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I took a look around the site for a recipe like this, and not having found one, I decided to have a go creating one. I think it's pretty versatile. Hope you like it!
Angus, Scotland, UK
19 people made this
- 200g basmati rice
- 500ml water
- 1 chicken stock cube
- 1 tablespoon vegetable oil
- 1 red onion, diced
- 1 small courgette, grated
- 1 red pepper, deseeded and diced
- 1 carrot, grated
- 2 cloves garlic, minced (I use ready minced garlic, about 2 teaspoons)
- 2 or 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 tsp ground coriander
- 1/2 tsp cumin
- dash of chilli powder or a few grinds of crushed chilli mill
- 1 large tin refried beans (434 grams approximately)
- 180ml salsa, mild or medium
- 180ml soured cream or creme fraiche
- 150g grated cheddar
- 4 or 5 cherry tomatoes, sliced
- 10-12 slices of fresh or canned jalepeno peppers
- 1 small handful chopped fresh coriander or cilantro
- 30g lightly crushed plain tortilla chips
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Bring water and stock cube to boil in small pot with lid. Add rice, cover and turn down heat. Don't peak. Cook for about 15-20 minutes. No need to rinse or drain.
- Meanwhile, saute onion, garlic and pepper in saucepan with oil. Add chicken and cook till tender. Add grated carrot, zucchini and spices and cook for a further minute on low heat. Add rice and toss together. Spread mixture evenly in an 8"x12" baking pan.
- Dollop beans on top and spread carefully as much as possible. Cover with layer of salsa. Spread sour cream or creme fraiche over salsa. Top with grated cheddar. Evenly space tomatoes and peppers over cheese to decorate. Bake for 30 minutes in 190 C or 375 F.
- Top with chips and coriander just before serving.
This recipe has been edited by this site staff to include measurements familiar to UK and Irish cooks.
Reviews & ratingsAverage global rating:(5)
Reviews in English (7)
Made it vegetarian.I made it vegetarian as suggested, but I also added a layer of crushed tortilla chips to the top under the cheese to give it a lovely crunchy skin.-19 Nov 2009
This is lovely. I have made it a few times & its becoming one of my favourites.Its very easy to adapt to taste as well. :--19 Jul 2010
Myself and my family weren't that keen on this,i expected it to have more flavour,but it was quite bland-26 Apr 2014
Layered Mexican Chicken Rice Bake
Good Monday morning to everyone 🙂 Can anyone else believe it&rsquos almost the end of the school year! Summer is going to be here before we know it.
I&rsquove got a great weeknight recipe for you today. Lots of delicious Mexican flavors, we really enjoyed this one last week! I took lots of pics, so I&rsquoll let my photos do the talking&hellip&hellip
Heat your olive oil into a large skillet&hellip.
Pour your veggi&rsquos in! I used onion, anaheim pepper and sweet peppers to start.
Saute for about 5 minutes&hellip..
Then stir in your minced garlic&hellip
Stir in 4 Cups cooked steamed rice&hellip
Sprinkle into rice&hellip..lots of it!
Add your kosher salt and pepper&hellip
Use any shredded chicken breast you would like. I was having a lazy night, so yes, I used my canned Costco chicken 🙂
Here&rsquos what I seasoned the chicken layer with&hellipLawry&rsquos, ranch dry seasoning and some salsa, yum!
Let the layering begin..start with the corn, then the beans, the cilantro, the chicken then top with cheese and Bake!!
Layered Mexican Chicken Rice Bake
2 Tablespoons extra virgin olive oil
1 medium white onion, finely chopped
1 anaheim chili pepper (it&rsquos mild), finely diced
1 1/2 Cups chopped sweet peppers
1 1/2 Tablespoons minced fresh garlic
4 Cups cooked/steamed rice
1 Tablespoon ground cumin
2 Cups shredded chicken breast
1/4 teaspoon Lawry&rsquos Garlic Salt
1/2 teaspoon dry Ranch Dressing Seasoning
1/2 Cup prepared Salsa (I used Herdez, mild)
1 can red kidney beans (or any bean of choice), drained
1/2 Cup fresh cilantro leaves, chopped
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.
2. Place chicken breast into a medium skillet over medium heat. Season with Lawry&rsquos, ranch seasoning and salsa mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.
3. Serve with hot sauce if desired 🙂
Have a great new week! Come back soon for a new cookie that is going to knock your socks off! 🙂
I’m a long-time fan of Hatch Green Chile Enchilada Sauce (affiliate link) which is a delicious canned green chile enchilada sauce that’s gluten-free. Even though the ingredient list has tiny amounts of sugar and cornstarch, the sauce adds only 3.5 carbs per serving to this recipe. And this sauce is so flavorful and convenient to use that for me’s a product worth using. If you find other canned Green Chile Enchilada Sauce that’s also low in sugar, by all means use whatever sauce you prefer!
- 2 cups diced chicken breast meat
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4.5 ounce) can diced green chile peppers, drained
- 1 (10 ounce) can red enchilada sauce
- 8 (6 inch) corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 (8 ounce) container sour cream
Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.
- 1 cup uncooked long grain white rice
- 1 (14 ounce) can chicken broth
- 1 cup reduced fat sour cream
- 1 (4 ounce) can diced green chile peppers
- 1 cup shredded Monterey Jack cheese, divided
- 1 (8.75 ounce) can whole kernel corn, drained
- ¼ cup finely chopped fresh cilantro
- salt and ground black pepper to taste
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
A lot of Mexican food, including casseroles, often call for specific seasonings. Red enchilada Sauce , Green Enchilada Sauce and Taco Seasoning are among those ingredients. Our homemade sauce and seasoning recipes are simple and delicious.
To make your casseroles super quick and easy, have frozen shredded chicken or beef on hand.
Make ahead : One of the best aspects of a casserole is that you can make them ahead of time. I like to make a few and have some on hand for a hot meal on a busy day. Freezing and heating casseroles is super simple. Each recipe post should have more specific tips, but in general:
- Wrap the dish well. I like to wrap the casserole with plastic wrap then again with aluminum foil. Make sure you remove the plastic wrap before heating!
- For easy storage and clean up use a disposable pan to freeze the casserole in. You can freeze a casserole in a glass pan, but be sure that you thaw it completely before putting it into the hot oven or the glass can shatter.
- Cheesy Topping: Frozen cheese sometimes doesn’t melt as well So I like to add another layer of freshly grated cheese before placing it in the oven.
- Browning: If your casserole seems to be browning too quickly, but the inside isn’t baked yet simply place a tent of foil over the top of the casserole.
- Thaw, in the fridge, overnight
- Yogurt Sauce
- 2 cups plain yogurt, whole milk or low-fat
- 2 garlic cloves, pressed
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon dried crumbled mint or basil to sprinkle on top (optional)
- Chicken and Onions
- 3 boneless skinless chicken breast halves (about 1 1/2 pounds)
- 1 large onion or 2 medium, halved and sliced thin
- 3 tablespoons olive oil (divided, see instructions)
- 1 1/2 teaspoons salt (divided, see instructions)
- 1/8 teaspoon turmeric
- fresh ground pepper, to taste
- 2-quart glass (see-through) casserole
- 2 cups long grain Basmati rice, swished with water and drained 6 or 7 times
- 2 egg yolks (whites are not needed for this recipe)
- 3/4 cup plain whole milk yogurt
- 1/4 teaspoon saffron threads crushed with 1/4 teaspoon salt with a mortar and pestle or with the curved back of a fork.
- 2 teaspoons salt (divided - see instructions)
- Fresh black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoon melted butter
- 2 tablespoons barberries (or substitute currants)
- some olive oil to sauté the barberries
2.Yogurt Sauce In a medium bowl mix yogurt, garlic, lemon juice and salt. Sprinkle mint or basil on top (optional) Keep in fridge until ready to serve.
3.Chicken and onions Season chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Heat 2 tablespoons oil in large skillet over medium heat until very hot. Add chicken - it should sizzle - and cook 6 minutes per side, or until no longer pink. (It will be golden brown on the outside and tender and juicy on the inside) Remove from heat, cut into bite-sized cubes and set aside. Add 1 tablespoon oil to skillet, add onions, ½ teaspoon salt, turmeric and a few grinds of pepper. Cook, stirring occasionally, 6-7 minutes over medium heat until onions soften and turn golden brown. Mix with cubed chicken and set aside.
4.Tachin: step one Put rinsed rice and 1 teaspoon salt in a medium saucepan and add water to cover by 2 inches. Bring to a boil, lower heat and cook, covered, for 7 minutes. Pour into a strainer, drain, rinse with cold water to stop cooking and set aside.
5.Tachin: step two Whisk egg yolks, yogurt, saffron, ½ teaspoon salt and a few grinds of pepper in a medium bowl. Add half the cooked, drained rice, mix thoroughly and set aside.
6.Tachin: step three Swirl melted butter and olive oil in the 2-quart casserole to coat bottom and sides. Add yogurt & rice mixture and smooth it out into an even layer with the back of a spoon. Add chicken and onion mixture next, making an even layer. Add 1 teaspoon olive oil and ½ teaspoon salt to the remaining plain white rice, stir to combine and add to top of casserole, pressing it down gently. Cover casserole with lid or a double layer of foil and bake in the lower third of preheated oven for 45-50 minutes, until a light brown crust forms on the bottom. Remove from oven. Carefully flip casserole upside down onto a platter. Cover the top with a clean dish cloth while you give the Barberries a 1 minute stir in a frying pan with a bit of oil. Toss them on top of the Tachin to garnish. Cut Tachin into six servings and enjoy with yogurt sauce on the side.
Cook brown rice according to package directions in unsalted water. Place in a large bowl (3.5 quarts/L) that will accommodate the layered salad. A clear glass bowl allows everyone to see the layers. Pour in ⅓ cup (80 mL) of the Italian dressing. Sprinkle with sliced green onions, cumin, chili powder and fresh lime juice and mix together.
To create layered salad, mix rice evenly spreading rice mixture on bottom and cover with tomatoes. Next, layer the chicken breast and beans. Scatter grated cheese and sliced black olives. Top with pepper strips. Pour remaining ⅓ cup (80 mL) Italian dressing over top. Don’t toss. Cover and refrigerate at least 3 hours or overnight.
To serve, place sliced avocado on top. Then, make a mound of sour cream in centre and spoon salsa around sour cream. Garnish with cilantro.
A simple make-ahead recipe that is both attractive and delicious. It is also a good take along dish for your next barbecue or beach party.
Layered Mexican Chicken Casserole
The idea for this budget and waistline-friendly recipe originally comes from Cooking Light, but I modified it to fit what I had available in my kitchen and cut calories even more! It was absolutely delicious and it’s a great family meal if everyone likes Mexican food! You won’t even notice it’s healthy.
- 1 cup Fat-free, Less-sodium Chicken Broth
- 1 can Chopped Green Chiles (4 Oz)
- 28 ounces, weight Chicken Breast
- 1 cup Fresh Onion, Chopped
- ¾ cups Evaporated Skim Milk
- 1 cup Monterey Jack Cheese, Shredded
- 2 ounces, weight Cream Cheese (regular Or Light)
- 1 can Enchilada Sauce (10 Oz)
- 10 pieces 6-inch Whole Wheat Tortillas
- ½ cups Sharp Cheddar Cheese, Shredded
- 1 ounce, weight Tortilla Chips, Crushed (about 6 Chips)
Combine broth and green chiles in a large skillet bring to a boil. Add chicken breasts reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from pan, reserving cooking liquid. When chicken is cooked, shred meat with two forks and set aside.
Preheat oven to 350 degrees.
Prepare another large nonstick skillet with cooking spray and heat over medium heat. Add onion, saute 3 minutes until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce stir well. Stir in shredded chicken cook 2 minutes. Remove from heat.
Place 3 tortillas (you might have to tear them to cover the bottom of the pan) in the bottom of a 9吉 dish coated with cooking spray. Spoon 2 cups chicken mixture over tortillas and spread to cover. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until bubbly. Let stand 10 minutes before serving.
Forget 'Spanish Rice.' This Is the Mexican Rice Recipe You Should Be Cooking
We're all about morisqueta, Mexico's unsung rice-bowl hero.
In the land of corn, there is a dish where rice is king.
It&aposs estimated that the country of Mexico consumes over 1 million and 100 thousand tons of rice per year. There is even a variety of long-grain rice known as Arroz de Morelos that has a denomination of origin protection status. All over the Mexican republic, you will find arroz served as a side in fluffy pilafs, sprinkled in chicken soups, used as a binder for albondigas, or used as the base for morisqueta, Mexico&aposs unsung rice-bowl hero found in regions along the Pacific, but specifically Michoacán. Forget "Spanish rice." This is the Mexican rice recipe you should be cooking.
Rice arrived in Mexico via La Nao de La China (a.k.a. Manila Galleon), Spanish trading ships that brought goods from Asia to Mexico in the 1560s. People took to the new filling staple crop and treated it as another vehicle to deliver spicy stews (guisados) and beans. Cue morisqueta, which is essentially a taco in rice form: steamed rice topped with a saucy pork, beef, or seafood guisado, beans, some raw minced cabbage for texture, sour cream, and maybe a little salty dried cheese to round it all out. The dish is traditionally assembled and plated right before eating.
Morisqueta originated in the Tierra Caliente region of Mexico, which spans Michoacán, Guerrero, and the state of Mexico, and is known for its humid, intense heat and very low rainfall. The common thread between all variations of morisqueta is the layering of flavors and textures to create a filling good time of a meal.
In Los Angeles, the second-largest home to Mexican people outside of Mexico City, morisqueta is easier to find the closer you get to Orange County. In the southeast neighborhood of Bell Gardens, the restaurant El Zarape Michoacano offers a version topped with a spicy spare rib guisado in a salsa roja. The steamed rice is chewy and absorbs every bit of the spicy red salsa and crispy spare rib. In Santa Ana, Las Brisas de Apatzingán offers an option to have it topped with aporreadillo, an umami-filled guisado made with sun-dried beef. Both guisados include beans mixed in to provide extra heartiness.
For Paola Briseño González&aposs simplified adaptation of the dish, she makes a guisado with tomatoes, smoked morita chiles, and bone-in flanken beef short ribs so that the sauce is extra rich and velvety. She also leaves a handful of husked tomatillos in the rice, so that you get a few mouthfuls of the tart, jam-like cooked tomatillos. The idea is that the tomatillo husks make the rice extra fluffy. While that claim is debatable, we like biting into the gently cooked tomatillo flavor bombs. Her morisqueta is layered into one pot, served family-style, which helps the rice further absorb the salsa.
When serving, hold back on garnishing the entire dish with cabbage and sour cream. We recommend garnishing per plate so that your leftovers can be easily reheated.
Of course, a pile of warm tortillas go really well with morisqueta. As do tostadas, because after all, you&aposre in the land of corn.