- 1 I. Introduce some old fashioned baked chicken and rice
- 1.1 1. Old School Baked Chicken and Rice
- 1.2 2. BAKED CHICKEN & RICE
- 1.3 3. Oven Baked Chicken and Rice
- 1.4 Read more: Some best baked chicken thigh recipe
- 2 II. Old Fashioned Chicken and Rice
- 3 FAQ
I. Introduce some old fashioned baked chicken and rice
1. Old School Baked Chicken and Rice
- 3 pounds in total chopped up chicken, or bone-in skin-on chicken thighs and legs
- 1 teaspoon of garlic powder
- 1 teaspoon powdered onion
- 1/2 teaspoon of paprika
- 1 teaspoon Creole or Cajun seasoning (like Slap Ya Mama)
- 1 teaspoon of dried rosemary
- 1/2 teaspoon of dried parsley
- 2 (10-1/2 1 ounce) cans of condensed “Great for Cooking” cream soup (see note)
- 1 cup of water or chicken broth
- 1 cup uncooked long grain rice
- 1/2 teaspoon of salt from kosher, or according to your preference.
Bake at 350 ° F. Combine the seasonings and put them aside. Mix together the cream soups and the water or broth using half a teaspoon of the spice blend. Take 1 cup of the soup and place it in a bowl to set aside.
Mix remaining soup mix into rice, mix well and then put in greased 9 x 13 (4 4 qt) casserole dish. Sprinkle with chicken pieces. Equally, distribute salt and the remaining blend of seasonings over the chicken.
Dollop reserved soup mixture over chicken and carefully apply. Cover the casserole with the foil of two sheets. cook at 350° F at 350 degrees F for about and 15 minutes. Uncover the casserole and bake for an additional 20-30 minutes or until the top is browned the juices run clear and the inside temperature of the thickest portion of the thigh is 170 degrees F using an instant thermometer that reads.
Cook’s Notes: The cooking time you will get will depend on the size of the pieces of chicken you cook with and the way your oven keeps the temperature. Utilize an instant-read thermometer to check the temperatures of the thickest pieces. I prefer making use of the first “Great for Cooking” cream soups. If you choose any of the other lighter soups, the herbs and spices may have to be adjusted, and certain salts or substitutes for salt might be required.
2. BAKED CHICKEN & RICE
- 10 chicken drumsticks
- 1.5 tsp salt
- 1 teaspoon peppercorn
- 8 cups of water
- White rice, 4 cups cup of rice is approximately 250 grams
- 1 onion (medium size)
- 5 garlic cloves, add more if you enjoy garlic flavor
- 5 Tbsps butter unflavored
- 1 Tbsp Oregano Dry
- 1 tbsp of paprika
- 1 tbsp chopped fresh chopped parsley to garnish
- 1 Lemon (optional)
- Check that your chicken is completely fully thawed prior to starting cooking.
- Put the chicken drumsticks in an oversized pot and add salt, water and peppercorn. Then, bring to a boil, and reduce heat to medium. Cover the pot with a lid. Once the water has boiled, let cook for 15 to 20 minutes. Then turn off the heat.
- Put 4 tbsp butter in a pan. Chop onions very finely and chop garlic. Add garlic and onions to the skillet and cook until the onion turns translucent. Stir frequently so that onions cook evenly and don’t stick to the skillet.
- In the skillet, add rice and mix frequently. The rice should be coated and shiny without burning. Put the mix in the baking tray, and distribute it evenly.
- Pre-heat oven to 350 degrees Fahrenheit. (about 180 degrees Celsius)
- Remove the chicken drumsticks from the pot. The drumsticks should be seasoned well with paprika, oregano, and some salt. They can be fried in butter for a few minutes to give them the crisp look (the cooking part is not necessary). Put these in the baking dish on top of the rice.
- Utilize a ladle for removing the chicken broth from the pot. Fill the measuring cup. Add approximately 8 cups of it to the baking dish. If you don’t have enough chicken stock, then add the rest of the cups with just water. Maintain the ratio of 1 cup of rice to two cups of water (or stock).
- Check that your salt content is in order at this stage as it can be difficult to add salt after the food has been taken to a boil.
- Sprinkle the rest of the butter over the chicken drumsticks. Just lightly coat them.
- Bake the dish in the oven with care. Bake until all the water or stock has evaporated (it could take between 30 and 40 minutes, depending on the oven). If there’s no more liquid in the dish, switch the oven settings to broil for some minutes, then switch off and allow the dish to cool. The rice should be fluffed with a fork prior to serving.
- Sprinkle with fresh chopped parsley! Serve with a salad of your choice. Enjoy:)
RECIPE NOTES AND TIPS
I’d love to provide some tips and notes in this section, as and ingredient substitutions or other suggestions.
- I sprinkle the chicken with oregano and paprika. You can also add dried thyme, parsley or rosemary, or any other seasoning you like.
- It is possible to use whole chickens or chicken thighs, or even chicken breasts to make this dish. However, I prefer bones in chicken for this recipe because it adds deliciousness.
- If you want to cook the whole chicken you can boil it all in one pot, but cut it into pieces prior to baking.
- If you are using different chicken cuts, make sure that you cook them according to the recipe. Drumsticks require less time to cook.
- Lemon’s flavor is fantastic in this dish. If you have a lemon squeeze one half and then put it on the tray before putting it in the oven to bake. Make use of the other half as you spice the chicken. Sprinkle chicken drumsticks over and sprinkle them with seasoning.
- Green peas can be added to the baking tray. In general, I would replace half a cup of rice with green peas. Include any other vegetables depending on your preferences. Be aware of the tray’s volume The tray I used was already nearly filled after the rice had cooked and I’m aware that if I want to add anything else, I’ll have to decrease what amount that I’m using.
- If you’ve prepared or baked the chicken ahead in the course of planning meals to prepare for your week you can add the stock from your chicken to the pan to cook the rice. You can then add the chicken in the final 10 minutes. It’s not as delicious as when it’s all cooked, but it’s still an acceptable alternative.
- If you’re not afraid of the extra effort cook the chicken for about a couple of minutes in a skillet coated with butter before adding it to the dish for baking. It adds a wonderful flavor to the skin. It keeps it crisp on the outside but moist and tender inside.
3. Oven Baked Chicken and Rice
- 5 bones in chicken thigh fillets. Peel the skin off, (Note 1)
- 1 onion, chopped (brown white, or yellow)
- 2 cloves of garlic (large) chopped and minced
- 2 Tbsp (30g) butter (or olive oil)
- 1 1/2 cup (270g) white rice that has not been cooked (Note 3)
- 1 1/2 cup (375 mg) stock or chicken broth, hot (I microwave)
- 1 1/4 cup (315 mg) water, hot (tap is very fine)
CHICKEN RUB (NOTE 2):
- 1 teaspoon powdered paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 1 teaspoon onion powder
- 3/4 teaspoon salt
- Black pepper
- Oil spray
- Fresh thyme leaves, or finely chopped parsley
- Preheat oven to 180degC/350degF.
- Spread garlic and onions in the baking dish (about 10×15″ 25 35 cm) Then, place the butter in the middle. The oven should be on for around 15 minutes (check when 12 minutes are up ), mix if some pieces have started to brown too much).
- Mix with Chicken Rub. Sprinkle it all over both sides of the chicken.
- Take the baking dish out of the oven. Mix in rice and mix.
- Place the chicken on the rice. Then pour chicken broth as well as water over the chicken.
- Cover with foil, and roast for 30 minutes. Remove foil, coat the chicken with oil (optional it gives the chicken a better look) and bake for another 20 minutes or until the liquid has been absorbed.
- For five minutes. Then pull out the chicken and fluff the rice. Serve with thyme or parsley should you wish, then serve and have fun!
Notes on the Recipe:
If the recipe is being scaled up, use multiple pans. If you are scaling down the recipe by using a smaller pot, use a smaller one. Make adjustments to the recipe using the slider Click on Servings.
1. Chicken Chicken Bone in the thighs is ideal since the cooking time is similar to rice and remains extremely succulent. Skin must be removed, otherwise, the rice will turn out to be too oily. Take it off with your hands. It will fall effortlessly.
Drumsticks also work well when cooked this way, there is you don’t need to remove the skin, and there is no change to cooking time or temp.
Fillets of skinless and boneless thighs or breasts Place it in the oven and cover with foil but not containing chicken. Cook for about 30 mins as per the recipe. Remove pan, cut off foil cover with chicken and return to the oven (no foil) for another 20 to 25 minutes or until the liquid in the pan has been absorbed as per the recipe.
2. Chicken Rub It can be substituted with any flavoring you wish! Lemon Pepper Seasoning, Italian Herb Mix You can use the ingredients you already have.
3. Rice Rice Any white rice is well in this case. White rice that is long grain is the rice with the best fluffiness. Medium and short grain rice are also fine however by its very nature, it’s a little more sticky. Basmati, as well as jasmine, taste fantastic as well – they cook at the same time.
Brown rice add an additional 1/2 cup of hot water. Bake covered for one hour and then bake uncovered for 15 minutes or until the rice is soft.
Rice is not suitable for cooking. – Minute Rice, Risotto or Paella Rice.
4. Nutrition Assumes that all rice is consumed, but it is likely that it will not be.
Read more: Some best baked chicken thigh recipe
II. Old Fashioned Chicken and Rice
1. Old Fashioned Chicken and Rice 1
- 6 tablespoons butter, divided
- 1 large onion diced
- 3 ribs celery chopped
- 3 skinless, boneless chicken legs (or two breasts) Cut into 1″ pieces
- 3 cups chicken stock
- 1 1/2 cups of rice (long grain white or brown)
- 2 teaspoons of salt
- 1 teaspoon of ground black pepper 1 teaspoon of ground black
- Two tablespoons of chopped, fresh parsley (optional)
- In a large, deep pan, over medium heat, make 4 tablespoons of butter.
- Add the celery and onion and cook until soft but not cooked.
- Cook the chicken with a constant stirring, until the chicken is cooked and begins to brown a little.
- Incorporate the rice, stock as well as salt, pepper remaining butter and parsley. Bring the mixture to the point of boiling.
- Lower the temperature to a simmer Cover and cook for 20 minutes or until the rice is cooked to your liking.
- Slice the meat into similar sizes so that it cooks evenly.
- The vegetables should be cut into small, evenly-sized pieces.
- Make sure you check the cooking time for the rice type that you are using to prepare the meal. I used basmati rice and it took 20 minutes. Rice cooked in brown (or other rice varieties) could require a longer or shorter time.
- Allow the pan to remain covered and off the stove for 10 minutes prior to when the rice is cooked to get more fluffy rice.
Freezing and Storing
- Storing leftovers: store them inside an airtight container and keep them in the fridge for up to five days.
- Freezing: Put inside an airtight container, or freezer safe bag, and then freeze for three months or more. Then, let the frozen food sit in the fridge for a night before serving and reheating.
2. Old Fashioned Chicken and Rice 2
- One whole bird (see headnote)
- There is enough water to cover the bird.
- 2 Tbsp. salt
- 2-3 tsp. black pepper
- 2 cups rice not rinsed
- 2 Tbsp. lemon juice 2 Tbsp. lemon juice, optional
- Place the chicken with the breast facing up, in an 8-quart heavy bottom dutch oven, or pot. Cover the chicken just enough, with cold water. Sprinkle with salt and black pepper. Cover and reduce heat to. The chicken should cook until it’s no longer able to be broken up about 1-4 hours, dependent on the kind of chicken you’re making use of.
- After the chicken has fallen apart, shut off the flame and allow to simmer the broth and the chicken rest for 30 minutes.
- Remove the chicken from the pot. When it is cool enough to handle break the meat into small pieces. Remove bones and skin. Include meat back into the broth.
- Pour the rice that has not been rinsed into the pot. Then bring the broth back to an ebb. Cook rice for approximately fifteen minutes, or till fully cooked. It should retain its shape. Shut off the heating.
- Sprinkle more freshly ground pepper. You can also use lemon juice if desired.
- I would suggest that you let the rice and chicken remain for at least 2 hours in the refrigerator (best when it is allowed to rest for a night) for at least 2 hours or till the rice has taken up a lot from the sauce. It is also possible to serve the dish immediately.
Read more: Some oven baked chicken and potatoes recipe
Can I cook chicken that is raw with rice?
How do you prepare Chinese rice and chicken?
- In a small mixing bowl beat the egg with water. Make butter melt in a large skillet at medium-low temperature. Add eggs and let them sit for about 1 to 2 minutes. …
- In the same skillet, heat oil Add onions and sauté until tender. Add rice as well as pepper, soy sauce, and chicken. Stir fry for approximately 5 minutes. After that, add the egg.