Sunday, April 22, 2018
One Pan Chicken & Rice
One Pan Chicken & Rice
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons butter, cubed
2 cups rice & gran blend (or your favorite rice variety)
4 cups chicken stock
2 pounds boneless, skinless chicken breasts
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
2 tablespoons fresh parsley, chopped (optional)
Preheat oven to 350
In a large casserole dish spread out chopped onions and minced garlic
Sprinkle cubed butter over onions and garlic
Place into oven and cook for 10 minutes, stirring once, or until onions are soft and begin to brown
Remove from oven and stir in rice, making sure it is evenly coated
Add in chicken stock and stir to combine
Cover dish with foil and cook for an additional 10-15 minutes
As rice is baking combine salt, pepper, garlic powder, chili powder, cumin and brown sugar in a small bowl
Sprinkle evenly over chicken, on both sides
After 15 minutes remove foil and gently place chicken into liquid
Return to oven and cook for an additional 25-30 minutes or until chicken is cooked through and rice is tender
Remove and let stand for 5 minutes
Sprinkle with parsley, if using
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment