings Source: Chicken & Rice Greats 3 lbs. Cover and cook on LOW 7-8 minutes.Chapter 1: A-M soup mixed with wine. chicken pieces. Thicken with leftover flour dissolved in a small amount of water. Place the chicken in the crockpot.

frozen Cut into serving pieces. Chicken fryer ⅓ cup Italian salad dressing 1 ½ cups Raw rice. Top with chicken. Simmer chicken in sauce 1 hour covered. In skillet. rice or potatoes or other pasta. long-grain 2 cups Stewed tomatoes. Mix rice. chopped:broken apart Rinse chicken pieces and dry. Mix together the remaining ingredients for the sauce. 16 oz each. CHICKEN CASSANDRA 8 servings Source: Chicken & Rice Greats 3 lbs. 58 . saute` chicken in Italian salad dressing over medium heat. wine.Chicken & Rice Greats 2 teaspoons olive oil 6 green onions 40 garlic. chopped ½ cup Dry white wine 1 teaspoon Italian seasoning ⅛ teaspoon Celery seed 1 ½ teaspoons Salt 1 package Brussels sprouts. tomatoes. sliced thin ***SAUCE*** 6 ounces tomato paste ½ cup dry white wine -=or=¼ cup dry white cooking wine ¼ teaspoon pepper ¾ cups chicken stock 1 bay leaf ⅛ teaspoon sweet marjoram 1 cup mushrooms. sliced Saute chicken in olive oil. Serve with cooked linguini. seasonings and Brussels sprouts in crockpot. green onions and garlic.

Simmer over low heat for 15 minutes. 3 tbls. 59 . flour. remove skin and all visible signs of fat from chicken before browning in salad dressing and be sure to use light or fat free salad dressing. cornstarch. cornstarch. Place the chicken over rice. cold Mix the following in a blender: eggs. in a saucepan. grated ½ teaspoon pepper 2 tablespoons peanut oil 2 tablespoons brandy 2 tablespoons soy sauce 6 tablespoons brown sugar 3 tablespoons soy sauce 1 ½ tablespoons cornstarch ½ cup vinegar ¾ cups water. Marinate the chicken pieces in the batter for 20 minutes. 8 servings (about 3 quarts). Meanwhile. Deep fry the chicken pieces in peanut oil at 350℉ for 8-10 minutes or until done. brandy. peanut oil. Drain. boneless 2 eggs ½ cup flour ¼ cup cornstarch 1 tablespoon ginger. ginger. pepper.Chapter 1: A-M Cover and cook on low setting for 4 to hours. CHICKEN MACADAMIA 1 servings Source: Chicken & Rice Greats 6 chicken breast halves. finely chopped 1 medium onion. combine the brown sugar. and 2 tbls soy sauce. Note: To make this even lower in fat. vinegar and water. onion. soy sauce.

this light. toasted In a large bowl. Pour over salad and toss. cooked. drained ¾ cups mayonnaise 4 teaspoons orange juice 2 teaspoons vinegar 1 teaspoon salt ½ teaspoon ground ginger ¼ teaspoon garlic salt 15 ounces mandarin oranges. Refrigerate. drained 1 cup slivered almonds. "For a summer luncheon. CHICKEN RICE SALAD 12 servings Source: Chicken & Rice Greats 5 cups chicken. diced 20 ounces pineapple tidbits. Yield: 12 servings. cooked 1 ½ cups green bell pepper. Top with chopped macadamia nuts. combine the first five ingredients. colorful salad is a treat. diced 1 ½ cups celery. salt.Chicken & Rice Greats Spoon the sauce over the chicken and rice. ginger and garlic salt. cubed 3 cups rice. The crunchy celery. Just before serving. In a small bowl." 60 . vinegar. green pepper and almonds along with refreshing oranges and pineapple make this a chicken salad folks can't wait to dig into. fold in the oranges and almonds. combine mayonnaise. orange juice.

Remove the vegetables and reserve. Put the chicken and it's spices in the skillet. fresh. the reserved vegetables and enough of the chicken stock to keep the rice from sticking. skinned cut in bite1 slice ginger. fresh. diced 1 garlic clove. and I very often use up different cooked vegetables in this dish. ginger. Add the almonds and serve immediately. diced fine 2 zucchini. Add the rice. and 2 tablespoons soy sauce. or as needed ¼ cup slivered almonds soy sauce. Add the mushrooms and saute until they give up their juice.Chapter 1: A-M CHINA CHICKEN RICE 1 servings Source: Chicken & Rice Greats 1 chicken breast. chopped fine 1 cup rice. Note: This is a dish I often make when I have leftover rice. chopped 4 mushrooms. simply cut them into small cubes. sesame oil. and stir fry 3 minutes. Saute the onions until they are limp. cut into cubes 1 tablespoon cilantro. Put the canola oil into a medium sized skillet (or wok). fresh. Cook only briefly to allow everything to heat through. Stir to coat and let stand while preparing the remaining vegetables. cooked ¾ cups chicken broth. boned. being careful to drain most of the liquid and cook until it cooked through and slightly browned. or julienne and add them just early enough so that they will be well heated. to taste Place chicken pieces in a bowl with the garlic. Try not to use 61 . pressed 2 tablespoons soy sauce 1 ½ teaspoons sesame oil 2 tablespoons canola oil ½ cup onion. With cooked vegetables. Add the zucchini and cilantro.

broccoli.Chicken & Rice Greats vegetables that will become mushy with the heating. slice into thin strips. cooked 1 orange. stir-fry to heat through. We often use carrots. CROCK POT CHICKEN AND RICE 8 servings Source: Chicken & Rice Greats 62 . CITRUS CHICKEN AND RICE TERIYAKI 4 servings Source: Chicken & Rice Greats 4 chicken breast halves ⅓ cup teriyaki sauce. peeled and sectioned ½ lemon. Add orange and lemon. Add sesame seeds. walnuts. ground ½ cup walnuts. Drain chicken. you will want them to still be tender-crisp. even spinach. Stir-fry chicken in oil in large skillet over medium-high heat 5 minutes until cooked through. Serve. Refrigerate for 1-2 hours. ginger. sliced Combine chicken and 1/2 cup teriyaki sauce in bowl. chopped 1 cup rice. long-grain. lowsodium 3 tablespoons teriyaki sauce. 3 tablespoons teriyaki sauce and rice. low-sodium 2 tablespoons peanut oil ½ teaspoon sesame seeds ½ teaspoon ginger.

fresh frozen spinach drained ¾ teaspoons salt ½ teaspoon cumin ½ teaspoon coriander ½ teaspoon turmeric ½ teaspoon cayenne --chicken rolls--6 boneless. Pour remaining soup mixture over all. Combine remaining ingredients except chicken and cheese in bowl. Place chicken on top. skinless breast halves 1 tablespoon lime juice 1 tablespoon butter. melted ¼ teaspoon turmeric --rice and garnishes--3 cups hot cooked rice 63 . CURRIED SPINACH-FILLED CHICKEN BREASTS 6 servings Source: Chicken & Rice Greats --filling--2 tablespoons oil 1 cup chopped onions 1 teaspoon minced garlic 1 9 oz pkg green giant harvest. Pour half of mixture over rice.Chapter 1: A-M ¾ cups rice 10 ½ ounces cream of celery soup 10 ½ ounces cream of mushroom soup 1 4 1/2 oz whole mushrooms 1 small jar pimiento strips* ½ chopped green pepper ½ chopped onion 8 chicken breasts. halved grated parmesan cheese * pimientos should be drained Place rice in crockpot. Garnish with cheese. Cook on high for 3 hours or until chicken is tender. Mix well.

remove wrap. 4 tablespoons chopped fresh cilantro additional fresh cilantro lemon and lime slices Heat oven to 350℉. Place one chicken breast half. slightly overlapping on rice. boned side up. set aside. Remove from heat. HONEY TERIYAKI CHICKEN WITH PINEAPPLE SPEARS AND RICE BALLS 4 servings Source: Chicken & Rice Greats 2 cups water 1 tablespoon butter 64 . Cool 5 minutes. Cut crosswise into 1/2" slices. cook and stir 2 minutes. lightly pound chicken with rolling pin or flat side of mallet until about 1/4" thick. Add onions and garlic. Add spinach and remaining filling ingredients. in greased dish. cook and stir 5 minutes. Sprinkle 2 T lime juice and chopped cilantro over chicken and rice. between 2 pieces of plastic wrap. In small bowl.. Lightly grease 8 x 8" or 12 x 8" baking dish. Reduce heat to medium. butter and 1/4 t turmeric. mix well. Working from center. Heat oil in medium skillet over medium-high heat until hot.. Garnish with fresh cilantro. Repeat with remaining chicken breasts. roll up tightly. Brush smooth side of each chicken piece with lime juice mixture. combine 1 T lime juice. Starting with short side of chicken breast. Bake for 30 to 40 minutes or until chicken is no longer pink. Place cooked rice on serving platter and arrange chicken slices.Chicken & Rice Greats 2 tablespoons lime juice 2 tablespoons up to . turn each piece over and spread unseasoned side evenly with 3 T filling. lemon and lime slices. seam side down. Place.

Cook chicken 4 minutes. When honey has dissolved into broth. thinly sliced 1 ripe pineapple Preheat a grill pan or large griddle over medium-high heat. While chicken is cooking. peeled. Take the lid off the pot to cool rice a bit. turn again and baste liberally 65 . Set rice balls on a plate and sprinkle with black sesame seeds. Scoop rice into balls with an ice cream scoop and your hands. for drizzling Salt. add teriyaki sauce and sesame oil and reduce heat to simmer. Bring water to a boil in a small covered pot.Chapter 1: A-M 1 teaspoon salt 1 cup rounded white rice 2 tablespoons black sesame seeds = (toasted white sesame seeds may be substituted) 4 boneless skinless chicken breasts 4 boneless skinless chicken thighs Vegetable oil. lightly coat chicken with oil. salt and rice to the pot. Add butter. chopped ¼ cup honey ½ cup teriyaki sauce 1 tablespoon toasted sesame oil 4 scallions. to taste 1 cup chicken broth = (or water) 1 piece ginger root . salt and pepper.(1"). Stir in honey. While your rice is cooking. Reduce heat to simmer and replace cover. bring chicken broth and ginger to a boil. Place chicken on hot grill and cook 6 minutes on the first side. Return the water to a boil. to taste Freshly-ground black pepper. Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Dampen hands with water to work with rice if it is very sticky. Simmer 18 minutes and remove rice from heat.

Remove chicken to a plate.Chicken & Rice Greats again with sauce. juiced Salt. to taste Freshly-ground black pepper. boneless skinless chicken tenders. or thighs. Set pineapple upright and trim away skin in strips from top to bottom. chopped 2 vine-ripe tomatoes. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten.(2 oz) === OLIVE AND PEPPER SALSA === 1 cup Spanish olives with pimentos. chopped 1 small white-skinned onion. seeded. This recipe yields 4 servings. but may be trimmed if you wish. breasts. Halve pineapple lengthwise and quarter each 1/2. The core is edible. to taste 2 cups white rice 3 cups chicken stock 1 teaspoon poultry seasoning 1 tablespoon Sazon seasoning blend = (Goya brand recommended) 1 cup tomato sauce 1 box golden raisins . lengthwise. then cook 2 minutes longer. While chicken cooks on the second side. LATIN CHICKEN AND RICE POT 4 servings Source: Chicken & Rice Greats 1 tablespoon extra-virgin olive oil 2 tablespoons butter 1 lb. drained. to taste 66 . peel and cut a ripe pineapple into 8 spears. chopped 1 small green bell pepper. Garnish chicken with sliced scallions. seeded. chopped Several drops hot sauce ¼ cup chopped fresh flat-leaf parsley ½ lemon or lime. cut bite-size pieces Salt. Serve with chicken and rice balls. Pineapple can be very acidic. Cut off top and bottom of pineapple.

then add the rice and cook another 1 to 2 minutes. add cut up chicken. then transfer to a small bowl. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping. to taste. to taste 1 cup sour cream Preheat a medium pot over medium heat. When the liquid boils. This recipe yields 4 servings. add extra-virgin olive oil and butter. juiced 1 clove garlic Salt. LEMON PARSLEY CHICKEN AND RICE 4 servings Source: Chicken & Rice Greats ¾ lbs. While the rice and chicken are working. Add chicken stock. Sazon seasoning.Chapter 1: A-M === AVOCADO AND GARLIC SOUR CREAM === 2 ripe avocados. Chicken breast halves boneless. tomato sauce and raisins. Turn off heat and let stand 5 minutes. prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce. Season the chicken with salt and pepper. pitted. Stir and lightly brown the chicken. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. When butter melts into oil. poultry seasoning. reduce heat to low and cook 13 to 15 minutes. Adjust seasoning. Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. skinless 67 . 2 or 3 minutes. and flesh spooned from skins ½ lemon. Bring the stock to a quick boil. until rice is tender but still a little chewy in the center.

Add broth. Let stand 5 minutes. Return to boil.Chicken & Rice Greats 1 tablespoon Oil 1 ½ cups Chicken broth 1 ½ cups Minute instant brown rice 2 tablespoons Chopped parsley 1 teaspoon Grated lemon peel ⅛ teaspoon Pepper 3 tablespoons Toasted whole almonds Brown chicken in hot oil in skillet. cover. 68 . cover and simmer 5 minutes. Remove from heat. Reduce heat to low. Sprinkle with almonds. bring to boil. Stir in rice. Stir in parsley. lemon peel and pepper.

heat 2 Tbsp olive oil over medium heat. chopped 1 6. In same skillet. cinnamon and cardamom. heat remaining 1 Tbsp olive oil over medium heat.Chapter 2: N-Z Chapter 2 N-Z PERSIAN CHICKEN PILAF W/ APRICOTS. in 1/2" pieces 1 teaspoon paprika ½ teaspoon cinnamon 1 pn cardamom 1 large onion. toasted -till fragrant chicken rice pilaf mix **NOTE . which is a little less than 6. boneless.25 oz. 69 . In large nonstick skillet. set aside. ORANGE AND ALMONDS 4 servings Source: Chicken & Rice Greats 3 tablespoons extra virgin olive oil 1 lb. skinless chicken breast. but it still turns out great. Add the chicken. stirring occasionally. Remove from skillet. but any packaged mix will do. cook 5 minutes.25 oz pkg 2 cups reduced sodium chicken broth ½ cup dried apricots 2 tablespoons grated orange zest ½ cup slivered almonds. We use the Mahatma Saffron Rice mix.Obviously the recipe recommends using Near East Pilaf mix. Toss chicken with paprika.

PORK CHOPS CHICKEN FLAVORED 4 servings Source: Chicken & Rice Greats ----½ cup Flour 1 teaspoon Salt 1 ½ teaspoons Dry mustard ½ teaspoon Garlic powder. Cook on Low for 6 to 8 hours. Cover. boneless. bring to a boil. and orange zest. cook 8 minutes. (opt. reduce heat to low. apricots. broth.Chicken & Rice Greats Add onion.) 2 tablespoons Veg. QUICK SALSA CHICKEN AND RICE 4 servings Source: Chicken & Rice Greats 1 tablespoon vegetable oil 1 lb. stirring occasionally. oil 1 cup Chicken and rice soup Mix flour. Dredge chops in this mixture. Cover. cubed 1 teaspoon garlic powder 2 cups instant white or brown rice 70 . Simmer 15 minutes. mustard and garlic powder. OR on High 3 to 4 hours. skinless chicken breast halves. Stir in rice pilaf mix. In a skillet with hot oil place the chops and brown them on both sides. Pour in soup. contents of Spice Sack. continue to simmer 5 to 10 minutes or until liquid is absorbed. Stir in reserved chicken and almonds. salt. Place chops in slow-cooking pot.

Add rice. Add onion. 71 . for 10 to 12 minutes or until rice is tender and liquid is absorbed. drained Coat a large skillet with cooking spray. Add chicken and garlic powder. and place over medium-high heat until hot. salsa. Cover. cook. sauté 2 minutes. RICE AND BEANS WITH PESTO 4 servings Source: Chicken & Rice Greats Vegetable cooking spray 1 cup chopped onion 1 cup uncooked instant brown rice 13 ¾ ounces no-salt-added chicken broth. Sprinkle with green onions. stirring occasionally. reduce heat to low.Chapter 2: N-Z 1 (16-oz) jar Ortega Salsa Prima Homestyle Mild 1 ¼ cups water 1 Chicken Bouillon Cubes 2 chopped green onions (green parts only) Heat oil in stockpot. bring to a boil. water and bouillon. (1 can) 1 cup chopped unpeeled tomato ¼ cup commercial pesto basil sauce 16 ounces red beans (1 can). until chicken is no longer pink. stirring occasionally. Cook.

) Put rice and liquid in a medium saucepan and bring to a boil. and simmer. 15 minutes or until rice is done and liquid is absorbed. chopped 5 ounces cooked chicken or turkey -chopped ⅔ cups frozen peas * (use white if you prefer. reduce heat. Return to a boil. Yield: 4 servings (serving size: 1 cup). sliced 1 stalk celery. (water + chicken broth 1 teaspoon curry powder ¼ teaspoon red pepper flakes 3 small carrots. or until most of the liquid is absorbed. Add curry. Add meat and peas. cook 2 minutes or until thoroughly heated. and cook 72 . * see note 1 ⅔ cups liquid.Chicken & Rice Greats Add rice and broth. pesto sauce. cover and simmer for 35-40 minutes. chopped -(mostly white part) 1 cup fresh kale. uncovered. you may want to cook the vegetables a bit before adding the rice. and beans. Stir in tomato. celery. leek. carrots. RICE AND CHICKEN [OR TURKEY] 1 servings Source: Chicken & Rice Greats ¾ cups brown rice. chopped ½ cup fresh mushrooms. Reduce heat. bring to a boil. but since it doesn't take as long to cook. kale and mushrooms. chopped 1 small leek or onion. pepper flakes.

giblets. do not stuff until the last 15 to 30 minutes of cooking time. RICE AND CORN DRESSING 2 servings Source: Chicken & Rice Greats 2 cups brown or white rice. chicken or turkey. Put the dressing in the turkey and cook the turkey as usual. cool. Add all seasonings except Worcestershire sauce. finely sliced 1 large bell pepper. Simmer for 10 minutes. Use the broth to moisten. Add the Worcestershire sauce and corn. Enough to stuff 1 large turkey. if necessary. Combine rice and vegetable mixtures. use few or broth from cooking giblets ½ bunch celery hearts. Simmer for 5 minutes.Chapter 2: N-Z another 5 minutes. (green. sage and powder to taste ¼ cup Worcestershire sauce. to taste) 1 can corn. (or. seasoning. Add the chopped giblets and mix well. chopped 2 medium onions. Halve the broth. (uncooked) 1 lb. onion and bell pepper until the celery is limp (can be easily smashed between thumb and forefinger). If stuffing wild ducks or geese. chopped salt and pepper to taste cayenne pepper to taste optional: poultry. Cook giblets in salted water until tender. Saute celery. then chop or grind. 73 . giant niblets prefer (12-oz) Cook rice according to package directions.

bring to a boil.Chicken & Rice Greats RICE PILAF 4 servings Source: Chicken & Rice Greats 2 tablespoons butter ⅓ cup broken (1" pcs) thin spaghetti = (about 1/6 of a 1-lb box of dried pasta) ¾ cup white enriched rice 1 ½ cups chicken broth or water Salt. to taste In a medium saucepan melt butter over moderate heat. RICE PILAF WITH CARROTS 7 servings Source: Chicken & Rice Greats 1 tablespoon oil 2 cups uncooked basmati rice ¼ cup chopped onion 2 cloves garlic. sauté 1 minute. reduce heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth and salt. Stir in 74 . salt and pepper. sauté 2 minutes. and bring liquid to a full boil. Fluff with a fork and serve. Cover. Add the garlic. Add broth or water. Add rice and onion. This recipe yields 4 servings. and simmer 7 minutes. minced 4 cups low-salt chicken broth ½ teaspoon salt 1 cup finely chopped carrot ½ cup chopped green onions 3 tablespoons pine nuts. toasted Heat oil in a medium saucepan over medium-high heat. Cover pot and reduce heat to simmer and cook rice 18 minutes.

fluff with fork. and let stand. reduce heat.Chapter 2: N-Z carrot. Remove pan from heat. Yield: 7 servings (serving size: 1 cup). Let stand. (1 can) drained ⅓ cup water 13 ¾ ounces no-salt-added chicken broth. RICE PILAF WITH CORN 5 servings Source: Chicken & Rice Greats 1 tablespoon vegetable oil ½ teaspoon cumin seeds 1 cup long-grain rice. (1 can) 2 tablespoons unsalted dryroasted peanuts Heat oil in a large saucepan over medium heat. stirring constantly. stir in remaining ingredients. and cook. reduce heat. uncooked 2 tablespoons freeze-dried chives ¾ teaspoon curry powder ¼ teaspoon salt ¼ teaspoon coarsely ground pepper 11 ounces vacuum-packed whole kernel corn. Add cumin seeds. 5 minutes. sauté 1 minute. uncovered. bring to a boil. 1 minute. 5 minutes. Add water and chicken broth. Yield: 5 servings (serving size: 1 cup). and simmer 20 minutes or until liquid is absorbed. Remove from heat. Cover. 75 . covered. Stir in unsalted dry-roasted peanuts. covered. Add rice and next 5 ingredients. cover and cook an additional 7 minutes or until liquid is absorbed.

*1 1 1 1/2 inch s cinnamon 10 black peppercorns 2 ⅔ cups basmati rice. cover and cook over low heat until the rice is fluffy and dry. Serve garnished with coriander leaves and glace cherries. Then add the rice and saute well. .Chicken & Rice Greats RICE STUDDED WITH DRY FRUIT (MEWA PULAO) (INDIA) 4 servings Source: Chicken & Rice Greats 2 teaspoons sugar 4 tablespoons corn oil 10 cardamon 6 cloves 2 bay leaves. chopped 2 teaspoons glace cherries. Drop in the sugar and allow it to caramelize to a rich brown. . add the whole spices and stir until they change color. washed and drained 2 tablespoons raisins 2 tablespoons slivered almonds 2 tablespoons pistachio nuts. Stir in the raisins and nuts and continue sauteing until they turn golden. roughly chopped 4 tablespoons unsalted cashew nuts 4 cups hot water 1 teaspoon saffron strands salt 4 tablespoons fresh coriander leaves.. Mix gently with a slotted spoon to avoid breaking the rice grains. When the oil is hot. Pour in the water and sprinkle in the saffron and salt. chopped COOKING TIME: 30 minutes PREPARATION: Heat a heavy-bottomed pan. Spoon in the oil and blend. 76 . . (1 lb). Give it a last stir.

77 . over low heat about 5-6 minutes. woody aroma. With a chef's knife slice prosciutto into thin slices and stir into pan. much like that of cinnamon and a neutral. about 2 minutes. 1 carrot. *1: Indian bay leaves (Cinnamomum tamala) are not the same as European bay leaves (Laurus nobilis). Add second cup of hot broth and cook slowly. Indian bay leaves are quite brittle when dried. slightly pungent flavor. stir. They are added to food to scent instead of flavor it. or until rice is done. RICE WITH CHOPPED VEGETABLES 2 servings Source: Chicken & Rice Greats 3 cups chicken stock 2 tablespoons butter ½ cup Arborio rice. and cook for about 2 minutes. sage-green in color and range in size from 1 1/2 to 4 inches. 2 celery stalks. add rice. 3-4 green beans. cooking together 1 minute.Chapter 2: N-Z NOTE: This rice dish from north India goes well with a meat or chicken curry and a fresh salad. They have a sweet. unwashed 3 slices prosciutto 1 cup coarsely chopped vegetables: 3-4 spinach leaves. uncovered. Heat butter in a sauté pan or skillet. stirring until each grain is coated with butter and glistens. 1 zucchini. add vegetables. Add 1 cup hot broth. or until broth is absorbed. and a few fresh peas ½ cup grated Parmesan cheese Coarsely ground white pepper Pour broth into a saucepan and simmer slowly while rice is cooking.

to taste Freshly-ground black pepper. add 1/2 cup hot broth and cook 3-4 minutes longer. to taste Lemon wedges. Cook 10 minutes. Bring to boil over high heat. If tender. RICE WITH FRESH VEGETABLES 10 servings Source: Chicken & Rice Greats 1 cup brown rice 4 cups chicken broth 1 tablespoon soy sauce 1 cup long-grain white rice 1 yellow onion 1 bunch green onions 1 small green bell pepper 1 small red bell pepper 2 celery stalks ⅓ cup rice vinegar ½ cup olive oil Salt. Set aside.or 5-quart pot with lid. Test for doneness by scooping a few grains of rice out of pot with spoon and taste. Stir rice. Stir in grated cheese and season to taste with pepper. Place each half onion flat-side down on cutting board and cut into 1/4-inch slices horizontally. turn heat to low as soon as broth boils. Watch carefully. 78 . peel onion and cut off stem top and root bottom. then add white rice. rice is done. for serving Place brown rice. It usually takes 15 to 20 minutes for rice to cook. serve immediately. While rice cooks. broth and soy sauce in 4. remove from heat. As soon as rice is cooked but still firm in center.Chicken & Rice Greats Test rice by tasting. If rice is not done. cover pot and cook 15 minutes. Cut into 1/4-inch slices vertically then cut into 1/4-inch pieces crosswise. Cut onion in half from stem top down.

Holding onions together. Add vinegar mixture and salt and pepper to taste. Holding strips together. Put rice vinegar and olive oil in small bowl or jar with lid and stir briskly to blend. cut off roots. RICE WITH LEMON 2 servings Source: Chicken & Rice Greats 3 cups chicken stock 2 tablespoons butter 1 cup Arborio rice. This recipe yields 8 to 10 servings. 79 . leaving a little green. Using a fork and large spoon. Slice each celery rib lengthwise from top to bottom in 1/4-inch strips. chop into small pieces crosswise. and stir for 1 minute until each grain of rice is coated with butter. Cut out white veins and seeds and discard. then cut each pepper in half lengthwise. Taste and add more salt and pepper if needed. Serve with lemon wedges. stir together brown and white rice in large mixing bowl. Cut each pepper half into 1/4-inch strips. Mix fresh vegetables into rice. add rice. set aside. Add to onion pile. unwashed 2 eggs-at room temperature 2 lemons ½ cup grated Parmesan cheese Pour broth into a saucepan to simmer slowly while cooking rice. then cut green onions into small pieces. Add to prepared vegetables. Using fork. Heat butter in a sauté pan or skillet. Hold bundle of strips together and cut crosswise into small pieces. Trim leaves from celery tops. toss and mix everything together. Cut stems off peppers.Chapter 2: N-Z Cut coarse green tops from green onions.

Drain and leave in a strainer set over a bowl. As it cooks in a small amount of liquid to a perfect creamy state. never wash Italian rice. trim them and cut them into sticks. Drain. and cook about 3 minutes until broth is absorbed. add juice of lemons and cheese.FLAVORED WITH CARDAMOM 6 servings Source: Chicken & Rice Greats 2 cups long-grain rice 2 medium carrots 3 tablespoons vegetable oil 3 whole cardamom 1 cinnamon stick 4 whole cloves ½ medium onion. RICE WITH PEAS & CARROTS. This makes a whole meal—you will need only a green vegetable. lemon juice and Parmesan cheese. defrosted Put the rice in a bowl and wash in several changes of water. Pour in second cup hot broth and simmer 4-5 minutes until rice is soft but firm in center.Chicken & Rice Greats Add 1 cup hot broth. in fine halfrings 2 ½ cups chicken broth salt 1 ¼ cups frozen peas. NOTES : Risotto of eggs. Whisk eggs until frothy in a bowl.Imported Italian rice is the best to use for risotto dishes. add 1/2 cup hot broth if rice needs longer cooking. Peel the carrots. When rice is soft in center. stir egg mixture into rice in pan and cook over low heat 1 minute. Cut the sticks 80 . Cover with fresh water and leave to soak for 25 minutes or longer. stir. Lovely plump kernels of rice are delicious and totally satisfying when cooked and coated with butter and cheese. rice should be very creamy.

simmer 20 minutes or until the rice is done and lentils are tender. adding 3/4 tsp. cover again and cook for another 5 to 10 minutes or until the peas are tender. Cover.Chapter 2: N-Z into 1/4-inch dice. and cloves. turn heat to very low and cook for 20 minutes. salt. put in the cardamom. Stir and fry for a minute. Add onion and next 2 ingredients. Cover. Pour in the broth. Add rice. and simmer 20 minutes. Stir once or twice and put in the onion. Continue to stir and fry. reduce heat. Mix gently before serving. Lift the cover. When hot. Bring to a boil. Put in the drained rice. Stir 81 . quickly put in the peas. and bring to a boil. place over medium heat until hot. Cook 2 minutes. Stir and fry until the onion browns a bit. cinnamon. sauté 3 minutes or until tender. (1 can) ⅔ cup uncooked basmati rice Coat a saucepan with cooking spray. Put in the carrots. RICE-AND-LENTIL PILAF 4 servings Source: Chicken & Rice Greats Vegetable cooking spray ¾ cup chopped onion ½ cup chopped celery ½ cup sliced fresh mushrooms 1 cup water ½ cup uncooked lentils ½ teaspoon garlic powder 16 ounces one-third-less sodium chicken broth. Heat the oil in a heavy medium-sized pot over a medium-high flame. Add water and next 3 ingredients. turning the heat down slightly if the rice seems to stick. for 2 minutes or until the rice turns translucent and is nicely coated with the oil.

Brush cut edges with 2 t lemon juice. butter or margarine. Cover with vented clear plastic wrap. rotating casserole a half-turn after 4 minutes. Remove the center leaves and chokes from artichokes. RICE-STUFFED ARTICHOKES 2 servings Source: Chicken & Rice Greats 2 Med. Micro-cook. Spread artichoke leaves slightly. on 100% power for 7 to 9 minutes or just till tender. Micro-cook. onion. Cover with vented clear plastic warp. Stir together vegetable mixture and rice. Drain artichokes. Yield: 4 servings (serving size: 1 cup). covered. Let stand. Cut of 1-inch from tops. while preparing stuffing. on 100% 82 . stirring once. covered. Return artichokes to casserole. Snip off sharp leaf tips. in a small nonmetal bowl stir together carrot. covered. For stuffing. Spoon rice stuffing into the center of each artichoke and behind each large leaf.Chicken & Rice Greats well. crushed 1 cup Cooked rice ½ cup Chicken broth 1 teaspoon Lemon juice ¾ teaspoons Cornstarch 1 x Dash white pepper 1 Large beaten egg yolk Cut off stems and loose outer leaves from artichoke. Micro-cook. and sage. Place artichokes and water in a casserole. covered. artichokes 2 teaspoons Lemon juice ¼ cup Water ½ cup Shredded carrot ¼ cup Sliced green onion 2 tablespoons Butter or arine ¼ teaspoon Dried sage. on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender.

in a 2-cup measure stir together chicken broth. Return all to the 2-cup measure. mix well and 83 . nutmeg. Micro-cook. Let stand. Add the chard. (aged. yukon gold or idaho. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes. cornstarch. chard. uncovered. and pepper. Lightly knead in the flour. rotating the casserole a half-turn every minute. stirring every 30 seconds. on 100% power for 30 seconds. uncovered. cut julienne ½ cup grated parmegiano reggiano Pass the hot potatoes through a food mill and cool. Stir HALF the hot mixture into the egg yolk.Chapter 2: N-Z power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender. Microcook. Add the egg yolk. grated 3 cups lightly packed fresh swiss. on 100% power for 2 to 3 minutes or till thickened and bubbly. while preparing sauce. ricotta and ricotta salads and knead lightly. cheese. cooked and ch ¼ cup grated parmigiano reggiano ½ teaspoon nutmeg 2 ½ tablespoons sea salt ½ teaspoon cayenne pepper 1 ½ cups chicken stock 5 tablespoons roasted garlic puree ½ cup virgin olive oil salt to taste pepper to taste 4 ounces prociutto. ricotta). covered. RICOTTA AND SWISS CHARD GNOCCHI 8 servings Source: Chicken & Rice Greats ¾ lbs. 1 t lemon juice. qu cooked 2 ¾ cups all-purpose flour 1 egg yolk 1 ¼ cups ricotta ¾ cups ricotta salads. For sauce. peeled. salt and pepper. potatoes.

ladle with the broth and garnish with prosciutto and cheese. Cook until they rise to the top and remove with a slotted spoon. drained ½ teaspoon salt ¼ teaspoon chili powder ⅛ teaspoon garlic powder ½ cup sharp cheddar cheese. Do not over-knead. remove the papery skin from the whole head and slice off 1/4" across the top. RIGATONI MEXICALI 4 servings Source: Chicken & Rice Greats 8 ounces Rigatoni 1 tablespoon chicken bouillon granules 3 cups frozen Southwestern seasoned chicken strips 1 cup frozen green peas 1 ounce 14-1/2 can diced tomatoes with green pepper and onion. Chill for at least 45 minutes. Cover with foil and cook for 30 minutes at 350'F. Roll out the dough on a lightly floured surface into 1/2" ropes and cut into 3/4" lengths.Chicken & Rice Greats knead until smooth. Note: To roast garlic. salt and pepper. shredded 84 . Bring 3 quarts of salted water to the boil and add the gnocchi in three batches. olive oil. Divide the gnocchi into 8 dishes. or until soft. Place garlic in a small baking dish and drizzle with olive oil. Remove foil and cook 20 minutes longer. Warm the chicken broth and whisk in the garlic puree.

to taste 1 lb. The edible bit at the end should remain on the heart. You now have artichoke hearts. Cut each heart into quarters and trim the inner choke away. which you will cook for the sauce. Transfer to a serving bowl and serve immediately. chopped 2 tablespoons butter ¾ cups broth chicken 1 ½ cups whipping cream salt and pepper. cut in half ½ medium onion. Return pasta mixture to cooking pot. rigatoni. Mix in the flour and add the lemon halves. RIGATONI WITH CREAMY ARTICHOKE SAUCE 4 servings Source: Chicken & Rice Greats 4 medium to large artichokes 1 tablespoon flour 1 lemon. salt. Cook over low heat 5 minutes or until heated through. stir in tomatoes. then place the quarters in a saucepan with water to cover. and cut off the sharp top of the tender inner leaves. to taste Prepare artichokes by bending back the outer leaves until they snap off. and garlic powder. When all the tough leaves have been snapped off. or other medium tubular pasta freshly grated parmesan. Cook 7 minutes. Cook 3 minutes or until pasta is done or al dente. Stir in cheese. Drain completely. 85 . add chicken and peas. adding bouillon granules. and only the tenderest ones remain. trim them with a knife: First strip the stem of its tough skin. chopped 1 garlic clove. trim the base. chili powder.Chapter 2: N-Z Cook pasta according to package directions.

to taste freshly-ground black pepper. olive sauce rather than a creamy one. RILLETTE STUFFED DUCK 1 servings Source: Chicken & Rice Greats 2 lbs. reduce heat and cook a few minutes until artichoke quarters are al dente. and a teaspoon or 2 of capers to the broth. Drain and toss with sauce. then add a squeeze of lemon. Add broth and bring to a boil. and bones discarded ¼ cup minced onions 1 tablespoon minced parsley 2 tablespoons chopped garlic 1 tablespoon cognac ½ stick butter salt. reduce heat and simmer several minutes until artichokes are quite tender. discard the lemon and let artichokes cool. Cook pasta until al dente. Season with pepper. (This may be done up to 3 days ahead. Cook down until reduced by about half. picked. omit cream and add 2 to 3 tablespoons chopped parsley. Add cream and cook through.Chicken & Rice Greats Bring to a boil. Salt is unlikely to be needed because both broth and Parmesan are salty. to taste 2 tablespoons fat reserved from the confit 1 deboned 5-pound domestic duck. along with artichokes. carcass removed and skin intact Emeril's essence 86 . When softened. add the diced artichokes and cook for a few minutes. duck confit. Remove from heat.) Dice artichoke quarters and set aside. Serve on a thin pasta such as spaghetti. Variation: For a lemony. Serves 4 to 6. Lightly saute the onion and garlic in the butter. 5 to 10 pitted and halved Kalamata olives. drain. until sauce is thickened. Sprinkle with Parmesan and serve immediately.

continue to add stock. with a dough hook. until rice is soft and creamy. finely chopped 2 ounces prosciutto di san daniele. one ladle at a time. Stuff the duck with the rillette and set aside. Beat at medium speed for about 1 minute. 8 to 10 minutes. Season the entire duck with Essence and stuff the Dirty Rice Stuffed Chicken into the duck. combine all the stuffing ingredients. to keep rice covered. Stir the rice constantly during this procedure. or until everything is well mixed. yet still al dente. fresh peas. RISI E BISI 4 servings Source: Chicken & Rice Greats 4 tablespoons olive oil 4 shallots. Add peas and continue cooking.Chapter 2: N-Z 1 recipe dirty rice stuffed chicken In an electric mixer.to 14-inch deep-sided frying pan and place over medium heat. Add chicken stock to cover rice. shallots. As level of stock dips below level of rice. vialone nano brand 3 qt strained chicken stock. Cook until soft but not brown. Rice 87 . chopped 1/8" dice 1 ½ cups risotto. finely chopped 2 celery ribs. warm 2 lbs. The texture should be like finely chopped meat. Taste the rice after 15 minutes. until rice becomes almost opaque. Add rice and stir over medium heat for 2 minutes. celery and prosciutto in a 12. turn heat up to high. shelled to yield 1 1/2 cups 4 tablespoons butter ¾ cups freshly-grated parmigiano-reggiano Place olive oil. it should still be hard.

Adjust for seasoning and serve immediately. Place the browned chicken on top and cover tightly with a lid or foil. whole. Remove from heat and stir in butter and cheese. Transfer chicken to a plate. Heat oil in a large skillet over medium-high heat. about 15 minutes. about 30 seconds. Author Note: Serve this effortless supper-in-a-skillet with a simple 88 . Add chicken and cook. to taste 1 tablespoon olive oil 2 teaspoons minced garlic 1 teaspoon dried oregano ½ teaspoon ground cinnamon ⅛ teaspoon ground cloves 14 ounces chicken broth 1 cup mild or medium thick salsa 1 tablespoon lemon or lime juice 1 cup white rice Season chicken with salt and pepper. Add garlic. chicken. oregano. cut up salt and pepper. until very well browned on all sides.Chicken & Rice Greats should still be quite wet. SMOTHERED SALSA CHICKEN AND RICE 4 servings Source: Chicken & Rice Greats 3 ½ lbs. salsa and lemon or lime juice. cinnamon and cloves to the skillet and cook. Stir in chicken broth. turning occasionally. Reduce the heat to maintain a gentle simmer. but not swimming. Cook until rice has absorbed all the liquid and the chicken is no longer pink in the center. Bring the mixture to simmer and stir in rice. about 20 minutes. stirring until the garlic is golden.

89 .Chapter 2: N-Z steamed green vegetable and warm tortillas.

64 all-purpose flour. 51 (uncooked). 29 a piece of cheesecloth. 42 ? cup juice). 63 4 lb chicken. 24 14-1/2 can diced tomatoes. 35 apple cider vinegar. 22 abt 1/2 cup. 56 10 3/4 oz cream of chicken soup. 70 --chicken rolls---. 4. 3 andouille sausage. 49 (frozen). 67 === olive and pepper salsa ===. 83 almonds. 63 --filling---. 55 and thinly sliced. 46 =or=. 50 10 1/2 oz condensed cream of. 7 4 oz cup grated cheddar. 37 1/2-ounce. 51 (available. 38 (about 2 bunches) finely.Chicken & Rice Greats °°°°° Index . 43 --rice and garnishes---.. 24 (mostly white part). 29 andouille or smoked sausage. 22 4 1/2 oz whole mushrooms. 44 ***ingredients***. 55 4 oz jar cheese whiz. 38 (about one cup). 76 1" cube ginger. 54.. 44 anaheim chilies. 17 90 . 24 5 oz chicken breasts halves. 13.. chopped broccoli. 84 15 oz ca. 73 ***chicken balls***.25 oz pkg. 65 = (toasted white sesame seeds may be. 58 ***seasoning mix***. 72 (or other smoked sausage. 69 7 1/4 oz rice a roni -rice pilaf. 48 2 inch piece gingerroot. 46 3 lb chicken.. 34 amul cheese .madeira. 15 (dissolved in 1 tablespoon. 66 = (or water). 24 10 ounce package frozen peas. 34 1 1/2 inch s cinnamon.grated. 33 ***sauce***. 50. 63 --garnish---. 4 (or preserved in vinegar). 50 ***soup***. 48 9 oz pkg green giant harvest. 44 -----.to 3 1/2-pound). 65 === avocado and garlic sour cream ===. 76 (16-oz) jar ortega salsa. 11 10 oz pkg. 63 = (about 1/6 of a 1-lb box of dried pasta). 74 = (goya brand recommended). 3 additional fresh cilantro. 31 6. 34 --stir fry---. 24. 3. 71 (2 1/2. 16. 66 =or=-. 63 --sauce---.

69. 55 black pepper to taste. 17. 43 balsamic vinegar. 4. 33 can corn. 22. 4 boneless whole chicken. 13 box chicken rice-a-roni. 79 arrowroot. 49 boneless skinless chicken breasts. 31. 20. 33 can pineapple chunks. 69.. 9. 49. 66 boneless skinless chicken thighs. 37. 58 bay leaves. 16 butter. 63 breast of chicken . 70 boneless chicken breasts. 12 broken (1" pcs) thin spaghetti. 78 brown sugar. or thighs. 76 carrot. 51. 45 cardamon. 1 bottle beer. 65 boneless white and dark. 25 canola oil. 78 bunch watercress. 13 basmati is not available. 63. 28 asparagus. 48 black pepper. 49 bamboo shoots. 44 beer. 73 can cream celery soup. 46 brown or white rice. 16. 74 broth.Index apple juice or cider. 87 butter or arine. 29 borden low sodium. 44 breasts. 76 bay leaf. 57 canned whole tomatoes. 22. 41 breasts diced into 2 inch. 29. 61 cans (4 oz each) green.. 73 bunch green onions. 85. 76 black sesame seed. 48 boneless. 42 asparagus spears. 66 brandy. 50 can french onion rings. 34 barley. 18. 54.. 28 can sliced mushrooms. 65 boneless skinless chicken tenders. 19 can diced tomato.. 66 broiler fryer chicken. 19. 30 bell pepper. 59. 51 boneless skinless chicken. 13. 36 avocado. 17 applesauce. 45 can tomato sauce. 72 broth chicken. 65 bok choy or nappa. 24. 41. 57. 76 bean sprouts. 17 arborio rice. 22. 85 broth from cooking giblets. 21. 17 black sesame seeds. 49 artichoke hearts. 18. 69 breast halves. 72. 27 black beans. 28. 21 basil. 5 apples. 30 can tomatoes. 59 breast.. 31. 38 black peppercorns. 2. 7 can tomatoes-1lb. 53. 50. 77. 73 brown basmati rice. 45 can chicken broth. 67. 55 calamari. 30. 63. 74. 34 boned.minced. 79. 33 can cream of mushroom soup. 15 can beer. 55 cans cream chicken soup. 33 can cream of chicken soup. 46 basmati rice. 50. 16 beans. 77.(2 oz). 24 box golden raisins . 64.. 59 bunch celery hearts. 12. 44 91 . 19.. 66. 73 brown rice. 7 bouillon cube. 37. 16 breasts. 82 butter or margarine..

. 55. 4. 24. 76 cloves garlic. 75 92 . 26. 22 cayenne. 69 chicken soup. 61 cinnamon. 56 chicken stock. 38 chopped green pepper. 10 chopped fresh flat-leaf parsley. 44. 78. 35. 1. 71. 49 clove minced garlic. 30. 60 celery leaves. 70 chicken bouillon. 31. 38. 26. 3 coarsely chopped vegetables:. 48. 27. 71 chopped green onions. 37. 87 chopped bell peppers. 74. 87. 28. 61 chicken breast halves. 63 chopped parsley. 6 chicken and rice soup. 71 chow mein noodles. 44 chopped. 64 chopped fresh coriander. 9. 84 chilies. 68. 58 celery stalks. 73 chicken parts. 51. 5 chicken bouillon cubes. 42. 22 chopped fresh cilantro. 2. 42. 77. 25. 12 cilantro. 11 coarse salt. 15 chopped garlic. 35. 78 celestial seasonings bengal. 77 coarsely ground pepper. 38. 4 chopped carrot. 11. 17. 63 chicken broth. 40. 1 cilantro. 13. 13. 50. 66 chopped fresh parsley. 30. 43 chicken. 16 chicken strips. 57 chicken rice pilaf mix. 21 chopped fresh tomatoes. 49. 4 chicken or turkey. 29 chopped celery. 50. 63 chopped onion. 11. 18. 83 cayenne pepper and/or. 13. 27. 50 chickpeas. 11. 35. 5 chicken thighs. 13. 48 cn tomatoes (#2). 18 chicken fryer . 61. 21 centiliters garlic. 46. fresh. 11. 38 cayenne pepper to taste. 37 chili oil. 44. 10. 18. 62. 2. 59 chicken breasts. 87 celery seed. 88 chicken broth or water. 36. 8 celery ribs. 55 china salt. 83 chicken stock or veal. 44. 80. 8 chopped 1/8" dice. 73 celery. 71 chicken bouillon granules. 58. 11. 81 chopped onions. 2. 88 chicken (3 pounds). 21. 12 chicken thighs without skin. 20 chicken thighs and legs. 81 chopped celery leaves. 63. 12. 67 chicken breast halves. 74 chicken drumsticks. 83 cheddar cheese. 74 chopped green onions (green. 4. 63 cayenne pepper. 12. 58 chicken meat. 41. 69 cinnamon stick. 79. 10. 66. 80 clove garlic. 34. 84 chicken thigh. 77. 60. 8. 48. 10. 84 chicken breast.Chicken & Rice Greats carrots. 4. 37 chard. 65. 42 chili powder. 17. 13. 9. 57 chicken pieces. 86 chopped green onions. 35. 29. 13 cherry tomatoes. 9. 34. 1. 68 chopped seasonings-----. 25. 72 chopped 1/4" dice. 45. 20 cloves. 82. 18 chopped unpeeled tomato.. 72 chopped --.

. 40 dry white cooking wine. 43 divided or 4. 3 cooking bag. 86 file. 50 drop yellow food coloring. 71 cooked. 33 dijon mustard. 54. 74 finely chopped celery. 27 cooking oil. 35 file powder. 86 collard greens. 25 diced green bell pepper. 54 cooked chicken. 59. 59. 28. 29 cooked rice. 42. 24. 50 dried cilantro leaves. 33. 57 diced. 15. 72 cooked chicken or turkey. 86 envelope onion soup mix. 83 eggs. 57. 2. 29 diced bell pepper. 42 93 . 28 dry mustard. 6..Index coarsely ground white pepper. 38 finely minced fresh ginger. 15. 10 de bayonne. 28. 49 dried sage. 86 egg yolk. 58 ds cayenne pepper. 66 fat reserved from the confit. 45 cored and chopped. 16 dried rosemary. 37. 63 cream sherry. 49. 35 crushed and drained canned. 38 finely chopped green pepper. 38 finely chopped parsley. 40 ds tabasco. 5.. 76 corn starch. 56. 59 eggs-at room temperature. 28. 7 dry milk powder. 32 cognac. 50. 79 emeril's essence. 63 corn oil. 10 ds pepper. 50. 88 dried oregano leaves. 50. 29. 40. 69 extra-virgin olive oil. 29. 82 dried thyme. 18. 63 cream of mushroom soup. 75 curry powder. 1 ds salt. 54 dry red peppers. 12 dried red pepper flakes. 83 cooked (to make 3 cups). 63 dried apricots. 26 diced or chopped chicken. 35. 8. 61 finely chopped. 40. 86 defatted. 55 drained. 75 cut 1/4" dice. 46. 38 finely chopped flat-leaf. 24 duck. 15 coconut milk. 40. 11. 82 cooked white rice. 8 deboned 5-pound domestic. 17. 72. 15 cut into 1" pieces. 10 cubes. 22 finely chopped green. 17 cumin. 77 cockles or manila clams. 58 dry white wine -=or=-. 33 ds tabasco sauce. 28 dried oregano. 29 cut into 1" strips. 58 dry white wine. 3 fine. 5 coriander. 21. 70 dry orzo or rice. 86 duck confit. 82 cream of celery soup. 26. 50 commercial pesto basil sauce. 63 cumin seeds. 34 cornstarch. 69 dried basil. 25 diced celery. 19 extra virgin olive oil. 5 finely chopped carrot. 43 cooked chicken or turkey --. 31.

84 fryer. 72. 1. 8. 55 italian plum tomatoes. 74 garlic clove. 84 garlic salt. 20. 32. 15. 28. 43 fresh peas. 56. 29. 67 flour. 46 fresh coriander leaves. 10 italian salad dressing. 62 glace cherries. 27. 25 frying chicken cut up. 72 fresh orange juice.. 66. 18. 50 ground cumin. 58 green peas. 59. 35 green onions. 87 freshly-ground black pepper. 38. 2. 48. 15. 51 fresh ground pepper to taste. 88 ground cloves. 85 flour plus 6 tablespoons. 48 habanero pepper. 72 fresh lemon juice. 73 fish stock. 28. 13. 9 garlic. 70. 70. 15 instant white or brown rice. 3. 29. 8. 24. 15 flesh spooned from skins. 1. 51. 43 grapefruit juice. 68 grated orange zest. 83 green and. 31. 76 in bite-sized chunks. 26 hot water. 26. 49 grain rice. 32. 40 green peppers. 80 frozen southwestern seasoned. 20. 53. 63. 58 frozen green peas. 38 hot cooked rice. 85 garlic cloves. 67. 60 ginger. 35. 50. 38 green bell pepper. 12. 70. 10 ground black pepper. 63 fresh ginger. 76 golden raisins. 10. 48 hot sauce. 35. 84 frozen peas. 27 ham. 30 freeze-dried chives. 59. 34. 18 half. 8 hot pepper sauce. 61. 58 94 . 57. 8 fresh frozen spinach.. 46. 54. 5. 46 fresh kale. 29 in specialty stores). 55. 51 freshly grated parmesan. 46 green onion. 32 ground cinnamon. 76 fresh fava beans. 85 freshly-grated. 58. 43 fresh mushrooms. 65 hot. 54 grated lemon peel.Chicken & Rice Greats finely sliced. 24. 49. 60 ground turmeric. 28. 36 into rings. 24.. 37. 86 frozen. 78 freshly-ground black pepper. 56. 51 head garlic. 65. 12. 20. 45. 38 fluffy rice. 8 fresh parsley. 21 in juice. 27. 79 grated parmigiano reggiano. 24. 75 fresh black pepper. 10 green pepper. 38 garlic powder. 31 honey. 7. 35 green pepper cut 1". 81. 31 fresh coriander. 53. 13 ground ginger. 26. 83 grated parmesan cheese. 87 fresh tarragon. 88 ground coriander. 63 hot italian sausage. 60 green cardamoms. 69 grated parmegiano reggiano. 70 into 2-3 inch length. 77. 50.

44 lemon. 64 lemon juice. 1. 3 medium onion. 16 no-salt-added chicken broth. 51 lemon or lime.. 8. 58 mushrooms .. 30. 59. 88 lemon wedges. 6 lightly packed fresh swiss. 7. 17. 5. 78 louisiana hot sauce to taste. 50. 7 juice from pineapple. 5 leaves. 60 margarine. 46. 29. 82 lemon juice or white wine. 73 large clov garlic. 62. 31 med. 16 mushrooms. white and most of green. 1 large bay leaves. 10 long-grain rice. 82. 9. 67. 38 liquid. 25 large beaten egg yolk. 15 large yellow onion. 66 lemon or lime juice. 10 jamon saran or jambon. 73 medium red bell pepper. 15 natural yogurt. 3 medium garlic cloves. 55 minced. 25 low sodium chicken. 36 jalapeno pepper. 53 medium yellow onion. 68 minute rice. 80 medium celery ribs. 83 95 . 71. 57. 28. 7 long-grain brown rice. 31 low-salt chicken broth. 20 medium-grain white rice. 80. 21. 3 medium garlic cloves. 2. 9. 9. 82 large bell pepper. 17 low sodium soy sauce. 75. 42 medium yellow onions. 8 jar green olives. 82 medium carrots. 24. 42 medium green bell peppers. 19 minced fresh ginger. 13. 85 medium onions. 79 lg crushed cloves of garlic. 9 minced onion. 22. 24 marinara sauce... 16. 58 italian seasonings. 5 large lemon. 20 minced onions. 29. 74 mandarin oranges. 33 mixed vegetable seasoning. 15 large spanish onion. 10. 36 mayonnaise. 12. 21 minced ginger root..Index italian seasoning. 21 nutmeg. 3.boiled and sliced. 78 lemons. 54 large golden delicious apple. 3 medium to large artichokes.. 4 mild or medium thick salsa. 86 minced parsley. 61 mussels. 5. 41 minced garlic. 46 nickel-size. 54 medium scallions.. 75 nonstick cooking spray. 85 lemon and lime slices. 1.. fresh. 19. artichokes. 85 medium tomato. 88 minced ginger. 55. 48 medium ripe avocado. 51. 64 linguica sausage. 44 mushrooms. 80 long-grain white rice. 69 large shrimp -. 88 milk. 72 long grain rice. 51 large onion. 46. 63. 18. 83 lime juice. 7. 31 light soy sauce. 42 medium red belle pepper. 13 mushrooms. 48. 63. 20. 18. 86 minute instant brown rice. 60 md onion.

58 package frozen green peas. 32. 74 pineapple. 46 oregano. 35. 57. 37. 56. 69 removed and skin intact. 13 piece ginger root . 57 package wild and long. 42 peeled and sliced. 71 red bell pepper.(1"). 19. 25. 65 pimento strips. 84 onion powder. 34. 87 parsley. 88 one-third-less sodium chicken broth. 16. 36 pn cardamom. 62. 1. 37. 73 powdered sage. 6. 8 red bell peppers. 16 orange. 72 red wine vinegar. 58. 16 recipe dirty rice stuffed. 76 pitted black olive. 60. 71 prociutto. 54 reduced sodium chicken. 8 radishes. 48. 36 rice vinegar. 53 parts only). 13. 24.. 19. 48.. 60 ordinary brown rice.Chicken & Rice Greats oil. 1 raisins. 61.. 11. 1 pineapple tidbits. 50. 48. 26. 69 paprika and white pepper. 76 raw rice. 13. 59. 35 onions for garnish. 83 prosciutto di san daniele. 83 ricotta salads. 85 96 . 58 recipe ajo aceite garlic. 34 pork loin. 81 onion. 61. 27. 20. 12. 60 pistachio nuts. 69 pn pepper. 30 pine nuts. 22. 54 parmigiano-reggiano.. 16. 8 peeled. 74 olive oil. 62 orange juice. 26 oregano leaves. 20 pepper. 17. 78. 15 red pepper. 38 optional: poultry. 24. 63 rice noodles. 54. 63. 87. 6. 24 rice. 24 red pepper flakes. 22. 84. 48 port wine. 83 rigatoni. 11. 86 rhine wine. 54 peeled and minced. 41. 13 peel of 1 orange. 25 rib celery. 9. 57. 58. 12. 9. 12. 12 plus your favorites). 87 quail. 41. 27. 13 oriental sesame oil. 12 package knorr vegetable. 43 paprika. 66 powder to taste. 19. 62 peas. 2. 32. 28. 83 picante sauce. 41 rice or small pasta. 12. 71 peanut oil. 9. 68. 37 part-skim mozzarella cheese. 53 package spaghetti sauce mix. 73 or fish or vegetable stock. 12. 83 poultry seasoning. 43 reduced sodium. 28 potatoes. 8. 56 prima homestyle mild. 31. 30. 41 package brussels sprouts. 50.. 78 ricotta. 24. 12 pimiento. 68 pepper to taste. 29 pineapple chunks. 87 red beans (1 can). 57 onions. 29 pimiento-stuffed olives. 11. 28. 43 pitted ripe olives. 59.

6. 13. 41. 84 sherry. 83 seeded and diced. 32 small red bell pepper. 20. 16. 59. 73 salt to taste. 7. 17. 81 sliced green onion.Index rinsed and drained capers. 29 saffron. 56 salt. 72 small chicken breast. 76 sm bay leaves. 40 short grain brown rice. 34 softened. 29. 67 soy sauce. 26 slice ginger. 34 skinned & boned. 32. 6. 66. 9. 10 ripe avocados. 56 skinned and boned. 67 ripe olives.. 66 small zucchini.(to 6 lbs). 16. 87 sharp cheddar cheese. 29 snow peas. 43. 10 sliced scallions. 54 small green bell pepper. 61 sliced fresh mushrooms. 65 russian dressing or catsup. 50. 84 shredded cabbage. 40 small grapefruit. 44. 28. 41. 55. 72 small onion. 87 roasted garlic puree. 11 salad oil. 8 saffron (powdered). 78. 22 risotto. 25. 18 seeded and minced. 24 sazon seasoning blend. 60. 9 saffron strands. 7 small leek or onion. 66. 63. 61. 2. 65. 12. 10 skinless boneless chicken. 18 soup mix. 53 skinned. 3 skinned drumsticks. 29. 69. 86 salt & freshly ground black. 45. 51 salt and freshly ground. 66. 82 shredded part-skim mozzarella. 16 slices ginger. 31. 60. 84. 22 salt and fresh ground pepper. 34. 61. 3 small carrots. 75. 40. 65 sea salt. 42. 2. 33. 15 shredded. 31 skinned chicken . 16.. 78 97 . 65 ripe tomatoes. 20. 76. 43. 83 sauce can water. 67. fresh. 17 shredded carrot. 18 sesame oil. 53 sour cream. 76 sait. 61. 34 slices prosciutto. 77 slivered almonds. 63 small jar pimiento's. 74. 15. 78 small slic ham. 45. 55 salt and pepper. 61 sesame seeds. 45. 54 small onion chopped. 46.. 70. 18. 82 sliced pimentos. 58. 88 salt and pepper to taste. 4. 74. 10. 78 small jar pimiento strips*. 9 small piec chili. 85. 62 several drops hot sauce. 44. 59.. 66 shallots. 36 skinless. 15 slices fresh ginger. 30. 56 small slic swiss cheese. 8. 51. 42. 38 salt and freshly ground. 56 small white-skinned onion. 11 small bunch flat-leaf parsley. 57. 80. 2. 37. 35. 24. 44. 66 scallions. 19. 41. 21. 13 short-grain rice. 65. 56. 33 sherry or apple juice. 16. 83 rounded white rice. 13 ripe pineapple. 27. 55 skinned and boneless.

77 spinach or bok choy leaves. 28. 9 uncooked white rice. 15 spinach leaves. 81. 16. 75 unsweetened. 53. 58 tomato sauce. 7. 72 stewed tomatoes. 11 tabasco sauce to taste. 12 uncooked rice. 50 white pepper powder. 59. 21. 37 toothpicks. 21. 26 vegetable mirepoix. 13. 66 spanish paprika. 66 vinegar. 3. 83 walnuts. 12 whites of 2 eggs. 18 thyme leaves. 44 squid ink. 85 white enriched rice. 4. 27. 22 whole cloves. 46. 38 white pepper. 63 uncooked basmati rice. 27 till fragrant. 27. 17.(1 stick). 65 such as chorizo). 22 thyme. 66 tomatoes. 13 wiped clean trimmed. 9. 20 strained chicken stock. 9. 2. 13 vine-ripe tomatoes. 34 veg. 27 to 6 t file powder. 71. 40. 70. 38 to taste. 75. 12 the diagonal. 43. 54. 71 uncooked lentils. 65 toasted whole almonds. 65. 70 vegetable cooking spray. 75 veg oil. 64. 87 substituted). 34. 16. 32 whole chicken breasts --. 21. 85 turmeric. 32. 16. 56 whole clove. 76 unsalted dry-roasted peanuts. 86 toasted sesame oil. 65 thawed and drained (10 oz. 22 unsalted butter . 76 sweet marjoram. 4 sugar. 44 white rice. 80 whole garlic clove. 21. 41 wild rice.. 3 unsalted cashew nuts. 88 white wine.. 31. 29 up to . 15 stalk celery. oil. 8.). 25 98 . 41 water. 46. 41 split. 69 to 6 pieces chicken. 80 whole chicken. 31. 81 uncooked regular rice. 58 stick butter. 55. 62 washed and chopped. 63. 58 sweet port or sherry. 82 water chestnuts. 49 whipping cream. 44 whole cardamom. 66. 85. 64 v small amount of light oil. 62. 75. 36 tubular pasta. 40 water). 81 vegetable juice cocktail. 80 velveeta. 51. 28 teriyaki sauce. 53. 19. 81 uncooked instant brown rice.. 38 tarragon leaves. 31.Chicken & Rice Greats spanish olives with pimentos. 44. 51 vegetable oil. 38. 31. 68 tomato paste. 60 virgin olive oil. 62. 74 white parts. 8. 13.. 24. 84 with juices. 12. 34. 59. 43. 16 with green pepper and. 36 spring onions. 74. 36 vacuum-packed whole kernel corn. 86 stick of butter. 42 sweet red pepper. 71. 4.

82 yellow onion. 83 zucchini. 3 x dash white pepper.. 78 yield 1 1/2 cups. 29 yukon gold or idaho. 61. 87 yogurt. 33. 73 worcestershire sauce (lea & perrins).Index worcestershire sauce. 77 99 .

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