Chicken and Rice Bake

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Herbed rice and savory chicken come together to create a one-dish meal that’s easy to put together and sure to be a hit with your family. Just pop it in the oven, add a side salad, and you’re done.

MY NOTES: Brown the chicken in a skillet first for a more appealing finished looked.

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Ingredients

  • 4 cups chicken stock
  • 1 teaspoon Madras curry powder
  • 2 cups long grain rice
  • 1 (2-1/2 pound) whole chicken, whole, cut 8 ways
  • 10 new potatoes, halved
  • 3 ears of corn on the cob, each cut into thirds
  • 1 pound Brussels sprouts, trimmed
  • 4 carrots, peeled and halved lengthwise
  • 4 sprigs thyme
  • Salt and pepper

Preparation

Step 1

Preheat oven to 375 degrees F.

In a medium saucepan, bring chicken stock and Madras curry powder to a boil.

In a baking dish spread rice evenly at the bottom. Place chicken skin side up on rice and then evenly spread the potatoes, corn, Brussels sprouts, carrots and thyme sprigs on top of the chicken. Season with salt and pepper.

Gently pour in stock onto the chicken and cover with aluminum foil. Bring to simmer on stove top. Place dish into the oven for 1 hour.

Remove the foil and cook for an additional 15 minutes. Remove from the oven and let cool for five minutes.
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Make it Faster

To save time and mess, buy precut chicken parts.

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