Baked Chicken On Rice Recipes

Steps:

• Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• Bake at 375 degrees F 45 minutes or until done.

Steps:

• 1. Preheat oven to 350°F. Set the oven rack in the middle of the oven.
• 2. Spray a 9" X 13" glass or heavy metal pan with vegetable release spray.
• 3. Sprinkle one teaspoon of Lawry's Garlic Salt evenly in the bottom of the pan.
• 4. Wash and pat dry the leg quarters. If the pieces are extra-large, cut the legs and thighs apart. Place the chicken pieces on top of the garlic salt, being careful not to crowd them.
• 5. Sprinkle the rest of the Lawry's Garlic Salt on top of the chicken.
• 6. Sprinkle the teaspoon of paprika over the chicken pieces.
• 7. Bake at 350°F for approximately one hour, or until juices in the pieces run clear and the skin is crispy.
• 8. After the chicken has been in the oven for 30 minutes, prepare the rice.
• 9. Melt 1-2 tablespoon butter in a 2 quart covered saucepan. Once the butter has melted, sauté the uncooked rice, stirring carefully until all the rice grains are coated with the butter.
• 10. Next, stir in the chicken broth and water. Bring to a boil, then cover and simmer the rice for 15-20 minutes. Keep warm until the chicken is done.
• 11. Remove the chicken from the oven. Measure out one tablespoon of the drippings, and stir them into the cooked rice. The cook needs to taste the rice and add salt as needed.
• 12. Serve the chicken and rice with a side salad or steamed broccoli.

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!

Steps:

• Wash and dry chicken breasts.
• Place the uncooked rice in the bottom of a 9X11 baking pan.
• Mix soups, sherry and butter together and pour a little over the rice to moisten it.
• Salt the chicken breasts and place the salted chicken breasts on the rice.
• (It is okay if they overlap some).
• Pour the rest of the liquid on the breasts.
• Sprinkle parmesan cheese, almonds and paprika on top.
• Note: Do not add any moisture to the soups.
• The only liquid is the wine.
• Bake 2 1/2 hours uncovered at 275 degrees.