1,607 chicken rice recipes

Spicy rice pilaf with olives, mushrooms, Parmesan, and a triple-sauce punch of salsa, hot sauce, and Pickapeppa. A bold, cheesy side dish simmered on the stovetop.

Light and quick beef chop suey with seared round steak, crunchy celery, bean sprouts, and a splash of sesame oil. A 30-minute stir-fry that's diabetic-friendly and low-carb.

Great soup, lots of textures from the different veggies, fresh clean taste with lots of meat. Seems quite healthy as well, creamy without using cream and chock full of veggies.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Mapo tofu stir-fries marinated ground pork with hot bean paste, ginger, garlic, and chiles, then simmers cubed tofu in the spicy sauce. Authentic Sichuan classic ready in under an hour.

Thai-inspired chicken wings marinated overnight in aromatic lemongrass, garlic, and turmeric, then grilled until golden. Pair with sticky rice for an authentic Southeast Asian feast that brings bold herbaceous flavors to your backyard barbecue.

Avocado halves stuffed with saffron pastina, chopped tomatoes, scallions, parsley, and vinaigrette. An elegant lunch main or dinner first course with golden, fragrant pasta filling.

A gentle homemade cat food with boiled chicken, steamed broccoli, and carrots held together with chicken broth. Simple, bland, and vet-friendly for felines with sensitive stomachs.

Sautéed chicken livers with onions and mushrooms in garlicky butter, dredged in pancake flour for a crisp crust. An old-school appetizer or budget dinner over rice pilaf.

Try this cheesy and scrumptious dish that is perfect for a dinner with family or friends.

Curry soup mix combines rice, raisins, walnuts, and a spice blend of curry, cardamom, coriander, and dill. Add water and chicken for a 25-minute soup.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd my family (2 adults and 3 teens) only eat about half. This can be made ahead and chilled until ready to use.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Simple wild rice and pine nut stuffing with garlic and thyme, sized for quail or Cornish hen. Nutty, aromatic, and ready with just 10 minutes of hands-on prep.

Turkey vegetable chili packed with cooked turkey, mixed frozen vegetables, zucchini, and whole tomatoes. A bean-free, broth-light chili that doubles as a smart leftover-turkey rescue.