Steam Oven Baked Chicken And Rice 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

STEAM OVEN BAKED CHICKEN AND RICE

Steam Oven Baked Chicken and Rice image

A one-pan dream with tender chicken and fluffy, well-seasoned rice. A steam oven makes this dish almost effortless, and cooks dinner in just over half an hour!

Provided by Emily Rhodes

Categories Main Course

Time 45m

Number Of Ingredients 12

Ingredients

1.3 lb chicken thighs (600g boneless and skinless (4-6, depending on size))
1 tsp paprika (I love smoked, my kids and husband prefer sweet)
1/2 tsp dried thyme leaves
½ tsp garlic powder
¼ tsp onion powder
½ tsp black pepper
½ tsp salt
1 onion (small (or 1/2 large one), finely chopped)
1 clove garlic (minced)
2 tbs butter (olive oil if you must, but the butter is a key part of the flavoring in this dish)
2 cups long grain rice (400g I have also used Basmati with success, same liquid ratios)
3 cups chicken stock (750ml )

Steps:

Preheat oven to 350°F/180°C, combination steam setting. If your oven has variable steam settings, use 60%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you.
While the oven heats, trim any excess fat from your chicken, Mix together the paprika, thyme, garlic and onion powders, pepper and salt in a small dish. Sprinkle this mixture evenly over both sides of the chicken.
Once the oven is at temperature, put the onion, garlic and butter into a heatproof casserole pan or baking dish. Put the dish into the oven for 5 minutes, until the butter is melted and the onion and garlic have softened.
Add the rice to the pan and stir so all the grains are coated in the butter, then pour in the stock. Lay the chicken on top of the rice (it'll look like it's swimming, but don't worry).
Return the pan to the oven (no lid) and cook for 30 minutes, by which time the chicken should be golden and tender, and the liquid should have fully absorbed into the rice.
Remove the chicken from the pan and fluff the rice, then return the chicken. For kids, I often slice the chicken before taking the pan to the table, to make serving and eating easier.
Serve hot with roasted vegetables or a green salad alongside.

Nutrition Facts : Calories 717 kcal, Carbohydrate 84 g, Protein 30 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 132 mg, Sodium 692 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BAKED CHICKEN BREASTS AND RICE

Baked Chicken Breasts and Rice image

I received this recipe years ago from a coworker. It remains one of our all time favorite chicken recipes and I love that the rice gets cooked at the same time in the same pan. I have never made this recipe without skin on and bone in chicken breasts so if you decide to use skinless, boneless the taste may be very different.

Provided by looneytunesfan

Categories One Dish Meal

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked white rice (not instant)
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup sherry wine
1/2 cup slivered almonds
8 chicken breasts
1/2 cup butter, melted
salt
parmesan cheese
paprika

Steps:

Wash and dry chicken breasts.
Place the uncooked rice in the bottom of a 9X11 baking pan.
Mix soups, sherry and butter together and pour a little over the rice to moisten it.
Salt the chicken breasts and place the salted chicken breasts on the rice.
(It is okay if they overlap some).
Pour the rest of the liquid on the breasts.
Sprinkle parmesan cheese, almonds and paprika on top.
Note: Do not add any moisture to the soups.
The only liquid is the wine.
Bake 2 1/2 hours uncovered at 275 degrees.

Nutrition Facts : Calories 643.3, Fat 34.7, SaturatedFat 13, Cholesterol 130.5, Sodium 961.4, Carbohydrate 38.6, Fiber 2, Sugar 1.9, Protein 36.2

OVEN-BAKED SPANISH CHICKEN WITH RICE

Oven-Baked Spanish Chicken With Rice image

If you have a large enough baking dish you can throw in a few more pieces of chicken, I made this in my small roaster, but I think it would work in a 13 x 9-inch baking dish, adjust all spices to taste and please do not omit the olives they are what makes this dish!

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 whole chicken (cut into pieces, or use chicken breasts)
seasoning salt
black pepper
4 -6 tablespoons oil
2 medium onions, chopped
1 green bell pepper, seeded and chopped
1 -2 jalapeno pepper, seeded and finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
2 (14 ounce) cans diced tomatoes, undrained
2 cups chicken broth
1 tablespoon chicken bouillon powder (optional)
1 1/2 cups uncooked converted white rice
1 tablespoon chili powder
1 pinch cinnamon
2 -4 teaspoons cumin
1/2 cup sliced green olives
1 cup Pace Picante Sauce
1 1/2 cups shredded cheddar cheese

Steps:

Heat oil in a large skillet over medium-high heat.
Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
Brown on both sides then remove to a plate.
Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
Season with more seasoned salt and black pepper to taste.
Transfer to a large greased baking dish or roasting pan.
Top with the browned chicken pieces, then sprinkle the olives all over.
Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
Uncover then spoon picante sauce over the chicken.
To with with shredded cheddar cheese.
Return to oven to bake 3-5 minutes.

Nutrition Facts : Calories 1290.3, Fat 85.4, SaturatedFat 26.6, Cholesterol 288.3, Sodium 1565.6, Carbohydrate 52.5, Fiber 7.2, Sugar 11.4, Protein 77.6

BAKED CHICKEN AND RICE

Baked Chicken and Rice image

My family loves this recipe I got from my Mom when I got married. It's one of my favorites. I usually double or triple the rice part of this recipe my kids love it and there's not enough of it if I don't. Hope you love it as much as we do!

Provided by DeeMiddleton

Categories Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 -6 chicken breasts
1/4 cup vegetable oil (approximately)
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 teaspoon garlic salt
2 chicken bouillon cubes
1 3/4 cups water
1/3 cup chopped onion
1 teaspoon parsley flakes
1/2 bay leaf
2/3 teaspoon salt
10 drops food coloring (for appearence only)
3/4 cup long grain 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!

Nutrition Facts : Calories 503, Fat 27.3, SaturatedFat 5.7, Cholesterol 92.8, Sodium 919.6, Carbohydrate 29.2, Fiber 0.8, Sugar 0.6, Protein 33

More about "steam oven baked chicken and rice food"

30 MINUTE TANDOORI ROAST CHICKEN IN THE STEAM OVEN

1/31/2020 Instructions. Preheat oven to 430°F/220°C, combination steam setting. If your oven has variable steam settings, choose 30% (if not, don’t …
From steamandbake.com
4.7/5 (11)
Total Time 55 mins
Category Main Course
Calories 435 per serving

Preheat oven to 430°F/220°C, combination steam setting. If your oven has variable steam settings, choose 30% (if not, don’t worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you).
Mix all ingredients except the chicken together in a small bowl. Cut deep slashes into the breasts and thighs of the chicken (this helps it cook faster, but also absorbs the marinade more easily), then rub the marinade all over both sides of the chicken and into the slashes.
Set the chicken, breast side up and legs splayed as in the pictures, on a rack over a baking dish or pan, so air can circulate all around the meat.
Put the tray in the preheated oven until the chicken is cooked through and the marinade is a dark golden color, about 30 minutes. Remove from oven and set aside to rest in a warm place for 5-10 minutes before carving and serving. If any cooking juices have collected in the pan, pour these over the chicken as you serve.

Steam Oven Baked Chicken And Rice Food

OVEN BAKED CHICKEN AND RICE

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!

STEAM OVEN BAKED CHICKEN AND RICE

A one-pan dream with tender chicken and fluffy, well-seasoned rice. A steam oven makes this dish almost effortless, and cooks dinner in just over half an hour!

BAKED CHICKEN BREASTS AND RICE

OVEN-BAKED SPANISH CHICKEN WITH RICE

If you have a large enough baking dish you can throw in a few more pieces of chicken, I made this in my small roaster, but I think it would work in a 13 x 9-inch baking dish, adjust all spices to taste and please do not omit the olives they are what makes this dish!

BAKED CHICKEN AND RICE

My family loves this recipe I got from my Mom when I got married. It's one of my favorites. I usually double or triple the rice part of this recipe my kids love it and there's not enough of it if I don't. Hope you love it as much as we do!

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