The Easiest Chicken & Rice Dinner EVER!

This is just the kind of no-fuss simple chicken 

dinner recipe you need for those days when

 you are starring at thawed chicken and can't

 think of a thing to do with it. 

Haven't we all been there?

Like when:

1) You're too busy. No time to chop and saute'.

2) You're too tired and not motivated to 

    look up a recipe.

3) You're late and need something in the oven

    fast.

4) You haven't been to the store and are 

    out of everything.

5) You're sick and can barely get out of bed. 

6) You need to delegate something easy 

    for another family member to prepare.

This one will be here for you.

 After you've made it once, you'll have it 

memorized. Uncomplicated. 

You can just pop it in the oven for an hour and

have time to do whatever you want; walk the dog,

go for a bike ride, read emails, or just relax,
shower, and get yourself ready for dinner.

You can make a small dinner too.

You can use whatever chicken pieces you have;

 chicken breasts, a cut-up chicken

 or 6 thighs. Salt and pepper both sides.

Start: Spray a 2-qt baking dish and add the rice. 

Shake the dish a bit to cover the bottom.
I like Uncle Ben's Long Grain.

Lay the chicken on top of the rice.

Slowly pour the broth over everything. 

It will seem like lots of broth. You need that

 to cook the rice and keep it moist when done.

I used  homemade stock because I had some

 on hand, but I've also used the broth in a box,

canned or just 2 bouillon cubes (or 2t granuels)

dissolved in 2-1/2 C hot water.

Sprinkle seasoning on top. I season the chicken 

well with: seasoned salt, garlic and onion powder, 

pepper, herbs of choice; a sprinkle of parsley, 

and a shake of thyme. (Other options below.)

Cut up the butter and put a pat on each piece

 of chicken. Don't leave off the butter. It helps

 to brown the chicken and keeps it moist 

(since it's been skinned). It also flavors the rice.

In the oven, uncovered for 1 hour.

 All you need to add is a salad or green vegetable

 for a complete dinner.

Now you may be tempted to add mushrooms,
 canned or fresh, canned artichoke hearts,
chopped onions, doctor-it-up
 with a little curry powder or parmesan cheese,
strew some fresh chopped parsley on top...
all good variations. You could also replace the
 white rice with a bag of yellow rice.
 I'm just giving you the 101 version.

Change-up the flavors by adding any one of 

these sprinkled on the top of the chicken 

before baking: soy sauce, or paprika, or 

chili powder and cumin, or curry powder, or
add poultry seasoning along with cut-up
carrots and celery (yum), or try parmesan cheese,
basil and chopped tomato. Make it yours and
change it up a bit whenever you make it.

I sometimes sprinkle a little soy sauce on it
before serving, or when I'm reheating
any leftovers for lunch. Gives it a different
flavor. So easy. 

               

The Easiest Chicken and Rice

1 C raw rice

Cut-up chicken, skinned

(4 breasts or 6 mixed pieces)

2-1/2 C chicken broth

Seasonings of choice:

(garlic powder, onion powder, 

seasoned salt,pepper,herbs)  

 2 T butter

1-Put the rice in the bottom of

 a 2qt sprayed baking dish

2-Put the chicken pieces on top

3-Pour over the broth

4-Season the chicken well

5-Dot the chicken with pats butter

Bake uncovered for 1 hour @350º

Enjoy!

tip: you can also use a cup of my Seasoned Rice Mix.
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