Finally, a baked chicken and rice recipe that doesn't result in tough, overcooked chicken! Those old recipes from the 1970's and 1980's with their hour-long cooking times were just wrong. This delicious updated version from The Best Casserole Cookbook Ever gets everything right - the saffron-scented rice, the perfectly seasoned chicken with Hungarian paprika and thyme, and especially that delicious raspberry glaze. The shorter cooking time means tender chicken and properly cooked rice.
Ingredients:
1 cup medium-grain rice (not long)
1 1/2 cups chicken broth - hot
Pinch of saffron threads
3-4 boneless, skinless chicken breast, thick is fine
3 T fresh thyme or 2 t dried thyme
3/4 t sweet Hungarian paprika
S&P
For the glaze:
3 T seedless raspberry jam
2 T red wine vinegar
2 T light or dark brown sugar
2 cloves of garlic, pressed
1 t olive oil
1/4 t of ground cumin
1/2 cup raspberries for garnish
Directions:
Preheat the oven to 375. Butter a shallow 2-quart casserole dish.
Sprinkle the rice into the dish evenly. Mix the hot chicken broth and saffron threads and pour over the rice. Bake for about 7 minutes.
Rinse the chicken and pat dry with paper towels. Lay over the rice and sprinkle with S&P and the paprika.
Cover the casserole and bake for 15 minutes. Uncover and bake for 20 minutes or until the chicken is cooked through.
Meanwhile, make the glaze and warm in a small saucepan.
Remove the chicken from the oven when done and spoon warm sauce over the chicken.
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