Garlic Rice Roast Chicken Recipes

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CREAMY GARLIC CHICKEN AND RICE



Creamy Garlic Chicken and Rice image

This yummy one pot garlic chicken and rice is a delicious family meal that's ready to serve in 30 minutes. Wonderfully creamy and simple to make, it's a great option for an easy weeknight meal.

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 9

1 pound boneless skinless chicken breasts (cut into bite size pieces)
4 cloves garlic (minced)
¾ teaspoon garlic salt
¼ teaspoon black pepper
1 cup white rice (uncooked)
3 cups chicken stock
2 cups fresh spinach
½ cup heavy cream
¼ cup parmesan cheese

Steps:

  • Season the chicken with the garlic salt and pepper.
  • Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
  • Add the garlic and saute 1 minute more.
  • Add rice and chicken broth to the pan.
  • Heat to boiling and then cover; cook 12 to 15 minutes until most of the liquid is absorbed.
  • Add in the heavy cream and spinach, stir and replace cover and cook another 5-7 minutes.
  • Stir in the parmesan cheese and serve!

Nutrition Facts : Calories 498 kcal, Carbohydrate 46 g, Protein 35 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 123 mg, Sodium 951 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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

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