67 chicken rice side Recipes

reduced-sodium chicken broth, chopped onions, divided, reduced-sodium soy sauce, butter, dried thyme, minute brown rice, fresh cauliflowerets, fresh broccoli florets, sweet red peppers , julienned, olive oil, garlic cloves, minced, salted cashews, shredded cheddar cheese

dozen chicken wings, about 3 1/4 lb, rinsed and patted dry, salt and freshly ground black pepper, olive oil, sesame seeds , toasted in a skillet over medium heat until lightly browned, leaves from 1/2 bunch fresh cilantro, chopped, teriyaki sauce, low-sodium soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, fresh, hot red chile, halved, garlic cloves, halved, fresh ginger , smashed with the side of a large knife

chicken stock (or vegetable), leek, sliced finely (or 1 chopped onion), garlic cloves, crushed, kaffir lime leaves, thinly sliced (or lime zest and a little juice), arborio rice, cooked prawns (shrimp), frozen peas, black pepper, sea salt, parsley, to garnish, parmesan cheese, this is optional (or to serve on the side )

chicken stock, olive oil, side bacon , cut into 1-inch pieces, onion, finely diced, celery ribs, finely diced, arborio rice, dry vermouth, cooked chestnuts, savoy cabbage, finely shredded, salt & freshly ground black pepper, unsalted butter, parmesan cheese, freshly grated

uncooked flat rice noodles (pad thai noodles), rice vinegar, sugar, divided, very thinly sliced banana pepper, extra-firm tofu , cut into thin strips, fresh lime juice, water, lower-sodium soy sauce, fish sauce, eggs, lightly beaten, salt, peanut oil, divided, garlic cloves, minced, skinless, boneless chicken thigh , cut into thin strips, fresh bean sprouts, divided, green onions, trimmed, crushed with flat side of a knife, and cut into 1 1/2-inch pieces, dried shrimp, unsalted, dry-roasted peanuts, chopped, cilantro leaves

fresh lime, water, cornstarch, balsamic vinegar, red chile pepper, stem and seeds removed and diced, garlic, lightly crushed with the side of a knife blade and quartered, peeled fresh ginger root, diced small, salt, ground black pepper, sugar, extra-virgin olive oil, canola oil , or enough as needed to deep fry, rice flour or all-purpose flour (or enough as needed for dredging), salt and freshly round black pepper, boneless chicken breasts cut into chicken-finger -sized strips

low sodium soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, fresh red chilies, halved, garlic cloves, halved, fresh ginger , whacked open with the flat side of a knife, chicken drummettes, rinsed and patted dry, sea salt, fresh ground black pepper, sesame seeds, toasted (for garnish ), cilantro, chopped (for garnish )

sliced green onions, chopped celery, chopped dried apricots, golden raisins, sherry, butter, uncooked long grain rice, bulgur, quick-cooking barley, chicken broth, poultry seasoning, dried savory, salt, minced fresh parsley

dozen chicken wings, about 3 1/4 lb, rinsed and patted dry, salt & freshly ground black pepper, olive oil, leaf from 1/2 bunch fresh cilantro, chopped, low sodium soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, garlic cloves, halved, fresh ginger , smashed with the side of a large knife

wild rice, water, chicken soup base, following prettily, ham, brocolli, walnuts, toasted, red or yellow pepper, monterey jack pepper cheese, carrot sliced, green onions sliced thin, dressing, canola oil, white wine vinegar, lemon juice, curry powder, dry mustard

low-sodium soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, light brown sugar, fresh red chiles, halved, garlic cloves, halved, fresh ginger , whacked open with the flat side of a knife, dozen chicken wings, about 31/4 lb, rinsed and patted dry, sea salt and freshly ground black pepper, sesame seeds, toasted, for garnish, fresh cilantro, chopped, for garnish

most of my recipes are open to fit your tastes and i usually add some options to make the recipe more to what you like., risotto is a very nice dish than can be use as a complete meal or a side dish. the preparation for risotto requires more simmering than boiling and 1 must be gentle in the cooking process., rice (use what kind you like)( i have made this with several kinds of ), olive oil (and/or butter), chopped onion, rice per person if it is a main dish or 2 oz per person if it is a side dish., canned or homemade chicken broth, white wine ( a good your favorite), saffron ( pinch), parmesan cheese (use your tastes on this ), chopped spinach, chopped porcine mushrooms, chopped asparagus, other vegetables to your taste, i have also used orzo to make a version of this., when buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotto are arborio, vialone nano, and carnaroli. other short-grained rices such as originario will also work. long grained rice such as patna won tsp do, because the grains will stay separate. nor should you use minute rice -- it won tsp absorb the condiments, and again the grains will remain separate.

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

mango, diced small, diced red onion, diced red bell pepper, diced green bell pepper, chopped chives, lemon, juiced, honey, rice wine vinegar, salt and freshly ground black pepper, chicken stock, white rice, salt, butter, dried italian seasoning or 1/4 tsp dried oregano and 1/4 tsp dried thyme and 1/2 tsp dried parsley, grapeseed oil, white onion, diced, madras curry powder, all-purpose flour, vegetable stock, fresh ginger root (about 1 1/2-inch piece), garlic, lightly crushed with the side of a knife blade and minced, carrots, peeled and cut into 1/2-inch slices, head cauliflower, separated into florets, head broccoli, separated into florets, yellow squash , cut into 1/4-inch thick slices, zucchini , cut into 1/4-inch thick slices, edamame (japanese lima-type beans), fresh frozen corn, frozen okra , defrosted and sliced crosswise into 1/4-inch pieces, tomato paste, chopped tomatoes, leek tender white and green parts only , soaked in salt water and agitated to remove grit, sliced on the bias into 1/4-inch thick strips, jalapeno pepper, stem and seeds removed and sliced, salt and freshly ground black pepper

dried chinese black mushrooms or dried shiitakes, boneless fatty pork belly (preferably with skin, partially frozen ), peanut oil, chopped shallots (2 medium), dark soy sauce, chinese shaoxing cooking wine or medium-dry sherry, chinese rock sugar (sometimes called rock candy), crushed with bottom of a heavy skillet, water, dried licorice root or 2 turkish bay leaves, salt, chicken stock (or 5 cups reduced-sodium chicken broth plus 1 cup water), fresh mung bean sprouts, dried chinese wheat noodles or rice vermicelli, chopped fresh cilantro (from 2 bunches), chinese black vinegar (preferably chinkiang), minced garlic (about 3 cloves), mashed to a paste with side of a large heavy knife, cooked peeled shrimp

frozen medium shrimp, peeled & deveined, butter, worcestershire sauce, black pepper, head roasted garlic, french baguettes, broken into thirds, white rice (optional side dish ), butter, clam juice, chicken broth, chicken bouillon cubes, worcestershire sauce, black pepper, minced onions, sugar (or splenda )

saffron, grapeseed oil, chorizo sausage , cut on the diagonal into 1-inch pieces, boneless chicken parts, preferably skin , cut into 2-inch pieces, white onion, diced, garlic, lightly crushed with the side of a knife blade, and minced, dry white wine, paprika, minced fresh flat-leaf parsley leaves, chicken stock, white rice, salt, black pepper, mussels , scrubbed and debearded, shrimp, peeled, deveined, and tails removed, minced fresh cilantro leaves

shitake mushrooms stemmed, and sliced, canola oil, sesame seed oil( for extra rich flavor ), fresh ginger, peeled and grated, red chili paste ( my fav is sambal oelek), bamboo shoots sliced the long way, barbecued pork (optional), tamari (soy sauce), rice vinegar, salt & white pepper, sugar, chinese stock: (recipe follows)using regular chicken stalk is great too! (just add garlic , and some beef boulion to it!), firm tofu, cornstarch mixed with 1/4 cup. water, eggs beaten well, chopped green onions for garnis, chinese stock, whole chicken, green onions, garlic cloves, ginger whacked open with flat side of a knife, onion cut in half, abut 4 quarts cold water, teasponn whole white peppercorns, chicken boulion cubes, beef boulion cubes, put chicken into large pot over medium. heat, toss in green onion bunch, onion,ginger, garlic, and pepppercorns., pour cold water over so it covers chicken . simmer for 1 hour, uncovered,skimming foam off periodcally., chicken from pot , and drain stck into a large dish or pot.