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Nutrition Facts
Serving Size 1 (679g) Recipe makes 3 servings
Calories 899
Calories from Fat 217		(24%)
Amount Per Serving		%DV
	Total Fat 24.2g	37%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 12.2g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.2g
Cholesterol 162mg		54%
Sodium 1210mg		50%
Potassium 1156mg		33%
Total Carbohydrate 112.7g		37%
	Dietary Fiber 5.7g	22%
	Sugars 7.8g
Protein 54.8g		109%
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Chicken, Rice, and Spices Bake

Recipe #105104 | 1 hour | 15 min prep | add private note

⁽³⁷⁾ RATE IT NOW Print Recipe

By: ' =^..^= 'Ameera' =^..^= '
Nov 30, 2004

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.

SERVES 3 -4 (change servings and units)

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 chili powder (optional)
3/4-1 teaspoon salt
2 cups basmati rice, rinsed and drained or regular medium grain rice or long-grain rice

Directions

1
Preheat oven to 375°F and grease a 9x13-inch baking dish.
2
Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
3
Sprinkle chicken with half the spices (except the garlic).
4
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.
5
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.
6
Add the rice and stir for about 30 seconds to 1 minute, till well coated.
7
Spread rice in the baking dish and place the chicken thighs over the rice.
8
Gently pour in the chicken stock and cover tightly with foil.
9
Bake for 40-45 minutes.

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Featured Reviews for This Recipe

From: Robin R.

On Nov 22, 2009

Great recipe. I dialed back the spices a little (and omitted the cayenne), worried about my kids' sensitive palates, but next time I'm going to cook it as written.

0 people found this review helpful

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From: Aquari8

On Nov 16, 2009

This is a new classic in our family! I like to add up to a couple cups of mixed chopped veggies like green beans, carrots, broccoli or green peas

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From: JustJanS

On Jan 7, 2006

5 stars for the inspiration and apologies for all the adaptations This was wonderful, simple and tasty and definately on my make again soon list. I made a half recipe (chicken, rice, salt and stock powder) but left the spices as the original recipe stated. A half recipe made 2 huge serves for 2 huge eaters! I didn't want whole pieces of chicken, so I cut it up, also diced the onion. I threw in some ginger, and as we are not too fussed on cinnamon, reduced that and added some corinder to make up the difference. I used red chilli powder and the heat was just right for us. I also threw in some peas and slivered almonds. I'm submitting a photo, but feel free to replace it if you wish

4 people found this review helpful

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From: Narshmellow

On Apr 24, 2006

This is a really nice Indian flavored dish. We all enjoyed it and I will definitely be making it again. I made changes for three reasons, the order to cook in was easier, I didn't want as much heat, and sodium and calorie levels (vegetables bulk up the rice). Other than that... What changes I made - first off I cooked the rice mixture first; I used 1 of the tablespoons of oil when I sauted the onions (I didn't use any with the chicken). I cut the salt and cayenne in half and that was the right amount of heat for us (no one added extra salt to it at the table) as well as adding a few peas and mushrooms. Putting that in the bottom of the 9x13" pan I then browned the chicken with the bone in and could just lay it on top of the rice. I also used chicken broth instead of bouillon cubes which helps with the sodium levels. Really a good dish, for us it made 8 servings (285 cal), with a salad it was an excellent meal. I'm going to try it with brown rice and see how that goes.

3 people found this review helpful

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