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    You are in: Home / Recipes / Chicken, Rice, and Spices Bake Recipe
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    Chicken, Rice, and Spices Bake

    Chicken, Rice, and Spices Bake. Photo by EppiRN

    1/7 Photos of Chicken, Rice, and Spices Bake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    ' =^..^= 'Ameera' =^..^= ''s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F and grease a 9x13-inch baking dish.
    2. 2
      Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
    3. 3
      Sprinkle chicken with half the spices (except the garlic).
    4. 4
      Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
    5. 5
      In that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
    6. 6
      Add the rice and stir for about 30 seconds to 1 minute, till well coated.
    7. 7
      Spread rice in the baking dish and place the chicken thighs over the rice.
    8. 8
      Gently pour in the chicken stock and cover tightly with foil.
    9. 9
      Bake for 40-45 minutes.

    Ratings & Reviews:

    • on April 10, 2012

      45

      Very good! Next time, I think I'll leave out the cinnamon completely. I wasn't crazy about that added flavor, but it wasn't bad. I cubed the chicken and put it into the rice mixture raw, since I do that with other chicken and rice bakes. The chicken was perfectly cooked at the end of 40 minutes. In fact, I'll probably cook it for less time next time I make it, as it was pretty dry.

      I loved the smell of the dish while it was cooking! Less cinnamon and more curry would be my ideal dish! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2010

      55

      Doubled the spices and wouldn't go longer than 40 minutes next time. 45 was too long. Delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2012

      55

      This was very very good. I doubled the spice (except for the cinnamon, just used the stated amount over the chicken before browning). Baked for 45 minutes (did make sure foil tightly covered the baking dish) and it exceptional. Served with chutney (though could have probably put some raisins or cranberries in when baking ) since the sweetness really went well with this.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (58)

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    Nutritional Facts for Chicken, Rice, and Spices Bake

    Serving Size: 1 (509 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 898.3
     
    Calories from Fat 217
    24%
    Total Fat 24.1 g
    37%
    Saturated Fat 4.9 g
    24%
    Cholesterol 162.3 mg
    54%
    Sodium 1210.4 mg
    50%
    Total Carbohydrate 112.4 g
    37%
    Dietary Fiber 5.8 g
    23%
    Sugars 7.7 g
    31%
    Protein 54.9 g
    109%

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