Easy Baked Chicken And Rice In The Dutch Oven Food

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

Ingredients

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

ONE DISH CHICKEN AND RICE BAKE

One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

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.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

DUTCH OVEN CHICKEN AND RICE RECIPE - (4.2/5)

Dutch Oven Chicken and Rice Recipe - (4.2/5) image

Provided by lindaauman

Number Of Ingredients 9

Ingredients

Chicken thighs (I used 8, but I freeze half of this)OR 4 breasts
2 cups water
1 can of crushed tomatoes (the 12 oz) or Rotel tomatoes
1 cup rice
1 onion
3 garlic cloves
Olive oil (about 2 tablespoons)
Fresh herbs (I used parsley and basil)
Salt and pepper to taste

Steps:

Preheat the oven to 425 degrees. Braise the chicken in the dutch oven with some olive oil, about 2 minutes on each side, over high heat. It should be slightly brown. While the chicken cooks, cup up the onion in thin strips and slice the garlic (I think this gives it more flavor). Chop up the parsley and basil, or whatever you have on hand. When the chicken is ready, set it aside and cook the onion and garlic in the oil leftover from the chicken. Scrape the sides a bit so you get all that flavor into it and cook for about 2 minutes until the onions look translucent. Add the tomatoes into the mix and break them up. Add the water, rice, and herbs. Add the chicken back in. Salt and pepper to taste. Bring everything up to a boil, then stick it in the oven for about 45 minutes. Let the dutch oven sit, covered, for about a half hour before serving (I love the way this softens the rice).

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