Hello, I’m Kate. Today, we’re going to make baked chicken rice recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Baked Chicken Rice Recipe
Baked Chicken Rice is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Baked Chicken Rice is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have baked chicken rice using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Baked Chicken Rice:
- Prepare 1 pound chicken dsticks
- Take 1 tbsp paprika
- Take 1 1/2 cups rice
- Get 1 onion
- Prepare 4 garlic clovers
- Get 1/3 cup carrot (as you like)
- Prepare Chicken broth
- Prepare Salt + pepper
- Prepare Cooking oil
Instructions to make Baked Chicken Rice:
- Turn on the oven to 400F.
- Marinate chicken dsticks with paprika, salt and pepper. Add cooking oil in pan, fry chicken until golden brown, pick them up to one side.
- Add more cooking oil in pan. Fry onion until golden.
- Next add garlic, then rice. Finally is chicken broth with a pinch of salt and pepper. Stir well.
- Take all of rice to a baking tray. Put chicken on the top. Cover them with foild. Bake in 45’.
- Take the rice to the plates with chicken above. Add a little pasley as you like. Enjoy it!
- Sorry for without image by step. I will update in the next time, maybe just tomorrow ;)
So that is going to wrap this up with this special dish baked chicken rice recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
