Monday, August 23, 2010
Late summer chicken and rice bake
I was inspired by grey skies, rain and a cool late summer breeze. A craving for something warm and hearty, but not too heavy. And since chicken and rice are pretty much "pantry" staples in my kitchen, I figured I could throw something together for dinner that was loosely based on this delicious chicken with rice dish. It was a somewhat risky move to make at 5 p.m., an experiment that my husband and son could easily balk at. But I've been away from this blog and from trying new recipes for so long, that I figured it was worth a try.
Here's what you need (you'll have to read through to the end for the thumbs up or thumbs down):
4 boneless, skinless breasts
@ a cup and a half of rice
a handful of vermicelli
1 can of artichoke hearts, quartered
1 can of petite diced tomatoes
butter, olive oil, fresh lemon, salt, pepper, thyme, paprika---for seasoning
Rub the chicken breasts with a bit of olive oil and fresh lemon juice. Season with salt, pepper, thyme and paprika. Set aside.
In a heavy saucepan, melt two tablespoons of butter and brown the vermicelli. Add the rice and mix well. Place the rice mixture in a buttered casserole dish. Add the tomatoes and artichoke hearts, including the liquid from both cans. Pour in about 1 cup of chicken broth. Layer the chicken on top, sprinkle in more seasoning to taste, and cover the dish tightly with foil.
Bake at 375 degrees for about 1 hour, or until the liquid is absorbed, the rice tender and the chicken cooked through.
The verdict: Thumbs up! All three of us loved it. The chicken was tender, the rice flavorful—I would definitely make this again.