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Chicken & Rice Dinner

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Submitted by SPARKYBART

YIELD

4 servings

PREP

35 min

COOK

55 min

READY

60 min

Ingredients

2-3
POUNDS WHOLE CHICKEN
cut up
1 5
TEASPOON ML POULTRY SEASONING
1 5
TEASPOON ML SALT
¼ 59
CUP ML ALL-PURPOSE FLOUR
to 1/3 cup
½ 2.5
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML MILK
1 ½ 355
CUPS ML LONG GRAIN RICE
2 ⅓ 552
CUPS ML WATER
1 1
X X PARSLEY LEAVES
fresh chopped *

Directions

Dredge chicken pieces in flour.

In a skillet, heat oil on medium and brown chicken on all sides.

Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water.

Pour into a greased 13×9×2 inch baking pan.

Top with chicken.

Cover tightly with foil and bake at 350℉ (180℃) for 55 minutes or until rice and chicken are tender.

Sprinkle with parsley before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 512g (18.1 oz)
Amount per Serving
Calories 801 28% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 207mg 69%
Sodium 819mg 34%
Total Carbohydrate 22g 22%
Dietary Fiber 1g 5%
Sugars g
Protein 147g
Vitamin A 5% Vitamin C 0%
Calcium 13% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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