Flavorful Chicken And Rice Bake Recipes

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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

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

FULL OF FLAVOR CHICKEN AND RICE CASSEROLE



Full of Flavor Chicken and Rice Casserole image

My favorite chicken and rice casserole by far. I always make two batches at once, cooking in separate baking dishes. (The reason being the one time I doubled the recipe and baked it all in a larger dish, it did not come out). If you really like bell peppers (like me) feel free to double the amount. Adapted from a TOH recipe.

Provided by kindcook

Categories     Chicken Breast

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1/2 lb boneless skinless chicken breast, cut into cubes
1/2 cup onion
1/2 cup chopped green bell pepper
3/4 cup uncooked white rice
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup water
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 teaspoon paprika

Steps:

  • In a large skillet heat butter.
  • Add chicken, onion, and green pepper; cook and stir until the chicken is cooked through.
  • In a 1-1/2 qt baking dish mix mushroom soup, water, and spices.
  • Add rice and chicken veggie mixture and stir.
  • Cover and bake at 375 F for 55 minutes. Stir well before serving.

Nutrition Facts : Calories 395.5, Fat 12.2, SaturatedFat 4.4, Cholesterol 58.6, Sodium 1236.5, Carbohydrate 48.7, Fiber 2.4, Sugar 3.3, Protein 21.5

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