Baked Chicken With Rice And Tomatoes Recipes

CHICKEN AND RICE WITH TOMATO SKILLET DINNER

Steps:

• In large oven safe skillet with lid, heat olive oil over medium heat. Preheat oven to 350°.
• Chop onion, celery and peppers. Use any combination of sweet pepper colours, with onion, celery and pepper amount measuring about 2 cups.
• Sauté until softening. Add rice and garlic and stir to absorb flavours and oil.
• Add chicken broth and season with salt and pepper. Remove pan from heat. Pour tomato juice from canned tomatoes into pan. Crush tomatoes by hand or with utensils until small chunks are remaining. Add to mixture along with oregano, thyme and cooked chicken.
• Mince chives and parsley. Add half to the pan, reserving the other half for garnish.
• Cover pan with lid and bake for 45 minutes or until rice is tender.
• Garnish with remaining parsley and chives.

DUMP-AND-BAKE ITALIAN CHICKEN AND RICE

Steps:

• Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
• Stir marinara sauce, tomatoes (in their juice), and uncooked rice together in the prepared dish (or in a separate bowl).
• In a small bowl, combine diced, uncooked chicken with Italian seasoning and salt.
• Add seasoned chicken to the rice mixture and stir to completely combine. Transfer to prepared baking dish.
• Cover tightly with foil or with a lid.
• Bake for 35 minutes, remove the cover, and give the dish a good stir. At this point the chicken should be cooked through and the rice should be just about tender (but still slightly al dente). If the rice is too hard, cover the dish and return to the oven for 5-10 more minutes, or until it's ready.
• Once the rice is just about tender, sprinkle mozzarella and Parmesan cheeses over top. Return dish to the oven, uncovered, for about 5 more minutes, or just until cheese is melted and rice is completely done.
• Garnish with parsley before serving.

BAKED CHICKEN WITH RICE AND TOMATOES

Steps:

• Preheat oven to 400 degrees
• Mix all the ingredients except the chicken together and spread in a 9×12 baking dish.
• Add chicken on top and sprinkle with a little additional salt, pepper and parsley.
• Cover tightly with foil and bake for 40 minutes.

TOMATO, RICE, AND CHICKEN THIGH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
• Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
• Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
• Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
• Bake, covered tightly, in the preheated oven for 45 minutes.
• When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
• Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let rest for at least 15 minutes before serving.