This Chicken and Veggie Rice Bake is a delightful blend of tender chicken, vibrant vegetables, and creamy rice, perfect for any gathering or a cozy family dinner. The layering of flavors and textures makes this dish both hearty and elegant, capturing the essence of comfort food with a sophisticated twist. Let’s get started!
Ingredients
For the Veggie Rice:
- 2 medium carrots, peeled and cut into round slices
- 1 zucchini, cut in half lengthwise, then into strips
- 1 red bell pepper, chopped
- 500 grams white rice
- 400 milliliters cooking cream
For the Chicken:
- 1 whole chicken
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
For the Dressing:
- 1 medium onion, chopped
- 2 ripe tomatoes, finely chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- Fresh parsley, chopped (to taste)
Instructions
Step 1: Prepare the Chicken
- Season the Chicken:
- Preheat your oven to 200°C (392°F).
- In a small bowl, mix together the sweet paprika, turmeric, salt, garlic powder, black pepper, and onion powder.
- Rub this spice mix all over the whole chicken, ensuring it’s evenly coated for maximum flavor.
- Roast the Chicken:
- Place the chicken in a roasting pan.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F) when measured at the thickest part of the chicken.
- Once done, remove the chicken from the oven and let it rest. Carve the chicken into serving pieces and set aside.
Step 2: Prepare the Veggie Rice
- Cook the Rice:
- Rinse the white rice under cold water until the water runs clear.
- In a large pot, bring a generous amount of water to a boil. Add a pinch of salt and the rinsed rice. Cook the rice until it’s about 80% done (al dente), then drain and set aside.
- Sauté the Vegetables:
- In a large skillet or frying pan, heat a splash of olive oil over medium heat.
- Add the carrot slices and cook for 2-3 minutes, stirring occasionally.
- Add the zucchini strips and chopped red bell pepper. Sauté for another 3-4 minutes until the vegetables are slightly tender but still vibrant in color.
- Combine the Veggie Rice:
- In a large mixing bowl, combine the partially cooked rice with the sautéed vegetables.
- Pour in the cooking cream and stir to combine. The cream will add a luscious, creamy texture to the rice. Season with salt and pepper to taste.
Step 3: Prepare the Dressing
- Make the Dressing:
- In a separate frying pan, heat a little olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent and slightly golden.
- Add the chopped tomatoes, yellow bell pepper, red bell pepper, and minced garlic. Cook for 5-7 minutes until the vegetables soften and the flavors meld together.
- Season with salt, pepper, and fresh parsley to taste.
Step 4: Assemble and Bake
- Assemble the Bake:
- In a large baking dish, spread the veggie rice mixture evenly across the bottom.
- Place the carved chicken pieces on top of the rice.
- Spoon the vegetable dressing over the chicken, ensuring it’s evenly distributed.
- Bake:
- Cover the baking dish with aluminum foil to prevent the chicken from drying out.
- Bake in the preheated oven at 180°C (356°F) for 20-25 minutes, allowing all the flavors to meld together.
- Final Touch:
- Remove the foil and bake for an additional 5-10 minutes to slightly crisp up the top.
- Once done, remove from the oven and let it cool slightly before serving.
Step 5: Serve
- Serve your Chicken and Veggie Rice Bake hot, garnished with a sprinkle of fresh parsley for a burst of color and flavor. Pair it with a simple side salad or some crusty bread to complete the meal.
Enjoy Your Meal!
This Chicken and Veggie Rice Bake is a true crowd-pleaser, combining the rich flavors of roasted chicken with the creamy, comforting texture of veggie-infused rice. Perfect for any occasion, this dish is sure to become a favorite in your home.
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