Baked Chicken Rice For Two Recipes

ONE DISH CHICKEN AND RICE BAKE

Steps:

• Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• Bake at 375 degrees F 45 minutes or until done.

OVEN BAKED CHICKEN AND RICE

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!

CHICKEN & RICE FOR TWO RECIPE - (4.7/5)

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350°F. Combine ¾ cup broth, rice, and ¼ teaspoon salt in medium bowl and microwave, covered, until liquid is absorbed, 6 to 8 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate. Pour off all but 1 teaspoon fat from pot, add onion and ¼ teaspoon salt, and cook over medium-low heat until softened and lightly browned, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add remaining ½ cup broth and wine, scraping bottom of pot to loosen any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Place chicken skin side up on rice, cover, and bake until rice is cooked through and chicken registers 175°F., about 25 minutes. Remove pot from oven, transfer chicken to platter, and tent loosely with aluminum foil. Fluff rice with fork, cover, and let sit for 10 minutes. Stir parsley into rice and season with salt and pepper to taste. Serve rice with chicken. Note: Chicken and rice is usually made in a wide skillet. But with such a big circumference, even a covered skillet lets too much steam escape. We had better results with a saucepan, which has a smaller circumference, and hence keeps the moisture where you want it: in with the chicken and rice.

CHICKEN & RICE FOR TWO

Steps:

• Pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container.
• Cook on high for 7-8 minutes.
• Fluff with fork when done.
• In a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out.
• In a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth.
• Add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix.
• Pour about 2/3 of the soup mix over the rice.
• Put the chicken on top of the rice, and pour the rest of the soup mix over the chicken.
• Cover the pan, and cook in a 400 F.
• oven for 3/4 of an hour.
• Remove cover, and cook for an additional 10 minutes.

BAKED CHICKEN CURRY WITH RICE

Steps:

• Combine 1/2 cup yogurt, 1 tablespoon curry powder, 1 clove crushed garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper in a large freezer bag. Add chicken and marinate in the refrigerator for at least 30 minutes, or overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine remaining 1 cup yogurt and chicken broth in a large bowl; mix well until smooth. Add basmati rice, green onions, tomato, chile pepper, 1 clove garlic, 1 tablespoon curry powder, ginger, black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Stir to combine.
• Pour rice mixture into a 9x13-inch baking dish and place marinated chicken on top. Discard excess marinade. Cover the dish with foil.
• Bake in the preheated oven for 1 hour. Uncover and continue baking until chicken has browned and is no longer pink in the centers and rice is tender, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fluff rice with a fork, garnish with chopped cilantro, and serve.

BAKED CHICKEN AND 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!

WILD RICE CHICKEN BAKE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.

CHICKEN FRIED RICE FOR TWO

Steps:

• In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through., Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.