7 Surprising Variations on Chicken with Rice You Need to Know

It is the stereotypical food of the average fanatic power athlete: chicken with rice. And although there is of course much more, this is indeed a very good way to get enough protein and slow carbohydrates. For many people, however, such a meal is still a specter, because who wants to eat the same thing every day?

The good news? Even if you only eat rice with chicken, there is still more than enough variety possible. With a variety of herbs and different methods of preparation, you simply eat a different meal every day of the week. In this blog we Mumbai Square: one the best Indian Restaurant in London UK is going to give you seven delicious ideas for chicken with rice – and then just a little different.

Why chicken with rice?

Why is chicken with rice to start such a sports favorite? To start with, that chicken is an incredibly good source of protein. With about 22 grams of protein per 100 grams it helps you on your way to your daily ADH. However, because it contains little fat, the calorie value remains low. That makes chicken fillet very suitable for those who want to lose fat.

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Rice is primarily a good source of slow carbohydrates. It therefore provides all the energy you need for a solid workout, but without a huge sugar peak. Certain brown rice also contains a lot of fiber. By combining these two products with some vegetables, you can easily have a healthy meal together.

7 Different Types of chicken with rice

Every day the same chicken with rice, however, quickly gets bored. That is why we give below seven delicious recipes with the same basis – and then a few interesting flavors!

  • Chicken curry with raisin rice

Put 250 on and add 2 tsp of turmeric to the water. Continue cooking according to the instructions on the package. Cut 400 g string beans and 400 grams winter carrots into pieces and steam until tender. (If you do not have a steam basket, you can also cook them briefly in minimal water.

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Cut 300 g chicken fillet into pieces and bake them golden brown in a spoonful of oil. Add 1 tbsp curry paste, fry for another minute, and then add half a can of coconut milk and a dash of broth. Let it briefly thicken to a creamy curry. When the curry is ready, scoop another 60 g of raisins through the yellow rice and serve with the vegetables and the chicken.

  • Asian chicken with coconut rice 

    Put 1 can of coconut milk with enough water and 250 g of rice in a pan and cook until tender. Then pour and leave the rice with the lid on the pan to keep it warm.Image result for Asian chicken with coconut rice 

Meanwhile, heat 2 tbsp olive oil in a wok and stir fry 300 g chicken breast (in pieces) with a spoon of curry paste or curry powder to taste. Then add 800 g of vegetables of your choice, such as paprika, carrots, snow peas or cabbage. Wok in 3 minutes but crispy. Season the chicken with sweet chili sauce and serve with coconut rice.

  • Broccoli list with chicken ragout

Boil 150 g of rice according to the instructions on the package. In the meantime, heat 30 g of butter in a pan and fry 300 g of finely chopped onion. Then add 300 g chicken fillet (in pieces) and 400 g mushrooms (in quarters). Bake for 5 minutes and add 2 tbsp flour. Lower the heat and stir for another 2 minutes. Then add 150 ml strong stock and let boil for a few minutes.

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Meanwhile, pour 400 g broccoli rice (or 400 g grated broccoli) through the cooked rice. Let stand for 5 minutes with the lid on the pan and serve with the ragout.

  • Mexican rice dish with chicken

Boil 200 g of rice with 2 tsp of turmeric through the water. Meanwhile, fry 2 shredded onions in 2 tbsp oil in a skillet. Add 300 g chicken fillet in cubes after one minute and cook in 5 minutes. After that five minutes add 400 g kidney beans, 1 pepper (diced), 1 can corn and 150 g peas and heat them for a while.

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Drain the rice and mix it with the chicken and vegetables. Season to taste with lots of cumin, paprika powder and possibly some cayenne pepper, Add pepper and salt to taste.

  • Risotto with chicken

Melt 40 g of butter in a pan with a thick bottom. Fry 300 g of chicken fillet in 5 minutes and then remove the chicken from the pan. Keep aside as you prepare the risotto.

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Fruit in the same pan 1 chopped onion, 250 carrots in cubes and 1 celery in cubes. Then add 300 g risotto rice and stir for 1 minute, until the grains are translucent. Pour in a dash of stock and reduce the heat. Always add a new dash of broth as the previous one is included. Stir frequently. In total, you will need about 800 ml.

When the rice is almost soft, add other 150 g peas, and put the chicken back to the risotto. Season with salt, pepper and some Parmesan cheese

  • Nasi with chicken

Put 200 g of rice in plenty of water and bring to the boil. Meanwhile cut 4 cm ginger and 4 cloves of garlic fine. Heat 3 tbsp oil in a wok and fruit 2 chopped onions, the ginger and garlic and 1 tbsp sambal on low heat, now add 300 g chicken breast and 400 g sliced ​​string beans and fry for another 5 minutes.

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Drain the cooked rice and fry for 3 minutes. Meanwhile, fry 4 eggs in another frying pan. Season the fried rice with pepper and salt and serve with the eggs and 250 g bean sprouts.

  • Ratatouille with chicken and rice

Put 200 g of rice in plenty of water. Cut 300 g chicken fillet into slices and fry in 5 minutes. Keep separate.

Meanwhile, cut 1 zucchini, 1 eggplant and 1 pepper into slices and stir-fry them with 250 g cherry tomatoes for 5 minutes in 2 tbsp oil. Let 400 g of lima beans drain well and add them to the vegetables. Bake for another minute. Cut a large handful of basil into strips and add to the vegetables. Serve the ratatouille with the slices of chicken breast and rice.

Jessie Jacobs
Jessie Jacobs