#OVEN-BAKED #CHICKEN&RICE (RECIPE)
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CHICKEN & RICE | easy & healthy one-pan recipe
Chicken and rice is an easy, healthy, one pan recipe that shines with bright Mediterranean flavors. Juicy chicken thighs are soaked in a citrusy, lemon dijon marinade then baked with fluffy rice.
One pan dinners are they the best. They make dinner a breeze, yet they're satisfying enough to eat as leftovers. Though count yourself lucky if you happen to have any leftovers of this delicious meal.
This Mediterranean one pan chicken and rice is the perfect cozy family meal that I'm confident you'll make again and again. Enjoy!
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► TIMESTAMPS:
00:00 Intro
00:38 Make the marinade
01:22 Marinate the chicken
01:42 Slice vegetables
02:55 Preheat oven
02:59 Add chicken thighs to pan
03:25 Flip chicken in pan
03:46 Remove chicken from pan
04:03 Blot excess oil from pan
04:22 Add onion, vegetables, rice and broth to pan
05:12 Add chicken back to pan
05:22 Transfer pan to oven
05:53 Fluff rice and serve
06:33 Taste test
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#chickenandrice #chickenrecipe #chickenrecipesfordinner
Cheesy Chicken and Broccoli Rice | One pan meal
Chicken thighs
1 cup or fresh broccoli
1.5 cups of long grain white rice
1 can of cream of chicken
2.5 cups of chicken broth
1 tbsp salted butter
1 tsp roasted chicken bouillon base
Seasoning for the chicken:
1/4 cup green seasoning (see my video)
1.5 tbsp of complete seasoning (I used QueenMaries “I put that on everything”
1 tsp poultry seasoning (I used browngirlspice)
1 tbsp garlic powder
1 tbsp smoked paprika
Seasoning for the rice:
1 tsp tumeric powder
1 tsp poultry seasoning
1 tsp garlic powder
1/2 cup mild cheddar
1/2 cup sharp cheddar
1/4 cup mozzarella
EASY CHICKEN & RICE CASSEROLE | CHICKEN RECIPE #homemade #chickenrecipes #homemaking
EASY CHICKEN & RICE CASSEROLE | CHICKEN RECIPE: Here's a super easy chicken & rice casserole your family will love. It's definitely one of my favorites.
INGREDIENTS:
4 cups rotisserie chicken, chopped
2 cans cream of chicken soup
1 can cream of mushroom soup
½ tsp salt (or to taste)
¼ tsp pepper
1 cup water
1 cup milk
2 cups instant rice, uncooked
1 cup cheddar cheese blend, shredded
1 to 1 ½ cups panko crumbs
4 to 6 tsp butter, melted
This link goes to a very similar recipe, but I use 2 cans Cream of Chicken instead of using cream of celery, and I do not add the onion powder.
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EASY CHICKEN & RICE CASSEROLE | CHICKEN RECIPE #homemade #chickenrecipes #homemaking #chicken&rice #chicken&ricecasserole #homemakingskills #traditionalcooking
Simple chicken & rice bakes
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***WHITE RICE RECIPE, SERVES 6-8***
1 lb (.5 kg) chicken breast
1 large onion
3-4 carrots
2 cups (350 g) long- or medium-grain white rice
4 cups (32 oz, 830 ml) chicken stock
1 cup (150 g) frozen peas
2 teaspoons Herbs de Provence (or other poultry-friendly herbs)
1 teaspoon garlic powder
olive oil
salt
pepper
lemons
Get oven heating to 400 F / 200 C. In a large oven-safe pot, heat an ample coating of olive oil on medium-high heat. When shimmering, brown the chicken on both sides. While the chicken is browning, roughly chop the onion. Remove the browned chicken to a plate (it won't be done on the inside yet), and get the onions frying in the pot.
While the onions are going, roughly chop the carrots into small bitesize pieces and add them to the pot. Chop the chicken up into small bitesize pieces. Add the dry rice to the pot, stir and let it toast for a minute. Pour in the chicken stock and scrape the bottom of the pan clean.
Put the chicken in the pot, along with the Herbs de Provence, garlic powder, a lot of pepper, and two big pinches of salt. Put the lit on the pot, put the pot in the oven and bake for 20-30 minutes, or until the liquid has absorbed all the loose moisture. When the rice is out of the oven, stir in the frozen peas (don't bother thawing them first). Taste and consider stirring in some more salt.
Serve with a lemon wedge for squeezing.
***BROWN RICE RECIPE, SERVES 8-10***
1.5 lbs (.7 kg) chicken thighs
1 large onion
4-5 carrots
1 broccoli crown
3 cups (525 g) brown rice
4 cups (32 oz, 830 ml) chicken stock
1 cup water (optional)
1 cup soy sauce
1 tablespoon Chinese Five-Spice powder
salt
oil
cilantro
limes
Get oven heating to 400 F / 200 C. In a large oven-safe pot, heat an ample coating of oil on medium-high heat. When shimmering, brown the chicken on both sides. While the chicken is browning, roughly chop the onion. Remove the browned chicken to a plate (it won't be done on the inside yet), and get the onions frying in the pot. Roughly chop the carrots and broccoli into small bitesize pieces.
Put the dry rice in the pan, stir and let it toast for a minute. Add the dry rice to the pot, stir and let it toast for a minute. Pour in the chicken stock and scrape the bottom of the pan clean. Put in the water (skip the water if you want a firmer texture in the rice grains), soy sauce, carrots, broccoli and five-spice powder. Chop up the chicken into small bitesize pieces and add it to the pot. Put the lid on the pot, put the pot in the oven and cook for 45-60 minutes, or until the liquid has absorbed all the loose moisture.
When the rice is out of the oven, taste it and consider stirring in more salt. Serve topped with torn cilantro leaves, and with a lime wedge for squeezing.
One-Pot Chicken and Brown Rice- Martha Stewart
A great recipe that the whole family will love, this all-in-one meal is a smart way to use up vegetables you probably already have on hand.
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