Baked Chicken And Rice Recipes

OVEN BAKED CHICKEN AND RICE

Oven Baked Chicken and Rice image

Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!

Provided by Nagi@RecipeTinEats

Categories Dinner

Time 1h20m

Number Of Ingredients 15

Ingredients

5 bone in chicken thigh fillets, peel skin OFF (, (Note 1))
1 onion (, chopped (brown, white or yellow))
2 cloves garlic (large) (, minced)
2 tbsp (30g) butter ((or olive oil))
1 1/2 cups (270g) uncooked white rice ((Note 3))
1 1/2 cups (375 ml) chicken broth/stock (, hot (I microwave))
1 1/4 cups (315 ml) water (, hot (tap is fine))
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Oil spray
Fresh thyme leaves or finely chopped parsley

Steps:

Preheat oven to 180°C/350°F.
Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
Remove baking dish from the oven. Add rice then mix.
Place chicken on rice. Then pour chicken broth and water around the chicken.
Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g

CHICKEN AND RICE DINNER

Chicken and Rice Dinner image

My family lines up seconds of this hearty main dish from my mother-in-law, Mary Lou Baumert-a great cook! In this easy tasty recipe, the chicken bakes to a beautiful golden brown.-Denise Baumert, Dalhart, Texas

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 to 1/3 cup all-purpose flour
2 tablespoons canola oil
2-1/3 cups water
1-1/2 cups uncooked long grain rice
1 cup milk
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
Minced fresh parsley

Steps:

Preheat oven to 350°. Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat. , In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken. , Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 541 calories, Fat 23g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 504mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 1g fiber), Protein 38g protein.

BAKED CHICKEN AND RICE

Baked Chicken and Rice image

My family loves this recipe I got from my Mom when I got married. It's one of my favorites. I usually double or triple the rice part of this recipe my kids love it and there's not enough of it if I don't. Hope you love it as much as we do!

Provided by DeeMiddleton

Categories Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 -6 chicken breasts
1/4 cup vegetable oil (approximately)
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 teaspoon garlic salt
2 chicken bouillon cubes
1 3/4 cups water
1/3 cup chopped onion
1 teaspoon parsley flakes
1/2 bay leaf
2/3 teaspoon salt
10 drops food coloring (for appearence only)
3/4 cup long grain rice

Steps:

Place chicken breast, skinned and rinsed and patted dry into 13x9 pan.
Brush tops and bottoms of chicken well with vegetable oil and place chicken meaty side up in pan. Discard remaining oil.
Sprinkle with 3/4 tsp salt, 1/3 tsp garlic salt and 1/4 tsp pepper.
Bake uncovered at 350 degrees for 30 minutes.
In a sauce pan combine 1 3/4 cup water, 2 chicken bouilion cubes, 1/3 cup chopped onion, 1 tsp parsley flakes, 1/2 bay leaf, 2/3 tsp salt and 10 drops yellow food coloring.
Bring just to a boil.
Remove chicken from pan, dump sauce pan ingredients into pan with chicken drippings. Sprinkle 3/4 cup long grain rice evely over broth mixture.
Place chicken on top of rice with meaty side down this time and cover tightly with foil.
Bake at 350 for 40 minutes. Remove bay leaf and discard. Enjoy!

Nutrition Facts : Calories 503, Fat 27.3, SaturatedFat 5.7, Cholesterol 92.8, Sodium 919.6, Carbohydrate 29.2, Fiber 0.8, Sugar 0.6, Protein 33

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