BAKED WHOLE CHICKEN AND RICE RECIPES

Name: Whole Chicken Baked with Rice
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 whole chicken; 500 g brown or white rice,(uncle Ben's long grain) washed until the water is clear; 4 carrots, cut in half lengthways then slice into small pieces; 1 large white onion, finely chopped; 4 garlic cloves, crushed; 16 reen olives, pitted and sliced; 350 ml pasta sauce, classic marinara ((I use the brand Gefen) ); 2-3 tbsp olive oil; 2 tsp tamari sauce, gluten free; 2 tsp honey; 1 pint boiling water ((you might need a little extra throughout the cooking)); 1 chicken stock cube, gluten free, dissolved in the pint of boiling water.; sea salt and white pepper; garlic granules; ground paprika

WHOLE CHICKEN BAKED WITH RICE – MY RELATIONSHIP WITH FOOD

Whole Chicken Baked with Rice – My Relationship With Food image

This has to be one of my favourite dishes that I ever created! A one-pot wonder, infused with Mediterranean flavours. Serve straight from oven to table.

Provided by admin

Total Time 150 minutes

Prep Time 30 minutes

Cook Time 120 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 whole chicken
500 g brown or white rice,(uncle Ben's long grain) washed until the water is clear
4 carrots, cut in half lengthways then slice into small pieces
1 large white onion, finely chopped
4 garlic cloves, crushed
16 reen olives, pitted and sliced
350 ml pasta sauce, classic marinara ((I use the brand Gefen) )
2-3 tbsp olive oil
2 tsp tamari sauce, gluten free
2 tsp honey
1 pint boiling water ((you might need a little extra throughout the cooking))
1 chicken stock cube, gluten free, dissolved in the pint of boiling water.
sea salt and white pepper
garlic granules
ground paprika

Steps:

Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted).
Rinse off the chicken under cold water and remove any hairs by scraping with a blade of a knife.
Place a large non-stick frying pan on the stove, together with a splash of olive oil. When the pan is hot, place the chicken in the pan and seal for approx. 2 minutes on each side then remove from the heat.
When the chicken has cooled down, season inside the cavity with a little sea salt, white pepper, paprika and garlic granules. Then season the outside with sea salt, white pepper, paprika and garlic granules and set aside.
Place a large oval casserole dish (29cm in diameter) over the stove. Add 2 tbsp. of olive oil and sauté the finely chopped onion on a medium/high heat until translucent.
Turn the heat down and add the crushed garlic together with the rinsed brown rice, continuously stirring.
Add the carrots and olives together with the tomato marinara sauce, tamari sauce and honey.
With a wooden spoon, move the rice to the sides of the dish, pushing it about 3cm up the sides, keeping a base of rice on the bottom.
Then place the chicken, breast down in the center of the casserole dish, cover with chicken stock and return to the stove on a medium heat for a few minutes to get it warmed through and then place the casserole dish covered, in the pre-heated oven, turning the chicken over after 1 hour and continue to cook for a further 30 minutes then turn the oven temperature down 20 degrees less to 400°F, gas mark 6, 200°C (180°C fan-assisted) and cook for a further 30 minutes.

OVEN-ROASTED WHOLE CHICKEN WITH RICE AND POTATOES | SO ...

Oven-Roasted Whole Chicken with Rice and Potatoes | So ... image

Next time when you oven-roast a whole chicken try and do it like this. Before the chicken goes in the oven, coat it with a thick garlicky mayonnaise mixture. And there’s more: why don’t you lay the coated chicken on a bed of basmati rice and unpeeled potatoes?

Provided by Andrei Gusty

Total Time 1 hours

Yield 6

Number Of Ingredients 10

Ingredients

1½ cup mayonnaise
4 garlic cloves, crushed
1 teaspoon salt
1 teaspoon pepper
2 teaspoon dried oregano
1 whole chicken
2 cups basmati rice
2 chilis, sliced
? cup water
6 potatoes, unpeeled

Steps:

Add the mayonnaise, garlic, salt, pepper, and oregano to a bowl. Mix until even.
Coat the chicken with this mixture and set it aside.
Pour the rice into a baking dish, add the chilis, mix them shortly, then add the water.
Place the potatoes on the rice layer and add the coated chicken on top of them.
Bake for 45 minutes at 360ºF/180ºC.

Nutrition Facts : Calories 772 calories , ProteinContent 46 grams , FatContent 25 grams , CarbohydrateContent 89 grams

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