The Recipe
Chicken, Rice, and Spices Bake
12
Ingredients
DESCRIPTION
I got this recipe from my friend Kasey a long time ago (I have adjusted the spices to my taste) and it is very easy--even for those that just can't seem to get basmati rice to cook "just right". So long as you cover the baking dish tightly with foil, it will not fail! I brought this to a pot-luck at work one day and ever since this dish was always requested by everyone at all of our potlucks.***I am cutting the salt to around half since there are quite a few reviews saying it is too salty. I don't measure the spices when I cook so I think I guessed the amount wrong.*** *** the cinnamon amount should be 1/2 tsp to 3/4 tsp only, not 2 teaspoons. I have tried changing it twice now and get email confirmation that the changes have been approved but it still says 2 tsp of cinnamon.
INGREDIENTS
- 4 cups chicken stock
- 2 tablespoons olive oil
- 8 -10 boneless skinless chicken thighs
- 1 medium onion
- 1 garlic clove (chopped, minced or crushed)
- 1/2-3/4 teaspoon ground cinnamon
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper (optional) or 1/2 teaspoon chili powder (optional)
- 3/4-1 teaspoon salt
- 2 cups basmati rice, rinsed and drained or 2 cups regular medium grain rice or 2 cups long-grain rice
DIRECTIONS
NUTRITION
| Calories | 898 | 45% | |
| Cholesterol | 162 | 54% | |
| Carbohydrates | 112 | 41% | |
| Fat | 24 | 31% | |
| Protein | 55 | 110% |