OYAKODON (CHICKEN AND EGG BOWL)
Oyakodon is cooked in one pan where the onions, chicken, and egg are simmered in an umami-rich, dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Provided by Namiko Chen
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 389 kcal, Carbohydrate 36 g, Protein 32 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 293 mg, Sodium 679 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.
Provided by User
Categories Breakfast and Brunch Meat and Seafood Chicken
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
- Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
- To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g
IRAQI STYLE TABYEET CHICKEN
This recipe is a variation on an overnight Jewish Sabbath dish that appears throughout the Middle East. This is an Iraqi Jewish version. Made this for a Tag Game and talk about moist and succulent. The rice turns into this flavorful pilaf. The best part is you can make it and forget it.
Provided by Member 610488
Categories Whole Chicken
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a dutch oven over medium-high heat. Stir in the turmeric and brown the chicken on all sides. Add the water, tomato paste, spices, salt, pepper (I use a lot of pepper and not very much salt) and bring to a boil. Cover, reduce heat to medium and cook for about 10 to 15 minutes. Remove the chicken.
- Return the cooking liquid to a boil and add the rice. Cover, reduce heat to low, and simmer for 15 minutes. If the rice is dry, add a little more water. Take the rice off the stove and cool for a few minutes, uncovered.
- Mix the garbanzo beans into the rice mixture and then spoon a cup or so of rice into the cavity of the chicken. Make a well in the rice within the pot and nestle the chicken, breast side up, into the rice.
- Take the eggs and carefully prick a hole in the round part of the eggshell (to let air escape) and then bury them carefully in the rice around the chicken. Make sure they are not touching the bottom of the pot. Explosions are not good.
- Cover with aluminum foil and then cover tightly with the dutch ovens lid and bake in a 200F oven overnight (10 hours). You can also bake the casserole at 350F for 2 hours, reducing the heat to 250F and cooking for 2-3 more hours.
- When ready to serve, remove the chicken carefully and de-bone it. Arrange on a serving platter with the rice mounded around it. Scrape up all the crusty rice from the bottom of the pan - its the best part. Arrange the eggs, peeled and halved, on top of the rice.
Nutrition Facts : Calories 1150, Fat 51.4, SaturatedFat 13.3, Cholesterol 348.6, Sodium 885.9, Carbohydrate 109.9, Fiber 11, Sugar 4.5, Protein 60.1
CHICKEN WITH RICE AND EGGS (TABYEET)
Provided by Marian Burros
Categories dinner, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Soak rice overnight in water to cover.
- Rub turmeric into chicken and sprinkle with pepper. Saute chicken in hot oil for about 10 minutes. Add cinnamon, cloves, cardamom, nutmeg, tomato paste, salt and water. Partially cover and boil chicken for 30 minutes.
- Remove chicken. Drain rice and add to chicken cooking liquid. Bring to boil and cook 3 to 4 minutes. Return chicken to pot. Continue boiling until liquid has evaporated almost completely.
- Cover chicken and rice with enough foil to hold the number of eggs you wish to cook. Add the eggs in the shells. Place in 400-degree oven for 30 minutes. Reduce heat to 300 degrees and bake 30 minutes longer. Reduce heat to 250 degrees and bake for 2 to 3 hours, until rice forms golden crust on bottom and sides.
- To help with removal of crust, place pan in cold water in the sink for a minute or two. Serve chicken on platter surrounded by rice.
Nutrition Facts : @context http, Calories 963, UnsaturatedFat 37 grams, Carbohydrate 51 grams, Fat 55 grams, Fiber 1 gram, Protein 61 grams, SaturatedFat 14 grams, Sodium 1150 milligrams, Sugar 0 grams, TransFat 0 grams
EASY AND SPICY THAI BASIL CHICKEN WITH EGG
Fantastic spicy quick lunch or dinner. The egg really makes the meal. We are obsessed with this dish right now! Serving with sliced cucumber and tomato is delicious.
Provided by Collette Duck
Categories World Cuisine Recipes Asian
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
- Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.
- Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
- Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 38.6 g, Cholesterol 218.3 mg, Fat 6.7 g, Fiber 0.7 g, Protein 22.6 g, SaturatedFat 2 g, Sodium 1113.1 mg, Sugar 2.8 g
EASY CHICKEN WITH RICE
You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser. For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.) You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.
Provided by Mark Bittman
Categories dinner, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
- Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
- Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 8 grams, Sodium 578 milligrams, Sugar 1 gram, TransFat 0 grams
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