Ingredients
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4
-
2
-
8 - 10
-
1
-
1
-
1/2 - 3/4
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1 1/2
-
1 1/2
-
1 1/2
-
1/2
-
3/4 - 1
-
2
-
-
-
Directions
Chicken, Rice, and Spices Bake, I got this recipe from my friend Kasey a long time ago (I have adjusted the spices to my taste) and it is very easy–even for those that just can’t seem to get basmati rice to cook just right So long as you cover the baking dish tightly with foil, it will not fail! I brought this to a pot-luck at work one day and ever since this dish was always requested by everyone at all of our potlucks ***I am cutting the salt to around half since there are quite a few reviews saying it is too salty I don’t measure the spices when I cook so I think I guessed the amount wrong *** *** the cinnamon amount should be 1/2 tsp to 3/4 tsp only, not 2 teaspoons I have tried changing it twice now and get email confirmation that the changes have been approved but it still says 2 tsp of cinnamon , Very good recipe I did not have all of the listed spices on hand, so here’s what used instead: salt, black pepper, chili powder, cumin, garlic powder, oregano, and cinnamon I also used half a cup *less* of the chicken stock, since I thought 4 cups was too much I baked the chicken and rice as directed, with the pan tightly wrapped with foil The dish baked perfectly The chicken was tender and the rice (long grain) was perfect The only change I’d make for next time is to leave out the cinnamon, which was an added flavor that didn’t quite mix well with the rice I served this dish with a honey-mustard dipping sauce on the side for the chicken, and also with sliced avocado This recipe is a keeper Thank you for posting!, Not being a fan of curry or cayenne, I left those out and substituted poultry seasoning but included all of the remaining spices as well as a couple of additional garlic cloves Used 2 cups of rice and 1 carton of unsalted chicken stock Covered and baked for 40 minutes and everything came out perfect and I was quite happy with the results
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Steps
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1
Done
|
Preheat Oven to 375f and Grease a 9x13-Inch Baking Dish. |
|
2
Done
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Bring Water to Boiling and Add Chicken Bouillon Cubes, Lower Heat and Simmer Till Dissolved--Keep It Hot. |
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3
Done
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Sprinkle Chicken With Half the Spices (except the Garlic). |
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4
Done
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Heat the Olive Oil in a Large Skillet on Med-High to High Heat and Fry the Chicken Till Both Sides Are Brown, Lower Heat to Medium and Remove the Chicken to a Plate. |
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5
Done
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in That Same Skillet Saut the Onions For 2 Minutes, Then Add the Garlic and Remaining Spices and Saut Another 2 Minutes, Then Turn Off the Burner. |
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6
Done
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Add the Rice and Stir For About 30 Seconds to 1 Minute, Till Well Coated. |
|
7
Done
|
Spread Rice in the Baking Dish and Place the Chicken Thighs Over the Rice. |
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8
Done
|
Gently Pour in the Chicken Stock and Cover Tightly With Foil. |
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9
Done
|
Bake For 40-45 Minutes. |
