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Chicken Licken Spicy Rice Recipe

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Sriracha chicken fried rice — better than takeout, and ready in 20 minutes SheKnows
Sriracha chicken fried rice — better than takeout, and ready in 20 minutes SheKnows from www.sheknows.com

Description

This chicken licken spicy rice recipe is perfect for those who love a spicy kick to their meals. It is a delicious and easy-to-make dish that can be served as a side or a main course. The recipe features tender chunks of chicken cooked with aromatic spices and mixed with fluffy, flavorful rice. This flavorful combination is sure to satisfy your cravings and leave you feeling satisfied.

Prep Time

The prep time for this recipe is around 15-20 minutes. This includes cutting the chicken into small pieces, chopping the onions and peppers, measuring out the ingredients, and preparing the rice.

Cook Time

The cook time for this recipe is approximately 25-30 minutes. This includes cooking the chicken, onions, and peppers in a skillet, preparing the rice separately, and then combining the two.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 2 tablespoons chopped fresh parsley (optional)

Equipment

  • Large skillet
  • Cooking spoon
  • Cooking pot for rice
  • Knife for chopping
  • Cutting board

Method

  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the chicken and cook for 5-7 minutes, or until browned on all sides.
  3. Add the onions, red bell pepper, and garlic to the skillet and cook for an additional 5-7 minutes, or until the vegetables are softened and the chicken is cooked through.
  4. Add the paprika, cumin, chili powder, salt, and black pepper to the skillet and stir to combine.
  5. Reduce the heat to low and let the mixture simmer for 5-10 minutes, or until the flavors have melded together.
  6. In a separate pot, cook the white rice according to package instructions.
  7. Once the rice is cooked, add it to the skillet with the chicken and stir to combine.
  8. Let the mixture cook for an additional 2-3 minutes, or until heated through.
  9. Garnish with chopped fresh parsley, if desired.
  10. Serve hot and enjoy!

Notes

This recipe can be easily adjusted to suit your taste preferences. If you prefer a milder flavor, simply reduce the amount of spices used. If you prefer a spicier flavor, you can add more chili powder or cayenne pepper.

Nutrition Info

This recipe yields approximately 4 servings. Each serving contains approximately:
  • Calories: 371
  • Protein: 30g
  • Carbohydrates: 42g
  • Fat: 9g
  • Saturated Fat: 2g
  • Cholesterol: 73mg
  • Sodium: 448mg
  • Potassium: 568mg
  • Fiber: 2g
  • Sugar: 2g

Recipe Tips

  • Make sure to chop the chicken and vegetables into small, bite-sized pieces to ensure even cooking.
  • For best results, use a non-stick skillet to prevent the chicken from sticking to the bottom.
  • If you don't have white rice on hand, you can also use brown rice or quinoa.
  • If you're short on time, you can use pre-cooked rice or even leftover rice from a previous meal.
  • For added flavor, you can also stir in some diced tomatoes or black beans to the mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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