Chicken and Rice
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This is a very different technique, from the great Jacques Pepin. You can adjust the flavors any way you'd like, from Asian to TexMex to Middle Eastern, and more! And yes, it's gluten free!
Servings:
Calories: 383kcal
Ingredients
- 1 ½ pounds bone-in chicken thighs (or drumsticks. You can remove the skin from the thighs, if you'd prefer)
- ½ teaspoon smoked paprika
- ¼ teaspoon Aleppo Pepper
- ¼ teaspoon cumin
- ¼ teaspoon Tabasco (or other hot sauce. Optional)
- 1 tablespoon olive oil
- 1 cup white rice
- 1 small onion (peeled and diced)
- 1 red pepper (seeded and sliced)
- 1 zucchini (diced)
- 1 teaspoon smoked paprika
- 2 cups chicken stock (or vegetable stock or water)
- salt
- pepper
Instructions
- Preheat the oven to 400°. Set aside an 8’x8” baking dish
- In a bowl, place the chicken, paprika, Aleppo pepper, cumin, Tabasco, and olive oil. Sprinkle with salt and pepper, and combine well. Set this aside
- In the 8’x8” dish, add the rice, onion, red pepper, zucchini and paprika, and sprinkle with salt and pepper. Mix together, and add the stock
- Cover tightly with aluminum foil, and place the chicken, and any liquid t in the bowl, on top of the foil
- Bake for 35 minutes, or until the chicken is done on top. When you remove the chicken from the top of the foil, carefully remove the foil, and add whatever juices are on the foil into the rice, and mix it all together. It’s ready to serve!
Notes
NOTE: You can make this any flavor you’d like: Asian, TexMex, Middle Eastern, and more. Whatever you’d like, you can make!
Nutrition Facts
Chicken and Rice
Serving Size
4 g
Amount per Serving
Calories
383
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
101
mg
34
%
Sodium
279
mg
12
%
Potassium
642
mg
18
%
Carbohydrates
45
g
15
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
27
g
54
%
Vitamin A
1466
IU
29
%
Vitamin C
47
mg
57
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.