Chicken Rice And Spices Bake Recipe Foodcom Recipes

ROAST CHICKEN & SPICED RICE

Roast chicken & spiced rice image

Throw together this wholesome chicken traybake for the family, gently spiced using a little curry paste, with just 15 mins prep. Mango chutney adds a fruity tang

Provided by Cassie Best

Time 1h5m

Number Of Ingredients 11

Ingredients

1 chicken stock cube
4 tbsp mild or medium curry paste (we used korma)
2 tbsp butter or oil, plus extra for frying
350g basmati rice
1 cinnamon stick
6-8 chicken thighs, bone-in, skin on
1 onion , halved and sliced
20g toasted almonds
350g green beans
handful of coriander leaves
mango chutney , to serve

Steps:

Heat the oven to 220C/200C fan/ gas 6. Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube and stir in along with half the curry paste and the butter or oil. Pour the mixture into a large baking dish or roasting tin (ours was 25 x 35cm and 5cm deep), and tip in the rice and cinnamon stick. Season and stir well.
Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste and some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil and bake for 30 mins.
Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, and fry the onion for 10-15 mins, or until soft and caramelised.
Uncover the chicken and rice. The rice should still be wet, but if not, top up with 50-100ml more water. Scatter over the almonds and bake, uncovered, for 10-15 mins more until the chicken is browned, all the liquid has been absorbed and the rice is cooked through and crisp at the edges. Meanwhile, cook the green beans in boiling water for 2-3 mins, then drain. Scatter the coriander and fried onions over the chicken and rice, spoon a few dollops of chutney over the dish, and serve with the green beans.

Nutrition Facts : Calories 684 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.6 milligram of sodium

CHICKEN AND RICE BAKE

Chicken and Rice Bake image

This is one of those easy casseroles to make on busy weeknights. The French Fried onions give it such a nice flavor.

Provided by Barenakedchef

Categories One Dish Meal

Time 1h18m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 3/4 ounce) can cream of chicken and broccoli soup
1 1/2 cups water
3/4 cup uncooked rice
1 1/2 cups sliced mushrooms
1 (2 7/8 ounce) can French-fried onions
4 chicken breasts
paprika
pepper

Steps:

In 3 quart baking dish, combine first 4 ingredients and ½ can onions. Arrange chicken on top and sprinkle with spices. Bake at 375º for one hour. Top with remaining onions. Bake 3 more minutes or until onions are brown.

Nutrition Facts : Calories 386.8, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 95.7, Carbohydrate 29.9, Fiber 0.8, Sugar 0.5, Protein 33.5

CHICKEN, RICE, AND SPICES BAKE

Chicken, Rice, and Spices Bake image

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.

Provided by .. Ameera ..

Categories Chicken Thigh & Leg

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

4 cups chicken stock
2 tablespoons olive oil
8 -10 boneless skinless chicken thighs
1 medium onion
1 garlic clove (chopped, minced or crushed)
1/2-3/4 teaspoon ground cinnamon
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper (optional) or 1/2 teaspoon chili powder (optional)
3/4-1 teaspoon salt
2 cups regular medium grain rice or 2 cups long-grain rice

Steps:

Preheat oven to 375°F and grease a 9x13-inch baking dish.
Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
Sprinkle chicken with half the spices (except the garlic).
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.
In that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
Add the rice and stir for about 30 seconds to 1 minute, till well coated.
Spread rice in the baking dish and place the chicken thighs over the rice.
Gently pour in the chicken stock and cover tightly with foil.
Bake for 40-45 minutes.

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