Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken and Rice Recipe
    Lost? Site Map

    Chicken and Rice

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

    Sort by:

    • on November 19, 2009

      I was really excited about this recipe because it looked so easy, had interesting seasonings, and was scaled for just one person. My concern with it is the amount of water called for. I used the 3 cups, as called for, but ended up draining off 2 cups of liquid before serving (and taking the picture I posted). While I enjoyed the dish, I have to wonder how much flavor went down the drain with the extra liquid. I'd suggest trying this with just one cup of water, and adding a little salt along with the rice. Otherwise, a good easy meal for those nights when you are only cooking for one. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2010

      I made this for my family so I changed the quantities. I also realized halfway through that I was out of soy sauce and curry powder!
      So, I used 2 chicken breasts, 10 basil leaves, and 1 cup of rice. I omitted the curry since I didn't have it, and used 3 tsp of stir fry sauce since it's what I had instead of soy. When adding the second batch of water I used a little less than 2 cups and it came out perfectly - not soupy at all. The rice I used was jasmine, and I usually use 2 cups of water per 1 cup of rice. Since there was already liquid in the pot, I reduced the water a bit.
      My husband and kids all enjoyed it (and I'm talking preschoolers and toddlers) and it was super easy.
      Next time I'll add the curry!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2009

      This is one of my favorite things to cook! It's so easy and it's SUPER delicious. In terms of there being too much water, I find that adding only slightly less than three cups (I eyeball it, but it's not a significant amount that I leave out) is sufficient. Then, when I've got everything covered and boiling, I keep lifting the lid to see how glutinous the liquid in the pot looks. When it starts looking goopey, I uncover the rice and just let the water cook down while stirring constantly. SO flavorful and delicious, and it's easily adapted for feeding more than one! There's something about the way the soy sauce and the curry mix together that is spectacular. I'm using madras curry and a specialty soy sauce purchased at a local Japanese market. Mmmm.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Chicken and Rice

    Serving Size: 1 (819 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 316.1
    Calories from Fat 112
    Total Fat 12.5 g
    Saturated Fat 7.5 g
    Cholesterol 30.8 mg
    Sodium 1715.9 mg
    Total Carbohydrate 44.3 g
    Dietary Fiber 2.2 g
    Sugars 1.0 g
    Protein 6.8 g

    The following items or measurements are not included:

    chicken cutlets


    Over 475,000 Recipes Network of Sites