Baked Chicken and Rice



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This is the quintessential weeknight dinner recipe. It's a simply balanced plate with grains, vegetables and tender chicken. To add your own spin to the recipe, choose a favorite sauce to coat the chicken for a little extra kick of flavor.

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Chicago, IL

Serving Size / Yield

4 servings


  • 4-lb. chicken, whole and cleaned
  • 1 qt. water
  • 1 tsp. salt
  • 1 onion
  • 1 garlic clove
  • 1 carrot
  • 1 bunch parsley
  • 2 Tbs. butter
  • 1/2 onion, chopped
  • 3/4 lb. rice
  • 1/4 stick butter
  • 2 Tbs. grated Parmesan cheese

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Put chicken in a stewing pan. Pour in water, and cover chicken with it. Put over medium heat. As water gets warm, remove any scum that forms on top. When water reaches boiling point, add 1 tsp. salt, onion, clove, carrot and parsley. Cover pan, lower heat and gently simmer for 1 1/4 hours.

Do the following step about 20 minutes before chicken is done. Put butter and chopped onion in another pan and brown gently. Wash rice, add to onion and butter, brown and baste with chicken broth. Raise heat and let rice cook. Add a little salt, butter and cheese. Place chicken in center of serving dish, and put rice around it. Pour any extra broth over all.

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