RECIPE FOR CHICKEN RICE BAKE RECIPES

Name: Paprika Chicken & Rice Bake Recipe by Tasty
Yield: 5 servings
Cuisine: American
Ingredients: 5 chicken thighs; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon paprika; 1 teaspoon dried parsley; 1 tablespoon olive oil; 1 tablespoon garlic, minced; ½ cup red onion, diced; 1 cup long grain rice; 1 ½ cups chicken broth; salt, to taste; pepper, to taste

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Paprika Chicken & Rice Bake Recipe by Tasty image

Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You’ll be left with a mountain of food so delicious, you’ll meal prep this super easy recipe at least once a week forever.

Provided by Claire Nolan

Yield 5 servings

Number Of Ingredients 12

Ingredients

5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1 ½ cups chicken broth
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400˚F (200˚C).
In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
Cook an additional 5-6 minutes to brown the other side and remove from the pot.
Add the garlic and onions to the pot, and cook until the onions are transparent.
Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
Bake for 35-40 minutes, or until the rice is fully cooked.
NOTE: For a crispy skin, remove chicken thighs and broil.
Enjoy!

Nutrition Facts : Calories 536 calories, CarbohydrateContent 47 grams, FatContent 20 grams, FiberContent 0 grams, ProteinContent 36 grams, SugarContent 3 grams

MEXICAN CHICKEN BAKE RECIPE: HOW TO MAKE IT

Mexican Chicken Bake Recipe: How to Make It image

I've had this Mexican chicken bake recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month! —Linda Humphreys, Buchanan, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 small green pepper, chopped
2 large jalapeno peppers, seeded and chopped
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
4 cups cooked long grain rice
3 to 4 cups cubed cooked chicken
3 cups (12 ounces) Colby-Monterey Jack cheese, divided
Sliced green onions, optional

Steps:

Preheat oven to 350°. In a large skillet, cook and stir the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, for 25 minutes. Sprinkle with the remaining cheese. Bake until heated through and the cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 401 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 551mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 24g protein.

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PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You’ll be left with a mountain of food so delicious, you’ll meal prep this super easy recipe at least once a week forever.
From tasty.co
Reviews 98
Cuisine American
Calories 536 calories per serving

Enjoy!

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CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES

Let the oven do all the hard work with this simple chicken traybake recipe.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 301 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

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EASY CHICKEN AND RICE CASSEROLE RECIPE - DELISH

This chicken and rice casserole dinner is the easiest decision you'll make all week.
From delish.com
Reviews 3.8
Total Time 1 hours 50 minutes
Category nut-free, weeknight meals, winter, baking, dinner, main dish, poultry
Cuisine American
Calories 1025 calories per serving

Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper. Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.Garnish with parsley before serving.

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MEXICAN CHICKEN BAKE RECIPE: HOW TO MAKE IT

I've had this Mexican chicken bake recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month! —Linda Humphreys, Buchanan, Michigan
From tasteofhome.com
Reviews 3.5
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 401 calories per serving

Preheat oven to 350°. In a large skillet, cook and stir the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, for 25 minutes. Sprinkle with the remaining cheese. Bake until heated through and the cheese is melted, 5-10 minutes longer.

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PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Enjoy!

See details

MEXICAN CHICKEN BAKE RECIPE: HOW TO MAKE IT

Preheat oven to 350°. In a large skillet, cook and stir the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, for 25 minutes. Sprinkle with the remaining cheese. Bake until heated through and the cheese is melted, 5-10 minutes longer.

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