Baked Chicken On Rice Food

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!

THE BEST CHICKEN AND RICE

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

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!

BAKED CHICKEN ON RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside.
• Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix.
• Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

BAKED CHICKEN WITH BROCCOLI & RICE

Steps:

• Remove skin from chicken if desired.
• In an 8-cup (2L) oblong baking dish, combine soup, water and rice.
• Arrange chicken on rice mixture; sprinkle with pepper and paprika.
• Bake at 375 without cover for 50-60 minutes or until chicken is no longer pink and rice is tender.
• Garnish with parsley if desired.

BAKED BEANS RICE AND CHICKEN

Steps:

• In a saucepan, heat oil over medium heat.
• Add chicken; stir and cook until browned.
• Set aside.
• Add rice, onions, bell pepper and garlic in same saucepan; stir and cook 2 minutes.
• Combine all ingredients into a large bowl; mix well.
• Spoon mixture into a greased 13x9x2 inch glass baking dish.
• Cover with foil.
• Bake 50 minutes or until rice is cooked.

CREAMY BAKED CHICKEN AND RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, milk and seasonings in large bowl until blended. Stir in marinara sauce. Add rice, chicken, green beans and basil; mix well.
• Spoon into 2.5-qt. casserole dish, mine is 4x13x9, sprayed with non-stick cooking spray; cover.
• Bake 30 minutes. Uncover and stir. Combine remaining ingredients; sprinkle over casserole. Bake 20-25 minutes or until casserole is heated through and topping is golden brown. Let stand 5 minutes before serving.

BAKED BBQ CHICKEN WITH RICE

Steps:

• Preheat oven to 400°F.
• Removed skin from chicken and rinse well. Set aside to dry a bit while you perform the other steps.
• Spray the (in)sides of your baking dish with cooking spray, it will make cleanup easier.
• Combine BBQ Sauce, Ketchup and sugar in the baking dish. Add in the (optional) chopped vegetables. (You don't have to stop at the ones I've listed. Also good in there is grated carrot, cauliflower, corn, eggplant, mushrooms -- whatever! Just stay away from vegetables that will introduce too much liquid like squash, cucumber and cabbage. You don't want a runny BBQ sauce.).
• Stir that all up and place your chicken in the baking dish. I like to 'toss' the chicken so it gets completely coated in the bbq.
• Cover with foil and place into oven.
• Bake for 1 hour (up to 1.5 hours -- until you see the chicken start to degrade from the bone).
• Remove foil and return to oven another 15 to 20 minutes to cook sauce on chicken.
• Serve atop or beside rice covered in the extra BBQ sauce (and vegetables, if you've added any).
• ** You can also cook this meal in your crock pot (not the rice, of course)-- just throw it all in there. and make the rice when you get home.
• ** If you have only 2 people to feed, you can do as I have done for the photo and cook up a single large breast (with skin and bone in -- for flavor) in a covered skillet along with the vegetables. Flip after 15 minutes. After another 20 to 25 minutes, pull the breast out, remove skin and debone, cut into cubes. It may not be cooked completely (especially if you threw it in there frozen), so you may see some blood . Then add BBQ Sauce, Ketchup and sugar to pan, and return the chicken to the sauce. Let cook uncovered for about 15-20 minutes to reduce sauce. Alternatively, you could (if you had time and the inclination) place the chicken cubes on a pan, coat with sauce, roast for 20-30 minutes at 400F, put it over your rice and BBW /w veg.
• The most important things to understand are: 1) it is the flavor of the chicken bones and ketchup that make the BBQ sauce mild enough to eat straight over rice, and 2) avoid vegetables that will add liquid to the sauce.
• Now, go forth and make BBQ Chicken over rice. :).

BAKED CHICKEN AND RICE DELIGHT

Steps:

• Place meat in a greased casserole dish (approximately 9 x 13 inches).
• Sprinkle with salt and herbs (I never measure; I just sprinkle from the jar).
• Saute onions in butter until clear.
• Arrange onion over chicken.
• Sprinkle rice evenly over the top and add chicken broth to cover.
• Cover pan tightly with aluminum foil and bake at 350 degrees for one and a half hours.
• Add evaporated milk. Cover again and bake another thirty minutes. Don't stir.

OVEN-BAKED THAI CHICKEN RICE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
• Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.