Bavarian Chicken Rice Recipes

BAHARAT CHICKEN AND RICE

Baharat Chicken and Rice image

A complex and intense baharat spice blend infuses roast chicken and basmati rice. I have made this like the combinations from the Gulf region by adding spices like loomi (dried lime). Keep this spice mix handy to add to soups, too.

Provided by Buckwheat Queen

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 5h45m

Yield 5

Number Of Ingredients 25

Ingredients

1 ½ tablespoons strong paprika
1 tablespoon ground black pepper
1 tablespoon cumin
¾ tablespoon ground coriander
¾ tablespoon ground loomi (dried lime)
½ tablespoon sumac powder
¼ tablespoon ground cinnamon
¼ tablespoon ground cloves
¼ tablespoon ground nutmeg
5 green cardamom pods, crushed
2 black cardamom pods, crushed
½ bunch fresh cilantro
2 tablespoons olive oil
½ fresh lemon, juiced
2 chicken thighs
2 chicken legs
1 chicken breast
1 ½ cups brown basmati rice
¼ cup raw cashews
¼ cup shelled raw almonds
¼ cup golden raisins
⅛ cup shelled raw pistachio nuts
2 teaspoons olive oil
1 shallot, diced
1 cup chicken broth

Steps:

Mix paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom together to make baharat spice mixture. Set baharat blend aside.
Combine cilantro, 2 tablespoons olive oil, and lemon juice in a resealable plastic bag. Add 1 tablespoon baharat blend. Add chicken pieces, seal, and shake. Marinate in the refrigerator at least 4 hours.
Meanwhile, place rice in a large bowl and cover with fresh water. Soak at least 1 hour. Rinse and drain and return to the bowl. Add cashews, almonds, raising, and pistachios. Stir in 1 tablespoon baharat blend. Mix well and set aside.
Preheat the oven to 375 degrees F (190 degrees C).
Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Add shallot and cook until translucent, 1 to 3 minutes. Turn off heat. Add rice mixture and toss to coat.
Remove cilantro from the bag with the chicken. Pour marinated chicken on top of the rice in the Dutch oven; reserve bag. Pour broth into the bag and shake gently; pour over the chicken and rice. Cover Dutch oven.
Bake in the preheated oven until rice is soft and chicken is no longer pink in the center and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 576.4 calories, Carbohydrate 58.3 g, Cholesterol 84.7 mg, Fat 26 g, Fiber 8.4 g, Protein 33.9 g, SaturatedFat 4.3 g, Sodium 335.5 mg, Sugar 8.1 g

BAVARIAN CHICKEN & RICE

Bavarian Chicken & Rice image

This is a great recipe that is super easy but takes a long time in the oven. It is great re-heated as well and is really easy to double if you are feeding a large group. I love my boyfriends' mother for this one!

Provided by dsptchr_911

Categories One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 chicken pieces (I use legs and thighs)
1 cup brown rice (not minute rice)
1 (16 ounce) can cream of mushroom soup
1 (16 ounce) can cream of celery soup
1 cup water
1/4 teaspoon curry powder
1/4 teaspoon parsley
1 (2 ounce) packet onion soup mix

Steps:

Preheat oven to 350 degrees.
Butter the bottom and sides of a 9X13 baking dish (I have found glass to work the best).
Mix all ingredients except the onion soup mix and and chicken. Pour mixture on bottom of buttered pan, place chicken pieces over the mixture and sprinkle with onion soup mix.
Cover with foil and bake in oven for 2 hours. DO NOT lift the foil until the timer goes off. Enjoy!

Nutrition Facts : Calories 393, Fat 13.8, SaturatedFat 3.1, Cholesterol 13.2, Sodium 2742.7, Carbohydrate 60, Fiber 3.3, Sugar 6.4, Protein 8.1

CHICKEN BAVARIAN

Chicken Bavarian image

Make and share this Chicken Bavarian recipe from Food.com.

Provided by papergoddess

Categories Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves
5 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup oil
1 can cream of chicken soup
1 tablespoon soy sauce
1/4 cup slivered almonds
1/2 cup beer
1 cup mushroom, sliced

Steps:

Combine flour, salt, and pepper.
Dredge chicken in flour.
Heat oil in skillet and brown chicken on both sides.
Place chicken in a single layer in an oven-proof pan.
Combine soup, soy sauce, 2 tbs.
of almonds, beer, and mushrooms.
Pour over chicken and bake, uncovered, at 350 degrees F for 1 hour.
Baste occasionally.
After 45 minutes, sprinkle with the remaining almonds and bake for the remaining 15 minutes.
This can be served over rice or noodles.

Nutrition Facts : Calories 344.8, Fat 18.9, SaturatedFat 3, Cholesterol 72.5, Sodium 772.6, Carbohydrate 10.8, Fiber 0.9, Sugar 0.8, Protein 30.9

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE

Easy and Delicious Chicken and Rice Casserole image

This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!

Provided by J. Saunders

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 5

Number Of Ingredients 5

Ingredients

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 ⅞ cups water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breast halves

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g

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