Results 1 to 5 of 5

Thread: Baked chicken with rice

  1. #1
    Julia Altshuler Guest

    Default Baked chicken with rice

    I have 4 chicken thighs with bones and skin.
    I have a 14.5 ounce can of diced tomatoes.
    I have onions, carrots, garlic, and green pepper.
    I have Uncle Ben's converted rice.
    I have boxed chicken stock.
    I have a cupboard full of assorted herbs and spices.


    I'd like to make a baked chicken dish where I saute the vegetables,
    brown the chicken, add the stock, cover and bake, but it's been so long
    since I've done this (have I ever done this?) that I'd like help with
    the specifics.


    How much rice?
    How much stock?
    How long on the top of the stove, how long in the oven?
    Who, what, when, where, how?


    --Lia


  2. #2
    Goomba Guest

    Default Re: Baked chicken with rice

    Julia Altshuler wrote:
    > I have 4 chicken thighs with bones and skin.
    > I have a 14.5 ounce can of diced tomatoes.
    > I have onions, carrots, garlic, and green pepper.
    > I have Uncle Ben's converted rice.
    > I have boxed chicken stock.
    > I have a cupboard full of assorted herbs and spices.
    >



    I love this recipe, even when NOT trying to cut calories. I always
    double everything except the chicken, and serve it over rice. Delicious!

    * Exported from MasterCook *

    Country Captain

    Recipe By :Weight Watchers, 1982
    Serving Size : 2 Preparation Time :0:00
    Categories : Poultry

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 pounds chicken parts, skinned
    1/4 teaspoon salt
    1/4 teaspoon pepper
    2 teaspoons enchriched all purpose flour
    2 teaspoons vegetable oil
    1/2 cup diced onion
    1/4 cup diced carrot
    1/4 cup diced green bell pepper
    1 clove garlic, minced
    1 1/2 teaspoons curry powder
    1 1/2 cups chopped, drained canned plum tomatoes
    2 tablespoons raisins
    1/4 cup chicken broth

    Sprinkle chicken parts with salt and pepper, then flour. In a skillet
    large enough to hold chicken in 1 layer, heat oil. Add chicken and
    brown on all sides. Remove chicken to a plate.
    In same skillet combine onion, carrot, green pepper and garlic and saute
    until vegetables are tender but not browned. Add curry powder and stir
    to combine. Stir in tomatoes and raisins and bring mixture to a boil.
    Return chicken to skillet and pour over broth. Reduce heat and cover,
    and simmer for 20 minutes. Remove cover and simmer until chicken is
    tender, 5-10 minutes longer.

  3. #3
    Dimitri Guest

    Default Re: Baked chicken with rice


    "Julia Altshuler" <[email protected]> wrote in message
    news:[email protected] ..
    >I have 4 chicken thighs with bones and skin.
    > I have a 14.5 ounce can of diced tomatoes.
    > I have onions, carrots, garlic, and green pepper.
    > I have Uncle Ben's converted rice.
    > I have boxed chicken stock.
    > I have a cupboard full of assorted herbs and spices.
    >
    >
    > I'd like to make a baked chicken dish where I saute the vegetables, brown
    > the chicken, add the stock, cover and bake, but it's been so long since
    > I've done this (have I ever done this?) that I'd like help with the
    > specifics.
    >
    >
    > How much rice?


    If you are cooking rice alone here are the proportions for Uncle Bens

    1 cup rice
    2 1/4 cups liquid

    > How much stock?


    see above

    > How long on the top of the stove,


    Brown the thighs after the thighs are well browned all the vegetables (do
    not remove the thighs). stir to be sure the vegetables are on the bottom

    When the vegetables are soft add the rice and tomatoes (juice and all) &
    stock (2 1/2 cups) stir to deglaze the pan and place the thighs on the top.

    Bring back to a boil cover & put in the oven & 350 degrees

    how long in the oven?

    should be done in 30 to 40 minites.

    Check after 25 minutes to make sure there is still a little liquid in the
    covered pan.


    --
    Old Scoundrel

    (AKA Dimitri)




  4. #4
    Julia Altshuler Guest

    Default Re: Baked chicken with rice

    Thanks.


    I ended up combining a bit of both recipes. I left the skin on, used an
    Italian herb mix instead of curry, didn't bother with the flour to brown
    the chicken. I did go with the carrot and tomato idea, and I did cook
    it on top of the stove rather than in the oven.


    I don't know what came over me. I don't usually get food cravings that
    strong. I haven't thought about chicken with rice for years. Then I
    had a rough day and felt like there was nothing else in the world that
    would do.


    --Lia


  5. #5
    Dimitri Guest

    Default Re: Baked chicken with rice


    "Julia Altshuler" <[email protected]> wrote in message
    news:[email protected]..
    > Thanks.
    >
    >
    > I ended up combining a bit of both recipes. I left the skin on, used an
    > Italian herb mix instead of curry, didn't bother with the flour to brown
    > the chicken. I did go with the carrot and tomato idea, and I did cook it
    > on top of the stove rather than in the oven.
    >
    >
    > I don't know what came over me. I don't usually get food cravings that
    > strong. I haven't thought about chicken with rice for years. Then I had
    > a rough day and felt like there was nothing else in the world that would
    > do.
    >
    >
    > --Lia



    as long as you enjoyed it.

    That's what counts.


    --
    Old Scoundrel

    (AKA Dimitri)


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32