Editors' Pick
Chicken, Rice, and Spices Bake
"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."
photo by DianaEatingRichly
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
3-4
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 1/2 teaspoon chili powder (optional)
- 3⁄4 - 1 teaspoon salt
- 2 2 cups regular medium grain rice or 2 cups long-grain rice
directions
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
- Sprinkle chicken with half the spices (except the garlic).
- 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.
- 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.
- Add the rice and stir for about 30 seconds to 1 minute, till well coated.
- Spread rice in the baking dish and place the chicken thighs over the rice.
- Gently pour in the chicken stock and cover tightly with foil.
- Bake for 40-45 minutes.
Questions & Replies
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YOu ask for Bullion chicken cubes. But then it is not on the ingredient list. That's one thing I do not like about this site because they don't check if it makes logical sense whatever the recipe is before posting !!!! I am a pretty good after living all over the world. I know how to improvise. But recipes like this need adjustment. I only use Chicken breasts. OK no big deal.
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Do you cook the rice before adding to the onions and spices? -
Has anyone made this with quinoa and does it work the same as with rice?
Reviews
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I made this recipe but I think I used too much cayenne pepper, because it was so spicy, edible, but spicy! I also added some ginger powder in the mix. My DH who isn't a fan of curry or Pakistani food in general was happily surprised and said all the flavors went very well together. I added about a cup and a half of peas and carrots (still frozen) into the rice while I stirred it in the pan with all the seasonings! I used thin sliced chicken breasts so I coverered the rice and cooked it for 25 mins and then added the chicken. (I did not brown in pan first). At 45 mins. the chicken was still juicy, the rice was perfectly cooked and veggies weren't mush either! I served with rolls and asparagus! I'll definitely be keeping this recipe and making it again!
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Very good! Next time, I think I'll leave out the cinnamon completely. I wasn't crazy about that added flavor, but it wasn't bad. I cubed the chicken and put it into the rice mixture raw, since I do that with other chicken and rice bakes. The chicken was perfectly cooked at the end of 40 minutes. In fact, I'll probably cook it for less time next time I make it, as it was pretty dry. <br/><br/>I loved the smell of the dish while it was cooking! Less cinnamon and more curry would be my ideal dish! Thanks for posting! -
Doubled the spices and wouldn't go longer than 40 minutes next time. 45 was too long. Delicious. -
The rice did not cook...I had to take the chicken out and microwave the rice for 15 minutes but the rice still never got soft enough for me. My husband liked the spices but were a bit strong for me. Might try again with regular rice and no curry. -
Loved this! Took advice and doubled spices except for cumin, cinnamon and salt. May reduce salt next time too... subbed a can of coco milk and water for 2 cups of the chicken stock, and added 1 cup frozen peas. It took way longer than 45 minutes to bake, maybe 65-75 minutes. Next time will add more chicken, lots of rice and not enough meat for my family.
see 77 more reviews
Tweaks
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Turned out fabulous, the rice was fluffy and the chicken tender. Next time I will add mushrooms and also raisins, I think a bit of sweetness would be great. Or pineapple! I felt it needed some vegetables for sure. It’s pretty beige, needed colour.
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Added more spices than listen above, but the cinamon out. Added baby sweet pepers both finely cut peppers and bigger pieces. Also marinated the chicken slightly in a home made spicy nandos sort of marinade. After cooking the chicken on stove, baked it for 50mins on 190c in a pre-heared oven and 200c for the last 5-10min.
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I used fresh grated turmeric root (about a heaping tablespoon) to replace the powdered turmeric called for in the recipe. -
We loved this! Really easy and the leftovers were even better. I can't handle MSG so I used my own chicken stock instead of the bouillon and water. Cut down the salt to 1 tsp just to be safe as a previous reviewer stated it was too salty. Also had to replace the chicken thighs with the frozen white meat "tenderloin" portions 'cause that's what I had. I didn't pre-cook the chicken, as a reviewer said it was dry, but did wash it really well and seared it's surface briefly. The chicken was nice and moist when the dish was done. I'm putting this one in my printed out recipes, good job America!
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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.
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