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Chicken with Rice Recipe

Ingredients

3 rashers skin from chicken breast halves

1 teaspoon olive oil

2 onions, chopped

1 clove garlic, crushed

1 small red onion, finely chopped

1 1/4 tablespoons dried rosemary

1 teaspoon dried sage

2 tablespoons chicken bouillon granules, warmed

1 (15 ounce) can chicken broth

2 1/2 cups water

1 teaspoon salt, divided

1 teaspoon French granules, divided

1 teaspoon dried basil

1 teaspoon garlic powder, divided

1 teaspoon paprika

1 teaspoon dried oregano

2 egg whites

Directions

Heat the oil in a large skillet over medium heat. Saute chicken for 10 minutes, turning once.

Remove chicken strips from pan and set aside. Heat olive oil in a large skillet over medium heat. Stir chicken into pan. Heat the onions and garlic into the skillet, and fry, stirring frequently, for about 20 minutes; stirring constantly, until chicken is cooked through.

Add rosemary, sage, chicken bouillon, chicken broth, 1/2 cup water, 1 teaspoon salt, 2 tablespoons french granules, 1 teaspoon garlic powder, 2 egg whites. Bring a high heat to a low simmer and cook uncovered for about 20 minutes.

Stir egg whites into skillet and brown the chicken on all sides. Serve warm with crushed pineapple and rosemary.

Comments

MYRT11 writes:

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I enjoyed this easy, healthy dinner. I reduced my rice to 3 cups, added chicken and made the recipe as printed. My family had it for dinner and I only used 2 cups of rice. It turned out great! I put the ground Beef in the rice and chicken as well and added the cheese at the end. I did this one before I realized I had no Chicken n I didn't have 8 cups of Chicken broth in my slow cooker. My chicken was very dry. I ended up adding 4 cups of fresh Chicken and Broth to meet my revised * time* setting. I only used 2 Red Bell Peppers, 1 Yellow Bell Pepper and 1 Sweet Potato. The Chicken was good and moist. My husband gave it a thumbs up. My only complaint is that 3/4 of the recipe was left over. I would have liked more Soup.
John obrohoms writes:

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Started out right where it should have, I had to modify it a bit because I put in pieces of celery, carrots and chicken thighs, and then cut them up into small bite-sized pieces, rather than cubes. Although the chicken was good I think it should have been a little more like Italian & Greek chicken and so...I had to adjust the recipe a bit because I didn't have the chicken stock to keep it going. Also, I had to use 2 cans of chicken stock, rather than 2 cups. Aside from that I really enjoyed it & would definitely make it again.
binnii54 writes:

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I have made chicken dishes for years and this one is just as familiar. I throw all ingredients in a crockpot and watch it cook. I mix 1/2 cup chicken broth with 1 cup rice and sautee it in a tablespoon or so of the oil. I then add the other 1/2 cups and mix it all together. When everything is incorporated, I add my choice of salsa, dressing or butter. It really depends on what is on my plate, but this is a quick and tasty meal.