Baked Chicken and Rice

  • hungrybutskinny Posted: 06/17/09
    Worthy of a Special Occasion

    I baked the meal 10-15 minutes longer than the assigned time, the rice in the middle was done but the upper layered rice was still crunchy, so if I make this meal again I would add more broth and less rice.

  • JenBaum Posted: 01/29/14
    Worthy of a Special Occasion

    Based on the previous review, I added more broth. I doubled the recipe because there are six of us. I always use brown rice...knowing that takes longer, I boiled all the liquid and spices, poured it over the rice, covered tightly with foil, and baked for 20 minutes before adding chicken. It still took an additional 45 minutes after that but probably because I doubled it. We also sprinkled parmesan on it. We all ate it; no one disliked it. It just was okay though. I thought the OJ flavor stood out a lot, which I didn't think complimented the garlic, onion, tomato flavors. I also was not a huge fan of the texture of the chicken. Almost spongy. I might use this method again with like a broccoli and cheddar sauce instead of tomato and OJ. Maybe...

  • nicolehankerson Posted: 03/16/14
    Worthy of a Special Occasion

    Well, I am trying to make quick and healthy meals for my family of five. My children who are seven, six, and four are not picky eaters. However, they did not like this meal. The chicken was dry, but the rice was mushy. I cooked it in a dark metal pan for about ten minutes longer and kept it covered. I also used five pieces of chicken thighs (with the bone) to make sure there was enough leftover for me to take to lunch tomorrow. My husband said he liked it, but I'm not sure I believe him. We ate dinner really late tonight so maybe he was just really hungry. I will not be making this again. I guess you could try to spice it up some kind of way, but I'm not sure how. Happy eating!


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