Traditional Rice and Chicken Bake

A delightful and savory traditional rice and chicken bake that combines tender chicken with aromatic rice, perfect for a comforting family meal. This easy-to-follow recipe ensures a flavorful casserole dish that’s rich in taste and loved by all ages.

Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Serves: 6

Ingredients

1 whole chicken (3-4 lbs), cut into pieces

2 cups long-grain white rice

4 cups chicken broth

1 cup diced onion

1 cup chopped celery

1 cup diced carrots

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1/2 teaspoon paprika

2 tablespoons olive oil

1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 350°F (175°C).

2. Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots, sauté until soft, about 5 minutes.

3. Stir in garlic, salt, black pepper, thyme, and paprika, cooking for another minute.

4. Place rice in a large casserole dish. Add sautéed vegetables on top of the rice.

5. Place chicken pieces over the rice and vegetables, ensuring even distribution.

6. Pour chicken broth over the entire casserole, making sure the rice is submerged.

7. Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour.

8. Remove foil and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.

9. Garnish with fresh parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) until warmed through, or in the microwave on medium power.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.