Baked Chicken and Rice Recipe
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Quick and easy to make, this flavorful baked chicken recipe is the perfect dish when time is limited for food preparation. Make this delicious entrÃ©e healthier by removing the skin prior to baking.
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1 cup brown rice long grain
14 1/2 ounces tomatoes - Italian style, diced and undrained
1 cup chicken broth
1/2 cup orange juice
1 cup parsley - curly or flat leaf, rough chopped, more for garnish if desired
1 onion - sliced thin
1 clove garlic - chopped
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon salt and pepper - more to season chicken to taste
1/4 teaspoon cayenne pepper
4 pieces chicken - your choice
parmesan cheese - shredded for garnish
:9x13 baking dish, large mixing bowl
Preheat oven to 400Â°F.
In a large bowl, combine the rice, tomatoes, broth, orange juice, parsley, onion, garlic, cumin, cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the cayenne pepper. Mix together and pour into the baking dish.
Trim the fat from the chicken pieces. The skin can be left on or removed.
Season the chicken with salt and pepper.
Lay the chicken down into the rice mixture.
Cover the dish tightly with tin foil.
Bake until the chicken is cooked through.
Note* It takes approximately 35-40 minutes for boneless, skinless chicken and approximately 1 hour for bone in chicken pieces.
Remove from the oven, allow to stand for 5 minutes.
Spoon rice and chicken into large serving bowls.
Sprinkle with parmesean cheese and additional parsley if desired.
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