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Baked chicken and rice

Delicious baked chicken is beautiful served atop a bed of this creamy rice dish. Serve your meal with steamed greens for an effortless dinner.
Baked Chicken and RiceRecipes+
2
15M
45M
1H

Ingredients

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 1-litre (4-cup) shallow round ovenproof dish.
2.Combine soup, rice, half of the paprika, half of the ground coriander and water in prepared dish. Season.
3.Top rice mixture with chicken; sprinkle with remaining combined spices. Bake 40 minutes, or until chicken is cooked and rice is tender. Cover dish with foil. Stand 5 minutes. Transfer chicken to a heatproof board. Slice.
4.Bring a medium saucepan of water to the boil. Add beans; cook 2 minutes. Add snow peas. Boil 1 minute, or until just tender. Drain.
5.Divide vegetables and rice among serving plates. Top with chicken. Sprinkle chicken with chopped coriander. Serve.

Try using parsley instead of coriander. For a low-fat option, you can use skinless chicken breast fillets instead of thigh fillets. Trim all excess fat.

Note

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