Chicken and Rice Bake
This is THE quintessential autumn meal. It’s hot and soothing and it warms the house with the most incredible aroma.
This will be perfect for halloween night… even though there’s talk of rescheduling it due to bad weather!!!!
Come on millennials!!!!
When I was a kid I had to earn my candy, in the rain or snow it didn’t matter… So we ate a hot dinner and braved the elements.
Happy Halloween 🙂
Originally posted on November 28, 2017!
Chicken and Rice Bake
- Total Time: 55 minutes
- Yield: 6 1x
A soul-soothing dish that comes together in minutes and fills the house with aromas of your childhood while it bakes.
1 tsp extra virgin olive oil
1 tsp butter
4 Skinless, boneless chicken breasts
½ tsp salt, plus more
¼ tsp pepper, plus more
Oregano, to taste
Paprika, to taste
1 Medium onion, diced
1 Medium red pepper, diced
3 Cloves garlic, crushed
1 Cup long grain rice (I used white)
1/4 Cup white wine
2 Cups sodium-reduced stock
1/2 tsp turmeric
Use a large oven-safe pot with a tight-fitting lid (a Dutch oven works perfectly).
Add the olive oil and butter to the pot over medium-high heat; when the pan is hot and the fat has melted, add in the chicken breasts.
Season the chicken with salt, pepper, some oregano and paprika.
Brown on the first side for 4 minutes and then flip; season the second side with salt, pepper, some oregano and again, paprika,
Again cook the second side for 4 minutes and then set the chicken breasts aside.
Add in the onion and red pepper; season with salt and pepper,
Sauté on medium-high for about 5 minutes just until the veggies start to brown.
Add in the garlic and rice, sauté for about 30 seconds, mixing constantly so the garlic doesn’t burn and then add in the white wine.
Scrape the bottom of the pan lightly to release any flavours that may be trapped there (deglazing).
Add in the stock, turmeric, the ½ tsp of salt and ¼ tsp of pepper; mix well.
Return the chicken breasts and any juices on the plate to the pot.
Bring the pot to a boil, then cover with the lid and transfer to the oven.
Bake for 40 minutes at 375.
- I used beef stock but you can go with whatever you have on hand.
- Prep Time: 5 Minutes
- Cook Time: 50 Minutes
- Category: Mains
- Method: Oven
Susan @ Culinary Envy
I will take an order to go please! Looks so scrumptious! pinned
Awwww! Thanks 🙂