Baked Chinese Chicken And Rice Recipes

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BAKED CHICKEN CURRY WITH RICE



Baked Chicken Curry with Rice image

This healthy, from-scratch baked chicken casserole is packed with Indian curry flavor, and is very easy to make! Marinating the chicken in yogurt makes it fall-off-the-bone tender, but it can be skipped if you are really pressed for time.

Provided by Trystian Hilton

Time 2h

Yield 4

Number Of Ingredients 15

1 ½ cups Greek yogurt, divided
2 tablespoons curry powder, divided
2 cloves garlic, crushed, divided
1 teaspoon ground paprika
1 teaspoon salt, divided
½ teaspoon cayenne pepper, divided
1 pound bone-in chicken breast halves
1 cup low-sodium chicken broth
1 cup basmati rice
½ cup sliced green onions
1 medium tomato, seeded and diced
1 chile pepper, seeded and diced
1 teaspoon grated fresh ginger
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Combine 1/2 cup yogurt, 1 tablespoon curry powder, 1 clove crushed garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper in a large freezer bag. Add chicken and marinate in the refrigerator for at least 30 minutes, or overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine remaining 1 cup yogurt and chicken broth in a large bowl; mix well until smooth. Add basmati rice, green onions, tomato, chile pepper, 1 clove garlic, 1 tablespoon curry powder, ginger, black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Stir to combine.
  • Pour rice mixture into a 9x13-inch baking dish and place marinated chicken on top. Discard excess marinade. Cover the dish with foil.
  • Bake in the preheated oven for 1 hour. Uncover and continue baking until chicken has browned and is no longer pink in the centers and rice is tender, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fluff rice with a fork, garnish with chopped cilantro, and serve.

Nutrition Facts : Calories 448 calories, Carbohydrate 46.2 g, Cholesterol 81.7 mg, Fat 14.8 g, Fiber 2.7 g, Protein 32.9 g, SaturatedFat 5.8 g, Sodium 720.3 mg, Sugar 5.2 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

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

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

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

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